Delicious Pumpkin Pecan Dump Cake Recipe
Get ready to fall in love with our delectable Pumpkin Pecan Dump Cake – a perfect recipe for creating the ultimate dessert for any occasion. Whether you’re looking for something sweet to enjoy on a cozy night in or serve as a festive centerpiece at your next gathering, this cake will definitely impress.
As the crisp autumn air settles in and the leaves turn to orange and yellow hues, nothing beats indulging in a delicious fall dessert. This recipe tastes like a slice of heaven in every bite, making it one of the best pumpkin dump cakes out there.
Our recipe is easy to follow and takes only 15 minutes to prepare. With just a few simple ingredients, including canned pumpkin pie mix, chopped pecans, and evaporated milk, this recipe is a perfect choice for anyone who wants to impress their guests without spending hours in the kitchen.
So, preheat your oven to 350 F, gather your ingredients, and get started on making the best pumpkin pecan dump cake that will have everyone coming back for seconds!
Why You’ll Love This Recipe
Are you on the lookout for the perfect dessert recipe to celebrate the arrival of fall? Look no further than this delectable Pumpkin Pecan Dump Cake Recipe. Not only is it easy to make, but it’s also a perfect dessert for just about any occasion – from family dinners to Halloween parties.
What sets this recipe apart is its perfect balance of flavors. The warm spices of cinnamon, ginger, clove, and nutmeg combine with pumpkin puree and evaporated milk to create a rich and creamy pumpkin filling that will satisfy even the most discerning palate. And when combined with a yellow cake mix, brown sugar, chopped pecans, and butter, the result is a beautifully textured top layer that’s both sweet and crunchy.
But that’s not all. One of the best things about this recipe is its versatility. While we recommend using canned pumpkin puree and yellow cake mix in our recipe instructions, you can easily swap these out for homemade versions or opt for a different flavor altogether – such as pumpkin spice cake or canned pumpkin pie mix.
But the real reason you’ll love this Pumpkin Pecan Dump Cake Recipe? It’s simply delicious. Whether you’re serving it warm with a dollop of ice cream or eating it chilled, this dessert is sure to impress. It’s the perfect fall dessert that you’ll come back to time and time again.
Before getting started, gather the following ingredients to create this heavenly Pumpkin Pecan Dump Cake Recipe:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon clove
- 1 yellow cake mix
- 1 cup chopped pecans
- ¾ cup brown sugar
- 1 cup butter, melted
All of these high-quality components come together perfectly to make an unforgettable fall dessert.
The Recipe How-To
Now that you have all of your ingredients ready, it’s time to start baking the scrumptious Pumpkin Pecan Dump Cake. Follow this easy-to-follow recipe and impress your family and friends with a flavorful dessert.
Step 1: Preheat Oven
The first step in making the best pumpkin dump cake is to preheat the oven at 350°F.
Step 2: Mix Wet Ingredients
In a large mixing bowl, add one can (15 oz) of pumpkin puree, one can (12 oz) of evaporated milk, and three eggs. Mix these ingredients thoroughly to create a smooth pumpkin mixture.
Step 3: Add Spices
To give this cake a spicy kick, add one teaspoon of ground cinnamon, ½ teaspoon of ground ginger and ground cloves each, and ¼ teaspoon of ground nutmeg. Mix all these pumpkin pie spice ingredients into the wet mixture until evenly combined.
Step 4: Combine Dry Ingredients
In another large mixing bowl, combine a yellow cake mix (15 oz) with one cup of chopped pecans. Make sure you mix this dry ingredient combination evenly.
Step 5: Layering with Batter
Pour the bowl containing dry ingredients into the bowl containing wet ingredients. Mix everything gently until they are properly combined. Evenly pouring the batter onto an ungreased 9 x 13-inch baking dish.
Step 6: Top with Pecans and Sugar
Spread another cup of chopped pecans on top of the batter. Then sprinkle one cup of granulated sugar and ½ cup of “brown sugar” all over it.
