Pecan Pie Dump Cake

Craving all the warm, gooey flavors of a classic pecan pie but without the hassle of making a crust? Meet your new favorite dessert: Pecan Pie Dump Cake. This irresistible treat layers rich caramel sauce, crunchy pecans, and a buttery cake topping into one dreamy, decadent dessert. It’s easy enough for weeknights, yet impressive enough for holiday gatherings.

Why You’ll Love This Recipe

• No Pie Crust Needed – Just layer and bake!
• Quick & Simple – Comes together in minutes.
• Rich & Buttery – Caramel and pecans are the ultimate flavor duo.
• Gift-Worthy – Makes a fantastic holiday or hostess gift.
• Perfect with Ice Cream – Serve warm with a scoop on top!

Ingredients

For the Pecan Layer:

• 2 eggs, lightly beaten
• ½ cup packed brown sugar
• 1 cup caramel topping
• ½ cup salted caramel topping
• ¼ cup melted butter
• 3 cups pecan halves

Topping:

• 1 box butter pecan cake mix
• 1 cup melted butter

Directions

Step 1: Prep the Oven & Pan

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with non-stick spray.

Make the Pecan Layer

• In a large mixing bowl, combine the eggs, brown sugar, caramel toppings, and melted butter. Whisk until fully blended and smooth.
• Fold in the pecan halves, ensuring they are evenly coated.
• Pour this mixture into the prepared baking dish and spread out evenly.

Make the Crumb Topping

• In a separate bowl, combine the butter pecan cake mix and melted butter. Stir until the mixture resembles thick crumbs.
• Evenly sprinkle this crumb mixture over the pecan filling layer.

Bake

• Bake in the preheated oven for 25–30 minutes, or until the top is golden and the edges are bubbling.

Cool & Serve

• Allow the cake to cool for 15–20 minutes before serving.
• Serve warm for best gooey texture, especially with a scoop of vanilla ice cream or extra drizzle of caramel sauce.

Pro Tips and Variations

• Top with ice cream and a pinch of sea salt for a sweet-salty twist.
• Add shredded coconut to the pecan mix for extra texture.
• Swap the butter pecan cake mix for vanilla or spice cake in a pinch.
• For a wintery twist, sprinkle a touch of cinnamon into the pecan filling.

Serving Suggestions

• Serve warm with:
  • A scoop of vanilla ice cream
  • Whipped cream
  • A drizzle of salted caramel sauce
• Garnish with a few extra toasted pecans or a sprinkle of flaky sea salt.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps well up to 1 week.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Reheat: Microwave individual servings for 20 seconds for that warm, gooey texture.

FAQs

Can I make this ahead of time?
Absolutely! You can make it a day ahead and reheat before serving.

Do I have to use butter pecan cake mix?
It adds great flavor, but vanilla, spice, or yellow cake mix also work well.

Can I use chopped pecans instead of halves?
Yes, but pecan halves offer more texture and presentation.

Can I make this nut-free?
Unfortunately, this dessert revolves around pecans, so it’s not ideal for nut allergies.

Conclusion

This Pecan Pie Dump Cake brings together everything we love about pecan pie—gooey filling, rich caramel, and buttery crunch—with none of the fuss. It’s the perfect dessert for busy holidays, cozy weekends, or when you just need something warm and sweet straight from the oven. Whether you serve it for guests or savor it solo, this dump cake will quickly become your new favorite comfort dessert.

Print