Pecan Dump Cake is one of those effortlessly delicious desserts I turn to when I want something cozy, sweet, and satisfying without much fuss. With layers of spiced cake mix, buttery pecans, and rich filling, this cake comes together in minutes and bakes into a golden, nutty, and gooey masterpiece.
Why You’ll Love This Recipe
I love how easy it is to throw this dessert together—no mixing bowls, no complicated steps, and hardly any prep. Just layer, bake, and enjoy. The buttery pecans on top become perfectly toasted, adding a crunch that contrasts beautifully with the soft, sweet filling underneath. It’s a go-to for potlucks, holidays, or just when I’m craving something indulgent and homemade.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Canned crushed pineapple (undrained)
-
Canned cherry pie filling
-
Yellow cake mix
-
Unsalted butter, sliced thin
-
Chopped pecans
-
Ground cinnamon (optional, for a warm spice boost)
directions
-
I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
-
I pour the crushed pineapple (with the juice) evenly over the bottom of the dish.
-
Then, I spoon the cherry pie filling over the pineapple and spread it out gently.
-
I sprinkle the dry yellow cake mix evenly over the fruit layer—no need to stir.
-
On top of the cake mix, I arrange thin slices of butter to cover the surface as evenly as possible.
-
I sprinkle the chopped pecans over the top, along with a dash of cinnamon if I’m using it.
-
I bake for about 45–50 minutes, until the top is golden brown and the edges are bubbling.
-
I let it cool slightly before serving warm with a scoop of vanilla ice cream.
Servings and timing
This recipe makes about 12 servings. Prep time takes just 10 minutes, and baking takes around 45–50 minutes. It’s ready to serve in about an hour, and I often make it a few hours ahead and reheat before serving.
Variations
I sometimes swap the cherry pie filling with apple or peach for a different twist. If I want extra texture, I mix rolled oats or shredded coconut with the pecans. A spice cake mix also works beautifully for a deeper, fall-inspired flavor.
storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I scoop a portion into a microwave-safe dish and warm it for 20–30 seconds, or I reheat the whole dish in the oven at 300°F until warmed through. It’s just as good the next day—sometimes even better.
FAQs
Can I use fresh fruit instead of canned?
Yes, I’ve made this with fresh sliced peaches or apples. I just make sure to add a bit of sugar and juice so the cake stays moist.
Do I need to mix the ingredients?
Nope, that’s the beauty of a dump cake. I layer everything right in the dish and let the oven do the work.
What kind of cake mix works best?
I usually use yellow cake mix, but white or spice cake mix also works great depending on the flavor profile I want.
Can I make this ahead of time?
Yes, I often bake it the night before and reheat it gently in the oven before serving. It holds up really well.
How do I keep the top from burning?
I check the cake at around 40 minutes, and if the pecans are getting too dark, I loosely cover the top with foil for the remaining bake time.
Conclusion
Pecan Dump Cake is one of the easiest desserts I’ve ever made, and it never fails to impress. With its rich layers, buttery crunch, and comforting flavor, it’s perfect for any occasion—or no occasion at all. It’s the kind of dessert I make when I want something sweet and simple, and it always hits the spot.
Print
Pecan Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy, easy-to-make dessert featuring layers of crushed pineapple, cherry pie filling, yellow cake mix, buttery pecans, and a hint of cinnamon—Pecan Dump Cake is gooey, golden, and perfect for any occasion.
Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
- 1 box yellow cake mix
- 3/4 cup unsalted butter, sliced thin
- 1 cup chopped pecans
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Pour crushed pineapple with juice into the dish and spread evenly.
- Spoon cherry pie filling over the pineapple and spread gently.
- Sprinkle dry yellow cake mix evenly over the fruit layer—do not stir.
- Top with thin slices of butter, covering the surface as evenly as possible.
- Sprinkle chopped pecans and cinnamon (if using) over the top.
- Bake for 45–50 minutes, until the top is golden and the edges are bubbly.
- Let cool slightly before serving warm with a scoop of vanilla ice cream.
Notes
- Substitute cherry pie filling with apple or peach for variety.
- Spice cake mix or additions like oats and coconut add unique flavor and texture.
- Cover with foil during baking if pecans start to brown too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