Step 7: Baking Time!
Bake it in preheated oven for 50 -55 minutes or bake until the edges are crispy and toothpick comes out clean when inserted into center. Let it cool before serving with a scoop of vanilla ice cream on top.
Enjoy this luscious pumpkin pecan dump cake recipe during any event or just because you’re craving some autumn flavors!
Substitutions and Variations
Looking to switch up the recipe and customize it to your liking? There are several substitutions and variations you can try with this Pumpkin Pecan Dump Cake Recipe.
Firstly, if pecans aren’t your favored nut, feel free to use a different type like walnuts, hazelnuts or almonds. The crunch from the nuts gives the cake texture and depth of flavor. You can also add in other mix-ins, such as shredded coconut or chocolate chips, for an extra twist.
The spice blend of cinnamon, clove, ginger and nutmeg can be adjusted to suit your taste preferences. You can omit one spice or increase/decrease it if you’d like. If you’re not a fan of pumpkin spice, you can experiment with other flavors like cardamom, allspice or even cocoa powder.
For those who don’t have access to canned pumpkin puree or prefer to use fresh pumpkin, simply replace the canned pumpkin puree with mashed cooked pumpkin or even butternut squash. Just ensure that it has been drained well before proceeding with the recipe.
As for the cake mix itself, you can swap out the yellow cake mix for other flavors such as spice cake mix for a more festive fall dessert. Additionally, if you don’t have evaporated milk on hand, you can use regular whole milk or even coconut milk as a substitute.
Lastly, serve it up in different ways! This recipe tastes delightful with a scoop of vanilla ice cream on top or even whipped cream. If served alongside coffee or hot chocolate, it makes for an indulgent dessert perfect for cozy nights in.
In conclusion, this Pumpkin Pecan Dump Cake Recipe is highly adaptable and can be adjusted according to your preference in taste and ingredients. So go ahead and experiment until you discover what works best for you!
Serving and Pairing
Now that you’ve created a luscious pumpkin pecan dump cake, you may be wondering how to serve it. This dessert is perfect for any autumnal feast, and it pairs extraordinarily well with a variety of warm beverages, such as tea or hot cocoa. When serving the cake, feel free to be creative in presentation. The pumpkin pecan dump cake smells and looks delightful when garnished with some roasted pecan halves or a dollop of whipped cream on top.
If you’re looking for something extra special to pair with your pumpkin pecan dump cake, consider serving it with a scoop of vanilla bean ice cream. The creamy texture of the ice cream mellows down the cake’s sweetness while elevating its flavors. Another great pairing option is caramel sauce drizzled over each slice of the cake — the added sugar and butter toasted notes complement the pumpkin puree and churned up flavor textures of chopped walnuts.
However you choose to serve this dessert, be sure to cut yourself a generous slice to enjoy all of its delectable flavors, textures, and sugary spices!
Make-Ahead, Storing and Reheating
One of the best things about the Pumpkin Pecan Dump Cake recipe is that it can be easily made ahead and stored for later. This makes it a great dessert to bring to parties or serve up when you have guests coming over.
To make the cake ahead of time, simply follow the recipe instructions up until you’re ready to bake it. Cover the unbaked cake with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to serve, let it come to room temperature before baking.
Storing leftover cake is also easy. Once cooled, wrap the cake tightly in plastic wrap or foil and store it in the refrigerator for up to three days. The flavors actually intensify as it sits in the fridge, making it even more delicious and moist.
If you want to reheat the cake, simply preheat your oven to 350°F and cover the cake with foil to prevent it from drying out. Place it in the oven for about 10-15 minutes or just until warm. You can also warm individual slices in the microwave for a few seconds before serving.
When it comes to storing and reheating this delicious fall dessert, there really is no wrong way! Enjoy every last bite of this pumpkin pecan dump cake on its own, with a scoop of ice cream or even with whipped cream if you please!
