Enjoy all of the decadent flavors that you love about pecan pie without all the fuss and make this pecan pie dump cake. Simply dump sweet and creamy pecan pie filling and the top it with a crumbly, spiced topping! Perfect quick dessert for holidays or any occasion.
If you're a fan of pecan desserts, try Pumpkin Pecan Crumble Muffins and Apple Pecan Cake with Salted Caramel Glaze next.
If you love desserts that taste like they took all day but secretly come together in minutes, pecan pie dump cake is your new favorite. This cozy, caramel-like treat brings together buttery cake layers, sweet gooey filling, and crunchy roasted pecans - all baked into one warm, irresistible dessert with almost no effort.
Whether you're a busy home baker, planning a last-minute holiday dessert, or simply craving something warm and nutty on a cold evening, this easy pecan pie dump cake delivers every time.
What Is a Pecan Pie Dump Cake?
A pecan pie dump cake is a dessert that sits beautifully between a cobbler and a crisp. Instead of mixing batter or creaming butter, you "dump" the cake mix ingredients plus pecans into a baking dish and let the oven do the work.
The result is a golden, buttery topping over a luscious pecan-caramel base - slightly crunchy on top, gooey in the middle, and rich with buttery brown sugar flavor - created without rolling out pie crust or spending hours in the kitchen.
What does it taste like?
This pecan pie dump cake reminds me of an upside-down pecan pie. The filling is sticky and sweet, just like a pecan pie, and it's topped but a buttery, delicious spiced crumble topping.
Why You'll Love This Recipe
- It's quick and easy: Rather than going through the trouble of making a pecan pie, this dump cake is a pecan pie dupe that will save you time and taste just as great.
- Perfect for gatherings: This pecan pie dump cake will feed a crowd, so it's perfect for holiday gatherings or potlucks.
- A twist on a holiday classic pie: This modern-day twist on a classic will leave your tastebuds happy and your stress levels even happier.
Ingredient Breakdown
- Cake Mix (yellow, white, or spice): Yellow cake mix gives a beautiful flavor, but you could also try vanilla or spice cake mix. I would avoid white cake mix. Store-bought is best and has all of the correct ratios to make this holiday-themed dump cake a success.
- Butter: Keeps the dump cake ultra-moist. Drizzled over the top to prevent dryness and help with even browning.
- Pecans (chopped and whole): Chopped pecans infuse every bite with rich, toasty flavor, while whole pecans on top offer signature Southern crunch and show-stopping looks.
- Eggs: Emulsify and thicken the base layer, helping the pie portion set for a sliceable, gooey result.
- Light brown sugar: Dark brown sugar will also work and give you a deeper molasses flavor.
- Sweetened Condensed Milk
- Vanilla Extract: Enhances flavor depth and rounds out the custard notes for a bakery-style finish.
- Caramel sauce: This is optional, but so delicious.
Plus salted butter, salt, cinnamon and nutmeg.
Why You'll Love This Recipe
- No mixer or fancy tools needed
- Perfect for fall and holiday gatherings
- Instantly crowd-pleasing with warm flavor and crunch
- Works beautifully with minimal ingredients
How to Make Pecan Pie Dump Cake (Step-by-Step)
1. Prepare Wet Mixture
Combine brown sugar, eggs, sweetened condensed milk, pecans, ½ cup butter, vanilla and salt.
2. Prepare Dry Mixture
Combine cake mix, nutmeg and remaining ½ cup butter.
3. Pour Wet Mixture
Pour the wet mixture into the bottom of your prepared 9x13 casserole dish.
4. Sprinkle Dry Mixture
Sprinkle the dry mixture over the top until the filling is completely covered. Do not stir.
5. Layer the Pecans
Scatter chopped pecans over the filling for extra nutty texture.
6. Bake and Drizzle
Bake uncovered for 45 minutes or until the center is set and no longer jiggly. Allow it to cool slightly before serving drizzled with caramel sauce and serving warm or at room temperature.
Pecan Pie Dump Cake
Ingredients
- 1½ cups light brown sugar
- 3 large eggs lightly beaten
- 14 oz can sweetened condensed milk
- 2 cups pecan halves divided
- 1 cup salted butter softened and divided
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 15 oz box yellow cake mix
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- caramel sauce for serving
Instructions
Prepare Baking Dish
- Preheat your oven to 350°F and spray a 9x13 casserole dish with nonstick baking spray.
