Pecan pie dump cake is the ultimate Southern shortcut dessert—warm, buttery, and incredibly easy to pull together. Whether you’re feeding a hungry holiday crowd or just need a quick fix for your sweet tooth, this recipe delivers that gooey pecan pie flavor with the simplicity of a dump-and-bake method. No pie crusts, no stress, just pure dessert comfort.
What makes pecan pie dump cake so irresistible is how effortlessly it transforms pantry staples into something spectacular. Imagine a crispy golden cake topping, tender layers of pecans, and syrupy richness in every bite. If you love rustic desserts with maximum payoff and minimal prep, you’re in for a real treat.
The Story & Intro
The dessert I keep coming back to
Pecan pie dump cake came into my life on a whim—and stayed for good. It was a chilly November evening, and I’d promised dessert for a last-minute neighborhood potluck. The only problem? I was out of pie crusts and had zero time for a complicated bake. That’s when I remembered something a friend once told me about dump cakes. With a can of pecan pie filling, boxed yellow cake mix, and some butter in hand, I took a leap.
That night, I slid a bubbling tray of golden goodness onto the buffet table. Crunchy pecan topping, gooey brown sugar center, and the scent of warm butter filling the room—it was magic. Before I even grabbed a plate, it was gone. From that moment on, pecan pie dump cake became my not-so-secret weapon. It’s now a staple at holidays, church socials, and weeknight treats when I want that pie flavor without all the work.
A perfect recipe for everyday cooks
What I adore about pecan pie dump cake is how forgiving and fast it is. You don’t need a mixer, fancy pans, or even baking skills. If you can layer and slice butter, you’re golden. It’s that simplicity that makes this recipe a keeper. It’s also incredibly versatile—sometimes I add a splash of bourbon or mix in chocolate chips for an indulgent twist.
ALSO READ : Recipe for Blueberry Lemon Cornbread and Lazy Day Lemon Cream Pie Bars
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Pecan Pie Dump Cake – Amazing 3-Step Southern Favorite
- Total Time: 1 hr
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This pecan pie dump cake brings the sweet, nutty flavor of classic pecan pie in a fuss-free, dump-and-bake format perfect for any season.
Ingredients
1 can (21 oz) pecan pie filling
1 box yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, sliced
Optional: bourbon, vanilla, cinnamon
Instructions
1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. Dump the pecan pie filling into the dish and spread evenly.
3. Sprinkle the dry cake mix over the top.
4. Evenly distribute chopped pecans.
5. Top with sliced cold butter, covering the entire surface.
6. Bake for 45–50 minutes or until golden and bubbly.
7. Let cool for 10–15 minutes before serving.
Notes
Make ahead and refrigerate unbaked cake for up to 24 hours.
Freeze leftovers in individual portions for up to 2 months.
Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Bake
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 330mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Tips, Ingredients & How It Works
What goes in a pecan pie dump cake
One of the most delightful things about making pecan pie dump cake is how pantry-friendly it is. You’ll only need a handful of ingredients, and chances are, you’ve already got most of them stocked.
Here’s what goes into this rich and crowd-pleasing dessert:
- 1 can (21 oz) of pecan pie filling or a mix of corn syrup, brown sugar, and chopped pecans if you’re going semi-homemade
- 1 box of yellow cake mix (classic is best, but spice cake works beautifully too)
- 1 cup of chopped pecans (toast them for extra flavor)
- 1 cup of unsalted butter, thinly sliced and laid evenly over the top
- Optional: cinnamon, nutmeg, or even a splash of vanilla or bourbon for extra depth
What makes this dump cake different from a traditional pecan pie is the way it skips crust entirely. Instead, the cake mix bakes right into the filling, creating a golden, crisp topping that’s both buttery and crumbly. It’s ideal for anyone who wants the flavor of a holiday dessert without the fuss.
Why it works every single time
The reason this pecan pie dump cake works so reliably is the layering. As the butter melts, it pulls moisture down into the cake mix, which blends naturally with the filling below. There’s no mixing required. Just precision in layering and even butter coverage. That’s it.
Whether you’re baking it for Thanksgiving or a random Wednesday, this recipe never fails to deliver big flavor from simple steps.
