Pecan Pie Dump Cake

There’s something magical about a dessert that brings together the rich, buttery flavor of pecan pie and the soft, indulgent texture of cake—all in one dish that practically makes itself. That’s exactly what inspired me to create this Pecan Pie Dump Cake.

I first stumbled upon this idea while prepping for a cozy fall gathering. I didn’t have time for a full-blown pecan pie from scratch, but I still craved those deep, caramelized notes of brown sugar, butter, and toasted pecans. So, I improvised. I layered some pantry staples into a baking dish, crossed my fingers, and what came out of the oven was pure comfort in every bite.

If you love pecan pie but don’t want the fuss of rolling crusts or measuring with precision, this dump cake is your sweet spot. Keep reading, because you won’t want to miss this easy dessert that tastes like you spent hours baking.

Why I Love This Recipe

This recipe is the definition of effortless baking. You literally “dump” the ingredients into a pan—no mixing bowls required, no electric mixer needed. That’s a win when you’re short on time but still want to deliver a show-stopping dessert.

The beauty of this pecan pie dump cake is how it blends two beloved Southern treats: the gooey filling of pecan pie and the soft crumb of golden cake. The base is a rich brown sugar and butter mixture with pecans layered in. On top, a boxed yellow cake mix soaks up the melted butter and bakes into a slightly crispy, golden top that contrasts beautifully with the sticky pecan base.

This is the kind of dessert that tastes even better the next day—and it makes your kitchen smell like the holidays. It’s a go-to for Thanksgiving, potlucks, or when you just want something sweet, cozy, and downright easy.

Ingredients for Pecan Pie Dump Cake

Let’s talk about what you’ll need—and why each ingredient matters.

You don’t need anything fancy here. That’s part of the charm. You might already have most of this in your pantry. But each ingredient plays an essential role in giving you that perfect pecan pie-meets-cake result.

For the filling:

• 1 cup light corn syrup: This gives that classic sticky-sweet, glossy texture that defines pecan pie.
• 1 cup brown sugar (light or dark): Brown sugar deepens the flavor and adds that molasses richness.
• 4 large eggs: These help the filling set and give the dump cake structure.
• 1 teaspoon vanilla extract: A must for any pecan pie base—it brings warmth and aroma.
• 1/2 teaspoon salt: Just enough to balance the sweetness.
• 2 cups chopped pecans: The star of the show—chopped for more coverage in every bite.

For the topping:

• 1 box yellow cake mix (15.25 oz): This shortcut creates a cake-like topping with just the right crumble.
• 3/4 cup unsalted butter (melted): Helps the cake mix brown and develop that irresistible crispy edge.
• Optional: 1/2 teaspoon cinnamon or nutmeg: Adds a warm spice note that pairs beautifully with pecans.

Feel free to toast your pecans beforehand if you want a deeper, nuttier flavor. It’s an optional step but makes a noticeable difference.

How Much Time Will You Need

This dessert is quick to prep and mostly hands-off, which makes it perfect for busy weeknights or last-minute dinner parties.

• Prep time: 10–15 minutes
• Bake time: 50–60 minutes
• Cooling time: 20 minutes before serving
• Total time: Around 1 hour and 30 minutes

Once baked, you can let it cool slightly so the filling sets a bit more, but it’s also delicious warm straight from the oven with a scoop of vanilla ice cream.

How to Make This Pecan Pie Dump Cake

The process couldn’t be easier, and I’m breaking it down step by step so you can feel confident baking it even if you’re not an experienced baker.

Step 1: Preheat your oven and prepare your dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to ensure easy removal later.

Step 2: Make your pecan pie filling

In a medium bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth and fully combined. Once mixed, fold in the chopped pecans.

Pour this mixture into your prepared baking dish and spread it out evenly with a spatula.

Step 3: Add the cake mix layer

Without mixing, sprinkle the dry yellow cake mix evenly over the top of the pecan pie layer. Do not stir. Make sure the cake mix covers all of the pecan filling.

Step 4: Pour melted butter on top

Slowly drizzle the melted butter over the cake mix, making sure to cover as much of the surface as possible. Don’t worry if a few dry patches remain—those areas will crisp up nicely in the oven.

Optional: sprinkle a little cinnamon or nutmeg over the top for added warmth.

Step 5: Bake

Place the dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and bubbly around the edges. The center should be mostly set, with just a slight jiggle if you gently shake the dish.

Step 6: Cool and serve

Let the dump cake cool for at least 20 minutes before serving. This helps the filling thicken slightly and makes serving cleaner. Scoop it into bowls and serve warm with whipped cream or vanilla ice cream.

Substitutions

Sometimes you don’t have everything on hand—or maybe you’re baking for someone with dietary needs. Here are some smart swaps that still deliver delicious results:

• Butter substitute: Use coconut oil or vegan butter if you’re avoiding dairy. Both give richness while keeping it plant-based.
• Cake mix: Try spice cake mix for a warmer, fall-inspired flavor, or butter pecan cake mix to double down on the nuttiness.
• Corn syrup alternative: You can use maple syrup or honey for a more natural sweetener, though the texture may be slightly less firm.
• Egg-free version: Use flaxseed eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan-friendly alternative.

