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A warm slice of pecan pie cobbler in a white bowl, topped with a generous scoop of vanilla ice cream.

Classic Pecan Pie Dump Cake

This incredibly easy Pecan Pie Dump Cake combines the convenience of a dump cake with the rich, buttery, nutty flavors of classic pecan pie. It's a perfect dessert for holidays or a simple sweet treat.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans pecan pie filling 12-ounce each (or 1 large 24-ounce can)
  • 1 box yellow cake mix 15.25-ounce size
  • 1 cup chopped pecans divided
  • 1 cup unsalted butter 2 sticks, melted
  • 1/4 cup light brown sugar optional, packed

Equipment

  • 9x13 inch baking dish
  • Small Mixing Bowl

Method
 

Initial Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Assemble the Dump Cake
  1. Pour the two cans of pecan pie filling evenly into the bottom of the prepared 9x13 inch baking dish, spreading it to cover the entire base.
  2. Evenly sprinkle 1/2 cup of the chopped pecans over the pecan pie filling.
  3. Carefully and evenly sprinkle the dry yellow cake mix over the pecan layer, making sure it forms an even layer that covers the entire surface.
  4. If you desire extra richness and a slightly chewier topping, sprinkle the light brown sugar evenly over the dry cake mix layer.
  5. Drizzle the melted unsalted butter evenly over the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible to prevent any dry powdery spots.
  6. Sprinkle the remaining 1/2 cup of chopped pecans over the butter layer.
Bake & Serve
  1. Bake for 50-60 minutes, or until the top is golden brown, bubbly around the edges, and the cake-like topping appears set. A toothpick inserted into the cake part should come out mostly clean (some stickiness from the pie filling is normal).
  2. Remove the Pecan Pie Dump Cake from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set and the cake to firm up slightly. Serve warm.

Notes

For the best experience, serve this Pecan Pie Dump Cake warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. Leftovers can be stored covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven if desired.