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Easy Pumpkin Dump Cake with Cake Mix and Pecans

Easy pumpkin dump cake with cake mix layers a spiced pumpkin custard under a buttery, crisp pecan topping. Bake in one 9x13 pan until the center sets with a slight jiggle and the top turns deep golden.
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Prep Time 10 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin layer
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 eggs large
  • 1 cup light brown sugar (packed)
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 tsp vanilla extract
For the topping
  • 1 box (15.25 oz) yellow cake mix
  • 2 sticks unsalted butter (melted) melted
  • 1 cup chopped pecans
To serve
  • 1 whipped cream or vanilla ice cream
  • 1 vanilla ice cream or whipped cream
  • 1 caramel sauce optional

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Whisk the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, salt, and vanilla in a large bowl until smooth, then pour it into the dish.
  3. Sprinkle the dry cake mix evenly over the pumpkin layer, breaking up any clumps; do not stir.
  4. Scatter the chopped pecans over the cake mix.
  5. Drizzle the melted butter slowly and evenly over the top, covering as much dry mix as possible.
Bake, rest, and serve
  1. Bake for 50–60 minutes at 350°F until the topping is deep golden and crisp and the center is set with only a slight jiggle (visual cue: light movement in the middle).
  2. Let the cake rest for 15 minutes, so the pumpkin layer firms up (visual cue: thicker, less wobbly center).
  3. Scoop into bowls while warm and top with whipped cream or vanilla ice cream, then drizzle with caramel sauce if using.

Notes

Pro tip: aim to cover most of the dry cake mix with melted butter so the top bakes up crisp instead of powdery. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the pumpkin layer can lose texture. For a lighter option, use low-fat evaporated milk and reduce butter to 3/4 cup while keeping the bake time similar.