Easy Maple Pecan Pumpkin Dump Cake (Best Fall Dessert)
A quick and easy fall dessert that combines a tender pumpkin custard layer with a crunchy, buttery pecan topping. Made with simple ingredients and ready in under 15 minutes of prep, this dump cake is perfect for potlucks, Thanksgiving, or cozy autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (15 oz) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1/2 cup pure maple syrup (Grade A dark amber preferred)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix (e.g., Duncan Hines or Betty Crocker)
- 1 cup chopped pecans (roughly chopped)
- 3/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, maple syrup, granulated sugar, vanilla extract, pumpkin pie spice, and salt until completely smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly to the edges. Tap the dish gently on the counter to release any air bubbles.
- Sprinkle the dry cake mix evenly over the top of the pumpkin layer. Do not stir it in. Use your fingers or a fork to spread it into an even layer.
- Sprinkle the chopped pecans evenly over the cake mix.
- Drizzle the melted butter slowly and evenly over the entire top, covering the cake mix and pecans as much as possible.
- Bake for 45-50 minutes, until the top is deep golden brown and the edges are bubbly. The center may still look slightly jiggly.
- Let the dump cake cool for at least 20-30 minutes before serving. Use a serrated knife to cut into squares.
Notes
For best results, use 100% pure pumpkin puree (like Libby’s) and real maple syrup. Let the dish come to room temperature before adding melted butter if using glass. The dump cake needs at least 20-30 minutes to set after baking. For a gluten-free version, use a gluten-free yellow cake mix. For dairy-free, use full-fat coconut milk and dairy-free butter. For nut-free, omit pecans or use pumpkin seeds. Store covered in the refrigerator for up to 5 days. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 square (1/12 of re
- Calories: 385
- Sugar: 32
- Sodium: 380
- Fat: 19
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
Keywords: pumpkin dump cake, maple pecan pumpkin cake, easy fall dessert, pumpkin dessert, dump cake recipe, Thanksgiving dessert, potluck dessert