Name: Pecan Pie Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box yellow or butter cake mix; 1 can (15 oz) pecan pie filling; OR homemade filling: 1 can (14 oz) sweetened condensed milk, 1 cup brown sugar, 3 large eggs, 1 tsp vanilla extract, pinch of salt, 1 cup chopped pecans; 1/2 cup (1 stick) unsalted butter, melted; 1 cup chopped pecans (plus extra for topping)

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This Pecan Pie Dump Cake is a rich, gooey, and buttery dessert that combines the best parts of a classic pecan pie with the ease of a dump cake. I love how the caramel-like pecan filling bakes under a crisp, golden cake topping — it’s indulgent, comforting, and impossible to resist. It’s the perfect dessert for holidays, potlucks, or any time I’m craving something sweet and simple.

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavor of pecan pie with almost no effort. There’s no need to make a crust or mix multiple bowls — everything gets layered right into the baking dish. The pecans become toasty and rich, while the cake mix forms a buttery topping that’s soft in the middle and crisp on the edges. It’s warm, cozy, and tastes amazing with a scoop of vanilla ice cream. Pecan Pie Dump Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box yellow or butter cake mix
1 can (15 oz) pecan pie filling or 1 can (14 oz) sweetened condensed milk with 1 cup brown sugar and 1 cup chopped pecans (for homemade filling)
3 large eggs (if making homemade filling)
1 teaspoon vanilla extract
1 stick (½ cup) unsalted butter, melted
1 cup chopped pecans (plus a few extra for topping)
Pinch of salt

Optional toppings:

Vanilla ice cream
Whipped cream
Caramel drizzle

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
If I’m using canned pecan pie filling, I spread it evenly over the bottom of the dish.
- For homemade filling, I whisk together the sweetened condensed milk, brown sugar, eggs, vanilla, salt, and pecans, then pour it into the pan.
I sprinkle the dry cake mix evenly over the top of the filling — no need to stir.
I drizzle the melted butter evenly over the cake mix, making sure to cover as much surface as possible.
I scatter a few extra chopped pecans on top for extra crunch.
I bake for 40–45 minutes, or until the top is golden brown and the filling is bubbly around the edges.
I let it cool for about 15 minutes before serving so it sets slightly but stays gooey inside.

Servings and timing

This recipe makes about 10–12 servings. It takes around 10 minutes to prepare and 45 minutes to bake, so in under an hour, I have a rich, crowd-pleasing dessert ready to enjoy.

Variations

I sometimes use spice cake mix for extra warmth and depth.
For a caramel twist, I drizzle caramel sauce over the top before baking.
I like adding a teaspoon of cinnamon or nutmeg to the pecan layer for a cozy flavor.
I occasionally mix a handful of chocolate chips into the filling for a chocolate-pecan version.
For a boozy version, I add a splash of bourbon or rum to the pecan mixture.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm portions in the microwave for about 20 seconds or reheat the whole dish in a 300°F (150°C) oven until warmed through. This dessert also freezes well for up to 2 months — I thaw it overnight in the fridge and reheat before serving. Pecan Pie Dump Cake

FAQs

Can I make this ahead of time?

Yes, I often bake it a day ahead, let it cool completely, and refrigerate it. I reheat it gently before serving.

Can I use butter pecan cake mix?

Absolutely — it adds even more buttery, nutty flavor to the dessert.

Why is it called a “dump cake”?

Because all the ingredients are simply “dumped” into the dish — no mixing or fuss required!

Can I make this in a slow cooker?

Yes, I cook it on low for 2–3 hours until the top is golden and set.

Can I serve it cold?

Yes, it’s delicious both warm and chilled, though I love it best served warm with a scoop of vanilla ice cream.

Conclusion

This Pecan Pie Dump Cake is one of my favorite easy desserts — gooey, buttery, and full of that classic pecan pie flavor. I love how effortless it is to make and how comforting it tastes, with that perfect balance of crunchy pecans and caramelized sweetness. It’s the ideal dessert for holidays or any time I want something indulgent without spending hours in the kitchen.