Pecan Pie Dump Cake

Author : Molly Hardin

Author: molly

Published: October 20, 2025

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If you love pecan pie but want an easier way to enjoy that rich, nutty flavor, you’re going to want to try this pecan pie dump cake. It’s the ultimate shortcut dessert that gives you all the goodness of a classic pecan pie, without fussing over a crust or complicated filling. I’ve been making this recipe for years, and let me tell you, it’s a total crowd-pleaser. A few simple ingredients, a baking dish, and a little patience — that’s all it takes.

The beauty of this pecan pie dump cake lies in its simplicity and the way the flavors meld together while baking. You get crunchy pecans, buttery cake, and the sweet syrupy depth of pecan pie in every bite. I often make it for holidays or last-minute get-togethers because it’s so easy to pull together, and everyone always asks for seconds. It’s perfect when you want a homemade dessert without hours in the kitchen.

Ingredients List

This pecan pie dump cake uses clear, straightforward ingredients to keep things simple yet delicious. Here’s what you’ll need:

1 can (15 oz) of pecan pie filling – look for the kind that’s syrupy and nut-packed to keep it rich
1 box (15.25 oz) yellow cake mix – avoid low-fat or sugar-free to get the best texture
1 cup chopped pecans – fresh or toasted for extra crunch
1 cup (2 sticks) unsalted butter – sliced thin or melted for even coverage
Optional: a pinch of cinnamon or vanilla extract for a subtle warm note

Make sure the pecan pie filling is evenly mixed before adding. Chop your pecans so they’re bite-sized but still substantial. For the butter, I slice it thinly and place the slices evenly over the top to help it melt uniformly and create that delicious buttery crust. This is a hands-off dessert, but these little details make a big difference.

How to Prepare Pecan Pie Dump Cake

Let’s walk through making this pecan pie dump cake step by step. Trust me, it’s easier than it looks!

Preheat your oven to 350°F (175°C). It’s important to heat the oven fully so your cake bakes evenly.
Spread the pecan pie filling evenly in the bottom of a 9×13-inch baking dish. This forms the sweet, gooey base.
Sprinkle the dry yellow cake mix over the filling. Don’t mix it in; just let it sit on top.
Scatter the chopped pecans evenly over the cake mix. These will toast while baking, adding a lovely crunch.
Arrange the butter slices across the entire top surface. This helps the cake mix absorb the butter and become golden and crispy.
Bake uncovered for about 45-50 minutes. Keep an eye on it starting around 40 minutes — you want the top to be golden brown and bubbling around the edges.
Cool for 15-20 minutes before serving. This lets the filling thicken up so it isn’t too runny and slices nicely.

Don’t worry if the top looks a little uneven. That’s the magic of a dump cake. The butter melts through the cake mix and creates those crispy edges we all love. You’ll smell that wonderful pecan aroma soon, making your kitchen smell irresistible.

Why You’ll Love This Recipe

Super simple prep – just layer and bake
Rich pecan pie flavor without rolling dough
Crunchy, buttery topping with gooey filling
Perfect for holidays, potlucks, or last-minute dessert
Easy to customize with extra spices or nuts

Ingredient Notes and Substitutions

If you don’t have pecan pie filling, you can make a quick substitute by combining corn syrup, brown sugar, eggs, vanilla, and lots of chopped pecans. It won’t be exactly the same but will get you close.

You can swap the yellow cake mix for white or spice cake mix to give it a slightly different flavor profile. Just keep in mind that spice cake will add cinnamon and nutmeg notes naturally.

For butter, salted or unsalted will both work, but I prefer unsalted so I can control the salt level.

Tips for Success With Pecan Pie Dump Cake

Make sure to slice your butter thinly so it melts evenly.
Don’t stir the cake mix into the filling — keep the layers distinct for that classic dump cake texture.
Use a metal or glass baking dish for best results; they conduct heat well and help the topping brown.
Watch the cake toward the end to avoid burning especially if your oven runs hot.
Let the cake cool before cutting or serving so it holds together better.

Storage and Reheating Instructions

Leftovers keep well in the fridge covered tightly with foil or plastic wrap for about 3-4 days. The flavor actually deepens overnight.

To reheat, warm slices in the microwave for 20-30 seconds or place pieces in a 300°F oven for 10-15 minutes. Reheating revives the crust’s crunch and softens the filling.

Nutritional Disclaimer

Nutrition details can vary widely based on the brands and exact ingredients you use. The values here are just an estimate and should be treated as such. For personalized nutrition info, checking specific product labels or using a nutrition calculator is best.

Frequently Asked Questions

Can I make pecan pie dump cake ahead of time?

Yes, you can prepare the cake a day in advance. Bake it fully, then cool and cover it in the refrigerator. Reheat gently before serving to refresh the crispy topping and soften the filling again.

What can I use instead of pecan pie filling?

If you don’t have pecan pie filling, you can mix corn syrup, egg, brown sugar, butter, and chopped pecans to mimic the taste. It’s a homemade shortcut but requires a little stirring.

Can I freeze pecan pie dump cake?

Freezing is possible but the texture might change a bit. It’s best to freeze slices individually wrapped well, then thaw in the fridge and warm before eating.

Why isn’t my dump cake bubbling?

Bubbling means your sugar and butter mix hit the right temp. If you don’t see bubbles, it might need a bit longer or your oven temp is off. Oven thermometers can help you check actual temperatures.

Can I add other nuts or chocolate to the recipe?

Absolutely! Walnuts, almonds, or even a handful of mini chocolate chips mix well with pecan pie dump cake. Just sprinkle them on top or mix them with pecans for variety.