Easy Pumpkin Dump Cake Recipe with Butter and Pecans Perfect for Fall
A quick and easy pumpkin dump cake with a buttery, crunchy pecan topping that delivers cozy fall flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz / 425 g) pumpkin puree (use pure pumpkin, not pumpkin pie filling)
- 1 box (15.25 oz / 432 g) spice cake mix (e.g., Duncan Hines or Pillsbury)
- 1 cup (100 g) chopped pecans (optional: toasted lightly beforehand)
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the canned pumpkin puree, granulated sugar, water, cinnamon, and salt. Stir until smooth and well combined.
- Pour the pumpkin mixture evenly into a prepared 9×13-inch baking dish. Spread gently with a spatula to form an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture without stirring.
- Scatter the chopped pecans uniformly over the dry cake mix.
- Pour the melted butter slowly and evenly over the top of everything, covering the entire surface.
- Bake in the preheated oven for 45 to 50 minutes until edges are bubbly and golden brown and the top is crispy.
- Remove from oven and let rest for 10-15 minutes before serving.
Notes
Pour melted butter slowly and evenly to ensure a crisp topping. Do not stir after layering. Toast pecans lightly for extra crunch. Cover with foil if topping browns too fast. Let cake rest before slicing for best texture.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 24
- Sodium: 320
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pecan topping, quick pumpkin cake, butter topping, spice cake mix