Pecan Pie Dump Cake: The Irresistibly Easy Dessert You’ll Crave Again and Again

Let’s be honest—there are two types of people in this world: those who love baking from scratch, and those who love desserts but would rather not spend the afternoon elbow-deep in flour. If you’re in the second group (no judgment—we’re with you), then pecan pie dump cake is about to rock your dessert world.

This gloriously gooey, buttery, nut-packed creation is like if grandma’s famous pecan pie and your favorite yellow cake had a deliciously easy baby. No crusts, no mixers, no stress. Just open, dump, and bake. That’s it. You’ll go from pantry to praise in under an hour.

Pecan Pie Dump Cake

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• Author: Thomas G
• Total Time: 55 minutes

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Ingredients

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• 1 can pecan pie filling

• 1 box yellow cake mix

• 1 cup melted unsalted butter

• 1 cup chopped pecans

• 1 tsp vanilla extract (optional)

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Instructions

• Preheat oven to 350°F and grease a 9×13 dish.

• Layer pecan pie filling in bottom.

• Sprinkle cake mix evenly on top.

• Add chopped pecans.

• Drizzle melted butter over entire surface.

• Bake 45–50 minutes until golden and bubbly.

• Let cool 15–20 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 45 minutes

What Is a Pecan Pie Dump Cake and Why It’s Taking Over Dessert Tables

What Makes Pecan Pie Dump Cake So Special?

There’s something oddly magical about a dessert that asks you to just dump and bake—and somehow turns out tasting like you spent hours on it. That’s the beauty of pecan pie dump cake. It brings all the flavor and richness of a classic pecan pie, but with none of the hassle.

Instead of rolling dough, stirring syrup on the stove, and praying your crust doesn’t burn, this recipe lets you open a few cans, scatter some cake mix, drizzle butter, and boom—dessert perfection. And believe it or not, it really is that simple.

Dump cakes might have a laid-back reputation, but don’t let that fool you—they pack just as much flavor as their more complicated, time-consuming counterparts. The difference? You’ll still have energy left to enjoy dessert.

Breaking It Down: What’s Actually in a Pecan Pie Dump Cake?

The best part of any dump cake is how few ingredients it takes to create a masterpiece—and pecan pie dump cake is no different. Here’s a look at what typically goes in:

You don’t need eggs, oil, milk, or mixers. Just layer and bake.

For example:

1. Start with a can of pecan pie filling spread over a greased baking dish.
2. Sprinkle a full box of yellow cake mix evenly across the top.
3. Scatter chopped pecans for extra crunch.
4. Drizzle melted butter over everything.
5. Bake until golden and bubbling.

It’s as easy as it sounds—and as tasty as it looks.

Looking for more over-the-top desserts? Don’t miss our gooey cookie monster ice cream or decadent strawberry shortcake ice cream.

How to Make the Perfect Pecan Pie Dump Cake – Step-by-Step Guide

Essential Ingredients You’ll Need

Making a pecan pie dump cake doesn’t require a long shopping list or a culinary degree—just a few pantry staples and a baking dish. Here’s what you’ll need to bring this ridiculously easy dessert to life:

• 1 can of pecan pie filling (or substitute with 1 can of caramel + 1 cup chopped pecans)
• 1 box of yellow cake mix (classic works best, but butter flavor is great too)
• 1 cup of unsalted butter, melted
• 1 cup of chopped pecans (toast them for extra flavor)
• 1 tsp vanilla extract (optional, but adds richness)
• Pinch of salt (balances the sweetness perfectly)

That’s it—no eggs, no oil, no mixing bowl cleanup. Just simple ingredients for a stunning dessert.

Step-by-Step Instructions: From Pantry to Perfection

Follow these easy steps and you’ll have a show-stopping pecan pie dump cake ready in about an hour:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
2. Evenly layer the pecan pie filling across the bottom of your prepared baking dish, making sure to cover every corner.
3. Add extra chopped pecans on top of the filling if you like it extra nutty.
4. Sprinkle the dry cake mix directly over the filling, making sure to cover everything evenly.
5. Drizzle melted butter over the entire surface. Try to cover as much of the cake mix as possible—this helps it bake into a golden, crispy topping.
6. Bake for 45 to 50 minutes, or until the top turns golden and the edges start to bubble with caramel-like goodness.
7. Let it cool for 15–20 minutes before serving. It’ll firm up slightly as it cools, which makes it easier to scoop.

