5-Ingredient Butter Pecan Dump Cake
This 5-ingredient butter pecan dump cake is the kind of dessert you throw together when you want something warm, nutty, and buttery without touching a mixing bowl. The layers do all the work in the oven.
The top turns crisp and toffee-like from melting butter and brown sugar, while the middle stays soft and the bottom gets gooey with sweet pineapple. It’s five minutes of assembly that comes out tasting like a butter pecan cookie met a cobbler.
Why This Dump Cake Always Works
Butter pecan cake mix already has that toasted, brown-butter flavor baked right in. You don’t need to add anything else except butter, pecans, and fruit to get a dessert that feels far fancier than the effort.
What I love most is the contrast. The pecan-studded top crackles when you scoop into it, and the pineapple layer underneath keeps everything from drying out, so you get a soft, almost pudding-like bottom without any extra steps.
Ingredients
- 20 oz can crushed pineapple, undrained: the juice is part of the recipe, so don’t drain it.
- 15.25 oz box butter pecan cake mix: any brand works; just don’t prepare the batter.
- 1/2 cup (1 stick) unsalted butter, sliced into thin pats: salted butter is fine, just reduce any added salt.
- 1 cup chopped pecans: halves work too, but chopped distributes more evenly.
- 1/4 cup packed light brown sugar: adds a molasses note that deepens the nutty flavor.
Variations / Substitutions
- Swap the fruit: cherry or apple pie filling (21 oz can) works instead of pineapple for a thicker, jammy bottom.
- Change the nuts: walnuts or sliced almonds give a slightly milder crunch; toast them first for extra depth.
- Use a different cake mix: yellow cake mix plus 1 teaspoon butter extract gets you close if butter pecan isn’t in the pantry.
- Skip the brown sugar: the dessert will still be sweet and buttery from the cake mix and fruit, just less crisp on top.
For a classic cherry version, try my Cherry Dump Cake.
How to Make Butter Pecan Dump Cake
Step 1: Layer the Fruit and Cake Mix
Spread the entire can of crushed pineapple and its juices into a 9×13-inch baking dish, using a spatula to coat the bottom evenly. Sprinkle the dry cake mix straight from the box over the pineapple, covering every bit of fruit. This whole step takes less than 2 minutes and you don’t mix anything.
Step 2: Add the Butter and Pecans
Scatter the sliced butter pats across the surface so they’ll melt into the cake mix as it bakes. Sprinkle the chopped pecans and brown sugar over the top, aiming for an even layer. The butter and sugar will drip down and caramelize with the fruit below over the next 3 minutes of prep.
Step 3: Bake the Cake
Preheat your oven to 350°F (175°C) and slide the dish onto the middle rack. Bake for 45 to 50 minutes, until the top is deep golden, the edges are bubbling, and a toothpick inserted into the cake layer comes out with moist crumbs, not wet batter. The aroma will smell like roasted nuts and browned butter halfway through.
Step 4: Scoop and Serve
Let the cake rest for about 10 minutes so the juices settle, then scoop generous portions into bowls while it’s still warm. A big spoonful of vanilla ice cream melting into the crevices makes the whole thing shine.
A Few Notes Before You Start
- No need to grease the pan. The butter and juices create enough non-stick moisture.
- Don’t stir the layers once they’re in the dish. The magic is in letting the butter seep down on its own.
- Toasting the pecans ahead of time is an easy upgrade: 6 to 8 minutes in a dry skillet over medium heat, shaking often, until fragrant.
- If the top isn’t browning enough after 50 minutes, a quick 2 minutes under the broiler gives it extra crunch, just watch it closely.
Bake times by pan:
| Pan Size | Bake Time |
|---|---|
| 9×13-inch metal | 45-50 mins |
| 9×13-inch glass | 50-55 mins |
| 8×8-inch metal (thicker) | 55-60 mins |
Keeping It Fresh
Refrigerate leftovers in a covered dish for up to 4 days. The cake stays soft and the top will soften a little, but reheating a portion in the microwave for 30 to 45 seconds brings back the gooey texture.
Frequently Asked Questions
Can I use canned pineapple in heavy syrup?
Yes, but it will be noticeably sweeter. If that’s what you have, skipping the brown sugar or reducing the butter slightly helps balance it.
Do I have to use butter pecan cake mix?
A yellow or white cake mix works, but you’ll miss the toasted pecan flavor that makes this taste so specific. Adding 1 teaspoon of butter extract brings some of it back.
Why is my cake still powdery in spots?
Butter patches that don’t fully melt can leave dry pockets. Slice the butter as thinly as possible and distribute it evenly, especially around the edges, to avoid raw dry mix spots.
Can I make this ahead of time?
Absolutely. Bake it the night before, cool completely, cover, and refrigerate. Reheat individual servings in the microwave or warm the whole pan in a 300°F oven for 15 minutes.
Butter Pecan Dump Cake Recipe
Ingredients
Method
- Spread the undrained crushed pineapple into a 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pineapple.
- Dot the surface with butter slices, then scatter chopped pecans and brown sugar over the top.
- Bake at 350°F (175°C) for 45 to 50 minutes, until golden and bubbly.
- Rest for 10 minutes, then scoop warm into bowls.
