Gooey Pecan Pie Dump Cake

We were tucked inside on a windy spring evening in Asheville neighbors gathered, kids darting between the living room and kitchen, and someone had forgotten to bring dessert. I peeked into the pantry with exactly 40 minutes on the clock and a growing crowd.

A jar of caramel, half a bag of pecans, and a lone box of cake mix stared back at me. I’d made Pecan Pie Dump Cake before, but this time, it was on-the-fly, with jazz playing and toddlers smearing banana on the couch.

Marla, who usually doesn’t eat sweets, asked for the recipe between bites. Chris, notorious for claiming he’s “not a dessert person,” took seconds. The smell alone warm brown sugar, bubbling caramel,

and toasted pecans wrapped the room like a soft blanket. I had barely sliced into it when someone called dibs on the corner piece with the deepest layer of goo.

This Pecan Pie Dump Cake has become a staple when spontaneity meets craving. No crust rolling, no fancy tools. Just a few pantry staples, layered with intention, baked into something rich, golden, and beautifully unpretentious.

Perfect for last-minute gatherings, rainy afternoons, or quiet moments when you want something warm without the wait.

Short Description

A cozy, caramel-soaked dessert with gooey pecan pie flavor and a buttery cake topping, this Pecan Pie Dump Cake comes together fast and bakes into a bubbling centerpiece with crisp edges and a soft, molten center.

Key Ingredients

For the Pecan Layer

• 2 eggs, lightly beaten
• ½ cup packed brown sugar
• 1 cup caramel topping
• ½ cup salted caramel topping
• ¼ cup melted butter
• 3 cups pecan halves

For the Topping

• 1 box butter pecan cake mix
• 1 cup melted butter

Tools Needed

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Silicone spatula or wooden spoon
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat and prepare
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly, especially around the corners.

Step 2: Mix the pecan layer
In a large bowl, whisk together eggs, brown sugar, both caramel toppings, and melted butter until smooth. Fold in the pecan halves until evenly coated. Spread the mixture evenly across the bottom of the baking dish.

Step 3: Prepare the topping
In a separate bowl, mix the dry butter pecan cake mix with melted butter until crumbly. The texture should resemble damp sand with visible clumps.

Step 4: Assemble
Sprinkle the cake mixture evenly over the pecan layer. Do not press it down; letting it rest loosely helps form a crisp topping during baking.

Step 5: Bake
Bake for 25–30 minutes, until the top is golden and the edges are bubbling. Let rest for 10–15 minutes before serving so the filling settles slightly.

Why You’ll Love This Recipe

It uses simple pantry ingredients

No crust or mixer required

Rich pecan pie flavor with minimal effort

Perfect for gatherings and holidays

Great served warm or chilled

Mistakes to Avoid & Solutions

Overbaking
This can dry out the topping.
Solution: Check at 25 minutes and remove once the edges bubble and the top turns golden.

Pressing down the topping
This prevents proper texture contrast.
Solution: Sprinkle lightly and leave it loose.

Uneven pecan distribution
Can cause some bites to be overly sweet.
Solution: Stir the pecan mixture thoroughly before spreading.

Cold caramel toppings
They don’t mix smoothly.
Solution: Warm slightly before using.

Serving and Pairing Suggestions

Serve warm with vanilla ice cream

Add whipped cream and cinnamon

Pair with coffee or espresso

Ideal for holiday dessert tables

Serve family-style or in individual bowls

Storage and Reheating Tips

Store covered in the refrigerator up to 4 days

Reheat individual portions in the microwave for 20–30 seconds

Freeze tightly wrapped portions up to 2 months

Thaw overnight before reheating

Best enjoyed warm for the softest texture

FAQs

1. Can I use a different cake mix?
Yes. Yellow or vanilla cake mix works well.

2. Can I make this ahead of time?
Yes. Bake the day before and reheat gently.

3. Can I reduce the sweetness?
Use unsweetened caramel and reduce brown sugar slightly.

4. Are chopped pecans okay?
Yes, though halves give better texture.

5. Does it need to cool before serving?
A short rest helps it slice more cleanly.

Tips & Tricks

Toast the pecans lightly for deeper flavor

Use a silicone spatula to spread layers evenly

Add crushed graham crackers to the topping for crunch

Drizzle extra caramel just before serving

Let rest briefly so layers hold together

Recipe Variations

Apple Pecan Dump Cake: Replace 1 cup caramel with apple pie filling and add 1 teaspoon cinnamon.

Bourbon Pecan Dump Cake: Add 1 tablespoon bourbon to the pecan mixture.

Chocolate Pecan Dump Cake: Use chocolate cake mix and sprinkle mini chocolate chips on top.

Gluten-Free Version: Use gluten-free cake mix and check caramel labels.

Maple Pecan Dump Cake: Swap caramel for maple syrup and add ¼ teaspoon maple extract.

Final Thoughts

This Pecan Pie Dump Cake always draws people closer to the table. The bubbling caramel, toasted pecans, and buttery topping create a dessert that feels familiar yet indulgent. It disappears quickly, often with someone scraping the dish for the last bit of sauce.

From casual weeknights to full holiday spreads, it fits wherever warmth and ease are welcome. Simple to prepare and generous in flavor, it’s the kind of dessert that earns repeat requests without ever asking for attention.