Pecan Pie Dump Cake
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This pecan pie dump cake combines the rich, gooey texture of a classic pecan pie with the ease of a dump-and-bake dessert. Made with buttery cake mix, caramel topping, and crunchy pecans, it’s an easy treat that’s perfect for holidays or potlucks.
Easy Pecan Cobbler
My husband absolutely loves pecan pie, but making one from scratch is a lot more work than I usually want to do. I wanted something that gave him all the rich, nutty flavor he loves without the time commitment. This pecan pie dump cake is the perfect shortcut. It’s sweet, gooey in the middle, and full of toasted pecans, all with barely any prep.
I’ve been into dump cakes for years because they’re just so easy. My Carrot Dump Cake is a favorite in the spring, and the Caramel Apple Dump Cake always shows up in the fall. It made sense to try a pecan pie version, and it turned out even better than I hoped. We love it warm with vanilla ice cream and an extra drizzle of caramel. If you store leftovers in the fridge, just warm it up for 30 to 45 seconds to bring back that soft, buttery center.
Ingredients
- Caramel topping – Adds a rich, gooey sweetness that mimics pecan pie filling.
- Unsalted butter, melted – Provides moisture and richness to the cake layer.
- Light brown sugar – Deepens the flavor with a mild molasses note.
- Large eggs – Help bind the filling and give structure to the base layer.
- Vanilla extract – Enhances the filling flavor.
- Sea salt – Balances the sweetness.
- Pecan halves – Give the dessert a crunch and classic pecan pie texture.
- Butter golden cake mix – Acts as the top layer, creating a buttery, soft cake crust. I used Duncan Hines.
How to Make a Dump Cake with Pecans
- Prep – Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Make the filling base – In a large bowl, whisk together the caramel topping, ½ cup of the melted butter, ½ cup of the brown sugar, eggs, vanilla extract, and sea salt until fully combined.
- Add the pecans – Stir in 3 cups of the pecan halves and pour the mixture into the prepared baking dish.
- Layer the top – Evenly sprinkle the dry cake mix over the filling. Follow with the remaining ¼ cup brown sugar, then drizzle ¾ cup melted butter across the surface. Finish with the remaining 1 cup of pecan halves.
- Bake – Bake for 35 to 40 minutes, or until the top is golden and the edges are bubbling.
- Cool and serve – Let the pecan pie cake cool for about 10 minutes before serving. It’s great warm with vanilla ice cream and a drizzle of caramel sauce.
Variations and Substitutions
- Use chopped pecans – If you prefer a finer texture or want more even nut distribution, chopped pecans work just as well.
- Try different cake mixes – Yellow, white, or spice cake mix can be used in place of butter golden for a slightly different flavor profile.
- Add cinnamon or nutmeg – A teaspoon of ground cinnamon or a pinch of nutmeg adds warm spice to the filling.
- Make it gluten-free – Swap in a gluten-free yellow cake mix and double-check your caramel topping is gluten-free.
- Add chocolate chips – Stir 1 cup of semi-sweet or dark chocolate chips into the filling for a chocolate-pecan pie twist.
Tips for Success
- Use caramel topping, not syrup – Be sure to use thick caramel topping (like what you’d put on ice cream), not the thinner pancake-style syrup. A 12.25-ounce jar of Smucker’s caramel topping measures out to exactly one cup.
- Don’t stir the top layers – Once the cake mix is added, avoid mixing it into the filling. This creates the layered texture that makes dump cakes work.
- Distribute the butter evenly – Pour the melted butter slowly and as evenly as possible over the cake mix to avoid dry patches.
- Toast the pecans for extra flavor – Lightly toasting the pecans before adding them boosts their flavor and crunch.
- Serve warm for best texture – The filling is softest and most gooey right after baking or when gently reheated.
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More Dump Cake Desserts That Work Every Time
These dump cakes are made in a single baking dish with no mixing required.
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Pecan Pie Dump Cake Recipe
Ingredients
- 1 cup caramel topping not caramel syrup (I used Smuckers)
- 1 ¼ cups unsalted butter melted, divided
- ¾ cup light brown sugar divided
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 4 cups pecan halves divided
- 1 (15.25 oz box) butter golden cake mix dry mix only – do not prepare (I used Duncan Hines)
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together caramel topping, ½ cup melted butter, ½ cup brown sugar, eggs, vanilla extract, and sea salt until smooth.
- Stir in 3 cups of pecan halves and pour the mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the top of the filling.
- Sprinkle the remaining ¼ cup of brown sugar over the cake mix.
- Drizzle the remaining ¾ cup of melted butter evenly over the surface.
- Top with the remaining 1 cup of pecan halves.
- Bake for 35 to 40 minutes, until the top is golden and the edges are bubbling.
- Let cool for 10 minutes before serving. Best enjoyed warm with vanilla ice cream and a drizzle of caramel.
Notes
- Do not prepare the cake mix as directed on the box. It should be added dry, straight from the package.
- After layering the filling and topping ingredients in the baking dish, do not mix them.
- Store loosely covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. The filling will firm up when cold, so reheat individual servings in the microwave for 30 to 45 seconds to bring back the soft texture.
- Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm in the oven or microwave before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.