Pecan Pie Dump Cake is a dreamy dessert that blends the gooey, nutty richness of pecan pie with the buttery ease of a classic dump cake. I love how it delivers all the cozy, indulgent flavors of a holiday treat without any complicated steps or special equipment. It’s my go-to when I want something that feels festive but doesn’t require rolling out a pie crust.

Pecan Pie Dump Cake

Why I Love This Recipe

I love this recipe because it’s ridiculously easy—just layer, bake, and enjoy. I don’t need a mixer or fancy tools, and the result is always impressive. The caramel and pecan base turns irresistibly gooey while the cake topping bakes into a soft, golden crust. It’s perfect for potlucks, holidays, or lazy Sundays when I want something sweet and simple.

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 white cake mix)
1 cup unsalted butter, melted

Directions

I preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, I mix together the eggs, brown sugar, caramel topping, salted caramel topping, and ¼ cup of melted butter until smooth.
I fold in the pecan halves and pour this mixture into the prepared baking dish.
In another bowl, I stir the cake mix with 1 cup of melted butter until crumbly.
I sprinkle this crumbly mixture evenly over the pecan layer.
I bake it for 25–30 minutes, until the top is golden brown and the edges are bubbling.
I let it cool for 15–20 minutes before serving so everything sets nicely.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes add chopped walnuts or almonds for a different nutty flavor.
A teaspoon of cinnamon or nutmeg mixed into the pecan layer gives it a warm, spiced twist.
For a chocolatey version, I like to sprinkle chocolate chips over the pecan layer before adding the cake mix.
Dried cranberries or cherries bring a sweet-tart contrast that works beautifully with the caramel and nuts.

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 a larger portion in a 300°F oven for 10–15 minutes.

FAQs

How do I know when the dump cake is done?

The top should be golden brown, and the edges will be bubbly. I usually insert a toothpick into the center—if it comes out mostly clean, it’s ready.

Can I use a different cake mix?

Yes, I sometimes swap in white, yellow, or spice cake mix if I don’t have butter pecan on hand. Each gives it a slightly different vibe, but all work great.

Is the salted caramel topping necessary?

I like using both regular and salted caramel because it gives a nice depth of flavor, but if I only have one type, I just use that.

Can I make this ahead of time?

Definitely. I often bake it the night before, let it cool, and cover it. A quick warm-up before serving brings it back to life.

What should I serve with it?

I usually go with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy contrast works so well with the rich, nutty cake.

Conclusion

This Pecan Pie Dump Cake is one of those desserts that feels like way more effort than it actually is. I love how quick it comes together and how every bite is full of rich, buttery, nutty flavor. It’s become a staple in my dessert lineup—especially when I want to impress without the stress.