Pumpkin Crunch Dump Cake is a lot like a pumpkin pie with a crunchy pecan topping. The butter pecan cake mix topping really compliments the pumpkin pie flavors.
Pumpkin Crunch Dump Cake is a super simple cake that is perfect for your fall dessert table.
It’s easy to bring all the flavors of fall in an easy dessert.
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Key to Success #1 – The Pumpkin Filling
The pumpkin filling in this dump cake recipe is similar to a pumpkin pie.
The can of pumpkin that you should be using is pumpkin puree and not pumpkin pie filling.
It should have no other ingredients other than pumpkin.
Combine the pumpkin with evaporated milk, eggs, sugar, and cinnamon.
You can certainly add in nutmeg or other spices if you’d prefer.
But we’re keeping things simple by just adding some cinnamon.
Stir the pumpkin mixture together then pour it into the greased baking dish.
Key to Success #2 – Sprinkle the Cake Mix Over the Top
We’re using a Butter Pecan cake mix in this easy Pumpkin Dump Cake recipe.
If you can’t find a Butter Pecan cake mix, you can use a butter recipe cake mix or a yellow cake mix.
Either of these options will work just fine in this dump cake recipe.
Sprinkle the dry cake mix all over the top of the pumpkin mixture in the baking dish.
Do your best to cover all the pumpkin filling with cake mix.
Some of the cake mix might sink down into the pumpkin filling and this is okay.
Key to Success #3 – Add Pecans for Crunch
The pecans on top of this yummy dump cake are optional, but they add a great crunch.
We like it with the pecans, but you can leave them off if you don’t prefer them.
I like to break the pecans into pieces, but you can use pecan halves if you prefer it.
Sprinkle the pecans over the dry cake mix then drizzle melted butter all over the top.
The butter will moisten the cake mix so do your best to evenly distribute the butter and get the cake mix nice and moist.
Bake the dump cake uncovered for 50 to 55 minutes until the dump cake is golden brown.
Serve this Pumpkin Crunch Dump Cake with sweetened whipped cream or a scoop of vanilla ice cream.
Save this Pumpkin Crunch Dump Cake recipe to your favorite Dump Cake board or your Pumpkin Desserts board.
- 1 box (15 oz) Butter Pecan cake mix
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tsp cinnamon
- 2 cups pecans, chopped
- 1 cup butter, melted
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish. Set aside.
- In a large bowl, mix together pumpkin, evaporated milk, eggs, sugar, and cinnamon. Pour pumpkin mixture into the baking dish.
- Sprinkle dry cake mix over the pumpkin mixture. Top with pecans.
- Drizzle melted butter all over the top.
- Bake uncovered for 50 to 55 minutes.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 113mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.