Name: Pecan Pie Dump Cake Recipe
Prep time: 15 min
Cook time: PT-490652H33M22S
Total time: PT-490652H33M22S
Cuisine: American
Ingredients: 2 eggs, lightly beaten; ½ cup packed brown sugar; 1 cup caramel topping; ½ cup salted caramel topping; ¼ cup melted butter; 3 cups pecan halves; 1 box butter pecan cake mix; 1 cup melted butter

I absolutely adore sharing this Pecan Pie Dump Cake Recipe with friends and family because it feels like the ultimate comfort dessert that’s so simple yet irresistibly delicious. The gooey, caramel-pecan layer combined with the buttery, crumbly cake topping creates a flavor and texture combination that always wins me over. Whenever I make this, the sweet aroma fills the whole house, and it never fails to bring smiles to the table. If you’re looking for a fuss-free dessert that tastes like you spent hours in the kitchen, this recipe is definitely one you’ll want to keep in your back pocket.

Why You'll Love This Pecan Pie Dump Cake Recipe

What makes this Pecan Pie Dump Cake Recipe truly special for me is its incredible flavor profile. The rich caramel mingling with the toasted pecans creates a sweet, nutty indulgence that’s perfectly balanced with the slightly crisp, buttery cake topping. It’s like a pecan pie and a cake had a delicious love child. That combination of textures—sticky caramel, crunchy nuts, and soft cake crumbs—never gets old in my book. It hits all those cozy comfort-food notes that make you feel right at home.

What I find most delightful is how easy and quick this dessert is to put together. There’s no fiddling with pie crusts or complicated aeration here. You just mix the ingredients for the pecan layer, spread it in the pan, sprinkle the cake topping with melted butter, and pop it into the oven. This simplicity means I can whip it up last minute for a casual get-together or as an impressive finale for holiday dinners. It’s a real lifesaver when you want a decadent homemade dessert but don’t have hours to bake.

I also love how versatile this cake feels for different occasions. Whether it’s a family dinner on a chilly evening, a festive holiday party, or even a cozy weekend treat, the warm, caramelized flavors fit perfectly. It’s one of those dishes that brings everyone to the table and invites conversation. Plus, the beauty of a dump cake is that it looks impressive without demanding much effort, so you can focus on enjoying the moment rather than stressing over dessert.

Ingredients You'll Need

The image shows a clear glass rectangular baking dish filled with a pecan pie. The pie has two visible layers: the bottom layer is a golden-brown crust that looks thick and crumbly, and the top layer is a rich, caramel-colored filling with whole, glossy pecan nuts scattered evenly across the surface. The pecans have a smooth, shiny texture and are a warm brown color. The filling glistens slightly, suggesting a sticky, sugary texture. The dish sits on a white marbled surface with a white and black striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Pecan Pie Dump Cake Recipe are wonderfully straightforward but so essential for that perfect balance of flavor and texture. Each element plays a key role—brown sugar and caramel build sweetness and gooeyness, pecans add crunch and nuttiness, and the butter pecan cake mix delivers the buttery, crumbly topping that pulls everything together.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Eggs: They help bind the pecan mixture and give a nice custard-like richness.
Brown sugar: Adds deep, molasses-like sweetness that complements the caramel.
Caramel toppings: The caramel and salted caramel bring luscious gooeyness and a hint of saltiness.
Melted butter (for pecan layer): Provides richness and helps everything meld together smoothly.
Pecan halves: The star of the show—adding crunch and a buttery nutty flavor.
Butter pecan cake mix: Gives the topping its signature buttery flavor and crumbly texture.
Melted butter (for topping): Helps the cake mix bake up golden and crispy on top.

Directions

Step 1: Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with non-stick cooking spray. This ensures easy cleanup and prevents sticking.

Step 2: In a large mixing bowl, whisk together the lightly beaten eggs, packed brown sugar, caramel topping, salted caramel topping, and ¼ cup melted butter until the mixture is smooth and fully combined. This creamy base is the heart of your pecan layer.

Step 3: Gently fold in the pecan halves, making sure they’re evenly coated but not broken up too much. The pecans add that wonderful texture and flavor, so distributing them well is key.

Step 4: Pour the pecan mixture evenly into the prepared baking dish, smoothing it out so that the nuts are spread across the bottom layer for a consistent bite every time.

Step 5: In a separate bowl, stir together the butter pecan cake mix and 1 cup of melted butter until you achieve a crumbly texture. This topping will create a golden, buttery crust that contrasts beautifully with the gooey pecan layer below.

Step 6: Sprinkle the cake mix crumb topping evenly over the pecan layer. Be generous but try to keep it fairly even so it bakes uniformly and gets that perfect crunch on top.

Step 7: Bake in your preheated oven for 25 to 30 minutes. Keep an eye out for a golden brown crust with bubbling caramel edges—that means it’s perfectly done. Let it cool slightly before serving so the layers can set.

