Pumpkin Dump Cake with Pecans & Toffee Bits

The Easiest, Coziest Pumpkin Dump Cake You’ll Ever Make

Hey there, friend! Isla here from BiteTide, and I am just buzzing with excitement to share this recipe with you. If you’ve ever looked at a crisp autumn day, felt that undeniable craving for something warm and spiced, but then immediately felt exhausted at the thought of making a from-scratch pie… this Pumpkin Dump Cake is your new best friend. Seriously, it’s the dessert hero we all deserve.

Imagine this: a velvety, spiced pumpkin pie filling that’s so rich it makes your eyes roll back in your head. Now, picture that topped with a magical, buttery, crumbly cake topping that’s studded with crunchy, toasty pecans and little pockets of sweet, melty toffee. It’s the perfect textural symphony in a baking dish. The best part? You literally “dump” the layers together. No mixer, no fancy skills, just pure, unadulterated fall flavor with minimal effort.

This is the dessert I make when I need a guaranteed crowd-pleaser for a potluck, when friends drop by unexpectedly, or when I simply need to treat myself after a long week. It’s the definition of “tastes like you fussed for hours” without any of the actual fuss. So, grab your favorite 9×13 dish, and let’s ride this flavor wave straight to dessert bliss.

A Kitchen Full of Laughter and Spilled Cake Mix

This recipe always takes me right back to my first apartment after college. My kitchen was the size of a postage stamp, but it was the heart of our home. My roommates and I were broke, but we were rich in friends and a constant desire to feed them. One chilly November evening, we decided to throw a “Friendsgiving” potluck. I was tasked with dessert, but my budget was tight and my time was tighter between work and classes.

My grandma, the wisest woman I know, heard my mild panic over the phone and simply laughed. “Honey,” she said, “you don’t need a pedigree pie. You need a dump cake. It’s forgiving, it’s fast, and it tastes like a hug.” She walked me through the steps, and I remember the absolute chaos of my tiny kitchen—three of us bumping elbows, laughing as pumpkin puree somehow ended up on the ceiling, and me frantically drizzling butter while someone else told a ridiculously funny story. The result was a golden, bubbling pan of perfection that was devoured in minutes. It wasn’t just a dessert; it was a memory. That’s the magic of recipes like this. They’re not just about the food; they’re about the joy you make while you’re creating it.

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Gathering Your Flavor Arsenal

Here’s the beautiful lineup of ingredients that will transform into your new favorite autumnal treat. The beauty of this list is its simplicity—most of it is probably already in your pantry!

• 1 can (15 oz) pumpkin purée: This is the star of the show! Not pumpkin pie filling, which is pre-sweetened and spiced—we want pure, plain pumpkin purée so we can control the flavor ourselves. It gives that iconic earthy, sweet base.
• 1 can (12 oz) evaporated milk: This is the secret to a luxuriously creamy, set filling without being watery. It’s concentrated and rich, giving the pumpkin layer a custard-like texture. Don’t have any? Whole milk or even half-and-half can work in a pinch, but your filling might be a tad less firm.
• 3 large eggs: Our binding agent! They help set the pumpkin layer into a sliceable, pie-like consistency. Make sure they’re at room temperature for a smoother, more even blend.
• 1 cup granulated sugar: The perfect amount of sweetness to balance the earthy pumpkin and warm spices. For a deeper flavor, you can swap half of it for brown sugar!
• 1 tsp ground cinnamon & ½ tsp ground nutmeg: The dynamic duo of fall spices. They provide that warm, familiar flavor we all crave. Feel free to add a pinch of cloves or ginger if you’re feeling extra spicy!
• ½ tsp salt: Never, ever skip the salt in desserts! It’s not to make it salty; it’s a flavor enhancer that makes all the other ingredients—the sugar, the spices, the toffee—pop and taste more like themselves.
• 1 box yellow cake mix: Our incredible shortcut! The dry mix creates that irresistible crumbly, cakey topping. The yellow cake is a neutral, buttery canvas, but a spice cake mix would be absolutely divine here too.
• 1 cup chopped pecans: For that essential CRUNCH and a nutty, toasty flavor that pairs perfectly with pumpkin. Not a pecan person? Walnuts are a great substitute!
• ½ cup toffee bits: My favorite “chef’s kiss” ingredient! They melt into little pockets of caramel-like goodness, adding a complex sweetness that takes this dump cake to a whole new level.
• ¾ cup melted butter: This is what transforms the dry cake mix into that glorious, golden, crispy topping. It’s the magic drizzle! I use unsalted butter to control the salt level myself.

Let’s Build Some Delicious Layers!

Ready to make some magic? Here’s your step-by-step guide, complete with all my favorite kitchen hacks to ensure your dump cake is absolutely perfect.

Step 1: Preheat your oven to 350°F (175°C). Grab your trusty 9×13-inch baking dish and give it a good grease with butter or a non-stick spray. This is our flavor vessel, and we want every last crumb to come out easily!

Step 2: In a large bowl, let’s make the pumpkin filling. Add the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt. Now, take your whisk and go to town! You want to whisk it until it’s completely smooth and homogenous. No streaks of egg white or little clumps of spice should remain. This smooth base is key for that perfect silky texture. Chef’s Hack: If you’re paranoid about bits of egg white (like I am!), you can whisk the eggs first in a separate small bowl before adding them to the big mix. Pour this gorgeous, orange-hued mixture into your prepared baking dish.

