This Pecan Pie Dump Cake combines the gooey, nutty richness of pecan pie with the buttery crumble of a cake mix topping. It’s an easy-to-make dessert that’s perfect for holiday gatherings, potlucks, or when you want a sweet treat without too much fuss. With layers of caramel, pecans, and a buttery cake topping, this dessert is the perfect blend of textures and flavors.
Easy Pecan Pie Dump Cake Recipe
Imagine the sweet, gooey filling of pecan pie, but instead of a traditional crust, it’s topped with a buttery, golden cake layer. This recipe comes together quickly with pantry staples like caramel topping and boxed cake mix, making it an effortless yet impressive dessert. It’s rich, indulgent, and pairs beautifully with a scoop of vanilla ice cream or a drizzle of extra caramel sauce.
Why Our Pecan Pie Dump Cake Is the Best
Our Pecan Pie Dump Cake is the perfect no-fail dessert. The caramel and pecan layer is gooey and decadent, while the buttery cake mix topping adds a crumbly, golden contrast. It’s quick, easy, and tastes like a dessert straight out of a Southern kitchen.
Ingredients Notes for Pecan Pie Dump Cake
Each ingredient in this recipe plays a role in creating the ultimate gooey and crunchy dessert:
For the Pecan Layer:
- 2 eggs, lightly beaten – Helps bind the pecan layer together.
- ½ cup packed brown sugar – Adds a rich, caramel-like sweetness.
- 1 cup caramel topping – Provides the gooey, sweet base of the pecan layer.
- ½ cup salted caramel topping – Balances the sweetness with a hint of saltiness.
- ¼ cup melted butter – Adds richness to the pecan filling.
- 3 cups pecan halves – The star of the dish, adding crunch and nuttiness.
For the Topping:
- 1 box butter pecan cake mix – Forms the crumbly, buttery topping.
- 1 cup melted butter – Makes the topping rich and golden.
Ingredient Substitution Tip: If you can’t find butter pecan cake mix, use yellow cake mix and add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
Kitchen Tools Needed for Pecan Pie Dump Cake
To make this delicious dessert, you’ll need:
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spatula
How to Make Pecan Pie Dump Cake
This dump cake recipe is as easy as it gets! Here’s how to create this gooey, buttery masterpiece:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray to prevent sticking.
2. Prepare the Pecan Layer
In a large mixing bowl, whisk together 2 beaten eggs, ½ cup brown sugar, 1 cup caramel topping, ½ cup salted caramel topping, and ¼ cup melted butter until smooth and well combined.
Gently fold in the 3 cups pecan halves, ensuring they’re evenly coated in the caramel mixture.
3. Assemble the Cake
Pour the pecan mixture into the prepared baking dish, spreading it out evenly so the pecans are distributed across the bottom.
In a separate bowl, mix the butter pecan cake mix with 1 cup melted butter until you have a crumbly texture. Sprinkle the cake mixture evenly over the pecan layer.
4. Bake the Cake
Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the edges are bubbling.
5. Cool and Serve
Let the cake cool for 15–20 minutes before serving to allow the layers to set. Serve warm with a scoop of vanilla ice cream or an extra drizzle of caramel sauce.
How To Store Pecan Pie Dump Cake
Store leftover Pecan Pie Dump Cake in an airtight container:
- At room temperature: For up to 5 days.
- In the refrigerator: For up to 1 week.
- In the freezer: Wrap tightly and freeze for up to 3 months.
To reheat, warm individual servings in the microwave for about 20 seconds, or reheat the entire cake in the oven at 350°F for about 10 minutes to restore its gooey texture.
Pecan Pie Dump Cake Variations
This recipe is wonderfully versatile—here are some creative ways to customize it:
- Chocolate Pecan Dump Cake: Add ½ cup chocolate chips to the pecan layer for a decadent twist.
- Pumpkin Pecan Dump Cake: Mix 1 cup canned pumpkin puree into the pecan layer for a fall-inspired dessert.
- Apple Pecan Dump Cake: Add thinly sliced apples to the pecan layer for a fruity variation.
- Coconut Pecan Dump Cake: Sprinkle shredded coconut over the pecan layer before adding the cake mix.
