If there’s one dessert that feels like a warm hug straight from your grandmother’s kitchen, it’s Pecan Dump Cake. I remember the first time I tried it—it was a chilly Sunday afternoon, the kind where the sky is a soft gray and the smell of rain lingers in the air. My aunt had made a cake, not just any cake, but this ooey-gooey, nutty, buttery masterpiece that seemed impossibly easy to make. She just “dumped” the ingredients together, and in an hour, magic happened in the oven. The aroma of melting butter, caramelized sugar, and toasted pecans wrapped around the house, and we couldn’t wait to dig in.

There’s something nostalgic about a dump cake. Maybe it’s the simplicity—no need to measure, no need for mixers, just layers of ingredients coming together in harmony. Or maybe it’s the memories it evokes: cousins running around the yard, soft blankets on the sofa, mugs of hot cocoa nearby. This cake is more than dessert; it’s a slice of comfort, a reminder that some of the best treats in life don’t have to be complicated.

What I love most about Pecan Dump Cake is how it turns an ordinary day into something special. Even if you’re making it on a Tuesday night, just because, it feels like a celebration. The sweet, buttery topping paired with the crunchy pecans and tender cake beneath is a simple yet decadent baked treat that works perfectly for dinner dessert, for holidays, or as a quick side dish for unexpected guests.

This recipe is an easy Pecan Dump Cake that anyone can make. It’s forgiving, flexible, and delivers consistently delicious results. Plus, it’s the perfect canvas for your favorite seasonal twists, from pumpkin spice in the fall to a drizzle of chocolate during the holidays. Once you make this, it’s hard to imagine a world without it.

Why You’ll Love It

1. Incredible Flavor with Minimal Effort
Every bite is a perfect combination of sweet, buttery, and nutty. You don’t need to whip or fold—just layer and bake.

2. Perfect for Any Occasion
Whether it’s a casual weeknight or a festive gathering, this cake shines. It’s equally lovely for holidays or a cozy family dinner.

3. No Fancy Equipment Needed
No mixers, no special pans—just a 9×13-inch baking dish, some basic ingredients, and your oven.

4. Versatile and Adaptable
You can swap fruits, nuts, or even add chocolate chips for a twist. This cake can easily become your go-to dessert for dinner or celebrations.

5. Chewy, Crunchy, Gooey Texture
From the crispy pecan topping to the soft, buttery base, every bite delivers texture and indulgence.

6. Always a Crowd-Pleaser
Guests, kids, and picky eaters alike rave about it. Its cheesy, sweet, nutty side is irresistible every time.

Ingredient Notes & Details

1 can of cherry pie filling – You can also use apple, peach, or blueberry for a different flavor twist. Look for fillings with chunks of fruit for texture.

1 box of yellow cake mix – Choose a classic, no-frills mix. You can experiment with moist or butter-flavored cake mixes for a richer cake.

1 cup of chopped pecans – Fresh is best; lightly toast them to enhance the nutty aroma. You can substitute walnuts if desired.

1 cup of butter – Unsalted, melted butter works perfectly. Pour it evenly over the top to get that golden, gooey finish.

Optional: 1 tsp vanilla extract – Adds warmth and depth to the sweetness.

Sugar & spice – You can sprinkle cinnamon or nutmeg over the cake mix before baking for extra cozy flavor.

Step-by-Step Instructions

Step 1: Preheat Your Oven
Preheat to 350°F (175°C). This ensures even baking and that your butter melts just right into the cake mix.

Step 2: Prepare Your Baking Dish
Grease a 9×13-inch baking pan lightly. This prevents sticking and makes serving easy.

Step 3: Layer the Pie Filling
Spread the entire can of cherry pie filling evenly in the pan. Use a spatula to make sure it’s smooth and covers every corner.

Step 4: Add the Cake Mix
Sprinkle the dry cake mix evenly over the pie filling. Don’t worry if it’s not perfectly smooth; it will absorb the butter as it bakes.

Step 5: Add Nuts
Sprinkle chopped pecans over the cake mix. For extra crunch, lightly toast the pecans in a dry pan first.

Step 6: Pour Melted Butter
Drizzle melted butter evenly over the top, making sure most of the cake mix gets moistened. This is the secret to that gooey, golden-brown finish.

