There's nothing quite like the rich, nutty aroma of a Pecan Dump Cake baking in the oven. This easy dessert combines the warm flavors of pecans, buttery cake, and sweet caramel-like filling into a treat that’s as effortless as it is delicious. Perfect for potlucks, family dinners, or just a cozy night at home, this recipe is bound to become your go-to for simple, crowd-pleasing desserts.

I discovered this gem while searching for a no-fuss dessert to bring to a last-minute gathering. With just a handful of pantry staples and no mixing required, it was love at first bite—and bake. Let’s dive into why this Pecan Dump Cake deserves a spot in your dessert rotation.

Why You'll Love This Pecan Dump Cake

Get ready to embrace your new favorite dessert. This Pecan Dump Cake is as easy to make as it is impossible to resist.

First off, it’s incredibly quick to prepare. Forget about complicated techniques or piles of dirty dishes—this dessert is a one-pan wonder that anyone can whip up in minutes. Just layer the ingredients, pop it in the oven, and watch the magic happen.

The flavors are pure comfort. The toasted pecans add a delightful crunch, the buttery cake mix brings richness, and the sweet, gooey filling ties everything together in a symphony of indulgence. It’s the perfect balance of textures and flavors.

What makes this recipe truly special is its versatility. Serve it warm with a scoop of vanilla ice cream for a decadent treat, or enjoy it cold the next day for a snack that still feels fancy. Either way, it’s guaranteed to impress.

Finally, this cake is practically foolproof. Whether you’re a seasoned baker or a beginner, you’ll have no trouble pulling off this show-stopper. Plus, it’s great for making ahead and reheating when you’re ready to serve.

Ingredients Notes

The beauty of this Pecan Dump Cake lies in its simplicity. Each ingredient plays an essential role in creating the perfect bite.

Pecans are the star of the show here. Their natural sweetness and crunchy texture add so much character to this dessert. You can use chopped pecans or halves, depending on your preference. For extra flavor, consider lightly toasting them beforehand.

Yellow cake mix forms the foundation of this recipe. It provides a buttery, moist texture that complements the filling beautifully. While yellow cake mix is the classic choice, feel free to experiment with spice cake or even chocolate for a twist.

Butter is what makes this dump cake extra luscious. As it melts, it combines with the dry cake mix to form a golden, crumbly topping. Use unsalted butter so you can control the saltiness.

Sweetened condensed milk is the secret ingredient that adds that gooey, caramel-like richness to the cake. Its sweetness pairs perfectly with the pecans and buttery topping.

For equipment, all you’ll need is a 9x13-inch baking dish and a spatula. No mixing bowls, no mess—just one dish for both prep and baking.

How To Make This Pecan Dump Cake

Making this Pecan Dump Cake is as straightforward as it gets. Let’s walk through the process step by step.

Start by preheating your oven to 350°F (175°C) and greasing your 9x13-inch baking dish. This will ensure your cake doesn’t stick and makes cleanup a breeze.

Spread a generous layer of pecans across the bottom of the baking dish. This creates the crunchy base that sets the tone for the whole dessert.

Next, evenly pour a can of sweetened condensed milk over the pecans. Don’t stir—just let it flow naturally to create pockets of gooey deliciousness.

Sprinkle the entire box of yellow cake mix evenly over the pecans and condensed milk. Try to cover as much of the surface as possible for a consistent crust.

Finally, melt your butter and drizzle it evenly across the top. The melted butter will soak into the cake mix as it bakes, forming a golden, crumbly topping.

Bake the cake for 40-45 minutes, or until the top is golden brown and the edges are bubbling. Let it cool slightly before serving to allow the layers to set. The hardest part of this recipe is waiting for it to cool enough to eat!

Storage Options

If you’re lucky enough to have leftovers, storing this Pecan Dump Cake is simple.

Let the cake cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 5 days, though it’s unlikely to last that long.

For longer storage, you can freeze individual portions. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw overnight in the fridge and warm in the microwave or oven.

Reheating is easy—just pop a portion into the microwave for 20-30 seconds, or heat it in the oven at 350°F for 10-15 minutes. Serve it warm for the ultimate comfort dessert.

Variations and Substitutions

This Pecan Dump Cake is endlessly adaptable, so feel free to get creative with it.

For a tropical twist, swap the yellow cake mix for pineapple cake mix and add a layer of crushed pineapple under the condensed milk.

Want more chocolate? Use chocolate cake mix instead, and sprinkle chocolate chips over the pecans before adding the cake mix.

If you’re not a fan of pecans, try using walnuts or almonds instead. Each nut brings its own unique flavor and texture.

For a fall-inspired version, add a sprinkle of cinnamon and nutmeg over the pecans before layering the condensed milk and cake mix.

You can also make this recipe gluten-free by using a gluten-free cake mix. Be sure to check the other ingredients to ensure they’re gluten-free as well.

The beauty of this recipe lies in its flexibility—don’t be afraid to experiment and make it your own. Happy baking!