There’s something irresistible about a Pumpkin Pecan Dump Cake — all the warm spices of autumn rolled into a simple, no-fuss dessert. It’s ideal for holiday dinners, potlucks, or any time you crave a cozy, pumpkin-forward treat. No frosting or layers required: simply assemble, bake, and serve.
This recipe is a favorite because it’s reliably comforting and easy to prepare. We reach for it for Thanksgiving, Friendsgiving, and even midweek gatherings when a little autumnal indulgence is needed. The creamy pumpkin base, pockets of tangy cream cheese, melty white chocolate, and crunchy pecans combine for a delightful contrast of flavors and textures.
If you enjoy fall baking, try other seasonal favorites such as pumpkin scones, pumpkin swirl brownies, or pumpkin pie–inspired treats for more cozy ideas.
Table of contents
- Why You’ll Love This Recipe
- Ingredients
- Variations
- Instructions
- Expert Tips
- Frequently Asked Questions
- 📖Recipe
Why You’ll Love This Recipe
- Easy to make: Minimal prep and no special tools required.
- Big fall flavor: Pumpkin, warm spices, and a cream cheese swirl make a classic combination.
- Crowd-pleaser: Perfect for gatherings and holidays.
- Great texture: Creamy pumpkin, a tender interior, and a crisp topping all in one bite.
Ingredients
The ingredients are pantry-friendly and straightforward. Full measurements are included in the recipe card below for easy printing.
This dessert uses canned pumpkin purée and evaporated milk as the base, flavored with brown sugar and pumpkin pie spice. A dollop of cream cheese adds richness and tang, while a boxed spice cake mix creates a quick, flavorful crust. White chocolate chips and pecans bring sweetness and crunch, and melted butter helps the topping bake up golden and crisp.
Variations
- Toffee bits: Add toffee for a buttery caramel note.
- Gluten-free: Use a gluten-free spice cake mix.
- Dark chocolate: Substitute dark chocolate chips for a richer contrast.
- Walnuts: Swap pecans for walnuts if preferred.
Instructions
Below is a concise overview of the method; the printable recipe card at the end contains full details.
- Whisk pumpkin purée, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth; pour into a greased 9×13-inch baking dish.
- Beat softened cream cheese with ¼ cup sugar and vanilla until smooth. Drop spoonfuls over the pumpkin mixture and lightly swirl for a marbled effect.
- Evenly sprinkle dry spice cake mix across the top.
- Scatter white chocolate chips and chopped pecans over the cake mix layer.
- Slowly drizzle or dot melted butter over the top so the dry mix is moistened.
- Mix 2 tablespoons granulated sugar with ½ teaspoon cinnamon, sprinkle evenly, then bake as directed until the top is golden and edges bubble.
Expert Tips
- Allow the cake to cool for at least 15 minutes before cutting so it sets and slices cleanly.
- Use a butter knife to swirl the cream cheese gently to preserve a pretty marbled pattern.
- Don’t worry if some dry cake mix stays visible before baking — it will crisp up into a tasty topping.
- Serve warm with whipped cream or vanilla ice cream for extra indulgence.
Frequently Asked Questions
Here are answers to common questions about this dessert.
Yes. Bake a day in advance and reheat individual portions or serve at room temperature.
It’s best to use plain pumpkin purée — pumpkin pie filling already contains sugar and spices that will alter the balance of the recipe.
Cover and refrigerate for up to 4 days. Reheat slices briefly in the microwave or enjoy cold.
★ If you try this recipe, please leave a rating — we’d love to hear how it turned out!
📖Recipe
Print or save the recipe card below for easy reference when you’re ready to bake.
Pumpkin Pecan Dump Cake
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Equipment
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9×13 baking dish
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large mixing bowl
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medium bowl
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small bowl
Ingredients
- 15 ounces pumpkin purée not pie filling
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 8 ounces cream cheese softened
- ¼ cup granulated sugar for cream cheese mixture
- 1 teaspoon vanilla extract
- 15.25 ounces spice cake mix
- ½ cup white chocolate chips
- ½ cup chopped pecans
- ¾ cup unsalted butter melted
- 2 Tablespoons granulated sugar
- ½ teaspoon cinnamon for topping
Instructions
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Preheat oven to 350°F and grease a 9×13-inch baking dish.
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In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth. Pour into the prepared dish.
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In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar and vanilla until creamy.
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Drop spoonfuls of the cream cheese mixture over the pumpkin and swirl lightly with a knife.
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Sprinkle the dry spice cake mix evenly over the top.
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Top with white chocolate chips and chopped pecans.
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Drizzle melted butter over the surface so the dry mix is moistened.
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Combine 2 tablespoons sugar and ½ teaspoon cinnamon in a small bowl and sprinkle over the top.
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Bake 50–55 minutes, until the top is golden and the edges are bubbling.
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Let cool at least 15 minutes before slicing and serving.
Disclaimer
Any nutritional information provided is an estimate; actual values may vary based on ingredient brands and portion sizes.