There’s nothing quite like the cozy, spicy aroma of pumpkin and cinnamon baking in the oven to set the mood for the fall season. This magical dump cake marries the velvety goodness of pumpkin pie with the nutty crunch of pecan pie, topped off with a buttery cake layer that pulls everything together in one irresistible dessert. Easy to prepare and impossible to resist, this cake will quickly become a family favorite for holidays or any autumn gathering!

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Why You’ll Love This Cake

It’s not just any dump cake; it’s a magical transformation of two beloved fall desserts into one mouthwatering dish. The base layer is a creamy pumpkin pie filling spiced just right with cinnamon and pumpkin pie spice, topped with a layer of buttery cake mix and finished with crunchy pecans. As it bakes, the layers merge together in a magical way, creating a soft and gooey filling with a crisp topping.

If you’re looking for an easy, crowd-pleasing dessert that requires minimal effort but delivers maximum flavor, this is the one. And the best part? It smells amazing while it bakes!

Magical Pumpkin Pecan Pie Dump Cake

Ingredients:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk (not sweetened condensed milk)
• 3 medium to large eggs
• 1 cup granulated sugar
• 1 1/2 – 2 tsp cinnamon (depending on your spice preference)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 box yellow or white cake mix
• 1 cup butter, melted and slightly cooled
• 3/4 cup pecans, chopped or broken into large pieces

How to Make This Magical Dump Cake:

1. Preheat your oven to 350°F. Lightly grease a 9x13-inch glass baking dish with nonstick cooking spray.
2. Prepare the Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, vanilla extract, and pumpkin pie spice. The mixture will be very runny, but don’t worry—that’s exactly how it should be.
3. Layer the Ingredients: Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly. This will form the base layer of your dump cake.
4. Add the Cake Mix: Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not stir! This is what gives the cake its signature layered texture.
5. Top with Pecans and Butter: Sprinkle the chopped pecans evenly over the dry cake mix. Finally, drizzle the melted butter all over the top, making sure to cover as much of the surface as possible to ensure a golden, crispy topping.
6. Bake: Bake the cake for 55 to 65 minutes, or until the top is golden brown and the edges are set. The center may still be a little jiggly, but it will firm up as the cake cools.
7. Cool and Serve: Let the cake cool for at least 35 minutes before slicing and serving. This allows the layers to set up properly.
8. Enjoy: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert experience. Store any leftovers in the fridge for up to 3 days—if it lasts that long!

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Nutritional Information (per serving, based on 12 servings):

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 25g
• Sodium: 320mg

Serving Suggestions:

This dump cake is perfect on its own, but if you want to take it to the next level, top each slice with a big spoonful of freshly whipped cream or a drizzle of caramel sauce. For an even richer experience, serve it warm with a scoop of vanilla ice cream on the side. The contrast of warm cake and cold ice cream is simply divine!

Storage Tips:

Refrigerate: Because of the dairy in the pumpkin mixture, you’ll want to store any leftovers in an airtight container in the refrigerator. It will keep for up to 3 days.

Reheat: You can enjoy this cake chilled or reheated. To reheat, simply pop a slice in the microwave for 20-30 seconds until warm.

This magical pumpkin pecan pie dump cake is the perfect blend of flavors and textures that will have everyone coming back for seconds. Whether you’re making it for a holiday gathering or just because, it’s guaranteed to be a hit!