Why do people love pecan pie so much?

It’s a combination of texture, tradition, and pure indulgence . The buttery crunch of toasted pecans, that thick, caramel-like filling, and a flaky (or in this case, cakey) base make pecan pie a dessert that delivers on all fronts. For many, it’s also tied to holidays and family gatherings—making each bite feel nostalgic and comforting. The pecan pie dump cake version takes all that goodness and makes it incredibly easy to bake at home, without needing a homemade crust.

What exactly is a dump cake—and why is it called that?

The term dump cake refers to the method of making the dessert rather than the ingredients themselves. There’s no need to layer perfectly or use multiple bowls—you simply “dump” everything into one dish, bake it, and let the oven do the work. In the case of pecan pie dump cake , you’ll layer a cake mix base with a gooey pecan topping that mimics classic pie filling. It’s the best of both worlds—rich and homey, but incredibly low-effort.

What’s a fun fact about pecan pie most people don’t know?

Here’s one: pecan pie is the official state dessert of Texas . That’s how important this dish is in the South! Another lesser-known fact is that the name “pecan” comes from a Native American word meaning “a nut requiring a stone to crack.” And did you know there’s a national holiday just for it? National Pecan Pie Day is celebrated every year on July 12 , giving you the perfect reason to enjoy a slice in the middle of summer—not just during the holidays.

What should I serve with pecan pie dump cake?

You can never go wrong with vanilla ice cream . Its creamy texture and subtle flavor pair beautifully with the rich, nutty filling of the dump cake. Other great options include: Fresh whipped cream A drizzle of caramel or maple syrup Chai tea or black coffee Fresh fruit on the side for contrast The key is to balance the richness of the dessert with something light or creamy to keep the flavors in harmony.

Can I make pecan pie dump cake ahead of time?

Absolutely. It’s actually one of the easiest desserts to prep in advance. You can either: Bake it fully , then refrigerate and reheat when ready to serve Prepare the batter and topping separately , store them in the fridge overnight, and bake fresh the next day Both methods work great, and the flavors tend to deepen after sitting, making it taste even better.

Are there different versions of pecan pie dump cake?

Yes! There are many variations you can try. Some people add chocolate chips , others mix in bourbon , and some create pumpkin-spiced versions for fall. You can even find old-fashioned pecan pie dump cake recipes that use from-scratch fillings instead of corn syrup. The recipe is incredibly flexible, which is part of its charm. Looking for more sweet surprises? Don’t miss our Refreshing Tropical Sherbet Swirl for Hot Days—a fruity, colorful way to cool down.

Pecan Pie Dump Cake Recipe That’s Gooey, Easy

Description

This rich and gooey Butter Pecan Dump Cake layers a buttery pecan base with a sweet, custard-like topping. Baked to golden perfection, it’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert.

Ingredients

Units Scale

1 (15.25-ounce) box Butter Pecan cake mix
1/2 cup butter (1 stick), softened
1 cup packed light brown sugar
2 eggs
2 tablespoons water
2 cups chopped pecans
1/2 cup butter (1 stick), softened
2 eggs
1 cup sugar
1 cup light corn syrup
1 cup milk

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Instructions

Preheat oven to 325°F (163°C) and grease a 9×13-inch baking pan.
Measure out 2/3 cup of the cake mix and set aside for the topping.
In a mixing bowl, combine the remaining cake mix, 1/2 cup softened butter, light brown sugar, 2 eggs, and water. Mix well using an electric mixer.
Fold in the chopped pecans and pour the batter into the prepared baking pan.
Bake for 25 minutes.
About 5 minutes before the base is done, mix together the reserved 2/3 cup cake mix, 1/2 cup softened butter, 2 eggs, sugar, corn syrup, and milk in a bowl until smooth.
Remove the pan from the oven and carefully pour the second batter evenly over the partially baked cake.
Return the pan to the oven and bake for another 30 to 35 minutes, until the top is golden and the center is still slightly jiggly.
Let cool slightly, then serve warm with whipped cream or vanilla ice cream.

Notes

The center will remain slightly jiggly when done—this creates the gooey texture.
Store leftovers covered in the refrigerator and reheat before serving.
You can use chopped walnuts in place of pecans if preferred.

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 42g
Sodium: 280mg
Fat: 30g
Saturated Fat: 11g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 56g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg