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Pecan Pie Dump Cake

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Pecan Pie Dump Cake

Pecan Pie Dump Cake that’s gooey, crunchy, and wildly easy. A no-mixer, crowd-pleasing holiday dessert with cake mix—gluten-free and dairy-free options included.

Meet the easiest way to get that classic pecan pie flavor without rolling a crust: pecan pie dump cake. It’s the ultimate mash-up of gooey pecan pie filling and buttery cake mix—think pecan cobbler meets praline crumble. This easy dump cake recipe is a go-to for Thanksgiving dessert, Friendsgiving, holiday parties, and lazy Sundays when your sweet tooth refuses to be ignored. Today I’m sharing all the tips, gluten-free swaps, and fun twists to make your pecan pie dump cake taste bakery-level with minimal effort. Ready to turn a box of cake mix and a bag of pecans into a showstopper?

What Makes This Pecan Pie Dump Cake Special?

Short answer: the gooey-meets-crunchy situation is dangerously good. Long answer: I tested this pecan dump cake with multiple cake mixes, different fats, and bake times so you get consistent results—even if you’re going gluten-free or dairy-free.

Minimal effort, maximum payoff: No mixer. No bowls. Just dump, layer, and bake for an easy pecan pie dump cake.
Praline-style top: The buttery cake mix bakes into a crispy, caramelized topping over a gooey pecan layer—hello, pecan praline dump cake vibes.
Gluten-free friendly: Works perfectly with a certified gluten-free yellow or butter pecan cake mix.
Dairy-free/vegan option: Use vegan butter and a dairy-free cake mix for a vegan pecan pie dump cake.
Custom sweetness: Balance the sweetness with extra salt, a splash of bourbon, or bittersweet chocolate chips.
Flexible bake methods: Oven-baked, slow cooker dump cake, or small-batch in a 9×9—your call.
Troubleshooting built-in: Bye, powdery spots and butter pooling. I’ve got fixes below.

Ingredient Notes

Before you shop: here’s what goes into this pecan pie dump cake recipe and how to make smart swaps.

Cake mix: Yellow cake mix is classic; butter pecan cake mix amps up the nutty flavor; spice cake adds cozy notes. Use gluten-free cake mix if needed.
Pecans: A mix of halves for drama and chopped for even crunch. Toasting first deepens flavor.
Pecan pie filling: Canned works, or make a quick DIY “goo” with brown sugar, maple or corn syrup, melted butter, vanilla, and a pinch of salt.
Butter: Melted, salted or unsalted. Salted adds balance to the sweetness.
Brown sugar: Light for mellow caramel, dark for deeper molasses flavor.
Vanilla + cinnamon: Warmth and depth. A little goes a long way.
Salt: Essential to keep it from tasting one-note. Use kosher salt.
Optional extras: Bourbon for pecan pie energy, chocolate chips for turtle vibes, or a drizzle of caramel sauce after baking.

How To Make Pecan Pie Dump Cake

The game plan: build a gooey base, shower with cake mix, saturate with butter, and bake until the edges are bubbling and the top is golden.

Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch pan or line with parchment for easy lifting.
Build the gooey layer: Spread canned pecan pie filling evenly in the pan. No canned filling? Stir together brown sugar, maple or corn syrup, melted butter, vanilla, cinnamon, and salt; pour into the pan and top with pecans.
Add the pecans: Scatter pecan halves and chopped pecans over the goo layer for crunch in every bite.
Dump the cake mix: Sprinkle the dry cake mix evenly from corner to corner. Don’t stir.
Add butter: Drizzle melted butter slowly and evenly over the entire surface, making sure to hit dry spots. A grid pattern works well.
Bake: 35–50 minutes, until the edges are bubbling and the top is golden with some firm, crisp areas. If the top browns too fast, tent loosely with foil.
Set before serving: Let it rest 15–20 minutes so the gooey center thickens. Scoop and serve warm.
Serve it up: Try vanilla ice cream or homemade whipped cream. Need a recipe? Search whipped cream ideas on my site.

