Pecan Pie Dump Cake

Pecan pie dump cake transforms the classic Southern dessert into something even more irresistible by combining a gooey, caramel-pecan filling with a buttery cake layer that bakes up with the perfect crumb. This dessert delivers all the rich, nutty flavors you love about pecan pie but with half the effort – no pie crust to roll, no filling to carefully monitor. Simply mix, layer, and bake your way to a dessert that tastes like it took hours but comes together in minutes.

I discovered this recipe years ago when hosting Thanksgiving for my in-laws for the first time. I wanted to serve pecan pie but was already overwhelmed with cooking the main meal. This dump cake version saved the day – I assembled it in minutes, popped it in the oven, and earned rave reviews despite the minimal effort. My mother-in-law actually asked for the recipe, which I consider the ultimate compliment!

Perfect Ingredients for Pecan Pie Dump Cake

• Brown sugar: Dark brown sugar provides the deepest molasses flavor, but light brown works beautifully too; the moisture helps create that signature gooey texture
• Eggs: They provide structure and richness to the filling layer; room temperature eggs incorporate more easily
• Caramel topping: Regular caramel sauce gives sweetness and that classic caramel flavor; look for a thicker variety for best results
• Salted caramel topping: This adds complexity with its sweet-salty balance; the contrast makes the overall dessert more interesting
• Butter: Unsalted allows you to control the saltiness; its richness is essential for both the filling and creating those perfect cake crumbles
• Pecan halves: Their substantial size provides satisfying texture and showcases the star ingredient; toasting them briefly intensifies their flavor
• Butter pecan cake mix: This amplifies the nutty flavor throughout the dessert; the convenience of boxed mix makes this truly a dump cake

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I've found that splurging on high-quality caramel sauce makes a noticeable difference in the final flavor. The jarred varieties near the ice cream toppings tend to work better than the squeeze bottle kinds, which can be too thin for this recipe.

Step-by-Step Cooking Instructions

Step 1:

Start by generously greasing a 9x13-inch baking dish with butter or non-stick spray. This ensures easy serving and cleanup later. For even more protection against sticking, you can line the dish with parchment paper, leaving some overhang on the sides to lift the cake out easily once cooled.

Step 2:

In a large mixing bowl, lightly beat 3 large eggs until just combined. Add 1 cup packed brown sugar and stir until the sugar begins to dissolve and the mixture looks slightly lighter in color. Pour in ½ cup regular caramel topping and ¼ cup salted caramel topping, then add ½ cup melted unsalted butter. Stir until everything is well combined into a smooth, caramel-colored mixture.

Step 3:

Fold in 2 cups of pecan halves, making sure they're evenly distributed throughout the filling mixture. Some pecans will float to the top during baking, creating a beautiful natural decoration. Pour this entire mixture into your prepared baking dish, spreading it into an even layer.

Step 4:

In a medium bowl, combine one box of butter pecan cake mix with ¾ cup melted unsalted butter. Use a fork to stir them together until the mixture forms coarse crumbs. Don't overmix – you want a crumbly texture, not a smooth batter. The dry cake mix will absorb the melted butter, creating perfect pockets of cake throughout the dessert.

Step 5:

Evenly sprinkle the cake mix crumbles over the pecan filling, covering the entire surface. Try to create an even layer without pressing down. Some areas may look more covered than others, but that's perfectly fine – it creates interesting texture variations in the finished dessert.

Step 6:

Place the baking dish in a preheated 350°F oven on the middle rack. Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly. You'll know it's done when the cake layer looks set but the filling beneath still has some movement when you gently shake the pan. Remember that the filling will continue to set as it cools.

Step 7:

Allow the cake to cool on a wire rack for at least 20-30 minutes before serving. This cooling period is crucial – it allows the filling to set to the perfect consistency. If you cut into it too soon, it may be too runny, while waiting too long might make it firmer than ideal.

Step 8:

For an extra special touch, serve warm slices with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The cold, creamy contrast against the warm, gooey cake creates an incredible taste experience.

The Perfect Fall and Holiday Dessert

This pecan pie dump cake has become my go-to dessert for autumn gatherings. The warm spices and rich nutty flavors perfectly complement the season, making it ideal for Thanksgiving, Christmas, or any cool-weather occasion.

What I love most about serving this dessert is how it pleases both the pecan pie lovers and the cake enthusiasts at the table. The layered effect gives everyone their favorite texture in each bite – gooey, custardy filling for the pie fans and tender, buttery cake for those who prefer a softer dessert.

A Time-Saving Secret for Busy Hosts

One of my favorite things about this recipe is how it frees up valuable time when entertaining. Traditional pecan pie requires making and chilling crust, carefully preparing the filling, and monitoring the baking process to prevent burning or undercooking.

This dump cake version eliminates those steps while delivering all the flavor. I can quickly assemble it before guests arrive and pop it in the oven during dinner. By the time we're ready for dessert, the whole house smells amazing and the cake is perfectly warm for serving.

My daughter once called this my "magic dessert" because it disappears so quickly whenever I make it! Last Thanksgiving, I caught my normally reserved father-in-law sneaking a second piece before dinner was even cleared from the table. There's something about the combination of buttery pecans and cake that brings out the dessert lover in everyone.

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I still remember the first time I served this at a neighborhood potluck. I was running late that day and chose this recipe because it was so quick to throw together. When I arrived, I was almost embarrassed by how simple my contribution had been compared to others' elaborate desserts. But by the end of the night, my dish was completely empty while others still had leftovers. Sometimes the simplest recipes are truly the most delicious – and this pecan pie dump cake proves that point perfectly every time I make it.

Frequently Asked Questions

→ What is a dump cake?

A dump cake is a type of dessert where ingredients are literally dumped into a baking dish with minimal mixing. Typically, a dump cake has a fruit or custard-like base layer with a dry cake mix sprinkled on top and then butter is added. It's one of the easiest types of desserts to make.

→ Can I use a different type of cake mix?

Absolutely! While Butter Pecan cake mix complements the flavors best, you can substitute with yellow cake mix, white cake mix, or even spice cake mix for different flavor variations. The texture and method remain the same.

→ How do I know when the cake is done baking?

The cake is done when the top is golden brown and appears set. You can insert a toothpick into the cakey part (not down into the pecan filling) - it should come out clean or with a few crumbs attached, but not wet.

→ Can I make this dump cake ahead of time?

Yes! You can prepare this cake 1-2 days ahead of serving. Store it covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To serve warm, reheat individual portions in the microwave for about 30 seconds.

→ Can I freeze this pecan pie dump cake?

Yes, this dessert freezes well. Allow it to cool completely, then cover tightly or transfer portions to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving for the best texture and flavor.