There’s something deeply comforting about a dessert that reminds you of home, and for me, that’s pecan pie. I remember my Nonna, despite her Italian roots, trying her hand at American classics during our time in the States. She once whipped up something that was part pie, part cake, all love – and that memory inspired this Pecan Pie Dump Cake.
This recipe takes the rich, gooey essence of pecan pie and pairs it with the simplicity of a dump cake. It’s a delicious shortcut for anyone craving Southern-style comfort without the fuss of rolling out pie dough. Whether you’re hosting a summer BBQ or looking for something sweet during winter holidays, this dessert brings joy year-round.
Why You’ll Love This Pecan Pie Dump Cake
- Effortless Preparation – No mixer, no fuss. Just dump, layer, and bake!
- Versatile for All Seasons – Sweet enough for summer, warm enough for winter.
- Great for Gatherings – Serves seven but can easily be doubled for a crowd.
Ingredients
Here’s everything you need to recreate this gooey, golden delight:
- 1 can (15 oz) pecan pie filling (or substitute with homemade if preferred)
- 1 box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, but recommended for a cozy twist)
- 1/4 tsp salt
- 1/2 cup chopped pecans (for extra crunch)
- Whipped cream or vanilla ice cream (optional toppings)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Layer the Base
Pour the pecan pie filling into the bottom of the dish, spreading it evenly. This will create that signature gooey base.
3. Mix the Filling
In a bowl, whisk together the eggs, vanilla extract, salt, and cinnamon (if using). Pour this mixture over the pecan pie filling to enrich the flavor and texture.
4. Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the entire dish. Do not mix it in – just let it sit on top like a sandy blanket.
5. Butter It Up
Drizzle the melted butter over the top of the cake mix, making sure to moisten as much surface area as possible. The butter will help form a crispy, golden crust.
6. Top with Pecans
Sprinkle the chopped pecans on top for that extra nutty crunch.
7. Bake to Perfection
Bake for 45–50 minutes, or until the top is golden brown and bubbling around the edges.
8. Serve It Up
Let it cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream for that ultimate indulgence.
Tips for Success
- Pecan Pie Filling Substitute: Can’t find canned filling? Use 1 cup corn syrup, 1 cup brown sugar, 3 eggs, and 1 cup pecans mixed together.
- Butter Coverage: Ensure your melted butter is spread well to avoid dry patches in the cake topping.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Warm it slightly before serving again.
Pairing Ideas
- Summer: Pair with a scoop of peach ice cream and sweet tea.
- Winter: Serve warm with cinnamon-laced whipped cream and a spiced latte.
Why Dump Cakes Are a Busy Baker’s Best Friend
Dump cakes, much like sheet pan dinners, simplify life. There’s no need for mixers or fancy equipment – just layer and bake. This Pecan Pie Dump Cake is especially perfect for last-minute gatherings, potlucks, or holiday dinners where you want maximum impact with minimal effort.
Join the Tradition
Whether you’re baking this in honor of your own family memories or trying something new, I hope this Pecan Pie Dump Cake brings as much joy to your table as it has to mine. If you add your own twist – maybe a bourbon drizzle or a chocolate chip layer – I’d love to hear about it!