This pecan dump cake is an easy dessert recipe with yellow cake mix with chopped pecans caramel syrup and a pecan frosting all on a sugar cookie crust. It’s perfect for your holiday dessert table!
Pecan Dump Cake
This Pecan Dump Cake is my latest addition to various other types of dump cakes I’ve made for friends and family over the years. In fact, a dump cake is one of the easiest kinds of delicious desserts that you could make – perfect for relaxed midweek family treats or when hosting parties over the holidays.
It’s easy to keep the ingredients in your pantry so you can make this for any last minute gathering.
Pecan dump cake can be made with just 6 simple ingredients and four dessert layers – a sugar cookie dough base, coconut pecan frosting, chopped pecans with caramel sauce, and then finished off with a vanilla cake mix. It’s like a pecan cobbler with a shortbread crust.
Serve this Fall and Christmas-Inspired dump cake as is or with a dollop of whipped cream and ice cream.
Ingredients
- 2 packages pre-made sugar cookie dough
- 1 can coconut pecan frosting
- 2 cups pecans, chopped
- ¼ cup caramel syrup
- 1 box vanilla cake mix
- ¾ cup butter, unsalted, sliced (1 and ½ sticks)
Instructions
It only takes a matter of minutes to put this dessert together.
- Preheat oven to 345 degrees
- Spray a 9×13 pan with non-stick cooking spray.
- Spread sugar cookie dough on the bottom of the pan.
- Spread coconut pecan frosting on top, covering the sugar cookie dough.
- Sprinkle chopped pecans.
- Add a layer of caramel drizzle.
- Sprinkle dry cake mix on top of the syrup. Don’t stir!
- Lay butter pats in rows on top of the cake mix.
- Bake 350 for 45 minutes until just golden brown
What is Pecan Dump Cake?
Pecan dump cake is like any other dump cake. As the name suggests, this dessert involves layering the ingredients into an oven-safe baking dish on top of each other without any additional baking processes or techniques. It’s quite literally a “dump” your ingredients kind-of recipe!
This pecan dump cake calls for coconut pecan frosting and chopped pecans. Apart from those distinct ingredients, you’re likely to find the other remaining ingredients in various types of dump cakes, depending on your dessert preferences, of course!
What’s the Difference Between a Dump Cake and a Cobbler?
Many people get these two desserts confused although there definitely are striking differences. Here’s a short summary of how cobblers and dump cakes differ:
- A traditional cobbler has a fruit filling base which is topped with crumbled biscuit whereas dump cakes make use of various kinds of cake mixes (depending on the dump cake) as one of its main dessert layers.
- A classic cobbler will always start with a fruit-based layer while dump cakes often vary the kinds of dessert layers or order of these layers. For instance, you may find some dump cake recipes call for cookie bases (like my pecan dump cake), cream cheese fillings or other dessert layers. While the concept of a dump cake remains the same regardless of the recipe, the layers can and often do, change.
How Should I Store this Dessert?
Store your dump cake in the refrigerator (either in an airtight container or in the baking dish used, once completely cooled) for up to 5 days. If storing the dump cake in the baking dish, make sure to cover it tightly with plastic wrap – the last thing you want is for your dump cake to absorb any odors from other food stored in the refrigerator!
While some dump cakes could be stored at room temperature for up to 3 days, I don’t suggest that you do this with this pecan dump cake recipe since I’ve used creamy coconut pecan frosting as one of the layers.
Fortunately, all the ingredient layers of this pecan dump cake freeze well so you could definitely go ahead and freeze any leftovers or make this dessert ahead of time and freeze for up to 2 months. Thaw overnight in the refrigerator when ready to serve.
Can I Substitute Other Kinds of Cake Mixes?
Yes, you can use several other types of box cake mixes as the base. They will all have a different flavor depending on what your base mix is. Some options are:
- yellow cake mix
- butter pecan cake mix
- spice cake mix
What Can I Serve With It?
This pecan dump cake would be delicious with a serving of whipped cream, a big scoop of vanilla ice cream or even some warm fried cinnamon apples!
Of course, you also have the option of adding some toppings to your freshly baked pecan dump cake for more of a decadent dessert. Consider coconut shavings, banana slices, baked apple slices, a drizzle of caramel sauce, or an additional layer of frosting!
Tips and Suggestions
- If your butter is cold at the time of assembling your pecan dump cake for baking, you will find it easier to cut it into squares rather than slicing it. Just note though that as the squares of butter start to melt and blend into the cake layer, it likely won’t result in an even spread of butter. An alternative to this is to melt your butter beforehand and then drizzle it over the dry cake mix layer, ensuring an even distribution.
- While I’ve used store-bought cookie dough for this dump cake, you could easily make your own from scratch. Next time you make a batch of sugar cookies, consider doubling the cookie dough and storing half in the freezer for recipes such as this dump cake.
- This pecan dump cake can be made a few days ahead and stored in the refrigerator or made a few weeks in advance if stored in the freezer, the latter option being a great choice when preparing for the holiday season.
This delicious dessert is perfect for a dinner party, holiday gathering, pot luck, or at your holiday table.
Want More Dump Cake Recipes?
Dump cakes are such an easy recipe, which is why we’ve created so many.
Pecan Dump Cake
Ingredients
- 2 packages premade sugar cookie dough
- 1 can coconut pecan frosting
- 2 cups pecans chopped
- ¼ cup caramel syrup
- 1 box vanilla cake mix
- ¾ cup butter unsalted, sliced 1 and ½ sticks
Instructions
- Preheat oven to 345 degrees
- Spray 9×13 pan with non-stick cooking spray.
- Spread sugar cookie dough on bottom of pan.
- Spread coconut pecan frosting on top, covering the sugar cookie dough.
- Sprinkle chopped pecans.
- Drizzle with caramel syrup
- Sprinkle entire box of cake mix on top of the syrup. (don’t stir)
- Lay pats of butter in rows on top of the cake mix.
- Bake 350 for 45 minutes
Did You Make This Recipe?
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