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Enjoy Decadent Pecan Pie Dump Cake Recipes Without the Fuss

Let's be honest—sometimes you want a slice of pecan pie, but you do not want to wrestle with a sticky, finicky crust. You want that gooey, nutty, buttery filling without spending an hour rolling dough and washing a million dishes. That is exactly where these pecan pie dump cake recipes come to the rescue. This...
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert, pecan pie dump cake recipes
Cuisine American
Servings 8 servings
Calories 480 kcal

Ingredients
  

  • 1 can 15 ounces pecan pie filling
  • 1 box 15.25 ounces yellow cake mix
  • 1/2 cup 1 stick unsalted butter, thinly sliced
  • 1/2 cup chopped pecans optional, for extra crunch

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
  • Pour the entire can of pecan pie filling into the prepared dish and spread it into an even layer.
  • Sprinkle the dry cake mix evenly over the pecan pie filling. Do not stir.
  • If using, scatter the chopped pecans over the cake mix layer.
  • Place the thin slices of butter evenly over the top of the cake mix, covering as much surface area as possible.
  • Bake for 40 to 45 minutes, until the top is deep golden brown and the filling is bubbly around the edges.
  • Let the dump cake cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

1. Do not stir the layers—this is crucial for the classic dump cake texture.
2. Store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
3. To freeze, wrap the cooled dump cake tightly in plastic wrap and foil.
4. Freeze for up to 3 months.
5. Thaw overnight in the fridge and reheat gently.
6. For a gluten-free version, use a certified gluten-free yellow cake mix.
7. For a dairy-free version, substitute the butter with a plant-based butter alternative.