Step 7: Bake
Bake at 350°F (175°C) for 45–50 minutes. The edges should be bubbly, and the top should be golden brown. The center may jiggle slightly—it sets as it cools.

Step 8: Cool & Serve
Let the cake cool for 15–20 minutes before serving. Spoon onto plates and optionally top with vanilla ice cream or whipped cream.

FAQ for Common Questions

What is a Pecan Dump Cake?
A Pecan Dump Cake is a simple layered dessert where pie filling, cake mix, butter, and nuts are “dumped” into a pan and baked.

Can I use other fruits?
Yes! Apples, peaches, or blueberries work wonderfully. Each fruit changes the flavor profile slightly.

Is it possible to make this low carb or keto?
You can substitute sugar-free pie filling and almond flour cake mix for a keto-friendly version.

Can I make it ahead of time?
Yes, layer everything in the pan and refrigerate overnight. Bake just before serving for best results.

How do I get a crunchy top?
Evenly pour melted butter over the dry cake mix and nuts. The butter caramelizes the sugar and crisps the pecans.

Can I freeze Pecan Dump Cake?
Yes! Cool completely, cover tightly, and freeze for up to 3 months. Thaw in the fridge before reheating.

Storage Tips

Refrigeration
Store in an airtight container for 3–4 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes.

Freezing
Cool completely, wrap in foil, and freeze for up to 3 months. Thaw in the fridge overnight.

Reheating
Microwave individual slices for 30–45 seconds or oven-bake covered at 325°F (160°C) until warmed through.

Variations

Chocolate Cherry Pecan Dump Cake
Add chocolate chips over the cake mix before baking. Chocolate melts into the fruit for a decadent twist.

Apple Cinnamon Pecan Dump Cake
Swap cherry filling for apple pie filling and sprinkle cinnamon over the cake mix for a cozy fall dessert.

Pumpkin Pecan Dump Cake
Perfect for autumn! Use pumpkin pie filling and warm spices like nutmeg and cloves.

Tropical Pineapple Pecan Dump Cake
Use pineapple tidbits for a fruity, tropical version. Coconut flakes can be sprinkled on top.

Mini Dump Cakes
Use muffin tins for single-serve versions. Bake for 20–25 minutes.

Keto Pecan Dump Cake
Substitute sugar-free pie filling and almond or coconut flour cake mix for a low carb dessert.

What to Serve with Pecan Dump Cake

Vanilla Ice Cream
Creamy texture balances the crunch and sweetness.

Whipped Cream
Light and airy, adds a luxurious finish.

Coffee or Hot Cocoa
Perfect pairing for a cozy, nostalgic treat.

Fresh Fruit
Berries or sliced apples add color and freshness.

Nutty Snacks
Extra toasted pecans or walnuts enhance the nutty flavor.

Cheese Platter
A mild cheese, like brie, complements the sweet, buttery dessert for a fancy twist.

Pecan Dump Cake

This Pecan Dump Cake is the ultimate no-fuss dessert that combines rich, buttery cake with gooey caramel and crunchy pecans. Perfect for cozy nights or special occasions, it’s easy to make, indulgently sweet, and irresistibly comforting in every bite.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 10

Ingredients

• 1 can 21 oz / 595 g cherry pie filling (or apple/peach if preferred)
• 1 can 8.5 oz / 240 g crushed pineapple, drained
• 1 box 15.25 oz / 432 g yellow cake mix
• 1 cup 2 sticks / 226 g unsalted butter, melted
• 1 cup 120 g chopped pecans
• Optional: whipped cream or vanilla ice cream for serving

Instructions

• Preheat & Prep
• Preheat oven to 350°F (175°C).
• Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
• Layer the Fruit
• Pour pie filling into the bottom of the baking dish and spread evenly.
• Spoon drained crushed pineapple over the top. Do not mix.
• Add Cake Mix
• Sprinkle the dry cake mix evenly over the fruit layer.
• Add Butter & Pecans
• Drizzle the melted butter evenly over the top of the dry cake mix.
• Sprinkle chopped pecans on top.
• Bake
• Bake uncovered for 45–50 minutes until the top is golden brown and bubbly.
• Serve
• Let the cake cool slightly for 10–15 minutes before serving.
• Serve warm with whipped cream or vanilla ice cream if desired.