Pecan Dump Cake is a rich, buttery dessert that brings all the gooey goodness of pecan pie into a ridiculously easy, no-fuss cake. I just layer the ingredients into a pan and let the oven work its magic. The result? A golden, caramel-soaked cake with a crunchy pecan topping that tastes like it took hours—but it didn’t.
Why You’ll Love This Recipe
I love this recipe because it’s so simple and absolutely indulgent. There’s no need for mixing bowls, fancy equipment, or a long prep time. The ingredients are straightforward, and the flavors are downright addictive. Whether I’m making it for a family gathering or just want something sweet and warm with a scoop of ice cream, this cake always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 eggs, lightly beaten
- ½ cup packed brown sugar
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup unsalted butter, melted
- 3 cups pecan halves
- 1 box butter pecan cake mix (or yellow or white cake mix)
- 1 cup unsalted butter, melted
Directions
- I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, I stir together the eggs, brown sugar, caramel toppings, and ¼ cup melted butter until smooth.
- I fold in the pecan halves, then spread the mixture evenly into the prepared dish.
- In a separate bowl, I combine the cake mix with 1 cup melted butter. I stir until the mixture is crumbly.
- I sprinkle the cake mix mixture over the pecan layer, covering it completely.
- I bake for 30–35 minutes, or until the top is golden and the edges are bubbling.
- I let it cool for 10–15 minutes before serving. It’s perfect warm, especially with a scoop of vanilla ice cream on top.
Servings and Timing
This recipe serves about 12.
- Prep time: 10 minutes
- Bake time: 30–35 minutes
- Total time: 45 minutes
Variations
Sometimes I use chopped pecans instead of halves for easier slicing. I’ve also added a handful of chocolate chips to the pecan layer for a turtle cake vibe. If I’m out of caramel sauce, I use butterscotch instead—it’s just as delicious. And when I want even more crunch, I mix in a few chopped walnuts with the pecans.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I pop individual slices in the microwave for about 20 seconds or warm the whole pan in a 300°F oven until heated through.
FAQs
Can I make this ahead of time?
Yes. I often assemble the pecan layer and topping earlier in the day and bake it just before serving. It’s best warm.
Can I freeze pecan dump cake?
Absolutely. I let it cool completely, then wrap it well and freeze it for up to 3 months. I thaw it in the fridge and reheat before serving.
What can I serve with this cake?
Vanilla ice cream is my favorite pairing, but whipped cream or a drizzle of extra caramel sauce work great too.
Can I use a different cake mix?
Yes, yellow, white, or spice cake mixes all work well. I’ve even used chocolate cake mix for a richer twist.
Do I have to use both caramel and salted caramel?
Not at all. I use whatever I have on hand—either one will still make the cake gooey and delicious.
Conclusion
Pecan Dump Cake is one of those no-fail desserts that I keep in my back pocket for whenever I need something fast, easy, and incredibly good. It’s sweet, nutty, and loaded with buttery caramel flavor. Whether I serve it warm with ice cream or sneak a bite straight from the pan, it’s always a hit.
Print
Pecan Dump Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Dump Cake is a gooey, buttery, no-mix dessert that tastes like pecan pie in cake form. This easy dump-and-bake treat is layered with caramel, pecans, and cake mix for a crowd-pleasing favorite.
Ingredients
- 2 eggs, lightly beaten
- ½ cup packed brown sugar
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup unsalted butter, melted
- 3 cups pecan halves
- 1 box butter pecan cake mix (or yellow/white cake mix)
- 1 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix eggs, brown sugar, caramel toppings, and ¼ cup melted butter until smooth.
- Fold in pecan halves and spread mixture evenly in the baking dish.
- In a separate bowl, stir cake mix with 1 cup melted butter until crumbly.
- Sprinkle the cake mix mixture over the pecan layer, covering completely.
- Bake for 30–35 minutes or until golden and bubbling at the edges.
- Let cool for 10–15 minutes before serving warm with ice cream or whipped cream.
