Pioneer Woman’s Pecan Pie Dump Cake

If you’re looking for a dessert that’s both effortless and indulgent, Pioneer Woman’s Pecan Pie Dump Cake is the one to try. This recipe brings together the gooey richness of pecan pie with the simplicity of a dump cake. With minimal prep and no mixing bowls required, it’s the perfect last-minute dessert for holidays, potlucks, or family dinners.

The beauty of this dish lies in its ease: just “dump” the ingredients into a baking dish, bake until golden, and enjoy a sweet treat that tastes like it took hours to make. Topped with ice cream or whipped cream, it’s a true crowd-pleaser.

A Quick Glimpse at Pioneer Woman’s Pecan Pie Dump Cake

This dessert combines the sticky, caramel-like filling of pecan pie with a buttery cake topping. A box of cake mix, pecan halves, butter, and a rich filling layer come together to create a decadent dessert that’s crunchy on top and gooey inside.

Try Other Pioneer Woman Recipes

• Pioneer Woman Cowboy Caviar
• Pioneer Woman Chicken Stroganoff
• Pioneer Woman Chicken Pot Pie
• Pioneer Woman Chicken Spaghetti

Why This Recipe is Worth Trying

• Effortless preparation – No need for mixing or special equipment.
• Holiday favorite – A shortcut version of traditional pecan pie.
• Crowd-pleaser – Perfect for potlucks and family gatherings.
• Customizable – Easy to adapt with different cake mixes or add-ins.
• Rich and satisfying – Combines crunch, gooey filling, and buttery topping.

Essential Ingredients for This Recipe

• 2 cups pecan halves
• 1 can (14 oz) sweetened condensed milk
• 1 cup light corn syrup
• 1/2 cup brown sugar, packed
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 box yellow cake mix
• 1 cup unsalted butter, thinly sliced (for topping)

Directions to Make Pioneer Woman’s Pecan Pie Dump Cake

Step 1: Preheat oven

Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Make the filling base

In the prepared dish, combine condensed milk, corn syrup, brown sugar, melted butter, vanilla, and pecans. Spread evenly.

Step 3: Add cake mix

Sprinkle the dry yellow cake mix evenly over the pecan mixture. Do not stir.

Step 4: Top with butter

Arrange thin slices of butter evenly across the top of the cake mix to cover as much surface as possible.

Step 5: Bake until golden

Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly.

Step 6: Cool and serve

Let cool slightly before serving. Serve warm with ice cream or whipped cream.

What I Got Wrong (And How I Fixed It)

• Stirring the layers – The texture turned mushy. Leaving layers as-is keeps the dump cake structure.
• Not enough butter on top – Dry patches appeared. Adding full coverage of butter slices ensures even baking.
• Overbaking – Made the filling too firm. Watching closely at 40 minutes gave the best gooey texture.

Unexpected Ways to Enjoy This Dish

• As a sundae topping – Spoon warm cake over vanilla ice cream.
• For breakfast – Serve with Greek yogurt for a sweet morning treat.
• With coffee – Pairs beautifully as a rich dessert bite with coffee.
• As mini desserts – Bake in muffin tins for individual portions.

Best Tips for Pioneer Woman’s Pecan Pie Dump Cake Success

• Use fresh pecans – They give the best flavor and crunch.
• Distribute butter evenly – Prevents dry cake mix spots.
• Don’t skip cooling – A short cooling time helps the filling set.
• Try different cake mixes – Spice or butter pecan cake mix works great.
• Line pan with parchment – Makes cleanup much easier.

Tasty Twists on Pioneer Woman’s Pecan Pie Dump Cake

• Chocolate version – Use chocolate cake mix for a richer flavor.
• Bourbon twist – Add a splash of bourbon to the pecan filling.
• Maple pecan – Swap corn syrup for maple syrup.
• Nutty mix – Combine pecans with walnuts or almonds.
• Festive style – Add a sprinkle of cinnamon or nutmeg.

Best Ways to Store Your Pecan Pie Dump Cake

• Refrigerate – Store covered in the fridge for up to 4 days.
• Freeze – Wrap tightly and freeze for up to 2 months.
• Reheat before serving – Warm in the oven for the best texture.

Ways to Warm It Up Again

• Oven method – Reheat at 300°F for 15 minutes.
• Microwave – Warm individual portions in 20-second bursts.
• From frozen – Thaw overnight in the fridge, then reheat in the oven.

Nutritional Breakdown (per serving)

• Calories: ~480
• Protein: 5g
• Fat: 26g
• Carbohydrates: 56g
• Fiber: 3g
• Sodium: 380mg

(Approximate values depending on ingredients used.)

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FAQs

What is a pecan pie dump cake made of?

A pecan pie dump cake is made with pecans, sweetened condensed milk, corn syrup, brown sugar, butter, vanilla, a box of cake mix, and butter slices on top. The ingredients are layered directly into a baking dish without mixing, giving it a gooey filling like pecan pie with a buttery cake topping.

Do you stir the layers in pecan pie dump cake?

No, the layers in a pecan pie dump cake should not be stirred. Simply “dump” the filling mixture first, sprinkle dry cake mix over it, and top with butter slices. Baking melts everything together into a layered dessert with the right texture.

Can you make pecan pie dump cake ahead of time?

Yes, pecan pie dump cake can be made ahead and stored in the refrigerator for up to 2 days before serving. Reheating it in the oven before serving brings back the gooey texture and crunchy top.

Where does pecan pie dump cake come from?

Pecan pie dump cake is a modern American dessert inspired by the classic Southern pecan pie and the simple dump cake method that became popular in mid-20th-century home cooking. It combines the rich filling of pecan pie with the convenience of a boxed cake mix.

Wrapping It Up

Pioneer Woman’s Pecan Pie Dump Cake is the ultimate quick dessert—gooey, crunchy, buttery, and perfectly sweet. With minimal effort, you get a dish that looks and tastes indulgent, making it perfect for holidays, gatherings, or weeknight treats. Once you try this easy recipe, it’s sure to become a go-to favorite.