Pecan Dump Cake with Pie Filling is one of those desserts that instantly feels like home. I’m Anna Isam, and here on HealthyMealRecipe.com, I love sharing recipes that blend comfort and simplicity—just like this one. Growing up, food was how my family showed love, and this cake captures that same warmth. It’s buttery, gooey, and rich with caramel and toasted pecans, yet so easy anyone can make it. Whether you’re new to baking or just want something cozy and effortless, this pecan dump cake with pie filling brings sweetness, comfort, and connection to every table.
Serving Versatility
The beauty of this pecan dump cake lies in its flexibility. Serve it warm in deep bowls with a scoop of vanilla ice cream that melts into creamy ribbons of sweetness. For a lighter touch, pair it with a dollop of Greek yogurt and a sprinkle of cinnamon for a breakfast-style treat. It also makes an incredible dessert for gatherings — just bake, cool slightly, and scoop into cups for easy serving. If you’re craving a little variety, try spooning it over pancakes or waffles for an indulgent brunch twist.
Ingredients (Detailed & Humanized)
1 box butter pecan cake mix: rich, buttery base that keeps the dessert soft and golden.
¾ cup caramel topping: adds that luscious gooey sweetness.
¾ cup melted butter: gives depth and crisp edges — pure comfort.
¾ cup brown sugar (divided): sweetens and caramelizes the top layer beautifully.
3 cups pecan halves: nutty crunch that defines every bite.
2 large eggs: bind everything for a custard-like filling texture.
1 tsp vanilla extract: enhances the caramel and nut flavors.
¼ tsp sea salt: balances sweetness and elevates the pecan richness.
Ingredient Insight: The combination of butter, caramel, and pecans makes this dessert deeply Southern and decadent — like a cross between pecan pie and cobbler. Using butter pecan cake mix adds an irresistible buttery undertone, while vanilla and salt bring out the complexity in the caramel.
Directions (Step-by-Step Cooking Guide)
Step 1: Prep the Oven and Dish
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. The goal is a smooth surface to prevent sticking while allowing those gooey edges to form.
Step 2: Make the Filling Base
In a large bowl, whisk together the caramel topping, ½ cup of the melted butter, ½ cup of the brown sugar, eggs, vanilla extract, and sea salt. The mixture should be glossy and thick — like a caramel custard.
Step 3: Add the Pecans
Gently fold in 3 cups of pecan halves, coating them in that rich caramel mixture. Pour this into the prepared baking dish and spread evenly.
Step 4: Add the Cake Layer
Evenly sprinkle the dry butter pecan cake mix over the caramel-pecan layer. Follow with the remaining ¼ cup of brown sugar for extra golden sweetness.
Step 5: Butter Drizzle Magic
Drizzle the remaining ¾ cup melted butter evenly over the top — don’t stir! That’s the “dump cake” magic: the layers bake into a self-saucing dessert that’s gooey underneath and crumbly on top.
Step 6: Bake to Perfection
Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbling. Your kitchen will smell like heaven — buttery, nutty, and warm.
Step 7: Cool Slightly & Serve
Let the cake cool for about 10 minutes before serving. The filling thickens slightly as it rests. Serve warm with vanilla ice cream or a drizzle of extra caramel sauce.
Why You’ll Love This Recipe
✅ Quick to make: Just mix, dump, and bake — no mixer required.
✅ Budget-friendly: Simple pantry staples make a show-stopping dessert.
✅ Cozy, homemade flavor: Tastes like pecan pie but easier.
✅ Nutritious and balanced: Pecans add healthy fats and plant-based protein.
✅ Great for meal prep: Reheats beautifully for up to 4 days.
✅ Family-approved: Sweet, nutty, and loved by both kids and adults.
Cultural or Technique Note
This recipe draws from classic Southern pecan pie traditions — rich caramel notes and a buttery crunch — but simplifies the process into the beloved “dump cake” style. The method is a nod to resourceful home bakers who transformed convenience ingredients into comforting, homemade-tasting desserts that never fail to impress.
Serving Suggestions
With vanilla ice cream for the ultimate indulgence.
Over Greek yogurt for a sweet breakfast.
Inside warm wraps or crepes for dessert tacos.
Paired with roasted apples or pears for a cozy fall dessert.
Pro Tips for Success
- Use room-temperature eggs — they blend better with the caramel mixture.
- Toast your pecans lightly before baking for deeper flavor.
- Pour the butter slowly so it distributes evenly without dry spots.
- Don’t stir once you layer — the magic happens as it bakes.
- Let it rest before cutting for clean, gooey squares.
- Add a sprinkle of flaky sea salt before serving for gourmet contrast.
Common Mistakes to Avoid
⚠️ Overmixing the layers: Dump cakes work best when left unmixed — trust the process.
⚠️ Skipping the cooling time: It needs 10 minutes to thicken properly.
⚠️ Not enough butter: Dry spots on top come from uneven butter drizzle.
⚠️ Overbaking: Once golden and bubbling, remove it — it will set as it cools.
⚠️ Using cold caramel: Warm caramel blends more smoothly with the other ingredients.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap portions tightly in plastic wrap and store for up to 2 months. Reheat in the oven at 300°F for 10–12 minutes or in the microwave for 30 seconds per slice. For best texture, warm it gently — slow reheating keeps the filling gooey and the top crisp.
Frequently Asked Questions (FAQ)
Can I use a different cake mix flavor?
Absolutely! Yellow or spice cake mix adds a slightly different twist while keeping that rich, buttery texture.
Can I make it dairy-free?
Yes, use plant-based butter and dairy-free caramel topping — the texture stays just as delicious.
Can I add fruit?
Definitely! Try layering apple or pumpkin pie filling underneath for a pecan cobbler dump cake vibe.
Can I double the recipe?
Yes — use two 9×13 pans or a deep roasting pan. It’s perfect for potlucks or family gatherings.
How can I make it less sweet?
Reduce brown sugar slightly or use unsweetened caramel topping for balance.
Closing Paragraph
Cooking isn’t just about satisfying a craving — it’s about creating moments. This pecan dump cake with pie filling is the kind of dessert that brings people together, a sweet reminder that simple ingredients can turn into something extraordinary. Whether it’s a cozy night in or a celebration with loved ones, this cake delivers comfort in every bite.
Final Thoughts
Whenever I make this pecan dump cake, I’m reminded that the most memorable desserts are often the easiest ones. A handful of pantry ingredients, a warm oven, and a few minutes of patience — that’s all it takes to fill your home with love and sweetness. Simple food really is the most special.
Pecan Dump Cake with Pie Filling
Equipment
- 9×13-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
Cake Layer
- 1 box butter pecan cake mix
Caramel-Pecan Filling
- 0.75 cup caramel topping
- 0.75 cup melted butter divided
- 0.75 cup brown sugar divided
- 3 cups pecan halves
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together caramel topping, ½ cup melted butter, ½ cup brown sugar, eggs, vanilla extract, and sea salt until smooth.
- Fold in the pecan halves and pour the mixture into the prepared baking dish. Spread evenly.
- Sprinkle the dry cake mix evenly over the pecan mixture. Top with the remaining ¼ cup brown sugar.
- Drizzle the remaining ¼ cup melted butter evenly over the top. Do not stir.
- Bake for 35–40 minutes, or until golden brown and bubbling around the edges.
- Let cool for 10 minutes before serving. Enjoy warm with vanilla ice cream or caramel drizzle.