Pecan Pie Dump Cake has become my absolute go-to for effortless holiday baking, especially when I need a showstopper for Thanksgiving. I remember the first time I made it; the aroma of warm butter, sweet pecans, and cinnamon filling my kitchen was pure magic. It’s truly an easy pecan pie dump cake that tastes like it took hours, but it’s so simple to assemble. This dessert delivers all the cozy, comforting flavors of traditional pecan pie with hardly any fuss, making it a guaranteed crowd-pleaser. Let’s get cooking!

Why You’ll Love This Pecan Pie Dump Cake

This dessert is a winner for so many reasons:

The taste is absolutely divine – a perfect blend of sweet, nutty, and buttery goodness.
It’s incredibly quick to prepare, making it a lifesaver on busy nights.
This simple pecan pie dump cake is a budget-friendly way to impress guests.
It’s a family favorite that kids and adults alike will adore.

You get all the decadent flavors of pecan pie without the stress of a traditional crust.
It’s a truly simple pecan pie dump cake that even novice bakers can master.
The aroma while it bakes is pure comfort and joy.

Ingredients for Pecan Pie Dump Cake

Gathering the right pecan pie dump cake ingredients is the first step to this incredibly easy dessert. You’ll be amazed at how few items are needed for such a delicious outcome.

21 ounces cherry pie filling – this adds a delightful fruity sweetness that complements the pecans beautifully.
21 ounces peach pie filling – its soft texture and flavor meld perfectly with the other layers.
1 cup chopped pecans – essential for that classic pecan pie crunch and nutty flavor. Feel free to add a bit more if you love extra nuts!

18.25 ounce box yellow cake mix – this forms the base of our dump cake, absorbing all the yummy flavors.
1 cup butter, melted – crucial for moistening the cake mix and creating that golden, crisp topping.
1 teaspoon vanilla extract – enhances all the other flavors and adds a warm aroma.

1 teaspoon cinnamon – brings a touch of spice that pairs wonderfully with the pecans and fruit.

How to Make Pecan Pie Dump Cake

Follow these simple pecan pie dump cake baking instructions to create a dessert that tastes like it took hours!

Step 1: Get your oven ready by preheating it to 350 degrees F (175 degrees C). This ensures an even bake from the start.
Step 2: Grab a 9×13 inch baking dish. Spread the 21 ounces cherry pie filling evenly across the bottom. It’s the first layer of fruity goodness.
Step 3: Next, gently spoon the 21 ounces peach pie filling over the cherry layer. Try to keep it as even as possible for balanced flavors in every bite.

Step 4: Now for the nuts! Sprinkle the 1 cup chopped pecans generously over the fruit fillings. This is where that classic pecan pie flavor really starts to shine.
Step 5: Open your 18.25 ounce box yellow cake mix and sprinkle the dry mix evenly over the pecans. Don’t stir; just let it sit on top.
Step 6: Melt your 1 cup butter and carefully pour it evenly over the dry cake mix. Make sure it coats as much of the surface as possible.
Step 7: In a tiny bowl, combine the 1 teaspoon vanilla extract and 1 teaspoon cinnamon. Drizzle this mixture over the melted butter. This adds an extra layer of warmth and aroma.

Step 8: Time to bake! These pecan pie dump cake baking instructions lead to a beautiful result in 45-50 minutes. You’re looking for a golden brown cake and bubbly, warm filling. The kitchen will smell amazing!
Step 9: Once it’s out of the oven, let your delicious pecan pie dump cake cool slightly for about 10-15 minutes before serving. This helps the filling set up just right.

Pro Tips for the Best Pecan Pie Dump Cake

Want to elevate your dump cake game? I’ve picked up a few tricks that make this dessert truly spectacular.

For an extra nutty flavor and texture, consider using a pecan pie dump cake with extra pecans mixed into the dry cake mix before sprinkling.
Don’t skip the cinnamon and vanilla drizzle; it adds a wonderful depth of flavor that really makes it taste homemade.
If your butter isn’t melting evenly, microwave it in 20-second bursts, stirring in between, until fully melted.

Letting the cake rest after baking is key; it allows the bubbly filling to settle and makes it easier to scoop.

What’s the secret to perfect pecan pie dump cake?

The magic lies in the even distribution of the pecan pie dump cake with butter over the dry cake mix. This ensures the cake gets perfectly moist and golden, creating that desirable crisp topping without any dry, crumbly bits. For more baking tips, check out our baking philosophy.

Can I make pecan pie dump cake ahead of time?

