Pecan Pie Dump Cake

Why You’ll Love This Recipe

I love this recipe because it requires no mixer and only a few pantry staples. I can put it together in about 10 minutes, then let the oven do the rest of the work. The pecan filling creates that classic pie-like texture while the cake mix bakes up fluffy and golden. I also like how flexible it is—sometimes I swap in a spice cake mix for extra warmth or top it with ice cream for an indulgent dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 can (15 oz) pecan pie filling or 1 1/2 cups homemade pecan pie filling
1 box (15.25 oz) yellow cake mix
3 large eggs
1/2 cup unsalted butter, melted
1/2 cup chopped pecans
1/2 tsp cinnamon (optional, for extra warmth)

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I spread the pecan pie filling evenly over the bottom of the dish.

3. In a bowl, I whisk together the cake mix and eggs until combined—it makes a thick batter. I spread this over the pecan filling as evenly as I can.

4. I drizzle the melted butter over the top of the batter, then sprinkle with chopped pecans and cinnamon if I’m using it.

5. I bake for 40–45 minutes until the top is golden brown and the center is set.

6. I let it cool slightly before slicing and serving, often with a scoop of vanilla ice cream or whipped cream.

Servings and Timing

This recipe makes about 12 servings. It takes 10 minutes to prepare and about 45 minutes to bake, so I usually have it ready in under an hour.

Variations

I like swapping yellow cake mix for spice cake mix in the fall for extra cozy flavors. Sometimes I add chocolate chips for a twist, or drizzle caramel sauce on top before serving. If I want more texture, I toast the pecans before adding them. This recipe also works great with homemade pecan pie filling if I have the time.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds until soft and gooey again. This cake also tastes great cold straight from the fridge.

FAQs

Can I make Pecan Pie Dump Cake ahead of time?

Yes, I often bake it the day before and reheat slices when serving.

Do I need to refrigerate leftovers?

Yes, I keep it in the fridge since the filling is perishable.

Can I freeze this dessert?

Yes, I freeze it in airtight containers for up to 2 months and reheat before serving.

Can I use homemade pecan pie filling?

Absolutely, I sometimes make my own with corn syrup, brown sugar, and pecans.

Can I use a different cake mix flavor?

Yes, spice cake mix adds warmth, and chocolate cake mix creates a richer flavor.

How do I know when it’s done baking?

The top should be golden brown, and the center should be set when I touch it lightly.

What toppings go well with this cake?

I love serving it with vanilla ice cream, whipped cream, or a drizzle of caramel.

Can I make it without eggs?

Yes, I can replace eggs with 1/4 cup applesauce or Greek yogurt per egg.

Can I add more pecans?

Definitely, I sometimes sprinkle extra chopped pecans on top for crunch.

Can I double the recipe?

Yes, I bake it in two 9×13 pans if I need more servings for a large group.

Conclusion

I love how Pecan Pie Dump Cake delivers the flavors of pecan pie without the fuss of making a crust. It’s gooey, buttery, and full of nutty sweetness, making it one of my favorite easy desserts for holidays and gatherings. Whether I serve it warm with ice cream or enjoy a slice cold, it always feels like a comforting treat that everyone enjoys.