If you love pecan pie but wish it was quicker and a little less fussy, you’re going to adore this Easy Pecan Pie Dump Cake Recipe. It’s basically all the gooey, nutty, buttery goodness of pecan pie, but layered and baked with cake mix to make cleanup a breeze. When I first tried this recipe, I was amazed at how perfectly it hit that sweet spot between a cobbler and a pie — and the best part is, you just “dump” it all together. Seriously, this recipe will be your new go-to for potlucks or holiday gatherings because everyone goes crazy for it! Stick around and I’ll walk you through my favorite tips to get it just right.
Why You’ll Love This Recipe
- Effortless Preparation: Just mix and layer ingredients – no rolling dough required.
- Rich, Deep Flavor: Combines classic pecan pie filling with buttery cake for a decadent taste.
- Perfect Texture: Crunchy pecans on top with a gooey, soft filling underneath.
- Crowd-Pleaser: Easy to make in big batches for family dinners, holidays, or potlucks.
Ingredients You’ll Need
The beauty of this Easy Pecan Pie Dump Cake Recipe is how simple and accessible the ingredients are. Most of them you probably already have on hand, and they work harmoniously to create that gooey, nutty magic.
- Large eggs: Room temperature eggs mix smoother, giving you a velvety batter.
- Light brown sugar: Adds a warm, caramel-like sweetness that’s essential for pecan pie flavor.
- Maple syrup: I love this natural sweetener for depth and a hint of woodsy sweetness.
- Cornstarch (or flour): Helps thicken the filling so it’s not runny after baking.
- Vanilla extract: A splash elevates the overall flavor with fragrant hints.
- Melted butter: Brings richness and helps bind the filling.
- Chopped pecans: For both filling and topping – adds crunch and that classic nutty note.
- Yellow cake mix: This is the easy-trick that makes it a dump cake instead of a traditional pie crust.
- Ground cinnamon: A sprinkle on top adds warmth and spice.
- Cold unsalted butter, sliced: Placed atop the cake mix, these slices melt and create that irresistible crusty topping.
Variations
I like to keep this Easy Pecan Pie Dump Cake Recipe classic but sometimes I tweak it depending on the occasion or what I have in the pantry. You’ll find this recipe super forgiving and great for experimenting!
- Maple Bourbon Twist: I added a splash of bourbon instead of vanilla once, and it gave the cake this beautiful, smoky richness that made it extra special for a holiday party.
- Gluten-Free: Swap the cake mix for your favorite gluten-free yellow cake mix – it works just as well!
- Nut-Free Version: Replace pecans with toasted shredded coconut for crunch, if you’re avoiding nuts.
- Spiced Up: A pinch of nutmeg or allspice mixed with cinnamon gives it a cozy fall vibe.
How to Make Easy Pecan Pie Dump Cake Recipe
Step 1: Whisk Together the Filling
Start by preheating your oven to 350°F (177°C) — always good to get ahead of the game! In a large bowl, lightly whisk your room temperature eggs until smooth, then add in the light brown sugar, maple syrup, cornstarch, vanilla, and melted butter. Mix until everything is well combined and silky. Finally, fold in 1 cup of chopped pecans. This filling is rich and sticky, so make sure everything is evenly mixed before moving on.
Step 2: Layer the Cake
Grease a 9 x 13 inch baking dish with about a tablespoon of butter to keep things from sticking. Pour your pecan pie filling evenly into the dish. Next, sprinkle the yellow cake mix right on top, making sure it’s spread all over to cover your filling. Then dust the cake mix with your teaspoon of ground cinnamon – it adds that lovely spicy backdrop to all the sweetness.
Step 3: Butter and Pecans, The Finishing Touch
Here’s a pro tip: slice your cold butter into pats and distribute them evenly over the cake mix layer. This is essential because those buttery blobs melt into the dry mix, creating a crisp yet tender topping. Top everything off with the remaining chopped pecans for crunch. Now you’re ready to bake!
Step 4: Bake and Cool
Bake for 40 to 45 minutes until the top is beautifully golden brown and set. When you take it out of the oven, resist the urge to dig in immediately — let it cool for at least 20 to 30 minutes so the filling can thicken and set up. This waiting period is key; I learned the hard way that serving it piping hot can make it a bit too runny.
Pro Tips for Making Easy Pecan Pie Dump Cake Recipe
- Use Room Temperature Eggs: I noticed the filling comes out smoother and blends seamlessly when the eggs aren’t cold straight from the fridge.
- Don’t Skip the Butter Pats: Those little butter slices over the cake mix are what create the crispy, golden crunch that makes this dump cake so irresistible.
- Give It Time to Cool: Letting the cake sit after baking is crucial so the filling sets — otherwise, it can be a bit too runny to serve nicely.
- Evenly Distribute Pecans on Top: This ensures every bite has a delightful crunch rather than clustered nuts in one section.