Pro Tips

Fix dry patches: If a few spots of cake mix stay powdery near the end, spoon on 1–2 tablespoons melted butter or a splash of heavy cream and bake 5 more minutes.
Avoid butter pooling: Drizzle—not dump—the butter. Aim for even coverage to prevent greasy pockets.
Boost flavor: Stir 1–2 teaspoons vanilla and a pinch of extra salt into the goo layer. A tablespoon of bourbon is fabulous.
Pan size swap: Baking in a 9×9? The cake will be thicker and may need an extra 5–10 minutes.
Slow cooker option: Low for 2.5–3.5 hours, uncovered the last 30 minutes to crisp the top.
Serving suggestion: Drizzle with warm caramel. Try my caramel-related recipes here: caramel ideas.

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Storage & Reheating

Good news: this dump cake stores like a champ and reheats beautifully.

Room temp: Up to 1 day, loosely covered. Ideal for serving the day-of.
Fridge: 4–5 days in an airtight container.
Freeze: Up to 2–3 months. Freeze in portions; thaw overnight in the fridge.
Reheat (oven): 300°F (150°C) for 10–12 minutes until warmed and crisp on top.
Reheat (microwave): 20–30 seconds per serving. Add a 5-second burst if needed.
Reheat (air fryer): 320°F (160°C) for 3–5 minutes for extra crunch.

Variations & Substitutions

Make it yours: swap the cake mix, tweak the base, or go all-in on toppings—no wrong moves here.

Gluten-free dump cake: Use a certified GF yellow or butter pecan cake mix; verify your canned filling is gluten-free.
Dairy-free/vegan: Use vegan butter and a dairy-free cake mix. Most boxed mixes are egg-free when used as a dump cake.
Butter pecan dump cake: Use butter pecan cake mix and toast the pecans for 7–8 minutes at 350°F before assembling.
Turtle pecan version: Sprinkle 1/2–1 cup dark chocolate chips under the cake mix; finish with a caramel drizzle and flaky salt.
Maple-forward: Replace corn syrup with pure maple syrup in the DIY filling for a cozier flavor.
Spiced: Use spice cake mix and add a pinch of nutmeg or cardamom to the goo layer.
Crockpot pecan dump cake: Layer in a slow cooker, cook on Low 2.5–3.5 hours; crack the lid or prop it open at the end for a crisp top.
Small-batch: Halve everything and bake in an 8×8 or deep 9×9 pan; check early.
Add a fruity twist: Spoon a thin layer of apple butter or diced apples under the pecans for pecan-apple dump cake energy.

If pecan pie and cake mix had a love child, this would be it—gooey, buttery, and unapologetically extra. It’s the easy Thanksgiving dessert your table has been waiting for. Want more cozy bakes? Peek at my fall and holiday-friendly recipes here: Thanksgiving recipes and pumpkin bakes.

FAQ

Can I make this gluten-free without sacrificing texture?

Absolutely. Use a certified gluten-free yellow or butter pecan cake mix and double-check the pecan pie filling label. The method stays the same and the crunch-goo balance still slaps.

I can’t find canned pecan pie filling—now what?

No stress. Make a quick DIY base: brown sugar + maple (or corn) syrup + melted butter + vanilla + cinnamon + salt. Pour it in the pan, add pecans, then cake mix and butter. Works like a charm.

My dump cake has dry, powdery spots on top. Help?

Two fixes: Drizzle a bit more melted butter evenly over those spots and bake 5 extra minutes, or splash a tablespoon of heavy cream over the dry area. Also, make sure you’re sprinkling the cake mix in an even layer from corner to corner.

The butter pooled in one corner and it’s greasy. What did I do wrong?

It happens when the butter is dumped in one spot. Next time, drizzle slowly in a zig-zag so the surface is evenly hydrated. If it pools, gently tilt the pan mid-bake to redistribute or dab excess with a paper towel at the end.

Can I make pecan pie dump cake ahead?

Yes. Bake, cool, and refrigerate up to 2 days. Warm slices at 300°F for 10–12 minutes so the top crisps back up. I don’t recommend assembling it raw and letting it sit—the cake mix can absorb moisture unevenly.

How should I serve it?

Warm with vanilla ice cream or a big cloud of whipped cream. Need inspo? Find whipped cream tips here: whipped cream ideas. A pinch of flaky salt and caramel drizzle are chef’s kiss.

Can I bake this in a slow cooker?

Yep. Layer everything as written and cook on Low for 2.5–3.5 hours. Prop the lid or remove it for the last 20–30 minutes so the top can dry and crisp a bit.