Pecan Pie Dump Cake

This pecan pie dump cake is the ultimate lazy-day dessert that still delivers big on flavor. It combines everything I love about classic pecan pie—gooey filling, buttery pecans, and rich caramel flavor—with the ease of a dump-and-bake recipe. No pie crust, no fuss—just layers of deliciousness straight from the oven.

Why I Love This Recipe

I love how effortlessly this dessert comes together. There’s no need for mixing bowls or complicated steps. I just layer the ingredients, bake, and end up with a sweet, crunchy-topped dessert that’s perfect for potlucks, holidays, or whenever I need a last-minute treat. It’s cozy, rich, and incredibly satisfying—especially with a scoop of vanilla ice cream on top.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pecan halves

• Brown sugar

• Eggs

• Corn syrup (light or dark)

• Vanilla extract

• Salt

• Yellow cake mix

• Unsalted butter (melted)

• Optional: cinnamon or nutmeg for extra warmth

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In the bottom of the dish, I spread out the pecans evenly.

3. In a small bowl, I whisk together the eggs, brown sugar, corn syrup, vanilla, and salt until well combined.

4. I pour the mixture over the pecans to form the gooey base layer.

5. I sprinkle the dry cake mix evenly over the top—no mixing!

6. I drizzle the melted butter evenly across the surface, making sure to moisten most of the cake mix.

7. I bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.

8. I let it cool for 15–20 minutes before scooping and serving.

Servings and timing

This recipe serves 10–12 and takes about 10 minutes to prep and 45–50 minutes to bake—ready in just about 1 hour.

Variations

• I add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor.

• For extra texture, I mix in chopped pecans with the halves.

• Sometimes I use a butter pecan or spice cake mix for a flavor twist.

• I top it with whipped cream or ice cream and a drizzle of caramel sauce for an indulgent finish.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for 20–30 seconds, or pop the whole dish in the oven at 300°F for about 10 minutes. It tastes great cold, but I love it warm with melting ice cream on top.

FAQs

Can I make this ahead of time?

Yes, I bake it a day in advance and reheat it before serving. It holds up well and tastes even better the next day.

Do I need to mix the cake mix into the filling?

Nope—I just sprinkle it over the top. The butter helps it bake into a soft, golden topping.

What kind of cake mix works best?

I use yellow cake mix for classic flavor, but butter pecan, vanilla, or spice cake mix all work beautifully.

Can I use chopped pecans instead of halves?

Absolutely. I like using a mix for varied texture, but chopped pecans alone work just as well.

Can I make this without corn syrup?

If I want to skip corn syrup, I substitute with maple syrup or a mix of brown sugar and a little water—it’ll still be gooey and delicious.

Conclusion

Pecan pie dump cake is my secret weapon for easy, irresistible desserts. It brings all the flavor of a traditional pie with none of the hassle, making it perfect for busy days or last-minute gatherings. Warm, gooey, and full of rich pecan flavor—it’s comfort in every bite.

Pecan Pie Dump Cake

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour
• Yield: Serves 10–12
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This Pecan Pie Dump Cake is the easiest way to enjoy all the gooey, buttery goodness of a classic pecan pie—no crust required! With layers of pecans, rich brown sugar, corn syrup, and buttery cake mix, it’s a dump-and-bake dessert that’s perfect for holidays, potlucks, or a last-minute sweet fix. Serve it warm with vanilla ice cream for the ultimate cozy treat.

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Ingredients

• 2 cups pecan halves
• 1 cup brown sugar
• 3 large eggs
• 1 cup corn syrup (light or dark)
• 1½ tsp vanilla extract
• ¼ tsp salt
• 1 box yellow cake mix (15.25 oz)
• ¾ cup unsalted butter, melted
• Optional: ½ tsp cinnamon or ¼ tsp nutmeg for added spice

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Instructions

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

2. Spread pecan halves evenly over the bottom of the dish.

3. In a bowl, whisk together brown sugar, eggs, corn syrup, vanilla, salt, and optional spices until well combined.

4. Pour the mixture over the pecans to form the gooey base.

5. Sprinkle the dry cake mix evenly over the top—do not stir.

6. Drizzle melted butter over the cake mix, covering as much of the surface as possible.

7. Bake for 45–50 minutes until golden brown and bubbly around the edges.

8. Cool for 15–20 minutes before serving warm, optionally with ice cream or whipped cream.

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Notes

• Add chopped pecans to the halves for extra texture.
• Try using spice cake or butter pecan mix for a twist.
• For a caramel-like finish, drizzle with warm caramel sauce before serving.
• Maple syrup or a mix of brown sugar and water can replace corn syrup if needed.
• Tastes great warm or chilled—reheat gently for best texture.