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.
Pecan Pie Dump Cake
Ingredients
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup melted butter
- 1 tsp vanilla extract
- 3 large eggs
- 1 can 12 oz evaporated milk
- 1 box yellow cake mix
- ½ cup additional melted butter
- ½ tsp cinnamon optional
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch dish.
- In a bowl, whisk eggs, brown sugar, ½ cup butter, vanilla, and evaporated milk.
- Pour into the baking dish.
- Sprinkle cake mix evenly on top.
- Drizzle with remaining melted butter.
- Add chopped pecans and cinnamon.
- See full steps with tips & photos → https://wimpysdiner.net/pecan-pie-dump-cake/
Notes
- Use a butter knife to gently swirl the top for a more marbled finish, if desired.
- For extra crunch, toast the pecans before sprinkling.
- This recipe can be doubled for a crowd and baked in two pans.
- Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave to enjoy warm.