Servings and Timing

This Pecan Pie Dump Cake Recipe serves about 10 generous portions, making it perfect for a family gathering or potluck. The prep time is impressively short—around 15 minutes—since it really is dump-and-mix simple. Baking takes about 25 to 30 minutes, and I recommend letting it rest for at least 10 minutes after coming out of the oven to allow the layers to settle for easier slicing. So total time from start to finish is roughly 50–55 minutes.

How to Serve This Pecan Pie Dump Cake Recipe

A square piece of pecan pie is on a white plate, showing three clear layers: a thick crumbly light golden crust at the bottom, a translucent caramel-like filling with a glossy texture in the middle, and a top layer covered with whole and chopped dark brown pecans. The pie slice looks moist with syrup oozing slightly at the base. Two whole pecans lie next to the pie on the plate. The plate is placed on a white marbled surface with a blurred corner of a pie pan in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this dump cake warm or at room temperature because that’s when the caramel is perfectly gooey, and the pecans are nice and toasty. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to add a creamy, cool contrast to the warm, sweet cake.

For a festive touch, I sometimes sprinkle chopped toasted pecans or a light dusting of powdered sugar on top before serving. It really elevates the presentation and makes it feel special, especially for holidays or dinner parties. You can serve it directly from the baking dish or slice it into squares and plate them individually for a more elegant look.

As for drinks, a glass of rich coffee, a smooth bourbon, or even a nice dessert wine like a late harvest Riesling perfectly complements the sweet nutty flavors. For non-alcoholic choices, a spicy chai tea or cold milk are wonderful warm-weather or cozy cold-weather companions. This cake shines at family dinners, holiday meals, potlucks, and even casual weekend treats.

Variations

If you want to mix things up, I highly recommend trying different cake mix flavors in place of butter pecan. Yellow cake or even spice cake mix can give a new twist while still playing nicely with the pecans and caramel. You can also experiment with adding chocolate chips or shredded coconut into the pecan layer for extra texture and bursts of flavor.

For a gluten-free version, look for a gluten-free butter pecan cake mix or substitute with a combination of gluten-free cake crumbs and extra melted butter. Vegan adaptations are a bit trickier due to the eggs and dairy but replacing eggs with flax eggs and using dairy-free caramel and nondairy butter alternatives can work if you’re adventurous.

If you want a more decadent treat, try swirling in some cream cheese or drizzling extra caramel on top just after baking. You might also bake this in smaller ramekins for individual portions or even try cupcake-sized versions for easy grab-and-go servings.

Storage and Reheating

Storing Leftovers

I usually cover any leftover pecan pie dump cake tightly with aluminum foil or plastic wrap and store it in the refrigerator. Using an airtight container works great too. It keeps well for 3 to 4 days, and I always find the flavors deepen a bit after chilling overnight, making it even more delicious.

Freezing

This dump cake freezes beautifully if you want to make it ahead or save leftovers longer. I recommend cutting it into portions, wrapping each piece tightly in plastic wrap, then placing them in a freezer-safe container or bag. It can stay frozen for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently.

Reheating

To bring leftovers back to life, I gently reheat the pieces in a preheated oven at 325°F for about 10-15 minutes until warmed through and crisp on top. Microwaving can work for convenience but might lose that delightful crumbly texture on top, so if you have time, the oven method is my favorite for best results.

FAQs

Can I use a different type of nuts in this Pecan Pie Dump Cake Recipe?

Absolutely! While pecans are traditional and delicious here, you can swap them out for walnuts, almonds, or even pecan-walnut blends depending on your preference. Just keep the quantity the same for best texture.

Is it necessary to use both regular and salted caramel toppings?

Using both regular and salted caramel toppings adds a lovely balance of sweetness and subtle saltiness that really enhances the flavor complexity. However, if you only have one type on hand, feel free to use just that—it will still be delicious.

Can I make this Pecan Pie Dump Cake Recipe ahead of time?

Definitely! You can assemble the cake the night before baking and keep it covered in the fridge. Bake it fresh when you’re ready to serve for the best texture and flavor. Alternatively, it reheats well if baked in advance.

What can I serve this cake with to make it more festive?

Adding a scoop of vanilla or caramel ice cream, drizzling extra warm caramel sauce, or garnishing with toasted pecans and a dusting of cinnamon sugar can instantly elevate the cake’s look and taste for celebrations.

Is this dessert suitable for large gatherings?

Yes, this Pecan Pie Dump Cake Recipe is fantastic for feeding a crowd because it’s baked in a large 9x13 pan and yields about 10 servings. Plus, the simplicity keeps stress low while impressing guests.

Conclusion

If you’re craving a dessert that tastes like it took a lot of effort but is really easy to make, I can’t recommend this Pecan Pie Dump Cake Recipe enough. The gooey caramel, crunchy pecans, and buttery topping come together in such a winning way that every bite feels like a cozy celebration. I hope you enjoy baking and sharing this as much as I do—it’s one of those treats that never fails to impress and always satisfies the soul.