Ah yes! Pecan Pie Dump Cake is one of those ridiculously easy, crowd-pleasing desserts — all the flavors of classic pecan pie without the fuss of making a pie crust. You basically “dump” the ingredients into a pan and bake. 🥧
Here’s a simple, foolproof recipe:
🥧 Pecan Pie Dump Cake
Ingredients
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1 can (21 oz) pecan pie filling or chocolate fudge pecan pie filling
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1 box yellow cake mix (regular, not sugar-free)
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1 cup (2 sticks) unsalted butter, sliced thin
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Optional: ½ cup chopped pecans for extra crunch
Instructions
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Preheat oven:
350°F (175°C). Grease a 9×13-inch baking dish. -
Layer the filling:
Spread the pecan pie filling evenly in the bottom of the prepared baking dish. -
Add cake mix:
Sprinkle the dry yellow cake mix evenly over the filling — don’t mix. -
Top with butter:
Place thin slices of butter evenly over the cake mix. -
Bake:
Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbly. -
Cool slightly:
Let cool for 15–20 minutes before serving. The cake will set a bit but remains gooey underneath. -
Serve:
Serve warm, optionally with vanilla ice cream or whipped cream.
💡 Tips & Variations
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Chocolate twist: Use chocolate cake mix or chocolate fudge pecan pie filling.
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Boozy version: Add 1–2 tbsp bourbon to the pecan filling before baking.
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Mini versions: Make in muffin tins for individual servings.
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Extra crunch: Top with extra chopped pecans halfway through baking.
I can also give you a one-step shortcut using only one can and one box if you want an ultra-fast “dump and bake” version that’s even simpler.
Do you want me to do that?
