There's nothing quite like the buttery, caramelized aroma of a Pecan Dump Cake baking in the oven. This sweet and nutty dessert is the perfect blend of simplicity and decadence, with layers of golden cake and crunchy pecans drenched in rich caramel flavors.
I first discovered this gem when I needed a quick dessert for a family gathering. It was an instant hit, and now it’s my go-to recipe for whenever I want something easy yet utterly indulgent. Let’s dive into why this cake belongs on your table tonight.
Why You'll Love This Pecan Dump Cake
Get ready to add this effortless dessert to your baking repertoire. This Pecan Dump Cake is everything you want in a dessert—easy, delicious, and perfect for any occasion.
First off, it's unbelievably simple to make. No mixing bowls, no complicated techniques—just layer, bake, and enjoy. Even if you’re new to baking, this recipe guarantees success.
Another reason to love this cake is its incredible flavor and texture. The combination of moist cake, gooey caramel, and crunchy pecans is a match made in dessert heaven. Each bite is a symphony of sweetness and crunch.
It's also a crowd-pleaser. Whether you're hosting a holiday dinner or bringing dessert to a potluck, this cake disappears in minutes. Plus, it’s versatile enough to pair with a scoop of vanilla ice cream or a dollop of whipped cream.
Lastly, cleanup is a breeze. Since this recipe uses just one baking dish, you’ll spend less time washing dishes and more time enjoying dessert with loved ones.
Ingredients Notes

The beauty of this Pecan Dump Cake lies in its simple pantry staples, each playing a vital role in creating its signature flavor and texture.
Yellow Cake Mix serves as the base for this dessert, providing the perfect sweet, buttery foundation. While yellow cake mix is traditional, feel free to experiment with butter pecan or spice cake mixes for a twist.
Canned Pie Filling brings the gooey sweetness to the party. I recommend using apple or peach filling for a fruity balance to the rich pecans, but cherry works beautifully too.
Chopped Pecans are the star of the show, adding crunch and nutty depth to each bite. Toasting the pecans beforehand enhances their flavor, but it’s not mandatory.
Unsalted Butter is melted and drizzled over the top, creating that signature golden crust. Use real butter for the best flavor and richness.
You’ll also need a 9x13-inch baking dish to layer everything seamlessly. No electric mixers or extra equipment required!
How To Make This Pecan Dump Cake

Making this Pecan Dump Cake couldn’t be easier. Here’s how to whip up this delicious dessert step by step.
Start by preheating your oven to 350°F and lightly greasing your 9x13-inch baking dish. This ensures the cake layers won’t stick and makes cleanup easier.
Spread your canned pie filling evenly across the bottom of the dish. This creates a juicy, flavorful base for the cake. If using chunky fruit fillings like apple, you can chop the pieces smaller for more even distribution.
Sprinkle the dry yellow cake mix directly over the pie filling. Resist the urge to mix! The magic of a dump cake lies in keeping the layers distinct.
Top the cake mix with an even layer of chopped pecans. The pecans will roast in the oven, developing a rich, toasty flavor that perfectly complements the cake.
Drizzle melted butter over the entire dish, making sure to cover as much of the dry cake mix as possible. The butter will seep through, creating a golden, crispy crust.
Bake the cake for 45–50 minutes, or until the top is golden brown and bubbly. Let it cool slightly before serving—it’s delicious warm or at room temperature.
Storage Options
If you have leftovers (unlikely!), storing your Pecan Dump Cake is simple and convenient.
For short-term storage, cover the baking dish tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to four days.
You can also freeze this cake for longer storage. Transfer portions to an airtight container and freeze for up to three months. To enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F until warm.
When reheating, add a little extra butter on top to refresh the crispy texture and keep the cake moist.
Variations and Substitutions
This Pecan Dump Cake is wonderfully versatile, making it easy to adapt to your preferences or the ingredients you have on hand.
If pecans aren’t your thing, swap them out for walnuts, almonds, or even a blend of seeds for a nut-free option.
Experiment with different pie fillings to change up the flavors. Try blueberry for a summery treat or pumpkin for a cozy autumn twist.
For a dairy-free version, substitute the butter with a plant-based alternative like coconut oil or vegan butter.
Add a sprinkle of cinnamon or nutmeg over the cake mix for an extra layer of warmth and spice.
Finally, elevate your dessert with toppings. A drizzle of caramel sauce or a handful of chocolate chips before baking adds an indulgent touch.
This recipe is as flexible as it is delicious, so don’t be afraid to get creative and make it your own.
PrintPecan Dump Cake Recipe
This pecan dump cake recipe is an easy dessert made with cake mix, pecans, butter, and sweet fillings. Perfect for holidays or any occasion!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix
- 1 can (21 oz) pecan pie filling or caramel filling
- ½ cup chopped pecans
- ¾ cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Spread the pecan pie or caramel filling evenly in the bottom of the dish.
- Sprinkle the cake mix over the filling, spreading evenly.
- Drizzle melted butter over the top, ensuring all areas are covered.
- Top with chopped pecans for added crunch.
- Bake for 40-45 minutes or until golden and bubbly.
- Let cool slightly and serve warm with whipped cream or ice cream.
Notes
- Substitute caramel filling with apple pie filling for a fruity variation.
- Use salted butter for a richer flavor, or unsalted butter to control sodium.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
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