Pecan Dump Cake Recipe
This pecan dump cake recipe is an irresistibly easy Southern-style dessert made with just a few pantry staples. With layers of sweet pecan pie filling, buttery cake mix, and crunchy pecans, it’s the perfect treat for holidays or any cozy night in. No mixing bowls needed—just dump, bake, and enjoy!
Equipment
- 9x13-inch baking dish
- Spatula or spoon
- Measuring cups
- Oven
- Non-stick spray or butter for greasing
Ingredients
- 1 can 21 oz pecan pie filling or apple pie filling
- 1 box yellow cake mix butter or spice flavor recommended
- 1 cup chopped pecans fresh or toasted
- ¾ cup unsalted butter melted
- Optional: ½ cup chocolate chips or caramel bits
- Optional: 1 tsp cinnamon for added spice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter or non-stick spray.
- Spread the pie filling evenly across the bottom of the baking dish.
- Sprinkle the dry cake mix evenly over the filling.
- Top with chopped pecans and optional add-ins like chocolate chips or cinnamon.
- Drizzle melted butter over the top, trying to cover as much dry mix as possible.
- Bake uncovered for 45–50 minutes or until golden brown and bubbly.
- Cool for 15–20 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream!
Notes
You can swap the pie filling with apple, cherry, or pumpkin for seasonal variations.
For a richer taste, use brown butter instead of regular melted butter.
Make it ahead and reheat before serving—it tastes even better the next day!
This recipe is kid-friendly and great for potlucks, parties, and holiday dinners.
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.