Pecan Pie Dump Cake
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There’s something magical about turning a classic pecan pie into an easy dump cake. All the gooey, caramel-pecan goodness you love—without the fuss of pie crust. Each bite is a perfect mix of rich filling and buttery cake topping, making traditional pecan pie feel like way too much work.
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I first made this on a busy fall afternoon when unexpected guests dropped by. It quickly became my go-to dessert for holidays, gatherings, or whenever I want something that tastes indulgent but takes minimal effort. Honestly, my family prefers it to the original pie—and I love how simple it is to make.
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Pecan Pie Dump Cake 🍰✨
Ingredients
| Pecan Layer | Amount |
|---|---|
| Eggs, lightly beaten | 2 |
| Brown sugar, packed | ½ cup |
| Caramel topping | 1 cup |
| Salted caramel topping | ½ cup |
| Butter, melted | ¼ cup |
| Pecan halves | 3 cups |
| Topping | Amount |
|---|---|
| Butter pecan cake mix | 1 box |
| Butter, melted | 1 cup |
Directions
1. Preheat Oven
- Heat oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with non-stick spray.
2. Make the Pecan Layer
- In a large bowl, whisk eggs, brown sugar, both caramel toppings, and melted butter until smooth.
- Fold in pecans and spread evenly into the prepared dish.
3. Add the Topping
- In another bowl, mix cake mix with melted butter until crumbly.
- Sprinkle evenly over the pecan layer.
4. Bake
- Bake 25–30 minutes, until golden brown and bubbling at the edges.
5. Cool & Serve
- Let cool 15–20 minutes before serving.
- Enjoy warm with your favorite toppings.
Serving Ideas
- 🍨 Top with vanilla ice cream
- 🍯 Drizzle with extra caramel sauce
- 🧂 Sprinkle with flaky sea salt for contrast
Storage Tips
- Room temp: 5 days in an airtight container
- Fridge: Up to 1 week
- Freezer: 3 months (wrap well)
💡 Bonus: This makes a wonderful holiday gift. Wrap the dish with a bow and deliver it still slightly warm—you’ll make someone’s day.