How to Serve Easy Pecan Pie Dump Cake Recipe
Garnishes
I love to top my slices with a scoop of good-quality vanilla ice cream — the cold creaminess against the warm cake is divine. Sometimes, I drizzle a little caramel sauce over the top to amp up the richness, especially during the holidays. Chopped toasted pecans sprinkled last-minute also add a fresh crunch and a pretty finishing touch.
Side Dishes
This dessert pairs wonderfully with strong coffee or a spiced chai tea for cozy vibes. If you want to round out a meal, try serving it alongside a light fruit salad or mixed berries to cut through the richness with some natural acidity.
Creative Ways to Present
For holiday parties, I sometimes bake this dump cake in individual ramekins for single servings — it’s such a hit and looks extra special. You can also layer it with whipped cream and pecan halves in a trifle bowl for a festive dessert centerpiece. The possibilities are endless to impress your guests!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your pecan pie dump cake tightly with foil or plastic wrap and store it in the fridge for up to 4 days. I’ve found the texture holds up really well, although the crust crisps a little less over time, it’s still incredibly delicious.
Freezing
You can freeze this dump cake by wrapping it tightly in plastic wrap and then aluminum foil. It freezes well for up to 3 months. Just thaw overnight in the fridge before serving, and it tastes just about as good as fresh!
Reheating
I like to reheat leftover slices in the microwave for about 30 seconds just to warm them through, then add that ice cream scoop on top for perfect indulgence. Alternatively, you can reheat in a 325°F oven covered with foil to prevent drying out, about 15 minutes.
FAQs
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Can I use a different type of cake mix in this recipe?
Absolutely! While yellow cake mix is traditional here, you can experiment with white cake or even spice cake to add a different flavor profile. Just note that richer cake mixes may alter sweetness or texture slightly.
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What can I substitute for cornstarch?
If you don’t have cornstarch, all-purpose flour works just fine as a thickening agent for the pecan filling. Use about 1 tablespoon of flour to replace 2 teaspoons of cornstarch.
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Is this recipe gluten-free?
The classic recipe uses regular yellow cake mix, which contains gluten. To make it gluten-free, look for a gluten-free yellow cake mix and double-check all other ingredients for cross-contamination.
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How long should I let the cake cool before serving?
Cooling it for at least 20 to 30 minutes allows the filling to set properly, preventing it from being too runny. If you can wait longer, even better, but don’t serve it while hot straight from the oven.
Final Thoughts
This Easy Pecan Pie Dump Cake Recipe has become one of my family’s absolute favorites — it’s foolproof, fast, and delivers that comforting, nostalgic flavor everyone loves. I think you’ll really appreciate how it takes pecan pie to the next level with a buttery, crumbly cake topping that’s surprisingly simple to make. If you’re looking for a stress-free dessert that will wow your guests and keep them coming back for seconds, this is the one. Trust me, once you try it, you’ll want to keep this recipe close for all your special occasions and cozy nights at home.
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Easy Pecan Pie Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Dump Cake is an easy-to-make, decadent dessert combining the rich, gooey filling of traditional pecan pie with a buttery cake topping and crunchy pecans. Perfect for holidays or potlucks, it features layers of maple-sweetened pecan filling topped with yellow cake mix, cinnamon, cold butter slices, and more pecans, baked to golden perfection.
Ingredients
Pecan Pie Filling
- 4 large eggs, room temperature
- 1¼ cup (250 g) light brown sugar
- ¾ cup (180 ml) maple syrup
- 2 teaspoons cornstarch (or 1 tablespoon flour)
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) melted butter
- 1 cup chopped pecans
Cake Topping
- 15.25 oz. box yellow cake mix
- 1 teaspoon ground cinnamon
- ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and lightly grease a 9 x 13 inch baking dish with a tablespoon of butter.
- Make Pecan Pie Filling: In a large mixing bowl, lightly whisk the eggs until smooth. Add the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter. Whisk everything together until fully combined and smooth. Stir in 1 cup of chopped pecans until evenly mixed.
- Assemble the Dump Cake: Pour the pecan pie filling evenly into the prepared baking dish. Sprinkle the entire surface with the yellow cake mix. Dust 1 teaspoon of ground cinnamon evenly over the cake mix layer.
- Add Butter and Pecans: Distribute the cold sliced butter evenly over the cake mix, ensuring most of the surface is covered with butter pats. Then sprinkle the remaining 1 cup chopped pecans evenly on top.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top becomes golden brown and set.
- Cool and Serve: Remove from oven and allow the dump cake to cool on a wire rack for about 20 to 30 minutes. Serve warm with optional ice cream and a drizzle of caramel sauce for extra indulgence.
Notes
- This dessert is a pecan pie cobbler hybrid that balances gooey filling with a buttery, crunchy cake top.
- Use cold butter slices to create a deliciously tender, layered texture in the topping.
- For best results, do not skip the cooling step to allow the filling to set before serving.
- Perfect for holiday gatherings, potlucks, or anytime you want an easy yet impressive dessert.
Nutrition
- Serving Size: 1 serving (approx. 1/12 of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
