Pecan Pie Dump Cake
You got that sweet tooth talkin’, huh? Well, pull up a chair, neighbor, because this pecan pie dump cake is about to become your new favorite go-to. Imagine all the rich, gooey goodness of a classic Southern pecan pie—but without the fuss. No rolling pins. No pie crust drama. Just layer, bake, and dig in. It’s like Grandma’s pecan pie met a lazy-day cake and they had the most delicious baby ever.
Whether you’re bringing it to a Sunday potluck, whipping it up for the holidays, or just want a warm, nutty, Southern dessert with minimal cleanup, this easy pecan cake recipe hits all the right notes. Keep reading for the simple steps and watch folks line up for seconds!
Why You’ll Love This Pecan Pie Dump Cake
Before we dive into the nitty-gritty of what you’ll need, let me just tell you—this pecan pie dump cake is the kind of dessert that makes people smile before they even take a bite. I’ve made it more times than I can count, and it never sticks around long (which is a good problem to have, right?). If you love buttery pecans and gooey, golden cake with a Southern flair, you’re in for a treat.
✔ Ridiculously Easy to Make
No complicated steps here. Just dump, bake, and dig in. It’s beginner-friendly and foolproof—truly one of those “set it and forget it” Southern dessert recipes that never disappoints.
✔ All the Southern Comfort, None of the Fuss
You get that homemade pecan pie flavor without rolling out any crust or watching a stovetop. It’s a cozy, easy pecan dessert that feels fancy but isn’t fussy.
✔ Perfect for Any Occasion
I’ve taken this cake to potlucks, served it on holidays, and even whipped it up on a random Tuesday just because. It fits every table and every mood.
✔ Crowd-Pleasing Goodness
Warm, sweet, nutty, and buttery—it checks all the boxes. Top it with vanilla ice cream and let the compliments roll in.
✔ Minimal Ingredients, Maximum Flavor
You probably already have most of the ingredients in your pantry. With a box of cake mix and a can of pie filling, you’re halfway there.
This cake really brings together everything I love about Southern baking: it’s simple, rich, and full of heart. Now that you know why I keep coming back to this recipe, let’s go over exactly what you’ll need to make it happen.
Ingredients for Pecan Pie Dump Cake (with Tips!)
Alright, let’s get down to what you’ll actually need to whip up this ooey-gooey, nutty Southern dessert. The beauty of this pecan pie dump cake recipe is that it calls for simple, pantry-friendly ingredients, but a couple of small tricks can really take the flavor over the top.
🧺 What You’ll Need:
- 1 box yellow cake mix
Tip: Don’t mix it—just sprinkle it straight out of the box! If you want a deeper, buttery flavor, go for a butter golden cake mix instead. - 1 can (21 oz) pecan pie filling
Tip: If you can’t find pecan pie filling, you can sub in a mix of corn syrup, brown sugar, and chopped pecans. But trust me, the canned stuff saves time and still tastes homemade. - 1 cup chopped pecans
Tip: Toast them in a skillet for a few minutes before adding—they’ll add an extra crunch and nutty richness you’ll love. - ¾ cup (1 ½ sticks) unsalted butter, melted
Tip: Melted butter helps the dry cake mix bake into a golden, buttery topping. Don’t skimp! - Optional: 1 tsp cinnamon + a pinch of salt
Tip: Adding cinnamon gives a warm spice note that makes the whole kitchen smell amazing. The salt helps balance out the sweetness—just a pinch does wonders. - Optional: Vanilla ice cream or whipped cream for serving
Tip: This cake loves a scoop of vanilla ice cream. It melts into the warm layers and makes each bite dreamy.
That’s all it takes! Just a few ingredients you probably already have in your kitchen, and boom—you’ve got the start of one seriously comforting, easy pecan dessert. Now let’s roll up our sleeves and get to the fun part: baking it up!
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How to Make the Best Pecan Pie Dump Cake (Step-by-Step)
If you’ve got 10 minutes and a sweet tooth, you’re in luck — this Southern dessert practically makes itself. No electric mixer, no stacks of bowls — just layer, bake, and enjoy. Trust me, if you can open a can and melt some butter, you’re more than qualified to make this beauty!
🥄 Step 1: Get that oven going
Start by preheating your oven to 350°F (175°C). A hot oven is key to getting that golden, crispy topping that makes this cake irresistible.
🥄 Step 2: Grease your baking dish
Use a 9×13-inch baking pan and give it a light coat of cooking spray or a swipe of softened butter. This helps prevent sticking and gives the bottom layer a soft caramelized edge.
