No pie crust acrobatics. No whisking marathons. Just a few pantry MVPs layered in a pan, and suddenly you’re the hero of dessert.
This pecan pie dump cake is sticky, crunchy, caramel-y, and wildly low-effort—like “why didn’t I do this sooner?” low-effort. Make it for a crowd, or hoard it with a fork and a good excuse. Either way, it’s going to disappear fast.
Why You’ll Love This Recipe
- Set-it-and-forget-it ease: No mixing bowls required—everything goes straight into the pan.
- Flavor payoff: Gooey pecan pie base with a buttery, golden cake top.
It’s like a mash-up of cobbler and pecan pie.
- Pantry-friendly: Canned filling + cake mix + butter = dessert insurance policy.
- Party-proof: Scales up, travels well, and reheats like a champ.
- Customizable: Add bourbon, chocolate chips, or a sprinkle of sea salt. Your call.
What Goes Into This Recipe – Ingredients
- 2 cans (21 oz each) pecan pie filling or 1 can pecan pie filling + 1 can caramel apple pie filling for fun.
- 1 box (15.25 oz) yellow cake mix (white or butter cake also works).
- 1 cup chopped pecans (to boost crunch).
- 1/2 cup unsalted butter, melted (plus 2 more tablespoons if you like it extra rich).
- 1 teaspoon vanilla extract.
- 1/2 teaspoon cinnamon (optional but lovely).
- Pinch of flaky sea salt (optional, for finishing).
- Optional upgrades: 1–2 tablespoons bourbon, 1/2 cup dark chocolate chips.
Let’s Get Cooking – Instructions
- Prep the pan: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the base: Dump the pecan pie filling into the dish.
Stir in vanilla and cinnamon right in the pan. If using bourbon or chocolate chips, add now.
- Add extra pecans: Sprinkle chopped pecans evenly over the filling for texture.
- Top with cake mix: Sprinkle the dry cake mix evenly over everything. Don’t stir.
Trust the process.
- Butter blanket: Drizzle melted butter evenly across the cake mix, covering as much surface as possible. A few dry spots are fine.
- Bake: 40–50 minutes until the top is golden and the edges are bubbly. The center should be set but slightly gooey.
- Finish: Rest 10–15 minutes, then sprinkle with flaky sea salt if using.
- Serve: Warm with vanilla ice cream or whipped cream.
Cold leftovers are elite, IMO.
Keeping It Fresh
Let the cake cool completely, then cover and store in the fridge for up to 5 days. For freezing, portion into squares, wrap tightly, and freeze up to 2 months. Reheat in a 300°F oven for 10–12 minutes or microwave in 20-second bursts until warm.
Pro tip: a quick reheat revives the crisp top.
Nutritional Perks
- Pecans bring healthy fats and fiber: They add satiety and crunch so a small slice goes a long way.
- Easy to tweak: Use less butter or a reduced-sugar pie filling to lighten it up.
- Built-in portion control: Rich flavor means you don’t need a slab to feel satisfied (unless you do—zero judgment).
Common Mistakes to Avoid
- Soggy top: Don’t underbake. Wait for a deep golden crust and visible bubbling around the edges.
- Dry pockets of mix: Drizzle butter as evenly as possible; tilt the pan to help it settle.
- Watery filling: If your pie filling seems thin, stir in an extra handful of pecans to absorb moisture.
- Overcrowding flavors: Pick one or two upgrades (bourbon or chocolate), not the entire pantry. Restraint = better balance.
Different Ways to Make This
- Maple-Pecan: Swap 2 tablespoons of butter for pure maple syrup; add a dash of nutmeg.
- Chocolate Pecan: Use a chocolate cake mix and fold in dark chocolate chips.
- Salted Caramel Twist: Drizzle 1/4 cup caramel sauce over the filling before the cake mix; finish with flaky salt.
- Bourbon Vanilla: Add 1–2 tablespoons bourbon and extra vanilla to the filling.
- Mini Ramekins: Bake in greased ramekins for 20–25 minutes for personal portions.
Cute and fast.
FAQ
Can I use a different cake mix flavor?
Yes. Yellow is classic, but butter, vanilla, spice, or chocolate all work. Spice cake + pecans = autumn in a pan.
Do I have to melt the butter?
Melted butter gives the most even coverage.
If you only have cold butter, slice thin and dot the top densely. It’ll still bake up fine.
What if I can’t find pecan pie filling?
Use one can of caramel apple pie filling plus 1–1.5 cups chopped pecans. It’s not traditional, but it slaps.
How do I know it’s done?
The top should be golden brown with bubbling around the edges.
The center will be set but slightly gooey—like a pecan pie’s sweet spot.
Can I make it dairy-free?
Yes—use a dairy-free cake mix and swap the butter for vegan butter or refined coconut oil. Texture remains crisp and luscious.
Final Thoughts
This is the dessert you make when time is tight and expectations are high. It’s forgiving, flashy, and tastes like you worked way harder than you did—my favorite kind of flex.
Keep a box of cake mix and a couple cans of filling on standby, and you’re always 10 minutes from greatness. Save this, share this, and watch plates come back suspiciously clean.