Pecan Pie Dump Cake

There are few things more comforting than a warm slice of pecan pie — unless, of course, it’s transformed into something even easier and just as indulgent: Pecan Pie Dump Cake.

This recipe came to life during a last-minute family get-together when I was short on time but craving the richness of a pecan pie without the hassle of rolling out dough or waiting for a perfectly set filling. I needed something that could be whipped together in minutes but still tasted like it had taken hours — and that’s exactly what this cake delivers.

Dump cakes are often misunderstood. The name might not sound glamorous, but the ease and decadence of this dessert make it a favorite in my home, especially during holidays or potlucks.

This version combines the gooey, nutty goodness of a traditional pecan pie with the soft, crumbly top layer of a classic dump cake. The result? A dessert so luscious, so sticky-sweet and satisfying, that no one believes it was made with only a handful of pantry staples and almost no effort.

Whether you’re hosting a Friendsgiving, planning a fall dinner party, or just looking for something quick and special to serve on a Sunday afternoon — this is the kind of recipe that turns ordinary moments into cozy celebrations.

Why I Love This Recipe

There’s something magical about a recipe that looks and tastes like it took hours to make, but really comes together in less than 10 minutes of prep.

Pecan Pie Dump Cake is that kind of recipe.

Why do I love it so much?

Because it brings together two beloved desserts — the gooey, caramelized texture of pecan pie and the buttery, golden crust of a dump cake — without needing any pie crust rolling, candy thermometers, or precise baking techniques.

It’s forgiving.

Even if you’re a beginner in the kitchen, this is the kind of dessert you can pull off with confidence.

The flavor? Deep and rich from the brown sugar, buttery from the yellow cake mix, and packed with crunchy toasted pecans. The texture contrast between the syrupy filling and crisp top layer makes every bite satisfying.

Best of all, it’s versatile. You can serve it warm with a scoop of vanilla ice cream, chilled with whipped cream, or just on its own straight from the dish.

This is a “dump, bake, and enjoy” kind of recipe — and that’s the beauty of it.

Ingredients for Pecan Pie Dump Cake

This recipe is all about simplicity — most of these ingredients are pantry staples you might already have.

Here’s what you’ll need:

• Canned Pecan Pie Filling (or homemade substitute): This is the core of the recipe. It brings that rich, gooey sweetness associated with pecan pie.
• Evaporated Milk: Helps loosen the filling a bit, ensuring it bubbles and thickens properly while baking.
• Eggs: Gives the filling structure and ensures it sets as it bakes.
• Brown Sugar: Enhances the caramel notes of the filling.
• Yellow Cake Mix: The dry mix acts as the top layer and creates a soft, buttery crust. You won’t need to mix the cake mix — it gets sprinkled on top.
• Butter (melted): Poured over the cake mix to help it bake into a golden, crumbly crust.
• Chopped Pecans: For added crunch and nutty flavor. You’ll layer them in and sprinkle some on top too.

Everything comes together in a single pan — no mixers, no bowls, no complicated steps.

How Much Time Will You Need?

This is a fast and forgiving dessert. From pantry to oven to plate, it’s done in just about an hour.

• Prep Time: 10 minutes
• Bake Time: 45–50 minutes
• Cool Time: 15 minutes before serving (longer if you want clean slices)

You can serve it warm for a gooey, comforting dessert — or chill it for firmer squares.

How to Make This Pecan Pie Dump Cake

Here’s the detailed, step-by-step process to help you nail this dessert every single time:

Step – 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking. You don’t need to flour the pan.

Step – 2: Mix the Filling Base

In a large mixing bowl, combine:

• 2 cans of pecan pie filling
• ½ cup evaporated milk
• 2 eggs, beaten
• ½ cup brown sugar

Whisk everything together until the mixture is smooth and glossy.

Pour the mixture into the prepared baking dish and spread it evenly.

Step – 3: Add Pecans

Sprinkle 1 cup of chopped pecans evenly over the filling. They’ll float slightly and toast as the cake bakes, adding great flavor and crunch.

Step – 4: Add Cake Mix

Open your yellow cake mix and sprinkle it evenly over the entire surface of the filling. Do not stir. Make sure there are no clumps and the entire surface is covered — this layer becomes the cake crust.

Step – 5: Pour Butter

Melt 1 cup (2 sticks) of butter and drizzle it evenly over the dry cake mix layer.

You can do this in zigzag motions to ensure as much coverage as possible.

Try not to leave any dry patches — use the back of a spoon to gently press down any dry spots if needed.

Step – 6: Bake

Bake uncovered for 45–50 minutes, or until the top is golden brown and bubbling at the edges.

The center should look set — not jiggly. If parts of the cake mix are still dry after 40 minutes, lightly cover with foil and bake another 5–10 minutes.

Step – 7: Cool and Serve

Let the dump cake cool for at least 15–20 minutes before serving.

This allows the filling to thicken slightly and the layers to hold together.

Serve warm with a scoop of vanilla ice cream or chilled with whipped cream.

Substitutions

Want to tailor this recipe to what you have or your dietary needs?

