Pecan Pie Dump Cake Recipe

This pecan pie dump cake takes the rich, buttery flavor of pecan pie and the sweet stickiness of pecan brittle to create an easy, low-effort dessert! It’s loaded with gooey caramel, crunchy pecans, and a buttery cake topping that bakes up golden and crisp. The best part? There’s no rolling pie crust, no complicated steps—just “dump,” bake, and enjoy. This is the kind of dessert that’s perfect for holidays, potlucks, or anytime you want to wow a crowd with minimal effort.

Why I Love This Pecan Pie Dump Cake Recipe

I grew up eating my aunt Carol's pecan pie at every holiday get-together, and although I love it, I’ll admit—making pie crust from scratch isn’t my favorite. So I took her pecan pie recipe and adapted it into this dump cake version. It keeps all the flavor of pecan pie but skips the extra work! The caramel filling is rich and buttery, loaded with toasty pecans, and the boxed cake mix topping turns into this crisp, golden crust that’s downright irresistible.

Another thing I love is how forgiving this recipe is. You can make it the morning of your get-together, let it sit at room temperature, and it still tastes amazing later in the day. And because it uses pantry staples—cake mix, sugars, butter—it’s easy to whip up without a special grocery trip. I’ve served it at Thanksgiving, summer barbecues, and even just-because Friday nights, and there’s never been a crumb left in the pan! 

Ingredients You’ll Need

• 2 sticks butter, melted (divided)
• Vanilla extract, to taste
• 2 cups milk
• 1 can sweetened condensed milk
• 1 cup brown sugar
• 1 cup white sugar
• Pinch of salt
• 1 ½ cups pecans
• 1 box yellow or white cake mix

How to Make Pecan Pie Dump Cake

Step 1 – Make the Caramel Base

In a saucepan over medium-low heat, combine 1 stick of melted butter, vanilla extract, milk, sweetened condensed milk, brown sugar, white sugar, and a pinch of salt. Stir constantly until the mixture reaches a light golden color and the sugars have fully dissolved.

Step 2 – Add the Pecans

Mix the pecans into the caramel sauce, making sure they’re evenly coated, then pour the mixture into a greased baking dish.

Step 3 – Add the Cake Layer

Sprinkle the boxed cake mix evenly over the caramel-pecan base. Drizzle the remaining stick of melted butter evenly over the cake mix, trying to cover as much surface as possible.

Step 4 – Bake the Cake

Bake in a preheated 350°F oven for 45 minutes to 1 hour, or until the top is golden brown and crisp.

Step 5 – Serve and Enjoy

Let the cake cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream for the ultimate dessert.

Expert Tips

• Pan choice matters (and size, too).
  Use a light-colored 9×13-inch metal pan for the crispiest topping and even heat. Dark pans brown faster; glass runs cooler and can leave the center softer. If using glass, add 5–10 minutes.
• Toast the pecans first.
  Spread on a sheet pan and bake at 350°F for 5–7 minutes until fragrant. Toasting intensifies flavor and keeps them crunchy in the caramel.
• Cook the caramel just to “light golden.”
  Medium-low heat, steady stirring. You’re not making hard caramel—just dissolving sugars and reducing slightly until it’s smooth, glossy, and lightly amber. If it boils vigorously, lower the heat; over-reducing can make the base too firm after cooling.
• Vanilla: measure it.
  “To taste” can mean different things; 1–1½ teaspoons vanilla extract is a sweet spot that rounds out the sugars without tasting boozy.
• Salt is your flavor booster.
  Keep the pinch at about ⅛ teaspoon fine salt. If using salted butter, don’t add extra. A little salt keeps the caramel from tasting flat.
• Distribute butter evenly over the dry mix.
  Drizzle the second stick of melted butter slowly and evenly over the cake mix so there are no dry pockets. If you see a few dry spots near the end of baking, mist lightly with melted butter and return to the oven for 3–5 minutes.
• No stirring after layering.
  Dump cake magic comes from separate layers: caramel + pecans on the bottom, dry mix + butter on top. Stirring muddies textures and prevents that crisp, cobbler-like lid.
• Check doneness by the topping, not the clock.
  You’re looking for a deep golden, crisp top and visible bubbling around the edges. Start checking at 45 minutes and go to 60 minutes if needed.
• Clean slices need a short rest.
  Let it stand 10–15 minutes so the caramel thickens. Warm is perfect; piping hot will be looser (delicious over ice cream, just messier).
• Flavor twists that work.
  Stir 1–2 tablespoon bourbon into the caramel (off heat) for pecan-pie vibes; add ½ teaspoon cinnamon or ¼ teaspoon nutmeg to the cake mix for a spiced version; swap butter pecan or spice cake mix for a fun change.
• Dietary tweaks.
  Use a gluten-free yellow cake mix for a GF version (texture stays great). For dairy-free, use plant butter, dairy-free milk, and coconut sweetened condensed milk—it adds a subtle coconut note that pairs nicely with pecans.
• Scale it.
  For a smaller batch, halve everything and bake in an 8×8-inch pan; start checking at 35 minutes.

