Pecan Dump Cake Recipe

I’ve discovered that the best desserts often require the least effort, and this pecan dump cake proves exactly that. You’ll combine just a handful of pantry staples in one dish, yet somehow achieve the rich, caramelized flavors of an elaborate pecan pie. What makes this recipe particularly genius isn’t just its simplicity—it’s the unexpected technique that transforms ordinary cake mix into something that’ll have your guests convinced you spent hours in the kitchen.

Recipe

I can vouch for this pecan dump cake and tell you with 100% confidence that it will become your new go-to dessert for every occasion. There’s something absolutely magical about the way this cake comes together—literally dumping ingredients into a pan and letting the oven work its magic to create layers of pure indulgence.

What makes this recipe truly special is the generous amount of toasted pecans that create this incredible nutty crunch against the tender, moist cake beneath, while the butter melts down through every layer, creating pockets of rich, caramelized goodness. I’ve been making dump cakes for years, and this pecan version has completely stolen my heart because it strikes that perfect balance between effortless preparation and show-stopping results.

When you pull this beauty from the oven, you’ll be greeted by the most intoxicating aroma of buttery pecans and warm spices, and that first bite delivers a symphony of textures—from the crispy, golden top to the incredibly moist and flavorful cake below.

The best part? You literally can’t mess this up, making it perfect for busy weeknights, potluck dinners, or whenever you need a dessert that tastes like you spent hours in the kitchen but only took minutes to prepare.

Ingredients

This dump cake is all about simplicity without sacrificing flavor—but choosing the right ingredients makes all the difference between “meh” and “absolutely incredible.” The beauty lies in the contrast between sweet, gooey fruit and that buttery, crispy pecan topping that forms as it bakes. Here’s your insider scoop on what you absolutely need and where you can get creative.

The Fruit Foundation:

• 1 can (21 oz) pecan pie filling – This is your flavor powerhouse; don’t even think about making homemade filling for a dump cake
• 1 can (15 oz) crushed pineapple, undrained – The juice is essential for moisture; drained pineapple will give you a dry disaster
• 1/2 cup chopped fresh or canned peaches – Optional but adds incredible texture contrast (frozen works too, just thaw first)

The Cake Layer:

• 1 box yellow cake mix – Butter golden or vanilla work beautifully as substitutes; avoid chocolate here
• 1/2 cup unsalted butter, melted – This creates those golden, crispy edges that make dump cakes legendary
• 2 large eggs – Room temperature eggs mix better, but cold ones work in a pinch

The Pecan Magic:

• 1 1/2 cups chopped pecans – Toast them for 5 minutes first for next-level nutty flavor (trust me on this!)
• 1/4 cup brown sugar – Light or dark both work; dark gives deeper molasses notes
• 1/2 teaspoon cinnamon – Freshly ground is worth the extra effort
• Pinch of sea salt – This elevates every other flavor; don’t skip it

The Secret Weapons:

• 1 teaspoon vanilla extract – Pure vanilla only; imitation tastes flat in simple recipes like this
• 2 tablespoons heavy cream – Creates irresistible gooey pockets throughout the cake

Using a stainless steel baking sheet ensures your cake bakes evenly and prevents burnt edges for the perfect result.

How to Make the Best Cake Mix Shortcuts Included

Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter or cooking spray.

This temperature guarantees even baking throughout the thick layers, while proper greasing prevents the sticky pecan topping from cementing to your pan. Trust me, you’ll thank yourself later when cleanup is a breeze instead of a wrestling match with burnt-on bits.

Spread your fruit filling evenly across the bottom of the prepared baking dish.

Whether you’re using canned peaches, fresh berries, or pie filling, this bottom layer creates the gooey foundation that makes dump cake irresistible. Don’t worry about making it perfectly smooth—rustic is the goal here, and those little hills and valleys will create pockets of extra flavor.

Sprinkle the dry cake mix evenly over the fruit, covering every inch without mixing.

This is where the magic happens—the cake mix acts as both thickener and cake layer. Resist the urge to stir! The whole beauty of dump cake is in the layers, and mixing now would turn your masterpiece into fruity mush instead of distinct, delicious layers.

Scatter chopped pecans generously over the cake mix layer.

Use about 1 cup of roughly chopped pecans for the best texture contrast. Whole pecans work too, but chopped pieces distribute more evenly and give you a nutty bite in every forkful. This is your chance to be generous—pecans are the star of this show!

Dot the entire surface with thin pats of cold butter, covering as much area as possible.

