Pecan Pie Dump Cake is the ultimate no-fuss dessert that brings together the rich, buttery goodness of pecan pie and the ease of a cake mix. With minimal prep and maximum flavor, this layered treat is a perfect addition to holiday dinners or any time I’m craving something sweet, nutty, and indulgent.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to throw together—no mixer, no complex steps, just simple layering. It combines the gooey richness of a pecan pie with the fluffy texture of a cake. Whether I’m hosting a gathering or want a warm dessert for a cozy night in, this dump cake is always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can (15 oz) of pecan pie filling
1 can (12 oz) evaporated milk
3 large eggs
1 box (15.25 oz) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) unsalted butter, melted
Nonstick cooking spray
directions
I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
In a large bowl, I whisk together the pecan pie filling, evaporated milk, and eggs until smooth.
I pour the mixture into the prepared baking dish, spreading it out evenly.
Next, I evenly sprinkle the dry cake mix over the filling without stirring.
I scatter the chopped pecans over the cake mix layer.
I slowly pour the melted butter over the entire surface, trying to cover as much of the dry mix as possible.
I bake the dump cake for 50–60 minutes, or until the top is golden brown and bubbly around the edges.
I let it cool slightly before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and timing
This recipe makes about 12 servings. It takes around 10 minutes to prepare and 55 minutes to bake, totaling just over an hour from start to finish.
Variations
Sometimes I like to switch things up a bit. I use a butter pecan or spice cake mix for a richer flavor. When I want an extra crunch, I add a handful of whole pecans on top. For a touch of warmth, I stir in a teaspoon of cinnamon or nutmeg with the filling. I’ve even tried drizzling some maple syrup over the finished cake for a sweet finish.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I’m ready to enjoy another slice, I reheat it in the microwave for 30–45 seconds until warm. It also tastes great cold, but warming it brings back that gooey texture I love.
FAQs
How do I know when the dump cake is done baking?
I look for a golden brown top and bubbling edges. It should feel set in the center but still moist and soft underneath.
Can I make this ahead of time?
Yes, I often bake it a day ahead and store it in the fridge. I reheat it before serving, and it tastes just as good.
What if I can’t find pecan pie filling?
If I can’t find it, I use a mixture of chopped pecans, corn syrup, brown sugar, and a bit of vanilla to mimic the flavor and texture.
Can I use a different type of cake mix?
Absolutely. I’ve had success with butter pecan, white, and even chocolate cake mix for a twist on the original.
Do I need to stir the layers?
No, I don’t stir. The magic of a dump cake is in the layering. The ingredients bake into each other perfectly without mixing.
Conclusion
Pecan Pie Dump Cake is my go-to dessert when I want something easy, indulgent, and crowd-pleasing. With just a few pantry staples and minimal prep, I get a warm, gooey, and nutty treat that tastes like it came from a bakery. It’s comfort food at its best.
Pecan Pie Dump Cake is a no-fuss dessert that combines the gooey richness of pecan pie with the fluffy texture of a yellow cake mix. Perfect for holidays or cozy nights in, it’s easy to prepare and incredibly indulgent.
Ingredients
1 can (15 oz) pecan pie filling
1 can (12 oz) evaporated milk
3 large eggs
1 box (15.25 oz) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) unsalted butter, melted
Nonstick cooking spray
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
In a large bowl, whisk together pecan pie filling, evaporated milk, and eggs until smooth.
Pour the mixture into the prepared baking dish and spread evenly.
Evenly sprinkle the dry cake mix over the filling without stirring.
Scatter the chopped pecans over the cake mix layer.
Slowly pour the melted butter over the top, trying to cover as much of the dry mix as possible.
Bake for 50–60 minutes, or until the top is golden brown and bubbly around the edges.
Let cool slightly before serving warm with ice cream or whipped cream.
Notes
Use butter pecan or spice cake mix for a flavor twist.
Add whole pecans on top for extra crunch.
Stir in cinnamon or nutmeg for warmth.
Drizzle with maple syrup before serving for added sweetness.
Store leftovers in the fridge for up to 4 days and reheat before serving.