Pro Tips & Variations
Make it your own
One of my favorite things about pecan pie dump cake is how endlessly adaptable it is. While the classic version is a dream on its own, adding your personal twist takes it to a whole new level. Want a richer depth of flavor? Stir a teaspoon of bourbon or a splash of vanilla into the pecan pie filling. Craving chocolate? Sprinkle a handful of chocolate chips between the filling and the cake mix layer—trust me, it’s amazing.
You can even swap out the yellow cake mix for spice cake if you’re leaning into fall flavors or try chocolate cake mix for something deeper and darker. For a fun holiday spin, I’ve even folded in a bit of pumpkin puree to give it a nutty, seasonal flair.
Ellie’s baking tips for success
Here’s the truth: a successful pecan pie dump cake comes down to smart layering and butter coverage. Don’t just melt and pour butter over the top—it can create dry patches. Instead, slice cold butter thinly and place it evenly across the cake mix. This ensures even baking and that crisp golden topping everyone loves.
If you want an ultra-crisp top, lightly press the cake mix into the filling before adding the butter. And for the best results, let the cake rest 10–15 minutes after baking to set. These little tricks make a big difference.
Serving, Storage & Make-Ahead
How to serve pecan pie dump cake
Pecan pie dump cake is best served warm, when the buttery topping is crisp and the filling is gooey and fragrant. I always recommend scooping it straight from the baking dish and pairing it with a scoop of vanilla ice cream or a generous dollop of whipped cream. The contrast of warm cake and cold topping is downright dreamy.
If you’re feeling festive, a drizzle of caramel sauce or maple glaze takes it over the top. For presentation, serve it in rustic ramekins or mini cast-iron skillets—it makes any occasion feel special.
Make-ahead & storage tips
Yes, you absolutely can make pecan pie dump cake the night before! It stores well in the fridge, covered tightly with foil or plastic wrap. Just reheat individual portions in the microwave for 30–45 seconds or warm the entire dish in a 300°F oven for about 10–15 minutes until heated through.
If you’re planning for a party, you can prep the filling and have everything layered in the baking dish. Cover it and chill, then bake the next day for fresh-from-the-oven goodness. Leftovers keep well for up to 4 days refrigerated.
Freezing? Totally possible. Let the cake cool completely, slice into portions, and store in airtight containers for up to 2 months. Just thaw overnight and warm before serving. This makes pecan pie dump cake not only easy, but incredibly practical for busy bakers.
FAQs
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake with pecan pie dump cake is pouring melted butter instead of placing sliced cold butter evenly on top. Melted butter often leads to dry or powdery spots in the topping. Thinly sliced cold butter melts slowly, ensuring the cake mix absorbs evenly and bakes into that rich, golden crust. Even layering is the key to dump cake success.
What is the difference between a dump cake and a cobbler with cake mix?
While they might look similar, the main difference is in the texture and structure. Pecan pie dump cake uses dry cake mix sprinkled over the filling, creating a crumbly, buttery topping. A cobbler often has a biscuit or batter-style topping, which rises and becomes more cake-like. Dump cakes are simpler—no mixing required—while cobblers often need a little more prep.
Can I use muffin mix for dump cake?
You can use muffin mix in place of cake mix for pecan pie dump cake, but expect slightly different results. Muffin mix is denser and may contain added flavorings or mix-ins. It won’t create the same buttery, crisp topping as a classic yellow cake mix, but it can be a fun variation in a pinch—especially if you’re aiming for a more breakfast-style version.
Can I make a dump cake the night before?
Yes! Pecan pie dump cake is perfect for making ahead. You can assemble it the night before, cover and refrigerate, then bake fresh the next day. Or, bake it completely and reheat before serving. It stays delicious for up to four days when stored in the fridge. Just reheat gently in the oven or microwave, and it’ll taste like you just made it.
Conclusion
If you’re craving the flavors of classic pecan pie without the fuss, pecan pie dump cake is your answer. It’s easy, it’s comforting, and it’s the kind of recipe that brings everyone to the table smiling. Whether you dress it up with a scoop of ice cream or enjoy it straight from the dish on a cozy weeknight, this dessert never disappoints.
I love how it fits any season—holidays, potlucks, or lazy Sundays when the oven feels like a good place to gather.
And remember, if the top browns too much or the butter doesn’t spread quite right, just smile, serve it anyway, and enjoy the magic of home cooking. That’s what makes it real.
