Why You’ll Love This Recipe
I love this recipe because it brings together the comforting flavors of classic pecan pie with the ease of a dump cake. There’s no rolling dough, no mixing batters—just pour, layer, and bake. It’s the kind of dessert that feels homemade and indulgent, but takes barely 10 minutes to put together. It’s also great for potlucks, parties, and family dinners, since it makes enough to serve a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Canned pecan pie filling (or homemade if I want to get fancy)
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Yellow cake mix
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Butter (melted or thinly sliced)
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Chopped pecans
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Optional: vanilla extract, cinnamon, whipped cream or vanilla ice cream for serving
Directions
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I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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I pour the pecan pie filling evenly into the bottom of the dish.
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I sprinkle the dry cake mix over the filling, spreading it out evenly without mixing.
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I drizzle melted butter (or place thin slices of butter evenly) over the cake mix to cover it as much as possible.
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I top everything with a generous handful of chopped pecans.
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I bake it for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
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I let it cool slightly before serving—either warm or at room temperature.
Servings and timing
This recipe makes about 12 servings. It takes just 10 minutes to prep and 45–50 minutes to bake, so I can have dessert on the table in about an hour.
Variations
Sometimes I add a dash of cinnamon or a splash of vanilla extract to the pecan filling for a little extra depth. I’ve also tried it with spice cake mix or butter pecan cake mix for a seasonal twist. If I want more texture, I mix in shredded coconut or chocolate chips before baking.
Storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds. It also tastes great cold or at room temperature. If I want to reheat a larger portion, I cover the dish with foil and warm it in the oven at 300°F (150°C) for 10–15 minutes.
FAQs
Can I use homemade pecan pie filling?
Yes, I can! If I have a favorite pecan pie filling recipe, I just make sure it’s thick and gooey before layering it in.
Do I need to stir the layers?
No, I don’t mix anything together. The magic of dump cake is in keeping the layers as-is and letting the oven do the work.
Can I use a different cake mix flavor?
Definitely. I’ve used butter pecan, spice, and even chocolate cake mix with great results.
Should I toast the pecans first?
It’s not necessary, but I sometimes do if I want even more crunch and nutty flavor.
Can I freeze this dessert?
Yes, I can freeze it. I let it cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge and reheat before serving.
Conclusion
Pecan Pie Dump Cake is one of those easy desserts that delivers big on flavor with hardly any effort. Whether I’m hosting a holiday dinner or just craving something sweet and buttery, this cake hits the spot every time. It’s rich, nutty, and irresistibly gooey—everything I want in a dessert, without the pie pan.
Print
Pecan Pie Dump Cake
- Total Time: 55 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
All the gooey richness of pecan pie meets the ease of a dump cake in this irresistible, crowd-pleasing dessert.
Ingredients
1 can (15 oz) pecan pie filling (or 1 can of butter pecan or caramel pecan filling)
1 box (15.25 oz) yellow cake mix
3 eggs
1/2 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
Optional: whipped cream or vanilla ice cream, for serving
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the pecan pie filling evenly across the bottom of the dish.
In a large bowl, whisk together the cake mix, eggs, melted butter, milk, and vanilla extract until smooth.
Pour the batter gently over the pecan pie filling.
Sprinkle chopped pecans evenly on top.
Bake for 40–45 minutes, or until the top is golden brown and the center is set.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
Don’t stir the layers — the “dump cake” magic happens as it bakes!
Use butter pecan cake mix for an extra rich twist.
Store leftovers in the fridge and reheat in the microwave.
Great make-ahead dessert for Thanksgiving or potlucks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