Feel free to customize with add-ins like chocolate chips, coconut flakes, or bourbon for a more grown-up twist.

Best Side Dish of Pecan Pie Dump Cake

This dessert is rich, sweet, and sticky—so it pairs well with lighter or creamy sides that balance the flavors. Here are a few to try:

• Vanilla ice cream: The cold, creamy texture melts into the warm cake and creates a delightful contrast.
• Whipped cream: Adds an airy finish and lightens up the bite.
• Fresh berries: Strawberries or raspberries offer a tart, fresh bite that cuts through the richness.

These sides don’t just make it tastier—they make it a whole experience.

Serving and Presentation Tips

A dessert like pecan pie dump cake doesn’t just taste amazing—it smells like comfort and deserves to look just as inviting when served. Whether you’re dishing it out at a holiday dinner or a casual potluck, presentation makes a difference.

Hook: You’ve already wowed them with the smell—now it’s time to impress them with the final look.

Start by letting the dump cake cool for at least 15–20 minutes after baking. This allows the filling to set slightly and makes scooping easier. Use a large serving spoon or a pie server to scoop portions into individual dessert bowls or ramekins.

Top each serving with a dollop of whipped cream or a scoop of vanilla bean ice cream—melting into the warm pecan pie filling, it creates an indulgent, glossy finish. Garnish with a few whole toasted pecans or a tiny drizzle of caramel sauce for extra flair.

If you’re serving this at a dinner party, you can also bake and serve it in individual mini cast-iron skillets or oven-safe ramekins for that rustic, personalized feel.

Tips and Tricks to Make This Recipe Even Better

Hook: Master the little details and elevate your pecan pie dump cake from delicious to unforgettable.

• Toast your pecans before adding them to the filling. This brings out their oils and gives them a deeper, nuttier flavor that pairs perfectly with the brown sugar and butter.
• Use high-quality butter. Since butter is a key flavor in this dish, using a European-style butter (like Kerrygold) can give it a richer, creamier taste.
• Layer with confidence. Be sure not to stir the layers after adding the dry cake mix and butter. The magic happens when the butter seeps through the cake mix and crisps it from the top.
• Try a spice upgrade. A touch of cinnamon, clove, or allspice added to the filling brings in cozy fall flavors that add more depth.
• Chill for cleaner slices. If you prefer a firmer texture (closer to pecan bars), let the cake cool completely, then refrigerate it for a few hours before slicing.
• Add a splash of bourbon to the filling for a Southern twist with warmth and complexity—perfect for adults.

Common Mistakes to Avoid

Hook: Even the simplest recipes have a few pitfalls—here’s how to sidestep the common ones.

• Overbaking. It’s tempting to keep baking until the top is super dark, but doing so can dry out the filling. Remove it from the oven when the center is just set and the edges are golden.
• Skipping the grease. Don’t forget to butter or spray your baking dish. With all that sugar and syrup, it can stick easily and make serving a mess.
• Uneven butter distribution. Make sure you drizzle the melted butter evenly across the dry cake mix. Dry patches won’t cook properly and can leave raw spots.
• Using cold eggs. Let your eggs come to room temperature before mixing them into the filling—this ensures smoother incorporation and a more uniform bake.
• Overmixing the layers. Resist the urge to stir everything together. This dessert works because of the distinct layering that creates a gooey bottom and a crumbly top.

How to Store It

Storing pecan pie dump cake is simple, and leftovers taste even better the next day.

Let the cake cool completely, then cover the baking dish tightly with plastic wrap or foil, or transfer individual servings to airtight containers. It will keep well in the refrigerator for up to 5 days.

To reheat, scoop a portion into a microwave-safe dish and warm for about 30–45 seconds. If you’re reheating a large portion, cover it with foil and bake at 300°F (150°C) for about 10–15 minutes, until heated through.

You can also freeze it for longer storage. Wrap it tightly or use a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make this ahead of time?
Yes! You can prepare and bake the dump cake the night before. Let it cool, cover it, and refrigerate. Reheat before serving or enjoy it chilled.

Can I use a different kind of nut?
Absolutely. Walnuts or almonds can work well. Just make sure they’re chopped and, ideally, toasted before adding them.

Is it possible to make this gluten-free?
Yes. Swap the yellow cake mix for a gluten-free boxed cake mix. Be sure to check that all other ingredients (especially corn syrup) are gluten-free.

How do I know it’s done baking?
The top should be golden brown, and the edges should be bubbling. The center will be mostly set with just a slight jiggle.

Can I serve this cold?
Definitely. The texture becomes more like a pecan pie bar when it’s cold, which makes it easier to slice and serve cleanly.

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