Pecan Pie Dump Cake
Pecan Pie Dump Cake is the ultimate treat for those who crave the sweet, nutty goodness of pecan pie but want the simplicity of a dump cake.
This dessert combines the rich flavors of caramel, brown sugar, and buttery pecans with a soft, crumbly cake topping that’s perfect for any occasion.
Whether you’re hosting a gathering or just want to whip up something special for your family, this cake is a sure winner.
Pecan Pie Dump Cake Recipe Highlights
- Less than 45-Minute dessert from start to finish, perfect for busy days
- Few ingredients, most of which you likely already have on hand
- No-fuss preparation with just mixing, dumping, and baking
- Great for parties with rich flavors and appealing texture
- Amaazing Fall Dessert
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
EGGS – I use lightly beaten eggs to bind the pecan mixture together, adding a rich, custard-like texture to the filling. You can use large or extra-large eggs for this recipe.
SUGAR – I choose brown sugar for its deep molasses flavor, which pairs perfectly with the caramel and pecans, adding sweetness and moisture to the filling.
CARAMEL TOPPING – I use both regular caramel topping and salted caramel topping. The combination adds a sweet and slightly salty flavor that complements the pecans beautifully.
BUTTER – I choose unsalted butter to control the salt level in the recipe. It adds a rich, creamy texture to both the filling and the cake topping. If you prefer a slightly saltier taste, you can use salted butter.
PECANS – I use pecan halves for their crunch and rich, buttery flavor. You can use chopped pecans for a finer texture if you prefer.
CAKE MIX – I choose Butter Pecan Cake Mix for its nutty, buttery flavor that complements the pecan filling perfectly. If you can’t find it, a White Cake Mix is a good alternative, providing a neutral base that allows the pecan and caramel flavors to shine.
How To Make A Pecan Pie Dump Cake
Please check the printable recipe card below for more detailed instructions.
- Mix eggs, brown sugar, caramel topping, salted caramel, melted butter, and pecans in a bowl, then pour into a baking dish.
- Combine cake mix with melted butter until crumbly.
- Sprinkle the crumbly cake mix over the pecan mixture.
- Bake at 350º Fahrenheit for 25-30 minutes until golden brown and bubbly, then cool slightly before serving.
Leftovers and Storage
STORE – Store any leftovers in an airtight container at room temperature in the refrigerator for up to 5 days.
FREEZE – You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before reheating.
REHEAT – To reheat, warm individual servings in the microwave for about 20-30 seconds, or heat the entire cake in a 350° Fahrenheit oven for 10-15 minutes.
MAKE AHEAD – You can prepare the pecan mixture up to a day in advance and store it in the refrigerator. When ready to bake, simply prepare the cake topping and proceed with the recipe.
More Easy and Delicious Dump Cake Recipes
Serving Suggestions
VANILLA ICE CREAM – A scoop of vanilla ice cream pairs perfectly with the warm, gooey cake, balancing the sweetness with a cool, creamy texture.
WHIPPED CREAM – A dollop of whipped cream adds a light, airy contrast to the dense, rich cake.
CARAMEL DRIZZLE – For extra indulgence, drizzle warm caramel sauce over each slice to enhance the caramel flavor.
TOASTED PECANS – Sprinkle some toasted pecans on top for added crunch and a deeper nutty flavor.
COFFEE OR HOT COCOA – Serve with a cup of hot coffee or cocoa for a cozy and comforting treat, especially on cooler days.
Recipe Success Tips
MIX THOROUGHLY – Make sure to mix the pecan filling well so that every bite is evenly flavored.
EVEN SPREAD – When sprinkling the cake topping, ensure it’s spread evenly across the pecan mixture for consistent texture throughout the cake.
GOLDEN TOP – Keep an eye on the cake as it bakes; you want the top to be golden brown, indicating it’s done.
Even More Delicious Dump Cake Desserts
Pecan Pie Dump Cake
Ingredients
Pecan Mixture
- 2 large egg lightly beaten
- ½ cup brown sugar packed
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup butter unsalted, melted
- 3 cups pecan halves
Cake Topping
- 1 box Butter Pecan Cake Mix if you can't find it, use White Cake Mix
- 1 cup butter unsalted, melted
Instructions
- Preheat the oven to 350º Fahrenheit. Spray 13×9 pan with baking spray.
Pecan Mixture
- Lightly beat the eggs in a large bowl, add brown sugar, salted caramel topping, caramel topping, and melted butter and stir until well combined.
- Fold the pecan into mixture and stir to combine. Pour the mixture into the baking dish. Spread out evenly.
Cake Topping
- Combine cake mix and melted butter in a large bowl until the mixture becomes crumbly. Sprinkle the cake mix crumbles evenly across the pecan filling.
- Bake for 25 – 30 minutes at 350º Fahrenheit until the top is golden brown. Allow to cool for 15-20 minutes.
Garnish
- Sprinkle ½ cup of crushed or just halved (see what looks better) pecan on top, and drizzle with salted caramel topping
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Why does this recipe indicate that “3 pecan halves” are used?
Should it be “3 cups pecan halves” instead?
Thank you! You’re right, that was a typo on my end. I just fixed it. Of course it’s cups. 🙂 Happy Baking!
This looks so good. Do you know if it would work with a gluten free cake mix?
I haven’t tried it but I can’t think of a reason why it shouldn’t. If you try, please let us know how it turned out. 🙂
I don’t like caramel. Can I just eliminate it? Or is there a substitute that you’d recommend? Going to look at your other recipes, thank you!
This is a great question. Let me first caution you that making big changes to any recipe without testing makes can be tricky.
But because I’ve made a lot of different dump cakes over the years, I think you do have some options.
The first thing that comes to mind is to use chocolate fudge. Chocolate and pecans go well together (I have a Chocolate Pecan Pie on the blog). So, using (heated) chocolate fudge would probably be my first choice.
After that using a combination of molasses and maple syrup. Maple syrup and pecans are a delicious flavor combination so you might like that.
As for quantities it’s hard to guess for me (and if you are using maple syrup, please don’t use pancake syrup). So, I’d start with molasses being the base and a good quality maple syrup as the second ingredient.
It’s a really interesting question and I’d love to do some testing to maybe create whole new ‘Thanksgiving Pecan Pie’ but sadly it’s too late to do it this year.
If it was me, I’d probably go with the chocolate fudge because you are dealing with just one ingredient swap. Good luck, I hope it works out.
Good luck, if you are tying it, please let us know how it works out out.