🥄 Step 3: Spread the pecan pie filling
Open your pecan pie filling and spoon it right into the dish. Use a spatula to smooth it out evenly—this will be your gooey base.
👉 Tip: If your filling is extra thick, you can warm it slightly in the microwave for 10–15 seconds to make spreading easier.
🥄 Step 4: Add your pecans
Scatter chopped pecans over the filling. Don’t skip this part — it adds crunch and that signature nutty bite. If you’re feeling fancy, toast them for 5 minutes in the oven first to bring out even more flavor.
🥄 Step 5: Sprinkle on the dry cake mix
Grab a box of yellow or butter pecan cake mix and gently shake or spoon it evenly over the top. Don’t mix it — just let it sit dry on top of the pecans like a cozy blanket of cake goodness.
👉 Tip: If your cake mix is clumpy, break it up a bit in the bag before sprinkling.
🥄 Step 6: Drizzle the melted butter
Take your melted butter and pour it slowly over the entire surface. Try to cover as much of the dry cake mix as possible — this is what creates that rich, golden topping.
🥄 Step 7: Optional flavor boost
Want to kick it up a notch? Add a pinch of cinnamon or flaky sea salt on top before baking. It gives a warm spice or a nice contrast to the sweetness.
🥄 Step 8: Bake to perfection
Pop the dish in the oven and bake for about 45 to 50 minutes. You’ll know it’s done when the top is crisp, lightly browned, and the edges are bubbling like a pie.
👉 Tip: If the top isn’t fully golden at 45 minutes, give it another 5–10 minutes — just keep an eye on it!
🥄 Step 9: Cool slightly before serving
Once it’s out of the oven, let it cool for 10 to 15 minutes. It helps the layers set a bit — and trust me, it’s even better warm with a scoop of ice cream on top.
There you go — a no-fuss pecan cake recipe that tastes like you spent all day in the kitchen (but you didn’t). Next up? Let’s talk about how to serve this baby so it steals the show at your table!
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Best Ways to Serve Pecan Pie Dump Cake
After making this gooey, nutty masterpiece, the only thing left is deciding how to enjoy it — and trust me, there are plenty of delicious options. Whether you’re digging in right after dinner or saving it for a special occasion, here’s how I love to serve this warm, buttery pecan pie dump cake.
Classic and Cozy: Warm with Ice Cream
This is hands-down my favorite way to serve it — straight out of the oven (or reheated) with a big scoop of vanilla bean ice cream on top. The contrast between the warm, caramelized pecan base and the cold, creamy ice cream is absolute heaven.
Tip: Drizzle a little maple syrup or salted caramel over the top for an extra treat.
Simple and Satisfying: With a Cold Glass of Milk
Sometimes the simplest pairings are the best. A thick slice of pecan dump cake and a cold glass of milk — especially whole milk or oat milk — hits the nostalgic dessert spot perfectly.
Brunch-Ready: With Coffee or Tea
Want to serve it earlier in the day? This cake makes a fabulous addition to a holiday brunch spread. Pair it with freshly brewed coffee or spiced chai for a warm, indulgent morning treat.
Fresh Twist: Add Fruit on the Side
Serve it with a handful of fresh berries like strawberries or raspberries to brighten up the plate and balance the sweetness. Bonus: it makes the dish look fancy and festive, too.
Entertaining Tip: Serve in Individual Jars
Hosting guests? Try layering warm spoonfuls of dump cake into small mason jars or ramekins, topping with whipped cream or ice cream. It looks elegant and is great for parties or potlucks.
Honestly, this dump cake is so flexible, it works year-round — whether you’re having it at Thanksgiving dinner or a casual backyard get-together. Now that we’ve covered how to serve it, let’s talk about how to store leftovers so not a single bite goes to waste.
How to Store Pecan Pie Dump Cake
Now, if you’re lucky enough to have leftovers (we rarely do around here), you’ll want to keep this sweet Southern dessert fresh as long as possible. The good news? Pecan pie dump cake stores like a charm and reheats beautifully.
At Room Temperature (Short-Term)
If you plan to polish it off within a day or two, you can leave it covered on the counter. Just make sure it’s in an airtight container or tightly wrapped with foil to keep that tender cake layer from drying out.
In the Fridge (Up to 5 Days)
For anything longer than a day or two, pop it in the fridge. Place the cake in a sealed container or cover the baking dish tightly with plastic wrap. It’ll stay fresh for up to five days — and the flavors actually deepen a bit after a day.
