Pecan Pie Dump Cake Recipe

If you love the rich, comforting flavors of pecan pie but crave something quicker and easier, this Pecan Pie Dump Cake Recipe is exactly what you need. It’s one of those magic recipes where you literally “dump” the ingredients in, bake, and get a dessert that tastes like it took hours to make. I first tried this at a family gathering, and honestly, it stole the show.

What makes this even better? The combination of caramel, brown sugar, and buttery cake topping with crunchy pecans creates a decadent dessert without the fuss of a traditional pie crust. Whether you’re serving it for the holidays or a simple weekend treat, you’ll find that this recipe brings big flavor with minimal effort.

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Ingredients You’ll Need

All these ingredients work together like old friends to create that iconic pecan pie flavor with a shortcut baking twist. When shopping, look for fresh pecan halves and quality caramel toppings for the best results.

• Eggs: Fresh is best here to help bind the pecan mixture perfectly.
• Brown Sugar: Packed tightly to add that deep, molasses-like sweetness.
• Caramel Topping: Both regular and salted add rich layers of flavor and a hint of salt balance.
• Butter (unsalted): Melted to mix seamlessly with the batter, giving that lovely buttery richness.
• Pecan Halves: Toasted pecans work great too, but raw are fine—the oven finishes the job.
• Butter Pecan Cake Mix: This mix gives the cake topping that nutty twist, but you can substitute white cake mix if needed.

Variations

One of the best parts about the Pecan Pie Dump Cake Recipe is how easy it is to personalize. Feel free to experiment with different nuts or tweak the caramel for your preferred level of sweetness!

• Nut Swap: I once swapped pecans for walnuts when I ran out — honestly, still delish and a nice change of pace.
• Gluten-Free: Use a gluten-free yellow cake mix to make this dessert accessible for a wider group.
• Extra Crunch: Add a handful of chopped pecans on top before baking for an extra crunchy layer.
• Chocolate Drizzle: For a decadent touch, drizzle melted chocolate over the cooled cake—it’s a welcomed surprise.

How to Make Pecan Pie Dump Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350º Fahrenheit. While waiting, grab a 13×9-inch baking pan and give it a good coating of baking spray. This little step will help prevent any sticky frustrations later when you’re serving it up.

Step 2: Mix the Pecan Filling

Lightly beat two large eggs in a large bowl, then add your brown sugar, caramel toppings (both regular and salted), and melted butter. Stir this all together until it’s smooth and well blended. Next, fold in the 3 cups of pecan halves gently so they’re evenly coated but still intact. Pour this mixture into the prepared pan, spreading it out evenly—this is the gooey, nutty heart of your dump cake.

Step 3: Add the Cake Topping

In another bowl, mix the butter pecan cake mix with the melted butter until crumbly. This crumbly topping is what gives the dump cake its signature texture, giving you bits of buttery cake crust and softness all at once. Sprinkle it evenly over the pecan mixture, covering the nuts completely.

Step 4: Bake and Cool

Bake the whole thing for 25 to 30 minutes at 350º Fahrenheit. You’ll know it’s done when the top turns a beautiful golden brown and the edges are bubbling slightly. Let it cool for about 15 to 20 minutes before moving on to garnishing—this cooling helps everything set up nicely and makes it easier to slice.

Step 5: Garnish and Serve

Once cooled a bit, sprinkle about half a cup of crushed or halved pecans over the top for a gorgeous finishing touch. I love to drizzle a little salted caramel topping over it too—it adds a lovely sheen and that salty-sweet balance that really makes people go “wow”.

How to Serve Pecan Pie Dump Cake Recipe

Garnishes

I love to finish mine with a simple sprinkle of extra pecans and a drizzle of salted caramel—adds that little extra pop. A scoop of vanilla ice cream on the side is practically mandatory in my book.

Side Dishes

This dessert pairs wonderfully with a warm cup of coffee or some spicy chai. For a full treat spread, try serving alongside whipped cream and fresh fruit—you’ll get a nice balance of textures and flavors.

Creative Ways to Present

For special occasions, I’ve served it in individual ramekins topped with a pecan half and a mint leaf—looks so charming and lets everyone have their own perfect portion. Another fun idea is layering it in a trifle bowl with whipped cream for a show-stopping dessert display.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge for up to 4 days—just make sure to let the cake cool completely before covering to avoid sogginess. Reheating is a breeze and the flavors actually deepen overnight.

Freezing

You can freeze this dump cake in an airtight container for up to 3 months. I like to portion it before freezing to make it easy to thaw just what I need. Just thaw in the fridge overnight.

Reheating

To reheat, warm slices in the microwave for about 20-30 seconds or pop them in a 300º oven for 10 minutes to revive that crisp topping. Either method keeps the cake moist and delicious.

FAQs

Final Thoughts

I absolutely love how this Pecan Pie Dump Cake Recipe comes together every time — it’s such a crowd-pleaser that always makes me feel like I spent way more time in the kitchen than I actually did. Give it a try next time you want a buttery, nutty dessert with minimal stress. I guarantee once you make it, it’ll become one of your go-to recipes for potlucks, holidays, or just a cozy night in.

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