The Easiest Way to Enjoy Classic Pecan Pie Flavors
If you love the warm, buttery sweetness of pecan pie but don’t want to fuss with making a crust, this Pecan Pie Dump Cake is your new best friend. It’s a comforting, rich dessert that layers a gooey caramel-pecan filling beneath a crisp, buttery cake topping — all made with minimal prep and just a few simple ingredients. The magic happens as it bakes: the dry cake mix melts into the pecan mixture, creating a perfectly balanced dessert that’s crispy on top and soft, sweet, and nutty underneath.
Why This Recipe Works So Well
Traditional pecan pie can be a bit tricky — the crust needs to be just right, and the filling has to set properly without being too runny or burnt. This dump cake version skips all that hassle. By using a boxed cake mix and combining the filling ingredients directly in the pan, it delivers consistent results every time. The butter and cake mix blend create a golden, slightly crunchy crust while the pecans caramelize and bubble in a luscious syrupy layer underneath.
Ingredients
Pecan Filling Layer
2 large eggs, lightly beaten: Eggs help bind the filling and add richness.
½ cup packed brown sugar: Provides deep, molasses-like sweetness and moisture.
1 cup caramel topping: Use store-bought caramel sauce or homemade for gooey sweetness.
½ cup salted caramel topping (optional): Adds a touch of saltiness to balance the sweet and deepen flavor complexity. If you don’t have salted caramel, regular caramel or butterscotch works well too.
¼ cup melted butter: Butter enriches the filling and helps the topping crisp up during baking.
3 cups pecan halves: Pecans add crunch, texture, and that classic nutty flavor essential to pecan pie.
Cake Topping
1 box butter pecan cake mix: This adds flavor and structure to the topping. If unavailable, yellow cake mix is a great substitute. Using a cake mix makes the recipe super easy and foolproof.
Equipment
9×13-inch baking dish (glass or metal)
Mixing bowl
Whisk or fork
Measuring cups and spoons
Instructions
1. Preheat and Prepare
Set your oven to 350°F (175°C). Grease your 9×13-inch baking dish well with butter or nonstick spray to prevent sticking and help the crust crisp evenly.
2. Make the Pecan Filling
In a large mixing bowl, beat the eggs lightly with a whisk or fork until combined but not frothy. Add the brown sugar and stir well until the sugar dissolves into the eggs. Next, stir in both caramel toppings and the melted butter until you have a smooth, thick mixture. Fold in the pecan halves, ensuring every nut is coated with the caramel-egg mixture.
3. Layer the Cake
Pour the pecan filling evenly into the bottom of your prepared baking dish. Don’t worry about spreading it perfectly; it will level out as it bakes. Evenly sprinkle the entire dry cake mix over the top of the pecan layer. Important: do not stir or mix the layers — the magic is in letting them bake together, creating distinct but perfectly blended layers.
4. Bake to Perfection
Place the dish in the oven and bake for 45 to 55 minutes. The top should turn a deep golden brown, and the filling will be bubbling at the edges. To test doneness, insert a toothpick into the cake topping; it should come out mostly clean with maybe a few moist crumbs, but not wet batter. If the top browns too quickly before the filling bubbles, loosely cover the dish with foil and continue baking.
5. Cool Before Serving
Once baked, remove the dump cake from the oven and allow it to cool for at least 15-20 minutes. This resting time lets the filling thicken slightly, making it easier to serve. Serve warm or at room temperature.
Expert Tips for Success
Use quality caramel: Good caramel topping makes a big difference. If possible, use thick caramel sauce or even homemade caramel for the richest flavor.
Don’t substitute cake mix with flour: The cake mix contains sugar, leaveners, and flavorings that create the signature crust. Plain flour won’t work the same way.
Pecans can be toasted: For extra depth, toast pecans lightly in a dry pan for 3-5 minutes before adding to the filling.
Adjust sweetness: If you prefer less sweetness, reduce the caramel toppings slightly or use a cake mix labeled “low sugar.”
Make it ahead: This cake improves in flavor after a few hours or overnight. Store covered in the refrigerator and warm gently before serving.
Serving ideas: Top with vanilla ice cream, whipped cream, or a drizzle of extra caramel sauce.
Variations
Chocolate Pecan Dump Cake: Sprinkle mini chocolate chips on top of the pecan layer before adding cake mix.
Spiced Dump Cake: Add ½ teaspoon cinnamon or pumpkin pie spice to the pecan mixture for a cozy fall flavor.
Gluten-Free: Use a gluten-free butter pecan or yellow cake mix.
Salted Caramel Swap: Omit salted caramel and add a pinch of flaky sea salt on top after baking for a sweet-salty contrast.
Serving Suggestions
This dessert is divine served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an elegant touch, garnish with a sprinkle of chopped pecans or a drizzle of caramel sauce.
