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Magical Pumpkin Pecan Dump Cake

A magical cake that tastes like pumpkin and pecan pie all in one. Moist cake and a wonderful crunchy pecan topping. Total deliciousness. Enjoy!
Course Cake, Dessert
Cuisine American
Keyword Dump Cake, pecan pie, pumpkin, Pumpkin Pie
Servings 12
Author Pam


  • 15 ounce can pumpkin puree, NOT pumpkin pie filling
  • 12 ounce can evaporated milk, NOT sweetened condensed milk
  • 3 eggs
  • 1 cup granulated sugar
  • 1 1/2-2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 box yellow cake mix
  • 1 cup butter melted and cooled slightly
  • 3/4 cup pecans, chopped or broken up into large pieces


  1. 1.Preheat oven to 350 degrees, spray a 9 X 13 inch baking pan with cooking spray, use a glass baking pan if you have on hand.

    2.In a large mixing bowl, combine all ingredients except cake mix and butter. Use a whisk to mix well. (It’s going to be a very runny batter)

    3.Pour mixture into baking pan.

    4.Sprinkle dry cake mix over entire pumpkin mixture.

    5.Toss pecans gently over top.

    6.Drizzle melted butter over pecans.

    7.Bake for about 55 to 65 minutes. May still be slightly loose in the middle. Cake will set up as it’s cooling. Let cool at least 35 minutes. Keeps in fridge up to 3 days.