1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Layer the Filling
Spread pecan pie filling evenly in the dish.
Drizzle with maple syrup or caramel.
3. Add the Cake Mix
Sprinkle dry cake mix evenly over the filling (do not stir!).
Top with butter pats, covering as much surface as possible.
4. Bake to Perfection
Bake 40-45 minutes until golden and bubbly.
Let cool 10 minutes (it thickens as it sets).
5. Serve Warm!
Scoop into bowls and top with vanilla ice cream.
Pro Tips for the Best Dump Cake
🔥 Extra crispy topping? Broil 1-2 minutes at the end.
🍯 Deeper flavor? Use dark corn syrup instead of maple.
🌰 Nutty twist? Swap pecans for walnuts or almonds.
🧊 Make ahead? Assemble (unbaked) and refrigerate overnight—add 5 extra minutes to bake time.
FAQs
Can I use homemade pecan pie filling?
Yes! See the note above (under ingredients).
How do I store leftovers?
Cover and refrigerate for 3 days—reheat in the microwave or oven.
Can I make this gluten-free?
Use a GF cake mix and ensure other ingredients are GF.
Serving Ideas
🎄 Holiday dessert: Serve with whipped cream & cinnamon
☕ Coffee pairing: Perfect with a cup of espresso
🍁 Fall twist: Add a sprinkle of pumpkin pie spice
Final Thoughts
This Pecan Pie Dump Cake is decadent, easy, and irresistibly delicious—like pecan pie but even simpler. Every bite is buttery, nutty, and pure comfort!
Warning: You’ll be asked to make this every holiday season.
