Pecan Pie Dump Cake: The Ultimate Easy Southern Dessert

Looking for a dessert that’s rich, nutty, gooey, and impossibly easy? Meet the Pecan Pie Dump Cake. It’s the sweet lovechild of two classic Southern treats—pecan pie and dump cake—and it’s as indulgent as it is simple to make. Whether you’re prepping for a holiday meal, potluck, or just need a last-minute dessert fix, this recipe delivers every time.

What Is a Dump Cake?

A dump cake is exactly what it sounds like—an effortless dessert where you “dump” all the ingredients into a baking dish and bake. There’s no need for mixers, folding techniques, or even frosting. You just layer, bake, and enjoy. Dump cakes are the ultimate answer to busy weeknights and spontaneous sweet cravings. The origin of dump cakes goes way back to mid-century American kitchens, and they’ve been a Southern staple ever since. Learn more about the history of dump cakes here.

Now imagine infusing that easy-bake concept with the buttery, caramelized crunch of pecan pie. That’s where the magic happens.

Why Pecan Pie Dump Cake Is So Popular

This dessert is having a moment—for good reason:

• It’s fail-proof and beginner-friendly.
• Combines two Southern favorites in one dish.
• Minimal ingredients, maximum flavor.
• Great for feeding a crowd with no stress.

Plus, pecans themselves are full of flavor and nutrients. In fact, they’re a rich source of antioxidants, healthy fats, and fiber. Curious about their nutritional value? Check out this detailed article on pecans.

Ingredients You’ll Need

Here’s what goes into the classic Pecan Pie Dump Cake:

• 1 box of yellow cake mix
• 1 cup of pecan halves
• 3 large eggs
• 1 can (12 oz) evaporated milk or sweetened condensed milk
• ½ cup unsalted butter, melted
• 1 cup brown sugar
• 1 tsp vanilla extract
• Optional: caramel sauce, bourbon, or cinnamon for flavor enhancement

Ingredient Substitutions

• Use gluten-free cake mix for a GF version.
• Substitute vegan butter and flax eggs for a dairy-free option.
• Add chocolate chips or shredded coconut for extra decadence.

How to Make Pecan Pie Dump Cake

Making this dessert is as easy as… dumping! Follow these steps:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish or line with parchment paper.
3. Whisk together the eggs, evaporated milk, brown sugar, and vanilla extract.
4. Pour the mixture into the baking dish.
5. Sprinkle pecan halves evenly across the liquid.
6. Dump the dry cake mix over the pecan layer—do not stir.
7. Drizzle melted butter over the top of the cake mix.
8. Bake for 45–50 minutes or until the top is golden brown and the center is set.

Variations to Try

You can switch things up by getting creative with your dump cake:

• Pumpkin Pecan Dump Cake: Add a can of pumpkin puree and a dash of pumpkin pie spice.
• Chocolate Lover’s Version: Use chocolate cake mix and add chocolate chips.
• Bourbon Infused: Stir a tablespoon of bourbon into the liquid mixture.
• Apple Pecan Dump Cake: Add apple pie filling before the cake mix layer.

Tips for the Perfect Dump Cake

To get the best texture and flavor:

• Don’t stir the layers after assembling.
• Use real butter for the best flavor and browning.
• Cover loosely with foil halfway through if the top browns too quickly.
• Want extra crunch? Toast your pecans before using.

Need help maximizing your boxed cake mix potential? Check out Betty Crocker’s guide to cake mix hacks.

Serving Suggestions

You can serve this rich dessert:

• Warm, with a scoop of vanilla ice cream
• Chilled, for a firmer texture
• With a drizzle of caramel sauce
• Alongside whipped cream and fresh fruit

How to Store and Reheat

Pecan Pie Dump Cake stores beautifully:

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months (wrap tightly).
• Reheat individual portions in the microwave or warm the whole dish in the oven at 300°F for 15 minutes.

Nutrition Facts (Per Serving Estimate)

• Calories: 350–400
• Fat: 22g
• Sugar: 30g
• Protein: 5g
• Allergens: Contains nuts, dairy, gluten

To make it healthier, consider:

• Cutting the sugar in half
• Using light butter or a plant-based substitute
• Replacing half the cake mix with almond flour

Frequently Asked Questions (FAQs)

Can I make pecan pie dump cake ahead of time?
Yes! This dessert stores well and actually tastes better the next day as flavors meld together.

Can I use fresh pecans instead of packaged?
Absolutely. Fresh pecans will offer more flavor and a natural oiliness that enhances richness.

Is it better to use butter or margarine?
Butter is preferred for flavor and texture. Margarine may alter the consistency.

Why is it called a dump cake?
Because you literally dump all the ingredients into a baking dish—no mixing, no fuss.

Can I freeze pecan pie dump cake?
Yes, just wrap it tightly and freeze for up to 2 months. Thaw in the fridge and reheat before serving.

Final Thoughts

Whether you’re hosting a holiday feast or just want a fuss-free treat, Pecan Pie Dump Cake is your go-to. It’s nostalgic, indulgent, and ridiculously easy. Plus, it invites creativity—so don’t be afraid to dump your own twist into the mix.

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