Creamy Pumpkin Dump Cake Recipe with Pecans
A quick and easy autumn dessert combining a creamy pumpkin base with a crunchy pecan topping, perfect for cozy fall occasions.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz / 425 g) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz (225 g) softened cream cheese
- 1/2 cup (120 ml) milk or half and half
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (120 g) chopped pecans
- 1/2 cup (115 g) melted unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine canned pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth using a handheld mixer or whisk (about 2-3 minutes).
- In a separate bowl, beat softened cream cheese with milk or half and half until smooth. Gently fold this into the pumpkin mixture.
- Add ground cinnamon, nutmeg, ginger, and ground cloves to the pumpkin-cream cheese mixture. Stir gently but thoroughly.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish and spread evenly with a spatula.
- Sprinkle yellow cake mix evenly over the pumpkin layer without stirring.
- Top with chopped pecans, spreading evenly.
- Drizzle melted unsalted butter evenly over the entire surface.
- Bake uncovered for 45-50 minutes until the top is golden and bubbly.
- Cool for at least 15 minutes before serving.
Notes
Do not stir the cake mix topping to maintain the signature dump cake texture. Soften cream cheese before mixing to avoid lumps. Drizzle butter evenly to prevent soggy spots. Cool cake before serving for easier slicing. Pecans can be substituted with walnuts or skipped for a nut-free version. For gluten-free, use gluten-free cake mix and substitute flour with almond or oat flour. Dairy-free options include coconut cream and dairy-free milk alternatives.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 10
- Carbohydrates: 45
- Protein: 4
Keywords: pumpkin dump cake, creamy pumpkin dessert, pecan dessert, autumn dessert, easy pumpkin recipe, fall dessert, quick pumpkin cake