Step 3: Here’s where the “dump” in dump cake comes in! Take your box of yellow cake mix and sprinkle it evenly over the top of the pumpkin mixture. I like to hold the box up high and let it rain down gently—this helps avoid big clumps in one spot. The most important instruction here: DO NOT STIR. I know it’s tempting, but resist! The layers are what make this dessert so magical.

Step 4: Time for the texture party! Scatter the chopped pecans evenly over the cake mix layer. Follow that up with a generous sprinkling of the toffee bits. You’re building flavor and crunch with every layer.

Step 5: The final, transformative step. Take your melted butter and slowly, carefully drizzle it all over the top. Try to cover as much surface area as possible. You’ll see the butter start to seep down into the cake mix, and that’s exactly what you want. This is what will create those irresistible buttery, crispy, golden crumbles on top. Chef’s Hack: If you see any obvious large, dry patches of cake mix after drizzling, you can use a fork to gently push the butter into those spots, but still, no stirring!

Step 6: Carefully place your masterpiece in the preheated oven and bake for 50-60 minutes. You’re looking for a deep golden brown top and a center that is set (it might still have a very slight jiggle, but it shouldn’t look liquidy). The edges will be bubbly and glorious.

Step 7: This is the hardest part: let it cool! I know, the aroma is intoxicating. But let it sit on a wire rack for at least 20-30 minutes before serving. This allows the pumpkin layer to fully set, making it much easier to slice and serve. It’s best enjoyed warm, not scalding hot.

How to Serve This Fall Icon

This dump cake is a star all on its own, but a little styling goes a long way! I love serving it right from the baking dish for a cozy, family-style vibe. Use a large spoon or spatula to scoop out generous portions into bowls. The *non-negotiable* finishing touch? A giant dollop of cold, freshly whipped cream or a melting scoop of high-quality vanilla ice cream. That hot-and-cold, creamy-and-crunchy contrast is pure heaven. For a pretty dinner party presentation, dust the top with a little extra cinnamon or a few extra pecan halves before serving.

Ride Your Own Flavor Wave: Creative Twists!

The fun doesn’t stop here! This recipe is a fantastic base for your own creativity. Here are a few of my favorite riffs:

• Chocolate Lover’s: Swap the toffee bits for a cup of chocolate chips! Semi-sweet or dark chocolate beautifully cuts the sweetness of the cake.
• Ginger Snap: Replace the yellow cake mix with a gingerbread cake mix and add a tablespoon of finely chopped crystallized ginger to the topping for a spicy kick.
• Apple Pumpkin Swirl: Before adding the cake mix, swirl in a cup of your favorite apple pie filling into the pumpkin layer for a double-fruit delight.
• Bourbon Pecan: Add two tablespoons of bourbon to the pumpkin filling and use only pecans for the topping for a sophisticated, adult twist.
• Gluten-Free & Dairy-Free: Use a gluten-free yellow cake mix, your favorite plant-based butter, and a canned coconut milk instead of evaporated milk for an allergy-friendly version that’s just as delicious.

Isla’s Chef Notes & Kitchen Confessions

I’ve made this cake more times than I can count, and it has never, ever let me down. It’s my go-to for a reason. Over the years, I’ve learned a few things: First, the brand of cake mix truly doesn’t matter—store-brand works perfectly. Second, if your pecans aren’t already toasted, pop them in a dry skillet for a few minutes before chopping. It unlocks a deeper, nuttier flavor that is *chef’s kiss*.

I also have a funny confession: the first time I made this, I was so nervous about the “do not stir” rule that I called my grandma three times to confirm. I was sure I was doing it wrong! But she was right, as always. The layers work their magic in the oven, and the result is pure comfort. This recipe is a testament to the fact that the best food doesn’t have to be complicated; it just has to be made with joy.

Your Questions, Answered!

Q: My topping is still powdery in places after baking. What did I do wrong?
A: This usually means the butter wasn’t drizzled evenly enough. Next time, take an extra minute to slowly drizzle and try to hit every nook and cranny. You can also use a fork to gently spread any dry patches into buttery areas before baking, but don’t mix it in.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the entire cake, cover it tightly with plastic wrap, and keep it in the fridge for up to 8 hours before baking. You might need to add 5-10 minutes to the baking time since it will be going into the oven cold.

Q: The center is still really jiggly after 60 minutes. Help!
A> Ovens can vary! If the top is getting too brown but the center is still loose, simply place a piece of aluminum foil loosely over the top to prevent burning and continue baking in 5-minute increments until the center is set.

Q: Is it normal for the top to look a little uneven or “craggy”?
A: Yes, that’s exactly what we want! Those craggy, buttery bits are the best part. It’s not supposed to be a smooth, flat cake. Embrace the rustic, cozy look!

Nutritional Information*

*This is an estimate provided for informational purposes only. Calculations will vary based on your specific ingredients and brands.

Per Serving (1/12 of the recipe): Calories: ~420 | Carbohydrates: 47g | Fat: 23g | Protein: 5g | Sugar: 32g

Pumpkin Dump Cake with Pecans and Toffee is the definition of effortless indulgence. With its spiced pumpkin filling, crunchy pecan-toffee topping, and buttery golden crumble, this dessert is a guaranteed hit at any gathering. Whether you’re making it for Thanksgiving, a fall potluck, or just a cozy night in, this easy dump-and-bake recipe delivers all the autumn flavors you crave with none of the stress.