The Ultimate Easy Pumpkin Pecan Dump Cake: A Cake Mix Recipe for Fall
This old-fashioned pumpkin dump cake made with cake mix has quickly become my absolute favorite fall dessert! It’s an incredibly simple yet supremely satisfying treat that tastes like a magical cross between a rich, creamy pumpkin pie and a warm, spiced pumpkin cobbler. The best part? It comes together with just a few effortless steps, making it the perfect stress-free option for busy weeknights or festive holiday gatherings.
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If you’re a true pumpkin enthusiast like me, you’ll want to explore even more delightful pumpkin desserts! Don’t miss my Pumpkin Pie in Graham Cracker Crust for a classic with a twist, my Pumpkin Spice Espresso Martini for a festive drink, and my unbelievably easy 3 Ingredient Pumpkin Muffins.
What Makes This Pumpkin Dump Cake So Special?
I can still vividly recall the joy of my mom making dump cake in the early 90s. To my young mind, it felt like pure magic – how could simply “dumping” a few ingredients into a pan result in such a delicious cake? My imagination was truly captivated! It wasn’t until I was older that I realized the concept of a dump cake was even more ingenious than I first thought. Beyond the traditional cherry-pineapple version my mom often made, there’s a whole world of variations waiting to be discovered. This pumpkin pecan iteration is a seasonal marvel, delivering all the comforting flavors of autumn in the most uncomplicated way possible.
What is a Dump Cake, and Why Is It So Easy?
As its wonderfully descriptive name suggests, a dump cake requires you to literally “dump” or layer all your ingredients directly into a baking pan. This ingenious method eliminates virtually all the laborious steps typically associated with traditional cake baking, such as creaming butter and sugar, whipping eggs, folding delicate batters, sifting dry ingredients, or endless stirring. The beauty of a dump cake lies in its simplicity: minimal effort, maximum flavor, and a satisfyingly rustic texture.
Most classic dump cakes feature a base of cake mix, butter, and a fruit filling. They are renowned for their incredibly short ingredient lists, often only requiring three or four items. While this particular mini pumpkin pecan dump cake calls for a few additional ingredients to craft its rich, spiced pumpkin filling, it remains incredibly easy to assemble. It’s a testament to how humble ingredients can create something truly spectacular. Here’s a closer look at what you’ll need for this super-easy and utterly delightful pumpkin pecan dump cake:
Furthermore, this recipe is designed as a small-batch dessert, baked in a 6-inch cake pan. This makes it absolutely perfect for serving just two or three people, or for a single dedicated pumpkin lover who wants to indulge without having an entire large cake around. It’s an ideal solution for satisfying that specific dessert craving without excess!
Key Ingredients for Your Pumpkin Pecan Dump Cake
Crafting this simple yet sensational dessert requires just a handful of readily available ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dump cake so irresistible. Let’s delve into what you’ll need:
- Canned Pumpkin: It is essential to use 100% pure pumpkin purée, not pre-made pumpkin pie filling. Pumpkin pie filling often contains added sugars and spices that can throw off the balance of this recipe. Using pure purée gives you complete control over the sweetness and spice levels, ensuring a perfectly customized flavor profile.
- Evaporated Milk: This ingredient is key to achieving that wonderfully creamy, luscious filling that sets this pumpkin pecan dump cake apart. Evaporated milk provides a richer consistency than regular milk, contributing to a more decadent and satisfying dessert.
- Egg: A single large egg acts as a binder, helping to give the pumpkin filling its essential structure and preventing it from becoming too loose or watery. It ensures the filling sets beautifully as it bakes.
- Pumpkin Pie Spice: This blend of warm, aromatic fall spices (typically cinnamon, nutmeg, ginger, and cloves) is what truly makes this dessert sing with autumnal flavor! You can easily use my Pumpkin Spice Blend recipe to make your own fresh mix. If you adore these cozy spices, be sure to also check out my Cinnamon Roll Apple Pies and my Brown Butter Pumpkin Donuts for more spiced delights!
- Brown Sugar: I personally love using dark brown sugar in this recipe. Its deeper molasses notes add a more complex, caramel-like sweetness that complements the pumpkin beautifully. However, you can certainly use light brown sugar if that’s what you have on hand or prefer a slightly milder sweetness.
- Yellow Cake Mix: This is the “secret weapon” for convenience! While you could use a spice cake mix, I prefer yellow cake mix as it offers a neutral base. This allows me to precisely control the amount of pumpkin pie spice in the filling, ensuring the overall flavor isn’t overwhelming. For another fantastic cake mix creation, try my Valentine’s Day Cake Pops!
- Salted Butter: Don’t skip the salted butter! Dump cakes can sometimes lean a bit on the sweet side, and the touch of salt in the butter helps to perfectly cut through and balance that sweetness. More importantly, it brings out and enhances those delicious, earthy pumpkin flavors, and melts down to create a wonderfully crisp, golden topping.
- Pecan Chips: You know my love for baking with pecans runs deep! The pecan chips, sprinkled generously over the top of this pumpkin pecan dump cake, provide a delightful buttery crunch and nutty flavor. This texture and taste contrast beautifully with the soft cake and creamy filling, much like in my Carrot Pound Cake. If you can’t find pecan chips, finely chopped pecan halves work just as well, or you can omit them if nuts aren’t your preference.
