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Classic Pecan Dump Cake Recipe

This easy pecan dump cake combines buttery cake mix with gooey pecan pie filling for a rich, nutty dessert that comes together in minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, pecan dump cake recipes
Cuisine American
Servings 8 servings
Calories 480 kcal

Ingredients
  

  • 1 box 15.25 oz yellow cake mix
  • 1 can 21 oz pecan pie filling
  • 1 box 3.4 oz instant vanilla pudding mix (dry)
  • 1 cup 2 sticks unsalted butter, sliced into thin pats
  • 1/2 cup chopped pecans optional, for extra crunch
  • Non-stick cooking spray

Instructions
 

  • Preheat your oven to 350°F (175°C). Spray a deep 9x13-inch baking dish with non-stick cooking spray.
  • Spread the entire can of pecan pie filling evenly across the bottom of the prepared dish.
  • Sprinkle the dry instant vanilla pudding mix evenly over the pecan pie filling. Do not stir.
  • Pour the dry yellow cake mix over the top, spreading it into an even layer. Do not stir or mix.
  • Sprinkle the optional chopped pecans over the dry cake mix.
  • Place the thin pats of butter evenly over the entire surface of the cake mix, covering as much area as possible.
  • Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
  • Let the cake cool in the pan for at least 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

1. For a gluten-free version, use a gluten-free yellow cake mix and a gluten-free instant vanilla pudding mix.
2. For a dairy-free version, use a dairy-free/vegan butter stick (like Earth Balance) and a dairy-free cake mix.
3. Store leftovers tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
4. Do not freeze this cake, as the texture will become watery upon thawing.
5. If your pan is shallow, place a baking sheet on the oven rack below to catch any potential overflow.