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. You 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 like cake mix, sugars, butter, so 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

Ingredient Notes That Make This Pecan Pie Dump Cake Better

• Pecans: These are the star of the recipe, so I like using fresh pecans for the best flavor and crunch. Roughly chopping them helps distribute them throughout the caramel filling so you get some in every bite.
• Sweetened condensed milk: Make sure you’re using sweetened condensed milk, not evaporated milk. It gives the bottom layer that thick, rich, almost pecan pie filling-like consistency.
• Brown sugar: This adds a deeper caramel flavor than using white sugar alone. I use it along with granulated sugar to give the filling plenty of sweetness without losing that classic buttery pecan pie flavor.
• Cake mix: Yellow cake mix is my favorite here because its buttery vanilla flavor works really well with the pecans and caramel. White cake mix works too, but the flavor will be a little lighter.
• Butter: You’ll use butter in both layers of this dump cake. Part goes into the pecan filling, while the rest is drizzled over the dry cake mix so it bakes into that golden, crisp topping.
• Vanilla extract: I recommend about 1-1 ½ teaspoons rather than measuring it “to taste.” It adds warmth to the caramel filling without overpowering the pecans.
• Salt: It may only be a small amount, but don’t skip it. A pinch helps balance all of the sugar and brings out the caramel and pecan flavors.

How to Make Pecan Pie Dump Cake

Step 1 – Make the Caramel Base

Melt ½ cup butter in a saucepan over medium-low heat, then stir in the brown sugar and cook for about 1 minute. In a small bowl, whisk the milk and cornstarch until smooth, then add that mixture to the pan along with the sweetened condensed milk and salt.

Cook for 4-6 minutes, stirring constantly, until the filling is smooth and thick enough to lightly coat the back of a spoon. Don’t wait for it to turn amber. Remove the pan from the heat and stir in the vanilla.

Step 2 – Add the Pecans

Stir the chopped pecans into the warm caramel filling until they’re evenly coated. Pour the mixture into a greased 9×13-inch baking dish and spread it into an even layer.

Step 3 – Add the Cake Layer

Sprinkle the dry yellow cake mix evenly over the pecan filling. Try to cover the entire surface, but don’t stir the cake mix into the filling. Slowly pour the remaining ½ cup melted butter over the dry cake mix. I like to drizzle it back and forth across the pan so as much of the cake mix as possible gets coated.

Step 4 – Bake the Cake

Bake at 350°F for 45-55 minutes, until the top is deeply golden and the pecan filling is bubbling around the edges. 

Step 5 – Serve and Enjoy

Let the cake cool for at least 20 minutes before serving so the filling has time to thicken. Enjoy with a scoop of vanilla ice cream for the ultimate dessert.

My Expert Tips For The Best Pecan Pie Dump Cake

• Don’t overcook the pecan filling. You only need to heat it until the sugars have dissolved and everything is smooth and combined. If you cook it until it becomes a thick caramel, the bottom of the dump cake can firm up too much as it cools.
• Toast the pecans for even more flavor. This is optional, but I think it makes a noticeable difference. Toast them at 350°F for about 5-7 minutes, just until they smell nutty, then let them cool before adding them to the filling.
• Keep the layers separate. Once you spread the dry cake mix over the pecan filling, don’t stir it in. Leaving the layers alone is what gives you the gooey pecan pie-like bottom and crisp, buttery cake topping.
• Drizzle the butter as evenly as possible. Take your time pouring the melted butter over the cake mix and try to cover as much of the surface as you can. This prevents big patches of dry cake mix from being left on top after baking.
• Use the appearance to tell when it’s done. Baking times can vary, so I look for a deeply golden topping with the pecan filling bubbling around the edges. If the center still looks pale or powdery, give it a few more minutes.
• Let it rest before serving. Give the dump cake about 15 minutes after it comes out of the oven. The pecan filling thickens slightly as it sits, but the cake is still warm enough to serve with a scoop of vanilla ice cream.

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 FAQs

Can I make pecan pie dump cake ahead of time?

Yes. You can bake the pecan pie dump cake a day ahead, let it cool completely, cover it, and refrigerate it. Before serving, warm it in a 300°F oven for about 10-15 minutes to bring back some of the crispness on top.

Does pecan pie dump cake need to be refrigerated?

Yes, I recommend refrigerating leftovers since this pecan pie dump cake is made with milk and sweetened condensed milk. Once it has cooled, cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days.

Can I use white cake mix instead of yellow cake mix?

Yes. I prefer yellow cake mix because it gives the topping a richer, more buttery flavor, but white cake mix works too. You can also use butter pecan cake mix if you want to lean even more into the pecan flavor.

Can I use evaporated milk instead of sweetened condensed milk?

I wouldn't substitute evaporated milk for the sweetened condensed milk in this recipe. Sweetened condensed milk is much thicker and sweeter, and it helps create the rich, gooey pecan pie filling underneath the cake layer.

Why is my pecan pie dump cake runny in the middle?

A slightly gooey center is normal, but it shouldn't be soupy. If the filling is very runny, the cake probably needs more baking time. Look for a deeply golden topping and filling that's bubbling around the edges, then let the cake rest for about 15 minutes so the filling can thicken.

Do you mix the cake mix into the pecan filling?

No. Sprinkle the dry cake mix evenly over the pecan filling and leave the layers separate. Then drizzle the melted butter over the top. Mixing everything together changes the texture and prevents the cake mix from forming that crisp, buttery topping.

Can you freeze pecan pie dump cake?

Yes. Let it cool completely, then wrap individual portions or the entire cake tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator and warm it in the oven before serving for the best texture.

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 or these caramel pecan sticky buns next!

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
• Dolly Parton's cuppa cuppa cake