Description

This Easy Pecan Pie Dump Cake is a quick and delightful dessert that combines the rich flavors of pecan pie filling with a buttery yellow cake topping. With minimal prep and a simple layering method, it’s perfect for potlucks or family gatherings. Optionally enhanced with crushed pineapple and cinnamon, this dessert bakes to a golden bubbly perfection and is best served warm with ice cream or whipped cream.

Ingredients

Scale

Main Ingredients

1 (15 oz) can pecan pie filling
1 (15 oz) can crushed pineapple, drained (optional)
1 box (15.25 oz) yellow cake mix
0.75 cup unsalted butter, cold and sliced
1 teaspoon cinnamon (optional)
0.5 cup chopped pecans
Extra pecans for topping
Cooking spray or butter (for greasing the baking dish)

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Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Layer pecan pie filling: Pour the pecan pie filling into the prepared dish and spread it evenly to form a uniform base layer. If using crushed pineapple, evenly distribute it over the pecan pie filling for added sweetness and moisture.
Add dry cake mix: Sprinkle the dry yellow cake mix evenly over the filling layers. It’s important not to stir or mix the layers—just let the dry cake mix rest on top.
Top with cinnamon and pecans: Evenly sprinkle the optional cinnamon and chopped pecans over the dry cake mix, adding spice and a nutty texture.
Distribute butter slices: Arrange the cold, sliced butter evenly across the surface to cover as much of the dry ingredients as possible. This will melt during baking to create a rich, crisp topping.
Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling hot.
Cool and serve: Allow the cake to cool for 10 to 15 minutes. Serve warm, optionally topped with ice cream or whipped cream for an indulgent finish.

Notes

For a more tropical twist, use the optional crushed pineapple.
Do not stir the cake mix into the filling; layering is key for the dump cake texture.
Use cold butter so it melts gradually, creating a crumbly topping.
This dessert can be made ahead and reheated before serving.
Leftovers can be stored covered at room temperature for 1-2 days or refrigerated for up to 4 days.