Quick and Easy Pecan Pie Dump Cake Recipe

This pecan pie dump cake recipe turns a box of yellow cake mix, brown sugar, butter and a generous layer of chopped pecans into a golden, buttery dessert with a crunchy top. There is no pie crust to roll and no batter to mix: you layer everything in a 9×13-inch dish and bake. It takes about 10 minutes to assemble and 40 to 45 minutes in the oven.

It is a simplified take on pecan pie rather than a copy of it. If you want a custard-like filling made with eggs and syrup, a traditional pie is the better choice. If you want the pecan-and-brown-sugar flavor with almost no work, this is the one.

What Is a Pecan Pie Dump Cake?

A dump cake is a baked dessert where the ingredients are “dumped” into a dish in layers instead of being mixed into a batter. The butter melts down through the dry cake mix as it bakes, which gives a soft, buttery cake underneath and a crisp, golden top. A pecan pie dump cake adds brown sugar and pecans to that method so the flavor lands somewhere between a buttery cake and a pecan pie.

Pecan Pie Dump Cake Ingredients

• 1 box yellow cake mix (a standard box, roughly 15 ounces), used dry, straight from the box.
• 1 cup (2 sticks) unsalted butter, melted. This is what turns the dry mix into cake.
• 1 cup packed brown sugar for a caramel-like layer.
• 2 cups chopped pecans, the star of the dish.
• 1 teaspoon vanilla extract (optional).
• 1 can (14 ounces) sweetened condensed milk (optional, for extra creaminess).

How to Make Pecan Pie Dump Cake

1. Heat the oven to 350°F (175°C).
2. Prepare the dish. Grease a 9×13-inch baking dish with butter or cooking spray.
3. Add the cake mix. Spread the dry yellow cake mix in an even layer across the bottom. Do not stir it.
4. Add the sugar and pecans. Sprinkle the brown sugar over the cake mix, then scatter the chopped pecans on top.
5. Add the butter. Pour the melted butter slowly and evenly over the surface, covering as much of the dry mix as you can.
6. Bake for 40 to 45 minutes, until the top is golden and the edges are bubbly.
7. Cool and serve. Let the cake rest for a few minutes before scooping.

Tips for the Best Pecan Pie Dump Cake

• Cover the dry mix with butter. Any patches the butter misses will bake up dry and powdery, so pour slowly and go back over any pale spots.
• Do not stir the layers. The layering is what creates the crisp top and soft base.
• Toast the pecans first if you want a deeper nutty flavor, for a few minutes in a dry skillet, then cool before using.
• Watch the top. Pecans can scorch near the end of baking. If the top browns too quickly, cover the dish loosely with foil.
• Let it cool briefly. The cake firms up as it rests and scoops more cleanly.

Pecan Pie Dump Cake vs. Traditional Pecan Pie

The two share their main flavors (pecans, brown sugar and butter), but they are different desserts. A traditional pecan pie has a pastry crust and a set, sticky filling. This dump cake has no crust, uses cake mix as its base, and bakes into a softer, cakier dessert with a crunchy pecan top. It is faster and more forgiving, and it is easier to serve to a crowd straight from the dish.

Variations and Add-Ins

• Different nuts: walnuts, almonds, hazelnuts or pistachios in place of pecans.
• Warm spices: a pinch of cinnamon or nutmeg scattered over the cake mix.
• Chocolate: a handful of chocolate chips over the pecans.
• Coconut and macadamia: a tropical twist.
• Caramel: a drizzle over the finished cake.

For a gluten-free version, use a gluten-free yellow cake mix and check that your other ingredients are labeled gluten-free. Other swaps, such as plant-based butter or sugar substitutes, change how the cake bakes and have not been tested with this recipe, so expect to experiment.

What to Serve With Pecan Pie Dump Cake

Warm squares are good with a scoop of vanilla ice cream or a spoonful of whipped cream, and a drizzle of caramel sauce makes it more indulgent. Hot coffee or iced tea balances the sweetness. If you are building a dessert table, it pairs well with something lighter, such as our Hawaiian carrot pineapple cake. Looking for more ways to use the same nut? Try our pecan brittle.

Make Ahead, Store and Reheat

• Make ahead: assemble the dish, cover it and refrigerate for up to 24 hours before baking.
• Refrigerate: cover leftovers and keep them in the fridge for 3 to 4 days.
• Reheat: warm the dish at 350°F (175°C) for 15 to 20 minutes, or microwave a single portion.
• Freeze: wrap the cooled cake tightly in plastic wrap or foil for up to 2 to 3 months, then reheat in the oven.

Pecan Pie Dump Cake Recipe Card

Mary Johnson

Pecan Pie Dump Cake

Pecan Pie Dump Cake is a simple yet delicious dessert that combines the flavors of a traditional pecan pie with the ease of a dump cake. Made with just a few ingredients, this dessert features a buttery cake base, sweet caramelized filling, and crunchy pecans, creating a perfect balance of textures. It’s a quick and easy dessert option that’s perfect for any occasion, from casual family dinners to holiday gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 box of yellow cake mix
• 1 cup 2 sticks of unsalted butter, melted
• 1 cup of brown sugar packed
• 2 cups of pecans chopped
• 1 teaspoon of vanilla extract optional
• 1 can 14 oz of sweetened condensed milk (optional for extra creaminess)

Equipment

• 9×13-inch baking dish
• Mixing bowl (optional, if needed for any mixing)
• Spoon or spatula
• Oven

Method

 

1. Preheat the Oven: Set the oven to 350°F (175°C) to ensure it’s hot when the cake is ready to bake.
2. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
3. Add the Cake Mix: Evenly spread the yellow cake mix over the bottom of the baking dish.
4. Layer the Sugar and Pecans: Sprinkle the brown sugar over the cake mix, followed by a layer of chopped pecans.
5. Add the Butter: Pour the melted butter evenly over the top of the mixture.
6. Bake: Place the dish in the oven and bake for 40-45 minutes or until the top is golden and the filling is bubbly.
7. Cool & Serve: Allow the cake to cool for a few minutes before serving. Optionally, serve with vanilla ice cream or whipped cream for extra indulgence.
   

Video

Notes

• Optional Add-ins: You can include vanilla extract or a pinch of cinnamon for extra flavor.
• Gluten-Free Version: Use a gluten-free cake mix if needed.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving for the best texture.
• Variations: Experiment with different nuts, such as walnuts or almonds, for a unique twist. You can also use a sugar substitute to lower the sweetness.
• 

Pecan Pie Dump Cake FAQs

Can I use other nuts besides pecans?
Yes. Walnuts, almonds and other nuts all work. Each one changes the flavor and texture slightly.

Is the sweetened condensed milk necessary?
No, it is optional. Without it, the cake still bakes with the butter and brown sugar, but it will be less creamy.

Can I make it gluten-free?
Yes, use a gluten-free yellow cake mix and make sure the other ingredients are gluten-free too.

Can I prepare it ahead of time?
You can assemble it and refrigerate it for up to 24 hours before baking.

How long do leftovers keep?
Up to 3 to 4 days in the refrigerator, in a covered container.

Can I freeze it?
Yes. Wrap the cooled cake well and freeze it for 2 to 3 months, then reheat before serving.