Introduction

This Down Pumpkin Cake is an easy, fall-inspired dessert that combines the warm flavors of pumpkin and spices with a crunchy pecan topping. It’s perfect for cozy gatherings and requires minimal effort with a simple layering technique.

A close-up image of a three-layer dessert slice on a wooden plate showing a thick orange base layer with a smooth, slightly textured surface, topped by a creamy light brown middle layer with a soft texture, and finished with a crunchy layer of chopped nuts in brown and off-white colors. A dollop of white whipped cream sits on top. The background features a cup and saucer on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

29 oz. can pumpkin puree (not pumpkin pie filling)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. clove
1/4 tsp. ginger
1 3/4 cup granulated sugar
3 large eggs
12 oz. can evaporated milk
1 box spice cake mix (yellow also works)
1 cup chopped pecans
1 cup butter (melted)
Whipped topping, for serving

Instructions

Step 1: In a large bowl, combine the pumpkin puree, cinnamon, pumpkin pie spice, clove, ginger, sugar, eggs, and evaporated milk. Mix until well blended.
Step 2: Pour the pumpkin batter into a greased 9×13-inch baking dish, spreading it evenly.
Step 3: Sprinkle the entire box of cake mix evenly over the pumpkin batter, starting from the edges and working toward the center.
Step 4: Evenly sprinkle the chopped pecans over the cake mix layer.
Step 5: Pour the melted butter evenly over the top, covering the cake mix and pecans.
Step 6: Bake at 350°F (175°C) for 50-60 minutes, or until the edges are lightly browned and the center is set.
Step 7: Allow the cake to cool completely; it will thicken and set as it cools.
Step 8: Cut into squares and serve topped with whipped cream.

Tips & Variations

For extra crunch, lightly toast the pecans before sprinkling on the cake.
Use yellow cake mix instead of spice cake mix for a milder flavor.
Add a handful of raisins or dried cranberries to the pumpkin batter for added texture and sweetness.
If you prefer a less sweet cake, reduce the sugar to 1 1/4 cups.

Storage

Store any leftover cake covered in the refrigerator for up to 4 days. Reheat individual pieces briefly in the microwave or enjoy cold. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a close-up of a baked dessert in a clear glass rectangular dish with handles on both sides. The dish is filled with a golden-brown baked layer, covered generously with chopped pecans, giving the surface a rough, textured look with small shades of red and brown from the nuts. The dish sits on a white marbled surface with a white cloth that has an orange circular pattern. A silver serving spatula with cut-out details rests to the side, and part of a white cup with green pinecone designs and a light brown foam drink is visible near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you will need to cook and puree fresh pumpkin first. Make sure to cook it until soft and drain any excess moisture for best results.

Can I make this cake gluten-free?

To make it gluten-free, substitute the cake mix with a gluten-free spice cake mix and ensure all other ingredients are gluten-free. The texture may vary slightly.

Down Pumpkin Cake Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

A moist and flavorful Down Pumpkin Cake featuring layers of pumpkin-spiced batter and spice cake mix topped with crunchy pecans and melted butter, baked to a golden finish and served with creamy whipped topping. This easy-to-make dessert captures the essence of fall in every bite.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

29 oz. can pumpkin puree (not pumpkin pie filling)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. clove
1/4 tsp. ginger
1 3/4 cup granulated sugar
3 large eggs
12 oz. can evaporated milk
1 box spice cake mix (yellow also works)
1 cup chopped pecans
1 cup butter (melted)
Whipped topping for serving

Instructions

Prepare the pumpkin batter: In a large bowl, combine the pumpkin puree, cinnamon, pumpkin pie spice, clove, ginger, granulated sugar, eggs, and evaporated milk. Mix thoroughly until the mixture is smooth and well blended.
Grease baking dish: Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake after baking.
Pour pumpkin mixture: Pour the prepared pumpkin batter evenly into the greased baking dish, spreading it smoothly to cover the bottom.
Sprinkle cake mix: Evenly sprinkle the entire box of dry spice cake mix over the surface of the pumpkin batter, starting from the edges and working toward the middle to ensure full coverage.
Add pecans: Sprinkle 1 cup of chopped pecans evenly over the cake mix layer to add a crunchy texture and nutty flavor.
Pour melted butter: Drizzle 1 cup of melted butter evenly over the top, ensuring it covers the cake mix and pecans to help them bake into a golden crust.
Bake the cake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 50-60 minutes or until the edges are lightly browned and a toothpick inserted near the center comes out clean.
Cool completely: Remove from the oven and allow the cake to cool entirely in the baking dish; it will thicken and set as it cools, making it easier to cut into squares.
Serve: Cut the cake into pieces and serve with whipped topping for a delicious, creamy finishing touch.

Notes

You can substitute yellow cake mix for the spice cake mix if desired, but the spice cake adds a richer flavor that complements the pumpkin.
Do not use pumpkin pie filling as it contains added sugars and spices that may alter the flavor and texture.
Allowing the cake to cool fully is important to achieve the correct set texture before cutting.
Store any leftovers covered in the refrigerator for up to 4 days.
For a nut-free version, omit pecans or substitute with pumpkin seeds.

Keywords: pumpkin cake, fall dessert, spice cake, pecan cake, easy pumpkin recipe, layered pumpkin cake