Here are some smart substitutions:

• No pecan pie filling?
  Mix 1 cup light corn syrup, 1 cup brown sugar, 4 eggs, and 1½ cups chopped pecans. Stir and use as the base instead.
• Want it less sweet?
  Use half the brown sugar or opt for a spice cake mix to balance out the sweetness.
• No yellow cake mix?
  White cake mix or butter pecan cake mix works beautifully. Even spice cake mix adds a lovely depth.
• Dairy-free version?
  Swap the butter with a dairy-free margarine or plant-based butter, and use almond or oat milk instead of evaporated milk.
• Nut-free variation?
  Replace the pecan pie filling with apple pie filling and omit the pecans for an autumn-inspired twist.

Best Side Dishes for Pecan Pie Dump Cake

Pecan Pie Dump Cake is rich and sweet, so it pairs best with contrasting textures or refreshing flavors.

Here are 3 side dish ideas:

1. Vanilla Bean Ice Cream – Melts into the warm cake, balancing richness with creamy chill.
2. Whipped Cream with Orange Zest – Adds lightness and a citrus twist that cuts through the sweetness.
3. Fresh Berries – Strawberries or raspberries on the side add a fresh tartness that complements the caramel notes in the cake.

Serving and Presentation Tips

Presentation might not be the first thing that comes to mind with a dump cake, but there’s beauty in rustic charm — and this dessert has plenty of that.

Here’s how to serve it so it feels as impressive as it tastes:

• Serve Warm with Ice Cream: Spoon the cake into a bowl or shallow dessert dish while it’s still warm. Add a generous scoop of vanilla bean ice cream on top. The heat from the cake will melt the ice cream into creamy rivulets that run into the gooey filling — irresistible.
• Chilled and Neatly Sliced: For more formal occasions, chill the dump cake until firm, then slice it into squares using a sharp knife dipped in hot water. Serve on dessert plates with a dollop of whipped cream and a sprinkle of chopped pecans.
• In Glass Jars or Parfaits: Layer spoonfuls of the dump cake in glass jars with whipped cream or cream cheese mousse for a more elegant, individual serving.
• Garnish Ideas: Drizzle with caramel sauce, sprinkle with sea salt flakes, or top with fresh mint for a little visual contrast.

This cake isn’t just delicious — it’s incredibly flexible in how it can be served.

Tips and Tricks to Make This Recipe Better

Want that golden, bakery-style finish and crave-worthy flavor every time? These tips help elevate your Pecan Pie Dump Cake from good to unforgettable.

• Toast Your Pecans First: Toasting pecans in a dry skillet or oven for 5 minutes before adding them enhances their flavor and adds depth to the final dish.
• Distribute Butter Evenly: Make sure the melted butter covers all of the cake mix. If you don’t have enough coverage, some parts will stay dry and powdery. Use a spoon or your fingers to gently tap down dry spots.
• Don’t Overbake: While the top should be golden and bubbly, be careful not to bake past the 50-minute mark — overbaking can lead to a dry top and overly caramelized filling.
• Rest Before Serving: Letting the cake rest for at least 15–20 minutes makes a huge difference. It allows the layers to firm up, which helps with texture and presentation.
• Make Ahead Friendly: You can prepare this the day before and refrigerate. Reheat in a 300°F oven for about 15–20 minutes until warm, or serve it cold — both versions are delicious.

Common Mistakes to Avoid

Even though this is a beginner-friendly dessert, here are a few key mistakes to watch out for:

• Using Too Little Butter: The cake mix won’t bake properly without enough fat. Don’t skimp on the butter — it’s essential for the topping to turn golden and crispy.
• Stirring the Layers: Resist the urge to mix the layers together. The magic happens when the cake mix stays on top and bakes into a crust while the filling stays gooey below.
• Underbaking: If the center is still liquidy after 45 minutes, it needs more time. Cover loosely with foil and bake an additional 5–10 minutes.
• Skipping the Cooling Step: Cutting into the cake too early can result in a soupy mess. Always let it cool before serving.
• Forgetting to Grease the Pan: This cake is sticky! A greased pan ensures easy serving and easy cleanup.

How to Store It

Pecan Pie Dump Cake stores beautifully — another reason why it’s a favorite for holidays and entertaining.

• Room Temperature: Store loosely covered at room temperature for up to 2 days. Great for short-term storage if your kitchen isn’t too warm.
• Refrigerator: Place in an airtight container and refrigerate for up to 5 days. This helps the filling firm up and makes the flavors deepen.
• Freezer: You can freeze individual portions wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge, then reheat in a 300°F oven until warmed through.
• Reheating: To reheat, place a portion in the microwave for 30–40 seconds or in a preheated oven at 300°F for 10–15 minutes.

FAQ

Q1: Can I make this recipe without pecans?

Yes, you can substitute with walnuts or omit nuts entirely. It will still be delicious — just with a different texture.

Q2: What can I use instead of yellow cake mix?

Butter pecan cake mix, spice cake mix, or even white cake mix all work well in this recipe.

Q3: Can I make this ahead of time?

Absolutely. You can bake the cake a day in advance and refrigerate it. Reheat before serving or enjoy cold.

Q4: How do I know it’s done?

The top should be golden brown, and the edges should be bubbling. A toothpick inserted into the topping (not the filling) should come out mostly clean.

Q5: Is this recipe suitable for vegetarians?

Yes, it contains no meat products. Just check that your cake mix and pie filling do not include animal-derived additives.

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