Want it warm and gooey? Top with vanilla ice cream or whipped cream for the ultimate comfort dessert.

Baking Tips for Foolproof Success

Even a dump cake deserves a little finesse. Here are some expert baking tips to get it just right:

• For extra depth and a richer, roasted flavor, lightly toast the pecans before adding them to the dish.
• Don’t stir the layers—resist the urge! Let gravity do the work during baking.
• Make it ahead—it stores beautifully in the fridge and tastes even better the next day.
• Serve warm for the best texture contrast (crisp top + gooey center).
• Try parchment paper lining for easy cleanup if you’re taking it to a party.

This dessert might be low-effort, but it tastes high-reward every time.

Common Mistakes to Avoid When Making Pecan Pie Dump Cake

Mistake #1: Stirring the Layers

It’s called a dump cake for a reason—there’s no stirring required! One of the biggest slip-ups is mixing the layers after you’ve added the cake mix and butter. Don’t do it. The magic of a dump cake lies in how everything bakes together naturally. Stirring ruins the texture, turning what should be a layered dessert into a mushy mess.

Mistake #2: Not Spreading the Cake Mix Evenly

Another frequent misstep? Uneven cake mix. If you dump the box in one spot and leave it clumped, parts of the cake will bake dry and crumbly while others stay powdery. The fix? Use a spoon or your hand to gently level the dry mix over the filling before adding butter.

Mistake #3: Not Using Enough Butter

Butter isn’t just for flavor here—it’s essential for moisture and baking chemistry. If you skimp on melted butter or forget to drizzle it evenly, you’ll end up with dry patches of uncooked mix. Be generous, and make sure the butter covers as much of the surface as possible.

Mistake #4: Rushing the Cooling Time

We get it—you want to dig in right away. But slicing or scooping too soon can result in a sloppy serving. Give the dump cake 15–20 minutes to set after baking. This helps it firm up just enough to hold its shape without losing its gooey charm.

Mistake #5: Skipping the Toasted Pecans

Sure, raw pecans will do—but if you want next-level flavor, toast them first. Just a few minutes in a dry pan or oven transforms them into a deep, nutty topping that takes your dump cake from good to unforgettable.

Mistake #6: Using the Wrong Dish Size

Dump cakes are all about the right proportions. A dish that’s too small will overflow, and one that’s too large will leave you with thin, overcooked layers. Stick with a standard 9×13 inch baking dish for best results.

Want to try a treat that’s just as fun but totally different? Don’t miss our cookie monster ice cream—it’s colorful, playful, and perfect for parties.

Pecan Pie Dump Cake vs. Traditional Cake – What’s the Real Difference?

Why Pecan Pie Dump Cake Isn’t Just Another Cake

At first glance, pecan pie dump cake might look like a regular dessert sitting in a pan. But once you dig in, it becomes clear—this is no ordinary cake. A traditional cake is made with mixed batter, often using flour, sugar, eggs, and baking powder. It rises with air and gives you that predictable, sponge-like texture.

But a pecan pie dump cake? It breaks every rule—and that’s exactly why people love it. With layered ingredients like rich pecan pie filling, boxed cake mix, and melted butter, you get a fusion of flavors and textures in every bite. There’s no mixing involved. Just layer it, bake it, and you’ve got a gooey, buttery, nutty masterpiece.

Texture Showdown: Layered Goodness vs. Uniform Crumb

One major difference between a traditional cake and a pecan pie dump cake is texture. Traditional cakes are even and airy. A pecan pie dump cake has multiple layers: a gooey, caramel-like base, a moist middle, and a crispy, buttery topping that’s packed with toasted pecans.

That contrast is exactly what makes pecan pie dump cake stand out. It’s not just soft. It’s chewy, crispy, gooey, and golden—all in one pan.

Time and Effort: Pecan Pie Dump Cake for the Win

If you’ve ever made a cake from scratch, you know how it goes—measure ingredients, cream butter, whip eggs, sift flour. It’s a whole thing. But with a pecan pie dump cake, there’s no whisking or worrying. You just dump, layer, and bake.

Here’s a quick comparison:

So, Which One’s Better?

