There’s something undeniably cozy about the rich, nutty aroma of pecans baking in the oven. This Pecan Pie Dump Cake takes all the beloved flavors of classic pecan pie and simplifies them into a warm, gooey, layered dessert that’s practically foolproof. It became a staple in our family after one Thanksgiving when I needed a last-minute dessert—and it's been on the table ever since!

Perfect for holidays, potlucks, or just when you're craving something indulgently sweet and nutty, this dump cake recipe delivers all the buttery caramel goodness with a fraction of the effort. The layers of pecans, caramel, and buttery cake create the ultimate bite of fall comfort.

Why You’ll Love Pecan Pie Dump Cake

No pie crust required: All the flavor of pecan pie without the hassle.
Simple ingredients: Pantry staples and a cake mix make it easy.
Perfect for fall and winter: Warm, rich, and comforting.
Feeds a crowd: Great for gatherings and celebrations.
Minimal prep: Just mix, layer, and bake.
Customizable: Add chocolate, bourbon, or spice to make it your own.

Ingredients You’ll Need

Pecan Mixture:

2 eggs, lightly beaten
(Helps bind the filling)
½ cup packed brown sugar
(Adds depth and sweetness)
1 cup caramel topping
(Use thick, rich caramel for best results)
½ cup salted caramel topping
(Adds a touch of salty balance)
¼ cup unsalted butter, melted
(Gives richness to the base)
3 cups pecans
(Roughly chopped or halved, your preference)

Cake Topping:

1 box Butter Pecan Cake Mix (or substitute with White Cake Mix)
(Adds a soft, cake-like layer)
1 cup unsalted butter, melted
(Drizzled on top for golden, crisp edges)

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Mix pecan filling: In a bowl, combine eggs, brown sugar, caramel toppings, melted butter, and pecans. Stir until well blended.
Pour pecan mixture into the prepared dish and spread evenly.
Sprinkle cake mix evenly over the pecan layer—do not stir.
Drizzle melted butter evenly over the top of the cake mix.
Bake for 45–55 minutes or until the top is golden and the edges are bubbling.
Let cool for 15–20 minutes before serving to allow it to set. The longer it rests, the cleaner the slices.

Serving and Storage Tips

Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm cake and cool topping is irresistible! You can also drizzle extra caramel or a touch of maple syrup on top for added decadence.

Storage:

Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Reheat individual servings in the microwave for 20–30 seconds.
Not ideal for freezing due to the caramel content.

Helpful Notes

You can use chopped or halved pecans depending on your texture preference.
For extra decadence, add chocolate chips, bourbon, or swirl in a bit of cream cheese before baking.
If using white cake mix, consider adding ½ teaspoon cinnamon to the topping for more warmth.
Salted caramel balances the sweetness; adjust based on your taste.
Use high-quality caramel topping for the best flavor.
Want it gooier? Underbake by 5 minutes and serve warm.

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can prepare and bake it a day in advance. Reheat gently before serving or enjoy it chilled with whipped cream.
What if I can’t find Butter Pecan Cake Mix?
Use white or yellow cake mix, and add ½ teaspoon of butter extract and a handful of chopped pecans to the topping. You could even add a touch of maple extract for extra fall flavor.
Can I use a sugar substitute?
Yes, try using a brown sugar alternative like Swerve or monk fruit blends. Just note the flavor may differ slightly from traditional brown sugar.
Does it need to be refrigerated?
Not right away, but if keeping longer than two days, it’s best stored in the fridge to maintain freshness.
Can I use a different nut?
Walnuts are the best substitute, but almonds or hazelnuts can work too. Pecans offer the most classic flavor.
Can I freeze it?
While not ideal due to caramel's texture when frozen, you can freeze tightly wrapped slices for up to a month. Thaw and warm before serving.
How do I make it extra gooey?
Add an extra drizzle of caramel after baking or serve it warm with a scoop of ice cream. Slightly underbaking also increases gooeyness.

Final Thoughts

If you’re a fan of pecan pie but don’t love the effort that goes into making one from scratch, this Pecan Pie Dump Cake is your new best friend. It’s warm, gooey, sweet, and buttery—the kind of dessert that makes people ask for the recipe after just one bite.

It’s become one of our family’s most requested desserts for the holidays, and I hope it brings the same comfort and joy to your table. Whether you're sharing it at a Thanksgiving feast, a potluck, or just a cozy weekend at home, this recipe fits the occasion.

The best part? You can customize it endlessly. Try different cake mixes, mix-ins, or serve it with seasonal toppings. However you enjoy it, just know it's meant to be shared and savored. If you give it a try, I’d love to hear how it turned out! Share your photos or tag me on social media—happy baking and happy indulging!

Pecan Pie Dump Cake

Emily

This easy Pecan Pie Dump Cake layers rich caramel, pecans, and buttery cake mix into a gooey, warm dessert—perfect for holidays or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Cooling Time 20

Total Time 1 20

Servings 12

Calories 450 kcal

Ingredients

Pecan Layer:

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 pecans chopped or halved

Cake Layer:

1 box Butter Pecan Cake Mix or substitute White/Yellow Cake Mix
1 cup unsalted butter melted

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a bowl, combine eggs, brown sugar, caramel toppings, melted butter, and pecans. Stir until mixed.
Pour mixture into prepared baking dish and spread evenly.
Sprinkle dry cake mix evenly over the top—do not stir.
Drizzle melted butter evenly over the cake mix layer.
Bake for 45–55 minutes, until golden brown and bubbling around the edges.
Let cool for 15–20 minutes before serving. Serve warm for gooier texture.

Notes

Add chocolate chips or cream cheese swirls for variety.
White or yellow cake mix can replace Butter Pecan—add butter extract for flavor.
Serve with vanilla ice cream or whipped cream.
Refrigerate leftovers up to 5 days. Not ideal for freezing.