Dawn's Pumpkin Pecan Dump Cake

Prep Time
Cook Time
1h 10m
Ready In

"My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain wonderful! Great anytime, but especially for the holidays because it's a lot easier and quicker than making a pie!"

Original recipe yields 12 servings


  • Serving Size: 1 (221 g)
  • Calories 738.7
  • Total Fat - 36.5 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 113.7 mg
  • Sodium - 803.1 mg
  • Total Carbohydrate - 97.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 48.2 g
  • Protein - 8.8 g
  • Calcium - 172.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350 degrees.

Step 2

In a mixing bowl, combine first 6 ingredients, until well blended

Step 3

Pour batter into a 9x13" greased pan.

Step 4

Sprinkle DRY cake mix on top, then cover with pecans.

Step 5

Pour melted margarine or butter over top.

Step 6

Bake 50-60 minutes., or until golden brown.

Step 7

Serve with Cool Whip or whipped cream on top.

Tips & Variations

No special items needed.



We had Thanksgiving at my house last week and I made this for dessert. Deliciousness in every fork full! So wonderful for the holidays.

review by:
(23 Nov 2015)


Better than pumpkin pie in our eyes!

review by:
(27 Nov 2014)


We felt like having something with pumpkin so my wife whipped this up for us on the spur of the moment. It is super delicious and so satisfying for that sweet tooth!

review by:
(5 Feb 2014)


I made this with canned pumpkin and I plan to make another one when Halloween is over and I can use the kids pumpkins. The topping is so delicious and the cake is even better! We loved everything about this cake and it was so good out of the fridge. We look forward to having our next one and I am sure we will have it many other times, maybe even for Thanksgiving!

(7 Oct 2013)


I really wanted dessert first when I saw this come out of the oven. I let it cool and refrigerated it so we could have it cold. This is so easy to make that it took me about 2 minutes from start to putting it in the oven. What a crowd pleaser this will be for our clan when I make it for them. I like it much better than plain ole pumpkin pie. I served it with some whip cream on the top, but it really didn't even need it!

review by:
(27 Nov 2012)


We needed a smaller dish and used an 8X8 baking dish but only halved the topping. The result was a deep dish pumpkin pie with a crisp struesel topping. A real treat, and the other half of the topping mix is ready to go on another version soon.

review by:
(26 Nov 2011)