If you’re pressed for time, hate doing dishes, or just want dessert ASAP, then pecan pie dump cake is your answer. It gives you everything a traditional cake does—and more—with half the effort and double the satisfaction.

It’s not just easier. It’s better. And once you try it, you’ll wonder why you ever baked cake the old-fashioned way.

Popular Dump Cake Flavors to Try After Pecan Pie Dump Cake

Why Pecan Pie Dump Cake Is Just the Beginning

Sure, pecan pie dump cake may be the MVP of easy Southern desserts, but it’s far from the only flavor worth exploring. Once you’ve fallen in love with its gooey, crunchy goodness (and you will), you’ll want to explore other dump cake variations that deliver the same no-fuss magic with different flavor twists.

From fruit-filled classics to chocolate lovers’ dreams, dump cakes are endlessly customizable—and just as effortless as pecan pie dump cake.

Fan-Favorite Dump Cake Variations

If you’re looking to expand your dessert horizons while still keeping prep time under 15 minutes, try these irresistible dump cake recipes:

1. Cherry Pineapple Dump Cake

One of the OGs of the dump cake world. This sweet-tart combo starts with a can of cherry pie filling layered with crushed pineapple, yellow cake mix, and melted butter. It’s sweet, juicy, and delightfully tangy. Like pecan pie dump cake, it’s a crowd-pleaser that disappears fast.

2. Chocolate Cherry Dump Cake

Craving something rich and indulgent? Chocolate cake mix + cherry pie filling = heaven. Top with chocolate chips for a melty bonus. It delivers the same ease as pecan pie dump cake, with a decadent twist.

3. Apple Cinnamon Dump Cake

Warm, spiced apples paired with cinnamon and spice cake mix make this a fall staple. It’s cozy, comforting, and just like pecan pie dump cake, it’s best served warm with a scoop of vanilla ice cream.

4. Pumpkin Dump Cake

Your fall cravings, simplified. Pumpkin puree meets evaporated milk, sugar, spice, and yellow cake mix for a seasonal dessert that feels like Thanksgiving in a bite. It’s dense, flavorful, and—much like pecan pie dump cake—surprisingly simple to throw together.

5. Blueberry Lemon Dump Cake

Bright, fresh, and perfect for spring or summer. Layer blueberry pie filling and a bit of lemon zest under vanilla cake mix, and you’ve got a refreshing twist on the classic dump cake formula. It’s different, but the simplicity is identical to making pecan pie dump cake.

Seasonal Swaps and Ingredient Combos

What makes dump cakes so addictive—besides how dangerously easy they are—is how many flavor combos you can whip up using what’s already in your pantry.

Each of these keeps the spirit of pecan pie dump cake alive—easy, layered, crowd-pleasing—but lets you tweak the taste to match your mood or season.

Want to try something else sweet and seasonal? Don’t miss our buttery matzo crack recipe—it’s another treat with minimal effort and maximum flavor.

Still Loyal to Pecan Pie Dump Cake? Try These Upgrades

Once you’ve mastered the classic pecan pie dump cake, here are a few remix ideas to make it feel brand new:

• Chocolate drizzle over the top after baking
• Swirl in cream cheese before the cake mix layer
• Mix in a splash of bourbon or a dash of maple extract to give it that warm, Southern-inspired twist.
• Use butter pecan cake mix instead of yellow for deeper nutty notes
• Top with praline or toffee bits for crunch overload

These upgrades maintain the simplicity of the base recipe while taking the flavor even further.

How to Store, Reheat, and Serve Pecan Pie Dump Cake for Maximum Deliciousness

Storing Pecan Pie Dump Cake the Right Way

One of the best things about pecan pie dump cake—besides the fact that it basically makes itself—is how well it stores. Whether you’ve made it ahead of time for a holiday feast or simply couldn’t finish the entire pan in one sitting (miraculous, honestly), you’ll want to keep it tasting fresh for days.

To store:

• Room temperature: If your home is cool and the cake doesn’t contain dairy-based additions (like cream cheese), you can store it tightly covered on the counter for up to 2 days.
• Refrigerator: For best results, place leftovers in an airtight container or cover the baking dish with foil or plastic wrap. It’ll stay fresh in the fridge for up to 5 days.
• Freezer: Yes, you can freeze pecan pie dump cake! Scoop it into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.

