Pecan Pie Dump Cake

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This pecan pie dump cake is the ultimate cozy dessert—sweet, buttery, and nutty! Perfect for holidays or weeknights, this easy pecan cobbler dump cake tastes like homemade comfort. Try it now and save for your dessert board!

Last Thanksgiving, I had zero time to fuss with pie crust. So instead of rolling and chilling, I “dumped” my way to dessert heaven. Enter: the pecan pie dump cake. It’s gooey like pecan pie, crunchy on top, and requires zero rolling pins. My family asked for seconds before I even sat down.

Why You’ll Love It

• Effortless: Just dump, spread, and bake.
• Crowd favorite: Tastes like grandma’s pecan pie without the stress.
• Budget-friendly: Pantry staples + boxed cake mix = magic.
• Flexible: Works with canned peaches or chocolate chips too.
• Holiday hero: Perfect make-ahead dessert for Thanksgiving or Christmas.

Ingredients / What You’ll Need

• 1 cup (2 sticks / 225 g) unsalted butter, melted
• 1 ½ cups pecans, chopped
• 1 can (15 oz / 425 g) pecan pie filling or 1 can (21 oz / 595 g) peach pie filling for variation
• ½ cup brown sugar (optional for extra sweetness)
• 1 tsp cinnamon or pumpkin spice (optional flavor boost)

How to Make It

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch (23×33 cm) baking dish.
3. Spread filling (pecan pie or peach pie) evenly in the bottom.
4. Sprinkle chopped pecans on top of filling.
5. Evenly scatter the dry cake mix across the pecans.
6. Pour butter slowly and evenly over the cake mix.
7. Bake 45–50 minutes, until golden brown and bubbling.
8. Cool slightly before serving with ice cream or whipped cream.

Pro Tips

• Drizzle with caramel sauce before serving for bakery vibes.
• Toast pecans beforehand for deeper flavor.
• Add a splash of bourbon to the filling for adults-only elegance.
• Serve warm—the gooey factor peaks fresh from the oven.

Variations & Substitutions

• Pecan cobbler dump cake: Use peach pie filling + pecans for a Southern twist.
• Chocolate lovers: Sprinkle chocolate chips before baking.
• Apple version: Swap filling for apple pie filling + cinnamon.
• Cake mix swap: Try spice cake mix for extra holiday flavor.
• Nut-free: Use oats and brown sugar instead of pecans.

Storage & Reheat

• Fridge: Store covered up to 4 days.
• Freezer: Wrap tightly; keeps 2 months.
• Reheat: Microwave 30–40 seconds per slice or warm in oven at 300°F (150°C).

What to Serve With It

• Vanilla ice cream (melts into the gooey layers perfectly).
• Fresh whipped cream with cinnamon dust.
• Coffee or spiced chai.
• A light savory dinner like chicken stir fry before indulging.

FAQs

Q: Can I make this ahead?
Yes! Bake a day ahead, refrigerate, and reheat before serving.

Q: Can I use fresh peaches instead of canned?
Absolutely—just cook them down with sugar first like in a peach cobbler recipe.

Q: Do I stir the layers?
Nope—just dump and spread. That’s the beauty of dump cakes!

Q: Can I use gluten-free cake mix?
Yes, works just as well.

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If you’re craving a dessert that feels homemade but doesn’t chain you to the kitchen, this pecan pie dump cake is it. It’s sweet, buttery, and crunchy in all the right places, making it a true crowd-pleaser for holidays, potlucks, or even just a cozy weekend treat. I love how flexible it is—you can swap in peaches, apples, or even chocolate, and it still comes out amazing. Trust me, once you try it, this recipe will earn a permanent spot in your dessert rotation. Easy, cozy, and irresistible—what more could you ask for?

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