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.

Pecan Pie Dump Cake – Easy Southern Shortcut Dessert (2025)

Name: Pecan Pie Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 servings
Cuisine: Southern American
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

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

Scale

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

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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