Recipe Variations To Try

One of the best things about this recipe is how adaptable it is. With just a few tweaks, you can create new flavor combinations while keeping that irresistible gooey caramel and crunchy topping. Here are my favorite tried-and-true variations!

• Turtle Pecan Dump Cake:
  Sprinkle ½–1 cup semisweet chocolate chips over the caramel-pecan base before adding the cake mix. The chocolate melts into the filling, giving you a “turtle candy” flavor with every bite.
• Maple Pecan Dump Cake:
  Replace half of the granulated sugar in the caramel base with pure maple syrup. The maple adds depth and a cozy sweetness that pairs perfectly with the pecans.
• Bourbon Pecan Dump Cake:
  Stir 1–2 tablespoons bourbon into the caramel after removing it from the heat. It brings out the nuttiness of the pecans and adds a sophisticated, grown-up twist.
• Butter Pecan Dump Cake:
  Swap the yellow cake mix for butter pecan cake mix and add an extra ½ cup chopped pecans on top before baking. The cake layer takes on a rich, buttery flavor that intensifies the pecan profile.
• Fall Spiced Cake:
  Mix ½ teaspoon cinnamon and ¼ teaspoon nutmeg into the cake mix before sprinkling it over the caramel. This is perfect for fall gatherings or holiday dinners when you want warm spice notes.
• Gluten-Free Version:
  Use a certified gluten-free yellow cake mix and double-check that your other ingredients are gluten-free. The texture and flavor remain indulgent and satisfying.
• Mini Pecan Pie Dump Cakes:
  Instead of one large pan, divide the layers between ramekins or mini baking dishes. This creates individual servings—great for dinner parties or portion control.

Pecan Pie Dump Cake Recipe FAQs

Can I make pecan pie dump cake ahead of time?

Yes. Bake up to 1 day ahead. Cool completely, cover, and keep at room temp. Rewarm at 300°F for 10–15 minutes to re-crisp the top before serving. (If your kitchen is warm/humid, refrigerate and reheat a little longer.)

How do I prevent a soggy or “soupy” center?

Make sure the caramel is fully dissolved and lightly thickened before you pour it into the pan, and don’t underbake—wait for a deep golden top with bubbling edges. Metal pans help. If using glass, expect a longer bake.

Yellow vs. white cake mix—does it matter?

Both work. Yellow cake mix brings a richer, buttery flavor; white cake mix tastes a bit lighter and lets the caramel stand out more.

How do I store leftovers?

Cover and keep at room temperature up to 2 days or refrigerate up to 5 days. Reheat in a 350°F oven for 8–10 minutes (best for re-crisping) or microwave briefly for a softer, gooier bite.

Can I freeze pecan pie dump cake?

Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge; reheat at 325°F until warmed through and the top re-crisps.

My Final Thoughts

This pecan pie dump cake has all the decadence of pecan pie with a fraction of the work. The gooey caramel filling, crunchy nuts, and buttery cake topping make it a guaranteed crowd-pleaser. Whether you serve it for a holiday feast or a casual get-together, it’s one of those recipes that will earn you repeat requests. Looking for another alternative pecan pie recipe? Check out my no bake pecan pie dip!

More Dump Cake Recipes To Try

• Pumpkin dump cake
• Peach cobbler dump cake
• Blueberry dump cake
• Caramel apple dump cake
• Cherry dump cake
• Traditional apple dump cake