Prepare Wet Mixture
- In a large mixing bowl with a hand (or a stand mixer), combine the brown sugar, eggs, condensed milk, 1 cup pecans, ½ cup butter, vanilla, and salt until smooth and combined well.
Prepare Dry Mixture
- In a separate large bowl, combine the cake mix, cinnamon, and nutmeg. Add the remaining ½ cup butter and use a fork or clean hands to work the butter into the dry mixture until it resembles crumbles.
Assemble the Dump Cake
- Pour the wet mixture into the bottom of your prepared casserole dish.
- Sprinkle the dry mixture over the top until the filling is completely covered.
- Sprinkle remaining pecans over the top.
Bake
- Bake uncovered for 45 minutes or until the center is set and no longer jiggly.
- Allow it to cool slightly before serving drizzled with caramel sauce and serving warm or at room temperature.
Expert Tips for the Best Texture
- Use real butter instead of margarine for richer flavor and a crispier top.
- If you prefer a little tang, add a drizzle of maple bourbon syrup before baking-it complements the pecans beautifully.
- To prevent overly runny filling, allow the cake to rest for 20 minutes after baking. The syrup thickens as it cools.
- For a deeper flavor, toast the pecans in the oven for 5 minutes before assembling.
Frequently Asked Questions
- Can I use homemade pecan pie filling instead of canned?
Yes, just make sure it's thick and syrupy so the texture stays rich when baked. - Can I make this ahead of time?
You can prepare the layers in advance and refrigerate. Add butter and bake right before serving. - Can I use gluten-free cake mix?
Absolutely-gluten-free mixes work well. The texture remains crisp and buttery. - Do I need to refrigerate the leftovers?
Yes, to keep the pecan filling fresh and safe. Reheat before serving. - Can I double this recipe for a crowd?
Yes, simply use a larger baking dish or two pans. Baking time may increase slightly.
Why is my pecan pie dump cake soggy?
Too much butter or uneven distribution can cause sogginess. Drizzle butter evenly and avoid stirring the layers.
Why is the topping dry?
If dry patches remain, it means the butter didn't reach all areas of the cake mix. Add a light drizzle of melted butter before baking next time.
Why did my filling overflow?
Overfilling the pan causes bubbling overflow during baking. Leave at least an inch of space at the top.
How do I prevent the bottom from burning?
Use a glass or ceramic pan and bake on the middle rack to ensure even heat.
Variations to the Recipe
- Add a teaspoon of maple syrup for an extra sweet flavor.
- Add more or less cinnamon to suit your personal preferences.
- Pumpkin Pecan Dump Cake: Add pumpkin puree between the filling and cake mix layers for a Thanksgiving hybrid dessert.
- Chocolate Pecan Dump Cake: Mix in chocolate chips or drizzle melted chocolate on top after baking.
- Apple Pecan Dump Cake: Add canned apple pie filling with the pecans for a sweet-tart variation.
- Salted Caramel Version: Add a layer of caramel sauce or sea salt before baking for richer depth.
Essential Equipment
- 9x13 casserole dish
- Nonstick baking spray
- Mixing bowls
- Hand or stand mixer
How can I reheat this dish?
While it's perfectly fine to eat your pecan pie dump cake at room temperature or even chilled, you can recreate that fresh-baked feeling in the oven or microwave.
- Oven: For larger portions, pop your dump cake into the oven at 350°F and bake for about 20 minutes or until warmed throughout.
- Microwave: Reheat individual portions in the microwave in 30 second increments until warmed through.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Add a drizzle of caramel sauce or maple syrup for extra indulgence.
- Pair with black coffee, Balsamic glaze or spiced chai for a cozy fall dessert.
- For entertaining, serve in small ramekins topped with toasted pecans and powdered sugar.
Storage and Leftovers
- Refrigerate: Store pecan pie dump cake covered in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave or oven until the topping crisps again.
- Freeze: Use a disposable baking pan if you plan to freeze it, so you can use your casserole dish for other things while your pecan pie dump cake waits in the freezer. Make as directed and cool completely before wrapping in plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months and thaw completely before serving.
Anna says
I am low carb on keto. I used keto cake mix and sugar free maple syrup (or keto simple syrup, homemade) and kept everything else the same. It was delicious! Best of both worlds! Cake and pie!