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pumpkin pecan cake

Pumpkin Pecan Dump Cake

easy four-ingredient pumpkin pecan dump cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 225 kcal


  • 1 can Pumpkin
  • 1 box Betty Crocker Super Moist Yellow Cake Mix
  • 1-1/2 sticks Butter
  • 1/3 cup Chopped Pecans


  1. Preheat the oven to 350°F.

  2. Grease the bottom of a square baking pan with organic coconut oil (or other oil).

  3. Pour the pumpkin into the baking pan and smooth evenly in the pan with a spoon.

  4. Dump the cake mix on top of the pumpkin a little at a time.

    Pumpkin Dump Cake Prep
  5. Smooth the cake mix with a knife or other utensil so that the cake mix is smooth and not lumpy.

    Pumpkin Pecan Dump Cake Prep
  6. Cut the butter into thin slices and place evenly on top of the cake mix.

  7. Chop pecans into pieces and scatter the pecan pieces on top of the pumpkin cake mixture.

    pumpkin dump cake

Recipe Notes

The calories per serving are approximate and depend on the size of cake slice.

Optional: Mix in the following ingredients with the pumpkin:

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 can sweetened condensed milk


Optional: Top with vanilla ice cream.