Easy Irresistible Pumpkin Dump Cake Recipe with Pecans and Caramel for Perfect Fall Dessert
A quick and comforting fall dessert featuring a moist pumpkin base layered with yellow cake mix, toasted pecans, and a gooey caramel drizzle. Perfect for busy evenings and gatherings.
- 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 (15 oz) can pure pumpkin (not pumpkin pie filling)
- 1 box (about 15.25 oz) yellow cake mix (e.g., Duncan Hines or Pillsbury)
- 1 cup chopped pecans (lightly toasted)
- 1/2 cup caramel sauce (store-bought or homemade)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Toast the pecans by spreading them on a baking sheet and baking for 5-7 minutes until fragrant. Set aside to cool.
- In a medium bowl, combine canned pumpkin, granulated sugar, cinnamon, nutmeg, and salt. Stir until smooth and well blended.
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Pour the pumpkin mixture evenly into the dish and spread with a spatula.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
- Distribute the toasted pecans evenly over the cake mix layer.
- Drizzle the melted butter evenly over the entire top.
- Bake for 45-50 minutes until the top is golden and edges are bubbly. Check doneness with a toothpick; it should come out mostly clean with some moist crumbs.
- Remove from oven and let cool for about 10 minutes, then drizzle caramel sauce over the top. Spread gently if desired, but do not mix into the cake.
- Allow the cake to cool for at least 15 minutes before serving to let layers set.
Notes
If edges brown too quickly, tent loosely with foil halfway through baking. Use room temperature butter for melting to avoid clumps. Add caramel sauce after baking to keep its gooey texture. For gluten-free, substitute cake mix with gluten-free boxed mix. Optional add-ins include mini chocolate chips or crystallized ginger.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 320
- Sugar: 24
- Sodium: 280
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: pumpkin dump cake, fall dessert, pecans, caramel, easy pumpkin cake, quick dessert, autumn recipe