Yes, you can assemble this dessert ahead of time! Just prepare it up to the point of baking, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. You might need to add a few extra minutes to the baking time if it’s cold from the fridge.

How do I avoid common mistakes with pecan pie dump cake?

To ensure you know how to make pecan pie dump cake without issues, avoid over-stirring the fruit layers, which can make the cake soggy. Also, be sure to spread the dry cake mix and melted butter as evenly as possible to prevent dry spots. Learn more about common baking mistakes.

Best Ways to Serve Pecan Pie Dump Cake

This delightful dessert is fantastic served warm, straight from the oven. The gooey fruit filling and tender cake are heavenly on their own, but I love pairing it with a scoop of cool, creamy vanilla ice cream. The contrast in temperatures and textures is just divine! Another favorite of mine is a dollop of freshly whipped cream, maybe with a touch of sweetness and vanilla. For those who truly adore that nutty crunch, consider a serving of this pecan pie dump cake with pecans, perhaps with a few extra toasted pecans sprinkled on top of the ice cream or cream. You can find more serving suggestions on our homepage.

Nutrition Facts for Pecan Pie Dump Cake

When you’re craving a comforting dessert, this pecan pie dump cake delivers on taste and ease. Here’s a look at the approximate nutritional breakdown per serving:

Calories: 450 kcal
Fat: 25 g
Saturated Fat: 12 g
Protein: 3 g
Carbohydrates: 55 g
Fiber: 2 g
Sugar: 40 g
Sodium: 300 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more details on our data, please see our privacy policy.

How to Store and Reheat Pecan Pie Dump Cake

Once your delicious pecan pie dump cake from scratch has cooled slightly, proper storage is key to enjoying it later. First, let the cake cool completely in the baking dish. This usually takes about an hour. Once cooled, you can cover the baking dish tightly with plastic wrap or transfer any leftovers to an airtight container. Stored this way in the refrigerator, your pecan pie dump cake will stay fresh for about 3 to 4 days. If you want to keep it even longer, freezing is a great option! Wrap individual slices securely in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. To reheat, you can gently warm slices in the microwave for about 30-60 seconds, or bake them in a 300°F (150°C) oven for about 10-15 minutes until warmed through and bubbly. Please review our terms of use for more information.

Frequently Asked Questions About Pecan Pie Dump Cake

Is this a truly easy pecan pie dump cake to make?

Absolutely! The beauty of this dessert is its simplicity. You literally “dump” the ingredients into a pan and bake. It’s a fantastic option for those times you want a delicious, homemade-tasting treat without a lot of fuss, making it a genuinely easy pecan pie dump cake.

Can I make this a quick pecan pie dump cake without the fruit filling?

While the fruit filling adds moisture and flavor, you could experiment with omitting it for a more concentrated pecan pie flavor. However, to keep it moist and prevent dryness, you might want to add a bit more butter or even some melted caramel sauce over the cake mix. This would change the classic flavor profile, though!

What are the best fruit pie fillings to use for this dump cake?

The recipe calls for cherry and peach, but you can get creative! Blueberry, raspberry, or even apple pie filling work wonderfully. Some people love a really rich, dark flavor and opt for blackberry. The combinations are endless for this versatile dessert! For more baking insights, consider consulting resources on baking tips.

How do I achieve a crispy topping on my pecan pie dump cake?

Ensuring you spread the melted butter evenly over the entire surface of the dry cake mix is key. If you notice any dry spots after pouring, you can gently nudge some butter over them. Some bakers also like to sprinkle a little extra chopped pecans or even some brown sugar on top before baking for an added crunch.

Variations of Pecan Pie Dump Cake You Can Try

While this recipe is fantastic as is, the beauty of dump cakes is their adaptability! Exploring pecan pie dump cake variations can lead to exciting new flavor combinations. Here are a few ideas to spice things up:

Dietary Swap: For a gluten-free version, simply use a gluten-free yellow cake mix and ensure your other ingredients are certified gluten-free. You can also find dairy-free butter substitutes if needed.

Flavor Boost: Try adding a tablespoon or two of bourbon or rum to the fruit filling layers for a grown-up twist. A touch of almond extract in place of some vanilla can also offer a lovely nutty note.
Chocolate Lover’s Dream: Swap the yellow cake mix for a chocolate cake mix and consider adding a layer of chocolate chips or a drizzle of chocolate syrup over the fruit. It’s a decadent take on this classic.

Seasonal Spices: During the fall, you might want to add a pinch of nutmeg or allspice to the dry cake mix for an extra layer of cozy, seasonal flavor.