Description
An easy, no-mix fall dessert featuring layers of pumpkin puree, yellow cake mix, melted butter, and toasted pecans. This dump cake is moist, spiced, and requires zero stirring, making it perfect for busy weeknights or holiday gatherings.
Ingredients
Scale
- 1 box (15.25 oz / 432g) yellow cake mix
- 1 can (15 oz / 425g) 100% pure pumpkin puree
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (113g) pecans, chopped and toasted
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Pour the pumpkin puree into the bottom of the prepared dish and spread it into an even layer.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
- Drizzle the melted butter evenly over the cake mix.
- Sprinkle the toasted, chopped pecans over the top.
- Bake for 45-50 minutes until the top is golden brown and crisp, and edges are bubbling.
- Cool in the pan for 20-30 minutes before slicing and serving.
Notes
Toast pecans in a dry skillet for 3-4 minutes for enhanced flavor. Ensure you use pure pumpkin puree, not pumpkin pie filling. Let the cake cool completely to allow layers to set for clean slicing. Can be made ahead and refrigerated; tastes better the next day.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 350
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: pumpkin dump cake, fall dessert, easy pumpkin recipe, butter pecan cake, no mix dessert, autumn baking, seasonal pumpkin