If you want a warm and nutty dessert to celebrate fall, this Pumpkin Dump Cake with Pecans is the perfect recipe. It’s easy to make, deliciously spiced, and topped with crunchy pecans for added flavor and texture. With minimal prep, this dump cake is a fantastic way to enjoy all the flavors of fall without spending hours in the kitchen.
Why You’ll Love This Recipe
- Quick to make: Just a few steps, and your cake is ready to bake.
- Perfect balance of flavors and textures: The sweet pumpkin filling pairs beautifully with the buttery cake mix and crunchy pecans.
- Great for gatherings: Ideal for Thanksgiving, potlucks, or any autumn celebration.
How to Make Pumpkin Dump Cake with Pecans
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional for more spice)
- 1 box yellow cake mix
- 1/2 cup (1 stick) butter (melted)
- 1 cup chopped pecans
Instructions
1: Prepare the Pumpkin Mixture
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake comes out easily.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg until everything is smooth and well blended.
2: Assemble the Layers
- Pour the pumpkin mixture into the prepared baking dish.
- After that, sprinkle the yellow cake mix evenly over the pumpkin layer, ensuring the entire surface is covered.
3: Add Pecans and Butter
- Top with chopped pecans, distributing them evenly across the cake mix.
- Then, drizzle the melted butter over the top. This will help create a golden crust as it bakes.
4: Bake
- Bake for 50-60 minutes, or until the top is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
- Allow the cake to cool for at least 15 minutes before serving.
Serving Suggestions
- Top with whipped cream: A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with the warm cake.
- Garnish with more nuts or caramel sauce: Sprinkle extra pecans or drizzle caramel sauce over the top for added flavor.
- Serve warm or chilled: This dump cake can be enjoyed warm right out of the oven or served chilled from the refrigerator.
Tips for the Best Pumpkin Dump Cake with Pecans
- Use pure pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the flavor and sweetness.
- Balance the sweetness: Adjust the amount of sugar in the pumpkin mixture based on your sweetness preference.
- Add more spices: Feel free to add more fall spices like ginger, cloves, or allspice to enhance the flavor.
Variations
- Try different nuts: If you’re not a fan of pecans, substitute them with walnuts or almonds for a different flavor and crunch.
- Experiment with cake mix flavors: Substitute the yellow cake mix with spice cake mix for even more fall flavor, or use chocolate cake mix for a twist.
For more pumpkin and fall dessert ideas, check out these recipes:
- Pumpkin Cream Cheese Dump Cake for a creamy variation.
- 3-Ingredient Pumpkin Dump Cake if you’re looking for an even simpler version.
Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes! This dump cake can be prepared 1-2 days in advance and stored in the refrigerator. It tastes great when reheated.
2. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave before serving.
3. Can I make this cake gluten-free?
Certainly! You can use a gluten-free yellow cake mix to make this recipe gluten-free without sacrificing any flavor.
Conclusion: A Perfect Dessert for Any Fall Occasion
All things considered, this Pumpkin Dump Cake with Pecans is an effortless and delicious way to enjoy a classic fall dessert. Its warm spices, moist pumpkin filling, and crunchy pecan topping are sure to make it a crowd-pleaser.