Easy Pecan Pie Dump Cake

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A perfect blend of two Southern favorites, Easy Pecan Pie Dump Cake is the dreamy marriage of buttery pecan pie and soft, moist cake — all made with minimal effort. Every bite offers a gooey, caramel-like center surrounded by golden cake and crunchy pecans on top, making it irresistible for dessert lovers who crave rich flavor and texture. This is the kind of comfort food that fills your kitchen with the warm scent of vanilla and toasted nuts, begging to be shared (or not!).

What makes this dessert truly special is its simplicity. You won’t need to roll out dough or prepare a fancy filling. Instead, you’ll layer familiar pantry staples like boxed cake mix, butter, and canned pie filling, then let the oven do all the work. The result? A rustic, crowd-pleasing dessert that feels indulgent and homemade — perfect for holidays, potlucks, or just because.

Why You’ll Love This Easy Pecan Pie Dump Cake

• Incredibly easy — no mixing bowls required! Just layer and bake.
• Packed with sweet, gooey pecan pie flavor without the hassle.
• Perfect for serving a crowd or feeding a hungry family.
• Great make-ahead dessert that stores and reheats beautifully.
• Ideal for fall, Thanksgiving, or cozy weekend baking.

Preparation Phase & Tools to Use

For this dump cake, simplicity is the star. However, having the right tools will ensure the best results:

• 9×13-inch Baking Dish: Essential for even baking and the perfect size to hold all the layers without overflow.
• Spatula or Spoon: To gently spread the ingredients if needed without overmixing.
• Knife or Butter Cutter: To slice cold butter evenly over the top, ensuring uniform melt.
• Measuring Cups: For accuracy when adding additional pecans or spices.

Each tool helps maintain the rustic, layered structure of the dump cake — especially important to achieve that gooey middle and crisp, golden top.

Preparation Tips

Use cold butter sliced into thin pats to help it melt evenly across the cake. If you’re adding extra pecans, toast them lightly beforehand to bring out their nutty flavor. Don’t mix the layers — the beauty of a dump cake lies in its simplicity and distinct textures. Lastly, let the cake rest for 10–15 minutes after baking to allow it to set before slicing. This makes serving much cleaner and enhances the flavor as it settles.

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Ingredients for this Easy Pecan Pie Dump Cake

• 1 (15 oz) can of pecan pie filling (or substitute with a mixture of corn syrup, brown sugar, and chopped pecans if unavailable)
• 1 (15 oz) can of crushed pineapple, drained (optional but adds a beautiful tang and moisture)
• 1 box (15.25 oz) yellow cake mix (classic or butter flavor works best)
• 3/4 cup (1.5 sticks) unsalted butter, cold and sliced into thin pats
• 1 teaspoon cinnamon (optional, for added warmth)
• 1/2 cup chopped pecans (plus more for topping)
• Cooking spray or butter (to grease the baking dish)

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and make for easier cleanup later.

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Step 2: Layer the Filling

Pour the entire can of pecan pie filling into the greased baking dish. Spread it evenly using the back of a spoon or spatula. If you’re using crushed pineapple, layer it right over the pie filling. The combination creates a luscious base that’s both gooey and tangy.

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Step 3: Sprinkle the Dry Cake Mix

Without mixing, evenly sprinkle the dry yellow cake mix over the pie filling layer. It might look strange at this point, but trust the process — the dry mix will transform in the oven into a golden, buttery topping.

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Step 4: Add Cinnamon and Pecans

Sprinkle the cinnamon (if using) and chopped pecans evenly over the dry cake mix. These add a burst of flavor and texture, enhancing both the aroma and crunch of the final cake.

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Step 5: Add the Butter

Evenly distribute the cold butter slices across the top of the dry mix. Try to cover as much surface as possible — this helps melt the cake mix into a soft, slightly crispy top layer with that signature dump cake crust.

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Step 6: Bake to Perfection

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling. The center should look set but still moist. Avoid overbaking, as you want a gooey interior with crisp edges.

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Step 7: Cool Slightly Before Serving

Let the dump cake cool for about 10-15 minutes before scooping or slicing. This gives it time to set and intensifies the flavors. Serve warm, optionally topped with vanilla ice cream or whipped cream.

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Notes

This dump cake is incredibly forgiving, which makes it a favorite for beginner bakers and busy home cooks alike. While the classic version uses pecan pie filling, feel free to customize it by mixing in other pie fillings like apple or peach. You can also experiment with different cake mix flavors, such as spice cake or butter pecan, to suit the season or your preferences. For a richer, dessert-like experience, serve it warm with a scoop of vanilla ice cream.

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Watch Out for These Mistakes While Cooking

• Uneven Butter Distribution: Failing to cover the top with evenly spaced butter pats can result in dry patches. Make sure the butter is spread out well.
• Overbaking: The top should be golden and crisp, but overbaking will dry out the gooey center.
• Mixing the Layers: Resist the urge to stir! Mixing destroys the layer effect that gives this cake its unique texture.
• Not Draining the Pineapple: If you’re using pineapple, draining it properly prevents the base from becoming too watery.
• Skipping the Rest Time: Let the cake cool slightly after baking to help it firm up. Cutting too soon leads to a runny mess.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings for 20–30 seconds, or warm them in a 300°F oven for 10–15 minutes. This cake also freezes well; wrap portions tightly in plastic wrap and foil, then store for up to 2 months. Thaw overnight in the fridge and reheat before serving.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 420
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 370mg
• Carbohydrates: 55g
• Fiber: 2g
• Sugar: 33g
• Protein: 3g

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Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prepare the dump cake a day in advance and store it in the fridge. Reheat before serving.

Do I need to use pecan pie filling?

Not necessarily. If unavailable, you can make a simple substitute with corn syrup, brown sugar, eggs, and chopped pecans.

Can I use a different type of cake mix?

Absolutely. Spice cake, butter pecan, or even chocolate cake mix can work depending on your flavor preference.

Can I make it gluten-free?

Yes. Use a gluten-free yellow cake mix and ensure the filling is gluten-free as well.

Is it okay to leave out the pineapple?

Yes. The pineapple adds moisture and tang but is entirely optional.

Can I use melted butter instead of sliced?

You can, but sliced cold butter ensures more even coverage and a better texture.

What’s the best way to serve it?

Warm, with a scoop of vanilla ice cream or whipped cream on top.

Why is it called a “dump cake”?

Because all the ingredients are simply dumped into the baking dish — no mixing bowls, no fuss!

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Conclusion

Easy Pecan Pie Dump Cake is the dessert you make when you want maximum flavor with minimum effort. It delivers all the comforting, nutty richness of a pecan pie, with the ease of a one-pan cake. Whether it’s for a holiday, potluck, or a casual weeknight sweet tooth craving, this recipe is a guaranteed crowd-pleaser that brings warmth to any table.

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