Pecan Pie Dump Cake

Introduction

Few desserts embody Southern comfort quite like a pecan pie — rich, gooey, and laced with buttery nuts. But what if we told you there’s a shortcut that delivers the same flavor, with even less effort? Welcome to the world of Pecan Pie Dump Cake — a heavenly hybrid of classic pecan pie and the convenience of a dump cake. This dessert layers the irresistible caramelized sweetness of traditional pecan pie filling with a buttery, golden cake topping — no mixing bowls, pie crusts, or rolling pins required.

Whether you’re preparing for a holiday dinner, Sunday supper, or just craving a warm, nutty dessert on a cozy night in, this recipe is your new go-to. It’s beginner-friendly, crowd-pleasing, and absolutely decadent.

Ingredients

• 1 (15 oz) can pecan pie filling

• 1 cup chopped pecans (plus extra for garnish if desired)

• 1 box yellow cake mix (15.25 oz)

• ¾ cup unsalted butter, melted

• ½ cup evaporated milk

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon (optional)

• ¼ teaspoon salt

Preparation

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures the dump cake releases easily and prevents sticking or burning at the edges.

Step 2: Layer the Pecan Pie Filling

Spread the entire can of pecan pie filling evenly across the bottom of your greased baking dish.
Next, sprinkle in the chopped pecans, distributing them evenly over the filling. This creates that classic nutty base with rich caramel undertones.

Step 3: Add Cake Mix and Spices

Sprinkle the dry yellow cake mix evenly over the pecan layer. Do not mix it in — just gently spread it so it covers all the filling below.
Optional: For added depth, sprinkle the cinnamon and salt on top of the cake mix.

Step 4: Pour the Butter and Evaporated Milk

Drizzle the melted butter evenly over the dry cake mix, ensuring as much surface coverage as possible.
Then pour the evaporated milk over the top. This adds richness and helps soften the cake mix, giving it that luscious cobbler-like consistency.
Finish by drizzling in vanilla extract for a warm, aromatic note.

Step 5: Bake Until Golden and Bubbling

Place the baking dish in the preheated oven.
Bake for 45 to 50 minutes, or until the top is golden-brown and bubbling at the edges.
The center should be mostly set but slightly gooey — that’s where the “pie” magic lives.

Remove from oven and let cool for 10–15 minutes before serving to allow the layers to settle.

Variation

• Chocolate Chip Twist: Add a ½ cup of semi-sweet chocolate chips on top of the pecan pie layer before adding the cake mix.

• Pumpkin Pecan Dump Cake: Mix one cup of pumpkin puree into the pie filling for a fall-inspired variation.

• Spiced Version: Add nutmeg, cloves, or allspice with the cinnamon for a spicier profile.

• Butter Pecan Cake Mix: Swap yellow cake mix for butter pecan for extra flavor depth.

• Mini Dump Cakes: Use muffin tins to make individual servings.

Cooking Note

Avoid stirring the layers — the magic of a dump cake is in the “dumping” order. The cake mix hydrates from the butter and milk as it bakes, forming a tender, crisp top layer while the pecan filling below turns gooey and rich.

To prevent dry spots, make sure your butter is evenly distributed. If any dry patches appear after baking, simply spoon some of the melted caramelized filling over the top.

Serving Suggestions

• Warm with Ice Cream: Serve hot from the oven with a big scoop of vanilla ice cream.

• Drizzle of Caramel Sauce: Add an extra layer of indulgence with a drizzle of warm caramel sauce.

• Whipped Cream & Cinnamon: A dollop of whipped cream with a pinch of cinnamon dusted over the top brings balance and beauty.

• Holiday Dessert Bar: Slice into squares and serve with other seasonal treats for a holiday dessert buffet.

Tips

• Even Butter Coverage: Use a spoon or small measuring cup to distribute melted butter evenly.

• Make Ahead: Bake the cake a day ahead and reheat individual servings in the microwave or oven.

• Storage: Store leftovers covered in the fridge for up to 5 days. Reheat before serving.

• Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Crunchy Top Hack: For extra crunch, sprinkle additional chopped pecans and a little brown sugar on top before baking.

Prep Time: 10 minutes

Cooking Time: 45–50 minutes

Total Time: 55–60 minutes

Nutritional Information (per serving, based on 12 servings)

• Calories: 410

• Protein: 3g

• Sodium: 360mg
  (May vary depending on specific brands used)

FAQs

Q1: Can I make pecan pie dump cake without pecan pie filling?

Yes! You can substitute homemade pecan pie filling by combining 1 cup corn syrup, 3 eggs, 1 cup brown sugar, 2 tablespoons melted butter, 1½ cups chopped pecans, and 1 tsp vanilla. Simmer slightly before layering.

Q2: Why is my dump cake dry on top?

Dump cakes can become dry if the butter and milk aren’t evenly poured over the cake mix. Try spooning over any dry patches with filling after baking or increase butter by ¼ cup if needed.

Q3: Can I use different cake mix flavors?

Absolutely! Try spice cake, butter pecan, or even chocolate fudge cake mix for a flavor twist.

Q4: Should I refrigerate leftovers?

Yes. Since it contains dairy and a gooey filling, store in the refrigerator in an airtight container.

Q5: Can I use margarine instead of butter?

You can, but the flavor and richness won’t be the same. Real butter is best for that classic buttery crust.

Conclusion

Pecan Pie Dump Cake takes everything we love about the traditional Southern dessert and gives it a quick, no-fuss twist. With its gooey base, crisp topping, and sweet nutty flavor, this dessert is sure to become a favorite at your table — whether it’s a Thanksgiving feast, a potluck party, or a weeknight indulgence. Its simplicity is only matched by its soul-warming flavor. Just dump, bake, and delight in every spoonful of this buttery, nutty masterpiece.