- Nut-Free Option: Replace the pecans with crushed pretzels or oatmeal for a crunchy, nut-free alternative.
What To Serve With Pecan Pie Dump Cake
This dessert pairs beautifully with a variety of toppings and sides:
- Vanilla ice cream: The creamy, cold ice cream balances the warm, gooey cake.
- Caramel sauce: Drizzle extra caramel on top for added indulgence.
- Whipped cream: A dollop of whipped cream lightens up the rich dessert.
- Sea salt flakes: A sprinkle of sea salt enhances the caramel flavor and adds a sophisticated touch.
Top Tips for Perfect Pecan Pie Dump Cake
- Distribute Pecans Evenly: Spread the pecans across the bottom of the dish to ensure every slice has a good mix of pecans and caramel.
- Use High-Quality Caramel: A good-quality caramel topping will make the dessert richer and more flavorful.
- Don’t Overbake: Keep an eye on the cake as it bakes to avoid drying out the topping. The edges should be bubbling, and the top golden brown.
- Cool Slightly Before Serving: Allow the cake to cool for 15–20 minutes to let the layers set for easier serving.
- Customize the Sweetness: If you prefer a less sweet dessert, use unsweetened caramel or reduce the amount of sugar in the pecan layer.
Helpful Notes
- This dessert is best enjoyed warm, but it’s just as delicious at room temperature.
- If you’re serving it to guests, consider sprinkling some chopped pecans or a pinch of sea salt over the top for presentation.
- Leftovers taste even better the next day as the flavors have more time to meld!
Tips from Well-Known Chefs
- Ree Drummond: “Layering caramel and pecans creates a dessert that’s both gooey and crunchy—perfect for family gatherings.”
- Ina Garten: “Always use fresh, high-quality pecans for the best flavor and texture in your desserts.
- Martha Stewart: “Don’t skip the cooling step—it makes the cake easier to slice and serve while still warm.”
Frequently Asked Questions (FAQ)
1. Can I use homemade caramel instead of store-bought?
Yes! Homemade caramel adds a rich, personal touch to this recipe.
2. Can I use unsalted butter instead of salted?
Absolutely. If using unsalted butter, add a pinch of salt to the pecan layer to balance the sweetness.
3. Can I make this ahead of time?
Yes! Prepare and bake the cake up to a day in advance. Reheat it in the oven before serving for that fresh-from-the-oven taste.
4. Can I use a different type of nut?
Yes, walnuts or almonds make great substitutes for pecans.
5. Can I skip the cake mix?
If you prefer a homemade topping, mix 2 cups of flour, 1 cup sugar, and 1 cup melted butter to create a crumbly topping from scratch.
Enjoy this Pecan Pie Dump Cake, and let its gooey, buttery flavors bring a touch of indulgence to your table!
Pecan Pie Dump Cake Recipe
Ingredients
For the Pecan Layer:
- – 2 eggs lightly beaten
- – ½ cup packed brown sugar
- – 1 cup caramel topping
- – ½ cup salted caramel topping
- – ¼ cup melted butter
- – 3 cups pecan halves
For the Topping:
- – 1 box butter pecan cake mix
- – 1 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- Prepare Pecan Layer: In a large mixing bowl, whisk together the beaten eggs, brown sugar, caramel topping, salted caramel topping, and melted butter until smooth and well combined.
- Add Pecans: Fold the pecan halves into the mixture, ensuring they are evenly coated.
- Assemble Base Layer: Pour the pecan mixture into the prepared baking dish and spread it out evenly.
- Prepare Topping: In a separate bowl, mix the butter pecan cake mix with the melted butter until it forms a crumbly consistency. Sprinkle the crumb mixture evenly over the pecan layer.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbling.
- Cool and Serve: Allow the cake to cool for 15-20 minutes before serving. Serve warm with a scoop of vanilla ice cream, a drizzle of extra caramel sauce, and a sprinkle of sea salt for the ultimate dessert experience!
Notes
- Store at room temperature for up to 5 days in an airtight container.
- Refrigerate leftovers for up to a week or freeze for up to 3 months.
- For a twist, add a pinch of cinnamon or nutmeg to the pecan mixture.
