When we dug into 2025 recipe search data to see which recipes were dominating different regions, one trend jumped out immediately: Pecan pie dump cake is surging across the South. It’s not hard to see why. Dump cakes already have a reputation as reliable crowd-pleasers, but this version stands apart from fruit-based classics like cherry dump cake or peach dump cake.
Pecan pie dump cake is both exactly what it sounds like and a little more clever than the name lets on. It’s a mash-up of classic pecan pie and the famously low-effort dump cake formula, where ingredients are layered rather than mixed into a traditional batter. The result is a dessert that delivers all the gooey, nutty intensity of pecan pie without the stress of rolling dough, blind baking crusts, or worrying about a soggy bottom.
Instead of relying on canned filling, it starts with a from-scratch pecan pie–style base, then uses a boxed cake mix as a structural stand-in for crust. This makes it especially appealing to holiday hosts, potluck bakers, and anyone tasked with feeding a lot of people who still want something that feels traditional.
How to Make Pecan Pie Dump Cake
The base of this dump cake begins like a pecan pie filling. Whisk eggs, corn syrup, brown sugar, cream, vanilla, and melted butter until smooth and glossy. Stir in pecans, then pour the mixture into a greased baking dish.
Sprinkle a box of butter yellow cake mix evenly over the pecan mixture, followed by pumpkin pie spice. Drizzle more melted butter across the surface, ensuring as much of the dry mix is moistened as possible, and scatter more pecans on top. Bake the cake at 350°F for 20 minutes, loosely cover with foil, and return to the oven for another 20 minutes, until the top is golden and no dry patches remain. Let it rest for at least 15 minutes before serving, preferably with ice cream and caramel sauce.
My Honest Review of Pecan Pie Dump Cake
Pecan pie dump cake earns its rising-search status for a reason. It tastes unmistakably like pecan pie. I expected to miss the buttery crust, but the cake mix does a surprisingly convincing job of impersonation, especially along the edges where it bakes into flaky, caramelized bits. The center stays gooey and rich, just like a traditional pecan filling, while the top forms a dense, chewy layer that bridges the gap between cake and bar treat. It’s sweet, but not aggressively so — in fact, I’ve had plenty of pecan pies that are far sweeter than this.
As with pecan pie, vanilla ice cream isn’t really optional, is it? And a light sprinkle of flaky salt does wonders for balancing the sweetness. It’s also worth noting that this recipe uses melted butter rather than the thin slabs typically layered on top of the dry mix in many dump cake recipes. That choice creates a denser, almost brownie-like texture instead of the crisp, crumbly topping you get with sliced butter, a difference that feels intentional and works especially well here. If you love pecan pie but dread the work — or need something that serves a dozen people — consider pecan pie dump cake a solid option.
Tips for Making Pecan Pie Dump Cake
- Drizzle the butter evenly. This is key to avoiding dry pockets of cake mix.
- Toast the pecans first. For maximum crunch, roast the nuts in the oven and let them cool completely before adding them to the mix.
- Mix the pumpkin pie spice into the cake mix before sprinkling it into the pan to ensure even distribution.
- Finish with salt. It’s not in the recipe, but a pinch of flaky salt right before serving really sharpens all the flavors.