This pecan pie dump cake is the ultimate fusion of two classic Southern desserts: the rich, gooey goodness of pecan pie and the effortless simplicity of a dump cake. I love how every bite delivers the comforting flavors of brown sugar, pecans, and warm spices with a buttery cake topping that's golden and crisp. It’s a dessert that looks fancy but couldn’t be easier to make.
Why You’ll Love This Recipe
I find this dessert perfect when I want something impressive without needing to fuss over pie crusts. The dump-and-bake style makes it ideal for holidays, potlucks, or just a cozy family dessert night. It only takes a few pantry staples, and it always gets rave reviews wherever I serve it. The sweet, nutty flavor and that irresistible texture combo of crunchy pecans and soft cake keep everyone coming back for more.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Canned pecan pie filling
- Chopped pecans
- Yellow cake mix
- Unsalted butter, sliced
- Ground cinnamon (optional for added warmth)
- Vanilla extract (optional for flavor depth)
directions
- I preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- I spread the canned pecan pie filling evenly over the bottom of the dish.
- Then I sprinkle chopped pecans generously over the filling for extra crunch.
- I pour the dry yellow cake mix evenly on top, making sure not to stir.
- I place the butter slices over the cake mix, covering as much of the surface as possible.
- Sometimes I add a light dusting of cinnamon and a splash of vanilla to enhance the flavor.
- I bake the cake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
- I let it cool slightly before serving. It’s amazing warm, but just as good at room temperature.
Servings and timing
This recipe makes about 12 servings and takes approximately 10 minutes to prepare, with a bake time of 45–50 minutes.
Variations
I sometimes swap the yellow cake mix for butter pecan or spice cake mix for a deeper flavor. For a more decadent twist, I add chocolate chips over the pecan pie filling before topping with the cake mix. If I’m feeling adventurous, a splash of bourbon in the filling gives it a nice Southern flair. I’ve even tried this with apple pie filling and walnuts—it’s a whole new dessert!
storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. When I want to reheat a portion, I just microwave it for 20–30 seconds, or warm it in a 300°F oven for about 10 minutes. It’s also delicious cold right out of the fridge.
FAQs
How do I know when the dump cake is done?
I look for a golden-brown top and bubbling edges. The butter should be fully melted and the cake mix cooked through.
Can I use homemade pecan pie filling?
Yes, I can make my own pecan pie filling if I have time. I just make sure it’s thick and gooey before adding it to the dish.
Do I need to mix the layers together?
No, I don’t stir. The beauty of a dump cake is layering everything and letting the oven do the work.
Can I freeze pecan pie dump cake?
Yes, I can freeze it for up to 2 months. I just wrap it tightly and thaw in the fridge overnight before reheating.
What’s the best way to serve it?
I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Conclusion
This pecan pie dump cake is a no-fail dessert that delivers all the comfort and flavor of a traditional pie with none of the hassle. It’s one of my go-to recipes when I want something cozy, crowd-pleasing, and quick to throw together. Once I make it, it always becomes a regular request at gatherings.
Print
Irresistible Pecan Pie Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This irresistible pecan pie dump cake combines the gooey richness of pecan pie with the simplicity of a dump cake. Made with canned pecan pie filling, yellow cake mix, and buttery pecans, it's an easy, crowd-pleasing dessert that’s perfect for holidays and family gatherings.
Ingredients
- 1 can (approx. 21 oz) pecan pie filling
- 1 cup chopped pecans
- 1 box yellow cake mix
- ¾ cup unsalted butter, sliced
- ½ tsp ground cinnamon (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread the pecan pie filling evenly in the dish.
- Sprinkle chopped pecans over the filling.
- Evenly pour the dry cake mix on top—do not stir.
- Arrange butter slices across the cake mix to cover most of the surface.
- Sprinkle cinnamon and drizzle vanilla if using.
- Bake for 45–50 minutes or until golden brown and bubbly around the edges.
- Let cool slightly before serving. Serve warm or at room temperature.
Notes
- For deeper flavor, use butter pecan or spice cake mix.
- Chocolate chips or a splash of bourbon can enhance the richness.
- Try substituting apple pie filling and walnuts for a tasty variation.
- Store leftovers in the fridge up to 4 days; reheat in microwave or oven.
- Freezes well for up to 2 months.
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