Use about ½ cup of butter, sliced thin and distributed like puzzle pieces across the top. Cold butter is key here because it melts slowly during baking, creating steam that helps the cake mix transform into actual cake while keeping the top beautifully golden and slightly crispy.

Bake for 45-55 minutes until the top is golden brown and the edges are bubbling vigorously.

You’ll know it’s done when the butter has melted completely, the cake mix looks set rather than powdery, and those telltale bubbles around the edges tell you the fruit below is perfectly cooked. If the top browns too quickly, tent with foil for the last 10 minutes.

Cool for at least 15 minutes before serving to allow the layers to set properly.

I know waiting is torture when your kitchen smells like heaven, but this resting time lets the fruit juices thicken slightly and prevents your first slice from becoming a molten fruit avalanche. Serve warm with vanilla ice cream for the ultimate experience.

Chef Tips

While dump cake seems foolproof, a few strategic tweaks can elevate your pecan creation from good to absolutely unforgettable.

I recommend precise temperature control—bake at exactly 350°F for even browning. For mixing techniques, I gently distribute cake mix without overpacking, then dot butter evenly across the surface. These simple adjustments guarantee perfect texture every time. For consistent results, consider using a convection toaster oven, which ensures even heat distribution and faster cooking.

Nutrition

This nutritional information is based on one serving of pecan dump cake, assuming the recipe serves 12 people. Values may vary depending on specific ingredients and portion sizes used.

What You’ll Love About This Recipe

This incredible pecan dump cake combines all the flavors of a classic pecan pie with the simplicity of a one-pan dessert that practically makes itself. You’ll be amazed at how something so delicious can come together with just a few basic ingredients and minimal effort.

Super Simple Process – Just dump, spread, and bake! No mixing bowls, no complicated steps, and definitely no stress about getting everything perfect.

Rich, Gooey Texture – The cake creates its own caramelized bottom layer while the top stays perfectly tender, giving you that amazing contrast of textures in every single bite.

Crowd-Pleasing Flavor – The buttery pecans and sweet, cake-like topping create a dessert that tastes like you spent hours in the kitchen, even though you’ll have it ready in under an hour.

Recipe Card

This irresistible pecan dump cake combines the rich flavors of buttery pecans with a moist, decadent cake that requires minimal effort to create. The beauty of this dessert lies in its simplicity – you literally dump the ingredients together and let the oven work its magic, resulting in a golden, caramelized treat that’s perfect for any occasion.

Ingredients:

• 1 box yellow cake mix
• 1 cup chopped pecans
• 1/2 cup melted butter
• 1 can (15 oz) peach slices in juice, undrained
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Pour the undrained peaches into the prepared baking dish and spread evenly.
3. Sprinkle the dry cake mix evenly over the peaches.
4. Mix brown sugar, cinnamon, and chopped pecans in a bowl, then sprinkle over cake mix.
5. Drizzle melted butter and vanilla extract evenly over the top.
6. Bake for 45-50 minutes until golden brown and bubbly.
7. Let cool for 10 minutes before serving.

Notes:

Do not stir the ingredients together – the layered approach is essential for proper texture. The cake will create its own crust as it bakes.

Serve warm with vanilla ice cream for best results.

Equipment:

9×13 inch baking dish, mixing bowl, measuring cups

Prep Time: 10 minutes

Cooking Time: 45-50 minutes

Cuisine: American

Serving: 12 servings

Frequently Asked Questions

Can I Make Pecan Dump Cake Ahead of Time and Reheat It?

Yes, you can make ahead pecan dump cake and store it covered in the refrigerator. For reheat instructions, I recommend warming individual portions in the microwave or reheating the whole cake in a 300°F oven.

What’s the Best Way to Store Leftover Pecan Dump Cake?

I’ll share my best storage tips for maintaining freshness: cover your leftover pecan dump cake tightly with plastic wrap or foil, then refrigerate for up to four days or freeze for three months.

Can I Freeze Pecan Dump Cake for Later Consumption?

Yes, I can freeze pecan dump cake successfully. Store it at proper freezing temperature for up to three months. The thawing process takes several hours at room temperature before you’ll enjoy ideal texture.

How Do I Know When My Pecan Dump Cake Is Done Baking?

I’ll know your pecan dump cake’s done when the cake texture feels set and the top’s golden brown, typically after the recommended baking time. I test by inserting a toothpick – it should come out mostly clean.

Can I Double This Recipe for a Larger Crowd or Party?

Yes, I’d recommend doubling the recipe for larger gatherings. When recipe scaling, use a bigger pan or make two separate batches. Doubling the batch size works perfectly for pecan dump cake since it’s so forgiving.