Pecan Pie Dump Cake Recipe
If you’re searching for a ridiculously easy yet utterly irresistible dessert, look no further than Pecan Pie Dump Cake. Imagine all the rich, nutty, caramel-like goodness of pecan pie combined with the buttery, tender crumb of a classic cake. This is the ultimate shortcut recipe that never fails to impress, whether you serve it at a holiday feast or whip it up for a cozy family gathering. Pecan Pie Dump Cake is comfort baking at its finest, delivering gooey pecan filling, crunchy nuts, and a melt-in-your-mouth cake top in every luscious bite.
Ingredients You’ll Need
Let’s talk ingredients! The beauty of this recipe lies in its simplicity: a handful of pantry staples magically transform into something decadent. Each element is perfectly tailored to deliver signature flavor, crunch, and that golden finish we all crave in Pecan Pie Dump Cake.
- Pecan Pie Filling: Two cans (or homemade!) bring ooey-gooey, brown sugary depth to the base and infuse every bite with classic pecan pie nostalgia.
- Yellow Cake Mix: The ultimate shortcut for an instant cake top that becomes golden, buttery, and slightly crisp in the oven.
- Unsalted Butter (melted): Ensures the cake mix transforms into a rich, tender crown and soaks right in for maximum flavor.
- Chopped Pecans: Essential for crunch, toasty aroma, and visual appeal—crucial for elevating that signature pecan finish.
- Brown Sugar (optional): Adds an extra hit of caramel sweetness and helps deliver those irresistible crispy bits on the top. Sprinkle generously if you’ve got a sweet tooth!
How to Make Pecan Pie Dump Cake
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish—this step is key to ensuring those delightful edges release with ease and every serving slides out like a dream.
Step 2: Spread the Pecan Pie Filling
Pour the pecan pie filling into your prepared dish and use a spatula to spread it out into an even layer. This gooey base is the heart of your Pecan Pie Dump Cake, promising sticky-sweet flavor in every single scoop.
Step 3: Add the Cake Mix
Open your box of yellow cake mix and sprinkle it evenly over the pecan pie filling. Take your time! The goal is to cover every inch for a uniform, golden cake top that bakes up gorgeously.
Step 4: Drizzle the Melted Butter
Now, slowly pour the melted butter all over the dry cake mix. Aim for even coverage—the more evenly it’s distributed, the more lusciously moist the top layer will be. Watch as the butter soaks in and does its magic!
Step 5: Pecan & Brown Sugar Topping
Shower the top with chopped pecans for irresistible crunch, followed by a scattering of brown sugar if you love extra sweetness and those crackly caramelized bits on top. This finishing touch takes your Pecan Pie Dump Cake to the next level.
Step 6: Bake to Golden Perfection
Slide the pan into your hot oven and bake for 45–50 minutes. You’re looking for a crunchy, golden top with bubbling edges. Let it cool slightly before serving—the filling will set a bit, giving you that perfect scoopable texture.
How to Serve Pecan Pie Dump Cake
Garnishes
Go classic with a generous scoop of vanilla ice cream or a billow of whipped cream right on top. If you want to get fancy, a drizzle of warm caramel sauce or a light dusting of powdered sugar will have everyone swooning. The warm cake and cold ice cream contrast is truly next-level!
Side Dishes
Because Pecan Pie Dump Cake is so rich and decadent, it pairs nicely with a tart fruit salad or some fresh berries. If you’re hosting a fall gathering, try adding a side of spiced apples or roasted pears to balance all that sweetness.
Creative Ways to Present
For a fun twist, portion the cake into individual ramekins or mason jars—perfect for parties or potlucks. Or, layer cubes of cake into parfait glasses with whipped cream and caramel for an eye-catching dessert trifle. However you serve it, you’ll have everyone at the table asking for the recipe!
Make Ahead and Storage
Storing Leftovers
Cover your cooled Pecan Pie Dump Cake tightly with foil or transfer it to an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen and meld, making those leftovers even more tempting the next day!
Freezing
If you want to get ahead, you can freeze Pecan Pie Dump Cake. Just wrap portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge for best results—you’ll be amazed how well it holds up.
Reheating
To bring back that just-baked magic, pop leftovers in a 300°F oven for about 10-15 minutes until warmed through. Individual servings also reheat beautifully in the microwave. Don’t forget to refresh with a scoop of ice cream or whipped cream!
FAQs
Can I use homemade pecan pie filling instead of canned?
Absolutely! Homemade pecan pie filling works beautifully in this recipe. Just make sure you have about 3 cups—the texture should be gooey and spoonable, just like the canned version.
Is it possible to use a different cake mix flavor?
Yes, you can get creative! While yellow cake mix delivers a traditional flavor, spice cake mix lends a delicious warm twist, and butter pecan cake mix is another great option for extra nutty notes.
Can I make Pecan Pie Dump Cake gluten free?
Definitely—just swap in your favorite gluten-free yellow cake mix. Double-check that your other ingredients are gluten free, and you’ll have a dessert everyone can enjoy.
What’s the best way to serve Pecan Pie Dump Cake at a potluck?
Bake it right in a disposable pan for easy transport, and bring along a tub of whipped cream or a container of ice cream. Keep it warm by wrapping the pan in towels, or serve at room temperature—either way, it’s always a crowd hit.
Can I halve the recipe if I need fewer servings?
Yes! Just use an 8×8-inch baking dish, and halve each ingredient. The bake time may be slightly shorter, so start checking around the 35-minute mark for that golden, bubbling top.
Final Thoughts
It’s hard not to fall head over heels for Pecan Pie Dump Cake—so simple, so indulgent, and always crowd pleasing. Whether you’re new to baking or just want a no-fuss recipe that delivers all the cozy flavors of classic pecan pie with half the effort, this is the dessert for you. Give it a try, share it with loved ones, and watch it disappear!
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Pecan Pie Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Pecan Pie Dump Cake, a simple yet irresistible dessert that combines the best of pecan pie and cake in one delightful treat.
Ingredients
Pecan Pie Filling:
- 2 cans (21 ounces each) pecan pie filling or 3 cups homemade pecan pie filling
Cake Mix Topping:
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup chopped pecans
- 1/4 cup brown sugar, packed (optional for extra sweetness)
Instructions
- Preheat oven and prep dish: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Layer pecan pie filling: Spread pecan pie filling evenly in the bottom of the dish.
- Add cake mix topping: Sprinkle dry cake mix evenly over the filling, ensuring complete coverage.
- Drizzle melted butter: Evenly drizzle melted butter over the cake mix.
- Top with pecans and sugar: Sprinkle chopped pecans and brown sugar (if using) over the top.
- Bake: Bake for 45–50 minutes until the top is golden brown and set.
- Cool and serve: Allow to cool slightly before serving.
Notes
- This dessert is best enjoyed warm with a scoop of vanilla ice cream or whipped cream.
- For a flavor variation, try using spice cake mix instead of yellow cake mix.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 34 g
- Sodium: 340 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
