Quick Look At The Recipe
This Easy Southern Pecan Pie Dump Cake is the best of both worlds; gooey like pecan pie, buttery like cake, and so simple it practically bakes itself. With caramel notes, crunchy toasted pecans, and a golden crumble topping, it's an irresistible holiday (or anytime) dessert that'll have everyone asking for seconds.
⏱ Ready in: 1 hour | Serves: 12 | Difficulty: Easy | Make-Ahead Friendly
Jump to:
Why You'll Love This Recipe
If you've followed me for a while, you know pecans are a staple in my kitchen. I always have a few pounds tucked away in the freezer; roasted, chopped, and ready to toss into everything from casseroles to cookies. This dump cake is one of the easiest and most delicious ways to put them to work.
If you love my Pecan Pie Cheesecake or Old-Fashioned Pecan Pie, this dump cake is the shortcut version that gives you all that gooey, nutty flavor with none of the fuss. It's rich, buttery, and just as Southern as it gets, no pie crust required!
Here's why you'll fall in love with it, too:
- Feeds a crowd: Like my Southern pecan praline cake, it’s also perfect for Thanksgiving, potlucks, and holiday dinners.
- Dump and bake simplicity: No mixers, no layers, just sweet Southern magic.
- Make-ahead friendly: Bake it the day before, refrigerate, and reheat before serving.
Main Ingredient Notes and Easy Substitutions
A little know-how goes a long way here:
- Pecans: Use a mix of chopped and whole for the best texture. I always toast mine first for deeper flavor - it takes just 8-10 minutes in a 350°F oven or a few minutes in a dry skillet. (You can check out my easy guide on How to Roast Pecans if you'd like step-by-step tips.)
- Brown sugar: Dark brown sugar adds richness; light brown works fine, too.
- Cake mix: Yellow cake mix gives a buttery base. Spice cake adds fall flavor if you're feeling adventurous.
- Sweetened condensed milk: The secret to that classic pecan pie gooey filling.
- Butter: Salted butter enhances the nutty caramel flavor. Use what you have!
- Warm spices: Cinnamon and nutmeg make the whole house smell like the holidays.
Recipe Variations and Twists
This recipe is endlessly flexible; here are a few ways to make it your own:
- Swap honey or bourbon for the maple syrup for a grown-up twist.
- Add chocolate chips before baking for a Turtle-style dessert.
- Use spice cake mix and a sprinkle of pumpkin pie spice for a fall makeover.
- Turn leftovers into a decadent breakfast parfait with Greek yogurt and fruit.
How to Make Easy Southern Pecan Pie Dump Cake
- Preheat and prep: Preheat oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
- Make the filling: In a large bowl, whisk together brown sugar, eggs, condensed milk, butter, vanilla, and half of the pecans.
- Prepare the topping: In another bowl, combine cake mix, cinnamon, nutmeg, and remaining butter. Mix until crumbly.
- Assemble: Pour the filling into your prepared dish, then sprinkle the topping evenly over it.
- Top and bake: Scatter remaining pecans on top and bake 45 minutes, or until golden and set.
- Cool and serve: Let cool slightly before drizzling with caramel sauce and serving warm or at room temperature.
Sharon’s Tip: Serve with bourbon ice cream or pecan pralines and cream ice cream, and drizzle with extra caramel sauce for over-the-top Southern indulgence.
Serving Ideas
This dessert shines at any gathering:
- Serve warm with ice cream or whipped cream.
- Slice into squares for easy potluck portions.
- Pair with coffee or hot cocoa for a cozy Southern brunch finale.
Recipe FAQs
Yes! Prepare and bake as directed, cool completely, cover tightly, and refrigerate up to 2 days. Reheat at 350°F for 15-20 minutes before serving.
Absolutely. Double-wrap the cooled cake in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge and warm before serving.
This luscious dessert is excellent whether you serve it chilled, at room temperature, or warm. Individual portions reheat beautifully in the microwave at 50% power for 30 seconds at a time.
Sure! Walnuts or almonds work, but pecans give it that signature Southern pecan pie sweetness.
Tips for Perfect Results Every Time
- Toast your pecans: it brings out their flavor and keeps them crunchy.
- Don't overbake: the center should be just set; slightly gooey is ideal.
- Cool slightly before serving: it thickens the filling and makes slicing easier.
- Add caramel last: drizzle right before serving so it stays glossy and beautiful.
More Southern Pecan Recipes You'll Love
Love pecans as much as I do? You'll find even more nutty inspiration on the blog, just type pecans in the search bar to see all my favorite sweet and savory pecan recipes.
Join the conversation
⭐ If you make this Pecan Pie Dump Cake, please leave a comment and a star rating below. I love hearing how my recipes turn out in your kitchen, and if your family has its own twist, share it so we can all try it!
"Every time I whip up this dump cake in my little kitchen, I'm reminded of cozy family gatherings and how something as simple as nuts, sugar, and butter can feel like sweet home. This one's for you, from my kitchen to yours."
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Easy Southern Pecan Pie Dump Cake
Ingredients
- 2 cups dark brown sugar
- 3 large eggs, lightly beaten
- 14 ounces can of sweetened condensed milk
- 1 cup roasted pecan halves, divided
- 1 cup roasted chopped pecans, divided
- 1 cup 2 sticks salted butter, softened and divided
- 15 ounces box yellow cake mix
- 2 teaspoons cinnamon
- 1½ teaspoons vanilla extract
- 1 teaspoon maple syrup
- ½ teaspoon nutmeg
- Caramel sauce for serving
Instructions
- Prepare the oven and dish. Preheat your oven to 350°F and spray a 9×13 casserole dish with nonstick baking spray.
- Make the filling. In a large mixing bowl, use an electric hand mixer (or a stand mixer if you prefer) to mix the brown sugar, eggs, condensed milk, half a cup of pecan halves, half a cup of chopped pecans, half a cup of butter, vanilla, and salt until smooth and combined well.
- Mix the topping. In a separate large bowl, add the cake mix, cinnamon, vanilla, maple syrup, and nutmeg, along with the remaining half cup of butter. Use a fork or clean hands to work the butter into the dry mixture until it's thoroughly combined and it resembles small crumbles.
- Add the filling to the dish. Pour the wet mixture into the bottom of your prepared casserole dish and then sprinkle the dry mixture over the top until the filling is completely covered.
- Bake. Top with the remaining pecans and bake uncovered for 45 minutes or until the center is set and no longer jiggly.
- Cool slightly before you garnish and serve. Allow it to cool slightly before drizzling with caramel sauce and serving warm or at room temperature with ice cream!
Notes
Nutrition
G&P Wisdom:
"Sometimes the simplest desserts are the ones that feel most like home."
Southern comfort food made easy and shareable.
Leave a Reply