Tips for Perfect Results
Creating the perfect dessert requires a lot of attention to detail, especially when dealing with complex flavors like pumpkin and pecan. To make sure that your Pumpkin Pecan Dump Cake hits all the right notes, here are a few tips that I’ve learned from my years in the kitchen:
1. Mix ingredients evenly: When combining your cake mix, pumpkin, and evaporated milk, make sure to mix everything evenly. Any lumps or clumps can throw off the delicate balance of flavors in your dessert.
2. Use fresh spices: The blend of cinnamon, clove, and ginger is essential to this recipe’s spicy flavor. Be sure to use fresh spices rather than ones that have been sitting in your pantry for months.
3. Don’t overmix: While it’s important to mix your ingredients thoroughly, be careful not to overdo it. Overmixing can cause your cake to become dense and tough.
4. Choose the right baking dish: A 9×13 inch baking dish is perfect for this recipe because it allows the cake to cook evenly and form a crisp topping.
5. Toast your pecans: Toasting your pecans before adding them to the mixture gives them a richer flavor and adds an extra layer of crunch to your dessert.
6. Let it cool slightly before serving: After taking your cake out of the oven, let it cool for around 10-15 minutes before serving. This allows everything to settle and makes it easier to serve.
By following these tips, you can ensure that your Pumpkin Pecan Dump Cake turns out perfectly every time. Whether you’re making it as a fall dessert or for a holiday gathering, this recipe is sure to impress anyone who tries it!
As with any recipe, you may have questions about ingredients, techniques or other nuances of the preparation process. In this section, we’ve compiled a list of frequently asked questions (FAQs) that commonly arise when making a pumpkin pecan dump cake. From ingredient substitutions to storage tips, we hope these answers will help you achieve perfect results every time. So without further ado, let’s dive into some FAQs!
Can you make dump cake night before?
Making Dump Cakes in advance is a viable option. If you don’t need it to be served hot, you can create it ahead of time and keep it at room temperature until serving time (on the same day). This is an ideal choice if you want to reduce your workload on the day of the event. The key is to ensure that it is stored properly, and it should be ready to devour at any given moment.
Why do they call it dump cake?
A popular dessert in America is the dump cake, a type of cobbler with a cake topping that’s made by simply dumping ingredients into a baking dish without blending. It’s typically made with canned fruit or pie filling and a boxed cake mix.
Do you refrigerate dump cake?
After baking and letting it cool down, it is advisable to refrigerate the dump cake. If the cake is left at room temperature, the fruit in it will quickly spoil. Therefore, it’s important to store it in the refrigerator to ensure its freshness and longevity.
Do you stir a dump cake?
Dump cake recipes often include a crucial instruction of not stirring the ingredients. This can be emphasized in the recipe with capital letters or exclamation marks. However, if this step is not followed strictly, the result could be a cake that is not completely baked.
In conclusion, this pumpkin pecan dump cake recipe is not only easy to make and requires minimal effort, but it’s also an impressive fall dessert that will leave everyone asking for more. It combines the perfect balance of pumpkin spice and pecans to make the best pumpkin-pecan dump cake ever! And not only that, but it’s easily customizable for different tastes by using various substitutes and variations.
So whether you are someone who likes to experiment with different recipes or just looking for a fuss-free dessert that will please your taste buds, this recipe has got you covered. With its moisture-rich texture and indulgent flavors, it’s no wonder why it has become one of my favorites!
So what are you waiting for? Head to your kitchen and try this recipe today! I guarantee that once you taste it, you’ll be hooked on this unique twist on classic pumpkin spice cake. Trust me; your taste buds will thank you!
Pumpkin Pecan Dump Cake Recipe
- 1 (29 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon clove
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 (18 ounce) box yellow cake mix (or spice)
- 1/2 cup butter
- 1 cup pecans (or other nuts)
- Preheat oven to 350 degrees. Prepare a 9X13 pan.
- In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
- Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
- Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.