Pecan Pie Dump Cake: The Ultimate Easy Dessert with Southern Charm

Why You’ll Love This Recipe

Pecan pie dump cake is a true Southern-inspired delight that combines the gooey, caramelized richness of pecan pie with the fluffy texture of a buttery cake. The best part? It’s incredibly easy to make — no mixing bowls, no complicated steps, just layer, bake, and enjoy. Each bite delivers that signature pecan crunch with a buttery, golden cake topping that practically melts in your mouth. I once tried this recipe with a drizzle of salted caramel and a scoop of vanilla ice cream, and it transformed this simple dessert into something absolutely decadent. Perfect for holidays, potlucks, or anytime you want a quick dessert that feels homemade, this pecan pie dump cake is pure comfort — rich, nutty, and irresistibly sweet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pecan halves – The star of the dessert. They toast beautifully in the oven, adding a crunchy, buttery flavor to each bite.

Brown sugar – Deepens the caramel flavor and enhances the pecans’ natural nuttiness.

Butter – Melted butter adds richness and helps form that crisp, golden topping.

Eggs – Bind the pecan pie layer and help create that gooey, custard-like texture underneath the cake.

Sweetened condensed milk – Adds creaminess and sweetness, perfectly balancing the nutty pecans.

Vanilla extract – Rounds out the flavors with a warm, comforting aroma.

Boxed yellow cake mix – The secret to this recipe’s simplicity. It forms the light, buttery top layer that contrasts beautifully with the rich filling.

Ground cinnamon (optional) – Adds a touch of spice that complements the pecans and caramel tones.

Salt – Just a pinch enhances the sweetness and ties all the flavors together.

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.

Spread the pecan halves evenly over the bottom of the dish. In a medium bowl, whisk together the eggs, brown sugar, sweetened condensed milk, melted butter, vanilla extract, and salt until smooth and fully combined. Pour this mixture evenly over the pecans, ensuring they’re all coated.

Sprinkle the dry yellow cake mix evenly over the top of the pecan mixture — do not stir. Gently press it down with a spoon or spatula so the mix sits nicely on top. Drizzle an additional ¾ cup of melted butter over the cake mix, making sure most of it is moistened.

Bake for 45–50 minutes, or until the top is golden brown and bubbly. The edges should be crisp, and the center should be slightly gooey — just like a pecan pie.

Let the cake cool for at least 20 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 10–12 people. Preparation time takes about 10 minutes, and baking time is 45–50 minutes. Total time: approximately 1 hour from start to finish.

Storage/reheating

Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for about 20–30 seconds or reheat the entire dish in a 300°F (150°C) oven for 10–15 minutes. You can also enjoy it cold — it develops a fudgy, caramel-like texture that’s just as delicious chilled. For longer storage, freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and Customizations

Chocolate Pecan Dump Cake – Add ½ cup of chocolate chips or drizzle chocolate syrup over the top before baking for a richer twist.

Salted Caramel Pecan Dump Cake – Swirl in caramel sauce between layers and finish with a sprinkle of flaky sea salt.

Pumpkin Pecan Dump Cake – Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the wet mixture for a fall-inspired version.

Butter Pecan Dump Cake – Use butter pecan cake mix instead of yellow for an extra layer of nutty flavor.

Coconut Pecan Dump Cake – Sprinkle shredded coconut over the top before baking for a tropical touch.

Maple Pecan Dump Cake – Replace vanilla with maple extract for a deeper, breakfast-style sweetness.

Apple Pecan Dump Cake – Layer thin apple slices under the pecans for a fruity, caramel-apple flavor.

Gluten-Free Version – Use a gluten-free yellow cake mix; the texture and flavor will still be incredible.

Nut Mix Variation – Combine pecans with walnuts or almonds for added crunch and flavor complexity.

Bourbon Pecan Dump Cake – Add a splash of bourbon to the wet mixture for a sophisticated adult twist.

FAQs

Can I use a different cake mix flavor?

Yes, butter pecan, vanilla, or spice cake mix all work beautifully.

Can I make this without eggs?

Yes, replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg.

Do I need to stir the layers?

No, simply layer the ingredients as directed — that’s what gives the dessert its signature texture.

Can I use evaporated milk instead of condensed milk?

No, condensed milk is sweetened and much thicker — evaporated milk will make the filling too runny.

Can I use chopped pecans instead of halves?

Absolutely; chopped pecans give you a more even texture in every bite.

How do I know when it’s done?

The top should be golden brown and set, with a gooey layer beneath.

Can I prepare this ahead of time?

Yes, you can bake it a day ahead and reheat before serving — it’s even better the next day.

Can I reduce the sweetness?

Use less brown sugar or a “less-sugar” cake mix to tone it down without losing flavor.

What’s the best way to serve it?

Warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Can I freeze it?

Yes, once cooled, wrap portions tightly and freeze for up to 2 months.

Conclusion

Pecan pie dump cake is the ultimate easy dessert — gooey, buttery, and bursting with that signature pecan crunch. It delivers all the flavors of classic pecan pie without the hassle of making a crust, making it a perfect choice for busy holidays or last-minute gatherings. Each bite is a harmony of rich caramel, toasted pecans, and tender cake, all baked into one irresistible dessert. Whether you serve it warm with ice cream or straight from the fridge, this dessert guarantees comfort, sweetness, and Southern charm in every delicious bite.

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