Our new Pecan Pie Dump Cake is one of those easy desserts we love because it gives you all the gooey, buttery flavor of Pecan Pie without making a pie crust!
For this cake, the delicious pecan filling cooks on the stovetop first, then gets topped with dry yellow cake mix and thin slices of butter so it bakes into a golden, cobbler style dessert that is out of this world.
We love serving this warm with Vanilla Ice Cream because the cold ice cream melts right into the buttery pecan filling. It’s perfect for Thanksgiving, Christmas, potlucks, or any time you need a 9×13 dessert that tastes like pecan pie with half the work.
For more favorites try Pumpkin Dump Cake and Apple Dump Cake.
Why you’ll love it + Why it works:
- Just Like a Pecan Pie: All the flavor of pecan pie without rolling out a crust.
- Plenty to Share: Perfect 9×13 dessert for holidays, potlucks, and parties.
- Cooking the Filling First Builds Flavor: Heating the butter, sugars, milk, and condensed milk helps thicken the pecan layer before baking.
- Thin Butter Slices Cover the Cake Mix Better: Even coverage helps the topping bake up golden instead of dry or powdery.
Pecan Pie Dump Cake Ingredients
- Unsalted butter, melted (½ cup): Adds richness to the pecan filling and helps create that buttery pie-like flavor.
- Vanilla extract (1 to 2 teaspoons, to taste): Adds warm flavor and makes the filling taste more homemade.
- Milk (2 cups): Helps loosen the filling and creates a creamy base.
- Sweetened condensed milk (1 can, 14 ounces): Adds sweetness, richness, and that gooey texture.
- Packed brown sugar (1 cup): Adds caramel-like flavor to the pecan filling.
- Granulated sugar (1 cup): Sweetens the filling and helps it thicken as it cooks.
- Salt (pinch): Balances the sweetness and brings out the pecan flavor.
- Pecans, halves (1½ cups): Adds nutty flavor and classic pecan pie texture.
- Yellow cake mix (1 box, about 15.25 ounces): Creates the easy dump cake topping.
- Unsalted butter, cut thinly (½ cup): Melts into the cake mix so the top bakes golden and buttery.
- Vanilla ice cream (for serving): Adds a cold, creamy topping that pairs perfectly with the warm pecan filling.
How to Make Pecan Pie Dump Cake
PREP. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
FILLING. In a saucepan over medium-low heat, whisk together butter, milk, sweetened condensed milk, brown sugar, sugar, salt and vanilla. Stir constantly until it turns a light golden color and thickens slightly (usually 6-10 minutes). Remove from heat and stir in the pecans. Pour the mixture into the prepared baking dish.
CRUST. Sprinkle the dry cake mix evenly over the top. Cut butter very thinly and cover all over the cake mix.
BAKE. Bake for 45 – 55 minutes, or until the top is golden brown, the edges are bubbling and the center looks mostly set.
Let cool for 10 – 15 minutes. Serve warm with vanilla ice cream and caramel syrup.
Kristyn’s Recipe Tips
- Stir the filling constantly on the stovetop so the sugars dissolve and the milk does not scorch.
- Cook just until lightly golden and slightly thickened, it will continue to set as it bakes.
- Sprinkle the cake mix evenly over the filling so every bite has topping.
- Slice the butter very thin and cover as much of the cake mix as possible to avoid dry spots.
- Make-ahead tip: this is best served warm, but you can bake it earlier and reheat servings before adding ice cream.
Pecan Pie Dump Cake Recipe
Ingredients
- ½ cup unsalted butter, melted
- vanilla extract, to taste (I recommend 1–2 teaspoons)
- 2 cups milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup packed brown sugar
- 1 cup granulated sugar
- pinch of salt
- 1½ cups pecans, halved
- 1 (15.25-ounce) box yellow cake mix
- ½ cup unsalted butter, cut thinly
- For serving: vanilla ice cream, highly recommended
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish.
- In a saucepan over medium-low heat, whisk together butter, milk, sweetened condensed milk, brown sugar, sugar, salt and vanilla. Stir constantly until it turns a light golden color and thickens slightly (usually 6-10 minutes). Remove from heat and stir in the pecans. Pour the mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the top. Cut butter very thinly and cover all over the cake mix.
- Bake for 45 – 55 minutes, or until the top is golden brown, the edges are bubbling and the center looks mostly set.
- Let cool for 10 – 15 minutes. Serve warm with vanilla ice cream and caramel syrup.
Notes
- Stir the filling constantly on the stovetop so the sugars dissolve and the milk does not scorch.
- Cook just until lightly golden and slightly thickened, it will continue to set as it bakes.
- Sprinkle the cake mix evenly over the filling so every bite has topping.
- Slice the butter very thin and cover as much of the cake mix as possible to avoid dry spots.
- Make-ahead tip: this is best served warm, but you can bake it earlier and reheat servings before adding ice cream.
Nutrition
Recipe FAQ
Cover leftovers and refrigerate for up to 4 days. Warm individual servings in the microwave, or reheat covered in the oven at 325°F until warmed through.
Freeze tightly wrapped for up to 2 months, though the topping may soften after thawing. Thaw overnight in the refrigerator, then reheat before serving with ice cream.
More Like This
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Apple Dump Cake
55 mins
Pumpkin Dump Cake
1 hr 5 mins
Peach Dump Cake
55 mins
Blueberry Dump Cake
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This recipe was first shared September, 2026.