How to Reheat Pecan Pie Dump Cake Without Ruining It

No one wants soggy or dried-out leftovers. Here’s how to revive that perfect gooey-crunchy texture:

• Oven (recommended): Preheat to 300°F, place your portion in a small baking dish, and heat for 10–15 minutes. Cover with foil to retain moisture.
• Microwave: Reheat individual servings for about 30–45 seconds, depending on your microwave. The topping may soften, but the flavor will still shine.
• Toaster oven: Great for getting the top crisp again! Reheat at 300°F for about 10 minutes.

Always reheat pecan pie dump cake until it’s warm but not boiling, or you risk caramelizing the sugar too far and losing the original texture.

Serving Ideas That Go Beyond the Basics

Sure, you can serve pecan pie dump cake warm with a fork and a smile—but why stop there? Dress it up and turn your dessert into a showstopper.

Try serving it with:

• A scoop of vanilla bean ice cream – classic combo that enhances the warmth of the cake
• Whipped cream with cinnamon or maple – adds lightness and spice
• Drizzle of caramel or chocolate sauce – double down on decadence
• Candied pecans on top – for extra crunch and visual flair
• Fresh berries – cuts the richness and adds color

Frequently Asked Questions About Pecan Pie Dump Cake (Expert Answers)

When it comes to pecan pie dump cake, people have questions—and we’ve got the answers. Whether you’re a first-time baker or a seasoned dump cake fan, these FAQs will help you avoid mistakes, understand what sets this dessert apart, and keep it fresh and delicious.

What is the biggest mistake to avoid when making a dump cake?

The most common mistake? Stirring everything together. The whole idea behind a pecan pie dump cake is that the ingredients stay layered—pie filling on the bottom, dry cake mix in the middle, melted butter on top. Stirring ruins the texture and prevents the cake from forming those signature gooey and crispy layers. So resist the urge to mix!

What is the difference between a dump cake and a regular cake?

The difference comes down to technique and texture. A regular cake is made from a well-mixed batter, often involving flour, sugar, eggs, oil, and a rising agent. In contrast, a pecan pie dump cake skips all that. The ingredients are layered raw and bake together into a rich, buttery dessert with multiple textures—gooey on the bottom, crisp on top.

What are the most popular dump cake flavors?

While pecan pie dump cake tops the list for many, other flavors are incredibly popular too:

• Cherry Pineapple Dump Cake
• Chocolate Cherry Dump Cake
• Apple Cinnamon Dump Cake
• Peach Cobbler Dump Cake
• Pumpkin Spice Dump Cake

Each version follows the same basic process: fruit or pie filling, cake mix, and butter. And much like pecan pie dump cake, they’re all dangerously easy to love.

Can I eat a 5-day-old pecan pie?

Yes—if it’s been stored properly. If your pecan pie dump cake or regular pecan pie has been refrigerated in an airtight container, it should still be safe (and tasty) to eat on day five. Just check for any off smells or mold before digging in.

How can you tell if pecan pie has gone bad?

Spoiled pecan pie—or pecan pie dump cake—usually shows a few red flags:

• Sour smell
• Slimy or discolored filling
• Mold on the surface

When in doubt, toss it out. Leftovers should be refrigerated within two hours of baking and eaten within 3–5 days for best quality.

Why is store-bought pecan pie not refrigerated?

Commercial pecan pies often use preservatives and shelf-stable ingredients that don’t require refrigeration right away. These pies are typically safe at room temperature until opened. However, homemade versions—like pecan pie dump cake—contain fresh dairy and eggs and should always be kept in the fridge after baking.

Explore more recipes on GrandyRecipes Pinterest, and stay updated with the latest ideas and tips by following GrandyRecipes on Facebook.

Why Pecan Pie Dump Cake Deserves a Permanent Spot on Your Dessert Menu

By now, it’s clear that pecan pie dump cake isn’t just a lazy shortcut—it’s a full-on dessert revelation. It brings together the nostalgic comfort of Southern pecan pie and the buttery ease of dump cakes in one impossibly simple recipe.

Whether you’re prepping for Thanksgiving, hosting a weekend cookout, or just want something sweet and stress-free to serve after dinner, pecan pie dump cake checks all the boxes.