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.
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Servings: 12 servings
Equipment
- 9x13-inch baking dish
- Oven
- Measuring cups and spoons
Ingredients
Ingredients
- 2 cans pecan pie filling (21 oz each)
- 1 box butter pecan or yellow cake mix (15.25 oz) dry mix
- 1 cup unsalted butter, melted 2 sticks
- 1 cup pecans, chopped
Instructions
- Heat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Spread the pecan pie filling evenly in the prepared dish.
- Sprinkle the dry cake mix evenly over the filling, covering it from edge to edge. Do not stir.
- Slowly drizzle the melted butter over the entire surface so most of the cake mix is moistened.
- Scatter the chopped pecans on top and gently press them into the surface.
- Bake for 45–55 minutes, until the top is golden and the filling is bubbling at the edges.
- Let cool for at least 15 minutes before serving. Enjoy warm on its own or with ice cream.
Notes
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 300°F oven until warmed through. For a gluten-free version, use a gluten-free yellow cake mix.
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