Pecan Pie Dump Cake – Easy, Gooey & Delicious

Looking for a dessert that’s easy to make but rich in flavor?

This Pecan Pie Dump Cake is the perfect fusion of two beloved classics: gooey pecan pie and buttery dump cake.

With minimal prep and no mixer required, it’s your go-to treat for holidays, potlucks, or lazy baking days.

Why You’ll Love This Recipe

Effortless baking – Just mix, dump, and bake. No crust, no stress.

Incredible texture – A crisp, golden top gives way to a gooey pecan pie filling underneath.

Crowd-pleaser – A big-batch dessert that’s easy to slice and serve.

Customizable – Add chocolate chips, bourbon, or use spice cake for a twist.

Perfect pairing – Serve warm with vanilla ice cream or whipped cream for that extra wow.

What You’ll Need (Ingredient Highlights)

Chopped Pecans – Adds crunch and that signature nutty flavor.

Brown Sugar – Enhances sweetness with a deep, caramel flavor.

Evaporated Milk – Creates a creamy, custard-like filling without being overly rich.

Yellow Cake Mix – The ultimate shortcut for a buttery, golden topping.

Melted Butter – Helps the dry mix transform into a crisp, tender crust.

Vanilla Extract – Adds warmth and depth.

Eggs – Binds the filling together.

Cinnamon (Optional) – Adds a warm spice note that complements the pecans beautifully.

Pro Tips Before You Start

Use quality pecans – Fresh, untoasted pecans make a big difference.

Spread the dry cake mix evenly – Don’t stir it in. It forms the crust!

Don’t skimp on butter – Make sure you drizzle it all over to moisten the cake mix.

Watch for doneness – You’ll know it’s ready when the top is golden and the edges are bubbly.

Serve warm – The flavor and texture are best when it’s still a bit warm from the oven.

How to Make Pecan Pie Dump Cake

Step 1:
Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2:

In a large mixing bowl, whisk together 3 eggs, 1 cup brown sugar, ½ cup melted butter, 1 teaspoon vanilla extract, and 1 can (12 oz) evaporated milk.

Whisk until fully combined and smooth.

Step 3:

Pour the pecan custard mixture into your prepared baking dish, spreading it out evenly.

Step 4:

Sprinkle the entire box of yellow cake mix evenly over the top.

Do not stir it into the filling.

Step 5:

Drizzle ½ cup melted butter evenly over the dry cake mix.

Try to cover as much of the surface as possible.

Step 6:

Sprinkle 1 cup of chopped pecans on top.

Add ½ tsp of cinnamon for an optional warm spice touch.

Step 7:

Bake for 40–45 minutes or until the top is golden brown and the filling is bubbling around the edges.

Step 8:

Let it cool for at least 10–15 minutes before serving.

Serve warm with a scoop of ice cream or a dollop of whipped cream.

What to Serve It With

Vanilla bean ice cream – Melts right into the warm cake.

Whipped cream – Adds a soft, cool contrast.

Salted caramel drizzle – For an extra indulgent touch.

Coffee or tea – Balances the sweetness with something warm and comforting.

Fresh berries – For a pop of brightness and color.

Variations / Substitutions

Add chocolate chips – Sprinkle between the filling and cake mix for a chocolate-pecan pie vibe.

Swap the cake mix – Try spice cake or butter pecan cake for a twist.

Go boozy – Add a splash of bourbon to the filling for an adult-friendly version.

Use walnuts or a nut mix – Great if you’re out of pecans.

Make it gluten-free – Use a gluten-free cake mix and check your other ingredients.

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave individual portions for 30–45 seconds until warm.

Freezer: Freeze in an airtight container for up to 2 months.

Thaw overnight in the fridge and reheat before serving.

Avoid sogginess: Store without ice cream or whipped cream toppings.

FAQs

Can I make this ahead of time?
Yes! Bake the cake a day in advance and store it in the fridge.

Reheat before serving.

Do I have to use yellow cake mix?
No. Spice cake, butter pecan, or even chocolate cake mix can work well.

Can I use fresh milk instead of evaporated milk?
Evaporated milk creates a thicker filling.

You can substitute with heavy cream or half-and-half for a similar texture.

How do I know when it’s done baking?
The top should be golden brown, and the edges should bubble slightly.

The center will firm up as it cools.

 Can I double the recipe?
Yes, but bake it in two pans. A deeper dish may affect the baking time and texture.

Can I make this nut-free?
Yes. Just omit the pecans, or try adding oatmeal crumble topping instead for texture.

Is this a good dessert for potlucks?
Absolutely! It travels well and tastes even better when slightly cooled.

Final Thoughts

This Pecan Pie Dump Cake is proof that baking a rich, satisfying dessert doesn’t have to be complicated.

It’s everything you love about pecan pie—gooey, buttery, sweet—wrapped into a simple recipe you can whip up any time.

Whether it’s Thanksgiving, a family gathering, or just a weeknight craving, this dessert delivers comfort with every bite.