- Whipped Cream or Vanilla Ice Cream: (Optional) While utterly delicious on its own, a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream takes this dessert to an even more indulgent level. The cool, smooth topping is the perfect complement to the warm, spiced cake.
Essential Equipment for a Perfect Dump Cake
One of the many joys of this mini pumpkin pecan dump cake recipe is that it doesn’t demand any specialized or fancy kitchen equipment. You likely already have everything you need right in your cabinets! My preferred pan for this small-batch recipe is a 6-inch round cake pan. This size is ideal for producing a perfectly portioned dessert that feels special without being overwhelming. However, if you don’t own a 6-inch pan, a similar small baking dish, like a loaf pan or a small casserole dish, can be easily substituted – just keep an eye on the baking time as it may vary slightly.
This is the same versatile pan I use for my delightful Mini Red Velvet Cake, proving its utility for small-batch baking. Beyond the pan, here are the few additional basic tools that will make preparing this pumpkin pecan dump cake recipe an absolute breeze:
- A whisk for combining the wet ingredients smoothly.
- A couple of mixing bowls for the pumpkin mixture and for general prep.
- Standard measuring cups and spoons to ensure accurate ingredient amounts.
- A sharp knife for thinly slicing the butter.
Once you’ve gathered your simple ingredients and these basic tools, you are truly ready to begin! This pumpkin pecan dump cake is remarkably easy to throw together, and you’ll be savoring your warm, spiced, small-batch fall dessert in what feels like no time at all. Remember, for an extra touch of indulgence, don’t forget that generous dollop of whipped cream or a scoop of vanilla ice cream to go with it!
Related Recipes You’ll Adore
If you’re absolutely loving this mini pumpkin dump cake recipe and the concept of perfectly portioned desserts, you’ll definitely want to explore some of my other small-batch delights! My mini vanilla cake is an incredibly popular recipe on my site (and on YouTube!) and it’s easy to understand why. It’s a fluffy, wonderfully moist cake bursting with pure vanilla flavor and elegantly covered with an easy-to-make vanilla buttercream. It’s absolutely perfect for those moments when you have a quick craving for a celebratory cake but don’t want to commit to baking an entire large one!
Another fantastic option if you’re keen on pumpkin desserts is my no-bake pumpkin mousse pie – it’s light, airy, and effortlessly delicious. And for a unique beverage twist on your favorite fall flavor, try my Pumpkin Cold Foam Recipe!
📖 Recipe: Pumpkin Pecan Dump Cake
A small-batch pumpkin dump cake recipe with pecans and warm fall spices – the perfect mini dump cake for fall gatherings or a cozy indulgence!
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Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 3 servings
Recipe Source: Chenée Lewis
Equipment You May Need
- 6-inch round cake pan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
Ingredients
- ⅔ cup canned pumpkin purée (100% pumpkin, not pie filling)
- 1 cup yellow cake mix
- ¾ teaspoon pumpkin pie spice
- ½ cup evaporated milk
- ¼ cup brown sugar (dark or light)
- 1 large egg
- 4 tablespoons salted butter, thinly sliced
- ¼ cup pecan chips or finely chopped pecan halves
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray a 6-inch cake pan (or a similar small baking dish) with non-stick baking spray to prevent sticking and ensure easy removal.
- Mix Pumpkin Filling: In a medium-sized mixing bowl, combine the pumpkin purée, evaporated milk, brown sugar, pumpkin pie spice, and the large egg. Whisk these ingredients together thoroughly until the mixture is smooth and well combined, with no lumps. Pour this pumpkin mixture evenly into your prepared cake pan.
- Layer Remaining Ingredients: Carefully sprinkle the yellow cake mix evenly over the pumpkin filling. Do your best to distribute it across the entire surface. Next, sprinkle the pecan chips (or finely chopped pecans) over the cake mix layer. Finally, arrange the thinly sliced salted butter evenly on top of the pecan layer. The butter will melt down during baking, creating a delicious, crisp topping.
- Bake to Perfection: Place the cake pan in your preheated oven and bake for approximately 45 minutes. The dump cake is ready when the pumpkin filling is set (it won’t be jiggly in the center) and the top crust is beautifully golden brown and crunchy. The aroma filling your kitchen will be an unmistakable sign of readiness!
- Cool and Serve: Once baked, remove the dump cake from the oven and let it cool for a few minutes before serving. This allows the layers to set further and makes it easier to scoop. Serve warm, perhaps with a generous dollop of whipped cream or a scoop of your favorite vanilla ice cream for an extra touch of decadence.
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Video Guide
Notes and Tips
Pecan chips: I often use store-bought pecan chips for this recipe to save time on chopping, but feel free to use any pecans you prefer. Finely chopped pecan halves work perfectly. If you’re not a fan of nuts or have allergies, you can certainly omit them altogether – the cake will still be wonderfully delicious!
Storage: Leftover pumpkin pecan dump cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven for a warm treat.
Larger Pan: If you wish to make a larger dump cake, you can double or triple the ingredients and bake in a 9×13 inch baking dish. Baking time will need to be adjusted, likely increasing to 50-60 minutes, or until the top is golden and the center is set.
Nutrition Disclaimer
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