Pecan Pie Dump Cake – The Easiest Holiday-Style Dessert
Oh my goodness—get ready to have your dessert world rocked! This Pecan Pie Dump Cake is the magical mashup of two classic Southern favorites: gooey, caramelized pecan pie and buttery, golden dump cake. It’s the kind of recipe that tastes like hours of effort but secretly takes just minutes to throw together.
Perfect for holidays, potlucks, or those weeknights when your sweet tooth strikes, this recipe delivers that warm, nutty pecan goodness everyone craves—without the fuss of pie crusts or complicated steps. Every bite is rich, cozy, and melt-in-your-mouth delicious.
Why You’ll Love This Recipe
- ✅ 3 ingredients only—simple pantry staples, maximum flavor
- ✅ Effortless prep—no mixing bowls required, just layer and bake
- ✅ Holiday-worthy flavor—tastes like homemade pecan pie with half the work
- ✅ Crowd-pleaser—perfect for potlucks, family dinners, or Thanksgiving
- ✅ Versatile toppings—dress it up with ice cream, whipped cream, or caramel sauce
Ingredients
For the cake
- 1 (12-ounce) box yellow cake mix (dry)
- 1 (21-ounce) can pecan pie filling
- 1 cup (2 sticks) unsalted butter, melted
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Equipment
- 9x13-inch baking dish
- Spatula or spoon
- Measuring cup
- Oven mitts
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
2. Spread the Filling
- Pour pecan pie filling into dish. Spread evenly with spatula.
3. Sprinkle Cake Mix
- Evenly sprinkle the dry cake mix on top of the filling.
- Do not stir!
4. Drizzle with Butter
- Slowly pour melted butter evenly across the surface.
- Cover as much as possible for a golden topping.
- Again, do not stir.
5. Bake
- Bake 35–45 minutes, until top is golden and filling is bubbly.
- The center should look set.
6. Cool & Serve
- Cool for 5–10 minutes before serving warm.
- Top with ice cream, whipped cream, or caramel drizzle if desired.
Pro Tips
- Cover evenly: Try to drizzle butter over all the cake mix for a perfect golden crust.
- Don’t stir: Dump cakes bake best when the layers stay separate.
- Serve warm: This dessert tastes heavenly fresh from the oven with melting ice cream.
Easy Variations & Substitutions
- Cake mix swap: Use spice cake or butter pecan cake mix for extra flavor.
- Nut-free option: Substitute apple pie filling for a similar cozy vibe.
- Extra crunch: Sprinkle chopped pecans on top before baking.
- Boozy twist: Add 1 tablespoon bourbon to the pecan pie filling before baking.
Serving, Pairing & Storage
- Serve: Warm with vanilla ice cream or whipped cream.
- Pair: Great with hot coffee, chai, or a glass of milk.
- Storage: Refrigerate leftovers in airtight container up to 4 days.
- Reheat: Warm in oven at 300°F (150°C) for 10 minutes. Avoid microwaving—topping gets soggy.
Frequently Asked Questions
Q: Can I use homemade pecan pie filling?
A: Absolutely! Just substitute equal volume for canned.
Q: Why can’t I stir the layers?
A: The “dump and bake” method gives the cake its unique texture—gooey bottom, buttery crisp top.
Q: Can I make this ahead?
A: Yes—bake earlier in the day, then reheat gently before serving.
Q: Can I freeze this cake?
A: It’s best fresh, but you can freeze baked portions for up to 2 months. Thaw in fridge before reheating.
Pecan Pie Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread pecan pie filling evenly across the dish.
- Sprinkle dry cake mix evenly on top. Do not stir.
- Drizzle melted butter evenly over cake mix. Do not stir.
- Bake 35–45 minutes until golden brown and bubbly.
- Cool slightly, then serve warm with toppings of choice.
Notes