This gooey pecan pie dump cake is the ultimate comfort dessert. It combines everything I love about classic pecan pie—sticky, buttery filling and crunchy pecans—with the ease of a dump cake. No pie crust, no mixers, just a few simple ingredients layered in a pan and baked to golden perfection.
Why I Love This Recipe
I love how effortlessly this dessert comes together. It’s rich, nutty, and full of caramel-like flavor, but I don’t have to roll out any dough or worry about fancy steps. Just layer, bake, and enjoy. It’s the kind of dessert I make when I want something warm and cozy without spending all afternoon in the kitchen. It’s also a huge hit at gatherings—everyone always asks for seconds.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chopped pecans
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Brown sugar
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Eggs
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Corn syrup (light or dark)
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Vanilla extract
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Salt
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Yellow cake mix
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Unsalted butter (melted)
directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a bowl, I whisk together the eggs, brown sugar, corn syrup, vanilla extract, and salt until smooth.
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I pour the mixture into the baking dish, then sprinkle the chopped pecans evenly over the top.
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Without mixing, I sprinkle the dry yellow cake mix over everything, covering the pecans and filling evenly.
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I drizzle the melted butter evenly over the entire surface, making sure to moisten as much of the cake mix as possible.
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I bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
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I let it cool slightly before serving. It’s amazing warm, especially with a scoop of vanilla ice cream on top.
Servings and timing
This recipe makes about 10–12 servings. It takes 10 minutes to prep and 45–50 minutes to bake—ready in just about an hour.
Variations
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I mix in a handful of chocolate chips for a chocolatey twist.
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Sometimes I use spice cake mix for extra warmth and depth.
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I add a splash of bourbon to the filling for a more traditional Southern flavor.
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I use halved pecans for a prettier presentation on top.
storage/reheating
I store leftovers in the fridge, covered, for up to 4 days. To reheat, I warm individual portions in the microwave for 20–30 seconds or heat the whole dish in the oven at 300°F until warmed through. It also freezes well—just wrap tightly and thaw before reheating.
FAQs
Can I use a different type of nut?
Yes, I’ve made it with walnuts or a mix of nuts when I’m out of pecans, and it still tastes great.
Does the cake mix need to be stirred in?
Nope—I just sprinkle it evenly and let the butter and filling do the work while it bakes.
Can I make this in advance?
Absolutely. I bake it the day before and warm it up before serving. It holds up well and tastes even better the next day.
What if my topping looks too dry?
If there are dry spots after baking, I drizzle a bit more melted butter on top and return it to the oven for a few minutes.
Can I use homemade cake mix?
Yes, if I have a favorite homemade yellow cake mix, I use about 15 ounces of it in place of the boxed version.
Conclusion
This pecan pie dump cake is one of my favorite easy desserts—it’s warm, gooey, and full of nutty, buttery flavor. I love how quick it is to make, and it always brings that classic pecan pie taste without the work of making a crust. Whether I’m baking for the holidays or just craving something sweet and satisfying, this cake always hits the spot.
Print
Gooey Pecan Pie Dump Cake
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
- Yield: Serves 10–12
- Category: Dessert
- Method: Baked
- Cuisine: American, Southern
- Diet: Vegetarian
Description
This Gooey Pecan Pie Dump Cake is an easy, indulgent dessert that combines the rich, nutty flavor of pecan pie with the simplicity of a dump cake. No crust, no mixing bowls—just layer, bake, and enjoy. With a buttery filling, crunchy pecans, and golden cake topping, this cozy treat is perfect for holidays, potlucks, or anytime you’re craving comfort food.
Ingredients
- 1½ cups chopped pecans
- ¾ cup brown sugar
- 3 large eggs
- 1 cup corn syrup (light or dark)
- 2 tsp vanilla extract
- ½ tsp salt
- 1 box (15.25 oz) yellow cake mix
- ¾ cup unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a medium bowl, whisk together eggs, brown sugar, corn syrup, vanilla, and salt until smooth.
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Pour mixture into the prepared baking dish.
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Sprinkle chopped pecans evenly over the filling.
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Without stirring, sprinkle the dry cake mix over the top to cover completely.
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Drizzle melted butter evenly across the surface, making sure to moisten most of the cake mix.
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Bake for 45–50 minutes, or until the top is golden and edges are bubbly.
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Let cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Notes
- Add chocolate chips to the filling for a chocolate-pecan pie twist.
- Try using spice cake mix for extra flavor depth.
- A splash of bourbon in the filling gives it a traditional Southern kick.
- For a pretty presentation, top with pecan halves before baking.
- Store leftovers in the fridge and reheat in the microwave or oven.
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