Pecan Pie Dump Cake: The Easy, Crowd-Pleasing Dessert You’ll Make Again and Again

Why You’ll Love This Recipe

Pecan Pie Dump Cake is the kind of dessert that looks effortlessly rustic yet tastes like you spent the entire afternoon in the kitchen. It delivers everything people adore about a classic pecan pie – the caramel-like sweetness, the buttery crunch, the warm, toasty aroma – but in the simplest possible form. No rolling dough, no tempering fillings, no complex baking skills required.

When I first tested it, I was amazed at how forgiving the recipe is. I even swapped the liquid in the batter with a splash of almond milk once, and it still baked up beautifully. This dessert shines at potlucks, holiday gatherings, and last-minute dinners when you want something warm, comforting, and foolproof. With its golden, cake-like top and gooey pecan filling underneath, each bite is a lovely balance of texture and richness. It is a dessert that always impresses without demanding any extra fuss from the cook.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

A Pecan Pie Dump Cake relies on pantry staples, but the real magic comes from how these simple elements meld during baking. Below is a detailed look at what each ingredient brings to the dish and why it matters.

Pecan pie filling
This creates the gooey, caramel-like base of the dessert. It combines sweetness, depth, and that classic pecan-pie stickiness that everyone recognizes. The filling melts into the cake mix as it bakes, creating naturally layered textures.

Chopped pecans
These provide the unmistakable nutty crunch and toasty flavor. I prefer a mix of finely chopped for texture and a handful of larger pieces for a rustic finish.

Yellow cake mix
The dry mix forms the topping, giving you a tender, buttery layer without any mixing or complicated steps. As it bakes, it absorbs moisture from the filling and butter, creating a soft yet slightly crisped top.

Unsalted butter
Thin slices of butter melt through the dry cake mix, ensuring even baking and creating the signature dump-cake texture. The butter also adds richness and helps the cake brown beautifully.

Vanilla extract
A small amount enhances the caramel notes in the filling and ties all the flavors together. It adds warmth without overwhelming the natural nuttiness.

Cinnamon
Just a touch brings out the pecans’ natural earthiness and adds subtle spice. It elevates the flavor without making the dessert taste overtly spiced.

Salt
A pinch helps balance the sweetness and enhances every other flavor. It’s a small addition that makes a surprisingly noticeable difference.

Directions

A Pecan Pie Dump Cake is designed for maximum ease, so the steps are wonderfully straightforward while still producing a polished, impressive dessert. Plan for a little cooling time before serving, as the filling sets as it rests.

Start by preheating your oven to 350°F. Lightly grease a baking dish; I find that a standard 9×13-inch pan works best for even browning. Spread the pecan pie filling evenly across the bottom. If your filling is particularly thick, you can warm it slightly to help it spread smoothly. Sprinkle the chopped pecans on top, ensuring they distribute evenly for consistent texture in every bite.

Next, pour the dry yellow cake mix evenly over the filling. Resist the urge to stir; the layers are what create the signature dump-cake structure. Add cinnamon and salt across the top, letting them blend naturally during baking. Lay the thin slices of butter over the surface, covering as much area as possible. This ensures the cake mix absorbs enough fat to bake properly.

Bake for 45 to 50 minutes, or until the top is golden and crisp around the edges. Allow the cake to cool for at least 15 minutes before serving. The filling will thicken slightly during this time, making it easier to slice while keeping its gooey texture.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves: 12
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Cooling Time: 15 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat individual servings in the microwave for about 20 seconds. For a crisper top, warm portions in a 300°F oven for 8–10 minutes. This dessert also freezes well; simply wrap tightly and freeze for up to two months. Thaw in the refrigerator before reheating.

Variations and Customizations

Chocolate Pecan Dump Cake

Add chocolate chips before topping with cake mix for a richer, more decadent version.

Maple Pecan Dump Cake

Replace some of the filling’s sweetness with a drizzle of maple syrup to introduce deeper, woodsy notes.

Bourbon Pecan Dump Cake

Add a tablespoon of bourbon to the filling for a warm, aromatic depth that enhances the pecans.

Spiced Autumn Dump Cake

Increase the cinnamon and add nutmeg or allspice for a seasonal, warmly-spiced variation.

Coconut Pecan Dump Cake

Sprinkle shredded coconut over the pecan layer before adding the cake mix for extra flavor and texture.

Gluten-Free Variation

Use a gluten-free yellow cake mix; the texture remains surprisingly close to the classic version.

Salted Caramel Dump Cake

Drizzle caramel sauce over the pecan filling before topping with cake mix for added richness.

Apple-Pecan Dump Cake

Add a thin layer of sliced apples under the pecan filling to introduce fruitiness and moisture.

Pecan Praline Dump Cake

Mix extra brown sugar into the pecan layer for an ultra-gooey, praline-style base.

Vanilla Bean Variation

Use vanilla bean paste instead of extract for a more fragrant, pronounced vanilla flavor.

FAQs

How do I know when the dump cake is done baking?

The top should be golden and the edges bubbling gently.

Can I make this recipe ahead of time?

Yes, bake it a day in advance and reheat before serving.

Can I use a different cake mix flavor?

Yellow cake works best, but butter or vanilla mixes also perform well.

Can I reduce the sweetness?

Use unsweetened pecans and decrease the amount of added sugar in the filling.

Can I add fruit to this recipe?

Yes, apples or pears pair beautifully with the pecan flavor.

Should I toast the pecans first?

Optional, but toasting deepens their nutty aroma.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can work in a pinch.

Can this be baked in a smaller dish?

You may use a smaller dish, but baking time will need adjustment.

Can I freeze the baked dump cake?

Yes, it freezes well for up to two months.

Can I serve it cold?

It is best warm, but it can be enjoyed chilled as the filling firms up.

Conclusion

This Pecan Pie Dump Cake offers everything you love about a classic pecan pie with far less effort and a wonderfully rustic charm. Its layers of gooey filling and buttery cake make it an irresistible addition to any gathering, yet it remains simple enough for a weeknight treat. With its adaptability and consistently impressive results, this recipe is one you will return to again and again.

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