Reheating Tips
To get that fresh-from-the-oven taste, reheat a slice in the microwave for about 20–30 seconds. Or, for a slightly crisp top, place it in the oven at 300°F for 10–12 minutes.
This cake might be “dump-and-bake,” but don’t let that fool you — it stores like a fancy dessert. Next up, let’s chat about common mistakes to avoid so your pecan dump cake turns out just right every single time.
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Common Mistakes to Avoid When Making Pecan Pie Dump Cake
Even though this recipe is simple, a few little slip-ups can keep your pecan pie dump cake from reaching its full, gooey glory. Let me share some common pitfalls so you can bake with confidence and get perfect results every time.
1. Using the Wrong Cake Mix
Not all cake mixes are created equal. Yellow or butter cake mixes work best here because they create that golden, buttery crust. Avoid using chocolate or spice cake mixes unless you’re aiming for a different flavor profile.
2. Skipping the Butter or Using Too Little
The melted butter is what makes the cake topping crispy and rich. If you skimp on butter or don’t drizzle it evenly, the cake mix won’t bake up properly, and you’ll miss that signature crunch.
3. Forgetting to Preheat the Oven
A hot oven is key to baking this dump cake evenly. If you don’t preheat, the baking time can get off, and the texture might turn out dense or soggy.
4. Not Spreading the Pecan Pie Filling Evenly
If the filling isn’t spread out evenly in the dish, you might end up with some bites too gooey and others too dry. Take a minute to smooth it out before dumping it on the cake mix.
5. Overbaking or Underbaking
Keep an eye on your cake in the last 10 minutes of baking. Overbaking can dry it out, while underbaking leaves the topping soggy. You want the top golden brown and bubbly around the edges.
6. Skipping the Rest Time Before Serving
This cake is best when it’s had a little time to cool and set. Serving it piping hot might cause it to fall apart, and the layers won’t hold together as well.
By keeping these common slip-ups in mind, you’re well on your way to baking a pecan pie dump cake that’s gooey, golden, and downright irresistible every single time. I’ve made my fair share of kitchen messes, but once you nail these tips, you’ll feel like a Southern baking pro.
Nutritional Information & Recipe Details
| Nutritional Information & Recipe Details | |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45–50 minutes |
| Total Time | 55–60 minutes |
| Type | Dessert / Southern Dessert |
| Cuisine | American / Southern |
| Recipe Yield | Serves 8–10 |
| Calories | Approximately 350 calories per serving |
Conclusion- Thanks for Joining Me on pecan pie dump cake
And there you have it—my go-to pecan pie dump cake recipe that never fails to impress! It’s got all the cozy vibes of a classic Southern dessert without the fuss. Whether you’re sharing it at a holiday dinner or sneaking a slice with your morning coffee (hey, no judgment!), it’s one of those easy bakes that just hits the spot every time.
Thanks so much for stopping by and baking along with me. I truly appreciate you being here! If you enjoyed this recipe, be sure to check out some of my other easy dessert ideas and Southern-style treats. There’s always something warm and sweet coming out of the oven around here.
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Frequently Asked Questions About Pecan Pie Dump Cake
1. Do I need to refrigerate pecan pie dump cake?
If you’re not serving it the same day, it’s best to refrigerate it. Because of the butter, eggs, and pecan pie filling, keeping it chilled helps maintain freshness and food safety. Just bring it to room temp or warm it before enjoying.
2. What’s the difference between dump cake and regular cake?
Great question! A dump cake is all about simplicity—you literally dump the ingredients in the pan and bake. No mixing bowls, no creaming butter. Compared to a regular cake, dump cakes have a more cobbler-like texture, especially this pecan dump cake, which is gooey and rich like a pie.
3. Can I use fresh pecans instead of chopped or bagged ones?
Absolutely. Fresh pecans can give your easy pecan dessert an extra crunchy and toasty flavor. Just make sure they’re shelled and roughly chopped before adding.
4. Is it possible to make this dessert gluten-free?
Yep! Just swap the yellow cake mix for a gluten-free alternative. Everything else in the pecan pie dump cake recipe should be naturally gluten-free—just check your labels to be safe.
5. How do I know when my dump cake is done baking?
When the top is golden and the edges are bubbling, you’re good to go! Stick a toothpick in the center; it should come out mostly clean with a few moist crumbs—remember, it’s supposed to be gooey!
Share your thoughts or questions about the recipe in the comments below!