Pecan Pie Dump Cake is the ultimate no-fuss dessert that brings all the flavors I love from traditional pecan pie into an easy, crowd-pleasing cake. With layers of gooey pecan filling, buttery cake mix, and a crunchy topping, it’s the perfect sweet treat when I want something warm, rich, and incredibly simple to make.
Why You’ll Love This Recipe
I love how this dump cake gives me the taste and texture of a classic pecan pie—sweet, nutty, and buttery—without the hassle of rolling out pie crust. It’s one of those “dump it, bake it, love it” recipes that always turns out delicious. Whether I’m baking for a holiday, potluck, or just craving comfort food, this dessert is ready with minimal prep and maximum flavor.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pecan halves
eggs
light corn syrup
brown sugar
vanilla extract
salt
yellow cake mix
unsalted butter, melted
directions
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I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
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In a bowl, I whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth.
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I pour the pecans into the bottom of the baking dish, then pour the egg mixture evenly over the top.
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I sprinkle the dry cake mix evenly over the filling layer—no need to stir.
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I slowly drizzle the melted butter over the entire surface, trying 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 brown and the center is set.
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I let it cool for at least 15 minutes before serving so the filling can firm up a bit.
Servings and timing
This recipe makes 12–16 servings and takes about 1 hour total—10 minutes to prepare and 45–50 minutes to bake.
Variations
Sometimes I add a layer of mini chocolate chips before the cake mix for a pecan pie-chocolate combo. I’ve also used spice cake mix for a deeper, warmer flavor or added a splash of bourbon to the filling for a boozy twist. When I want a little crunch, I top it with extra chopped pecans before baking.
storage/reheating
I store leftovers covered in the fridge for up to 5 days. To reheat, I microwave individual servings for about 15–20 seconds or warm the whole dish in a 300°F oven for 10–15 minutes. It also tastes great cold or at room temperature, especially with a scoop of vanilla ice cream.
FAQs
Can I use a different cake mix?
Yes, I’ve used butter pecan, white, or spice cake mix and they all work well depending on the flavor I’m going for.
Do I need to toast the pecans first?
Not necessarily. I usually don’t, since they bake in the oven, but if I want an extra roasted flavor, I toast them lightly before adding.
Can I use dark corn syrup?
Yes, dark corn syrup works too and gives the filling a deeper color and more robust flavor.
Can I make this ahead of time?
Absolutely. I make it a day in advance and reheat before serving—or serve it chilled for a denser, more pie-like texture.
How do I keep the cake mix from staying dry on top?
I make sure to pour the melted butter evenly across the top and use a spoon to gently press down any dry patches if needed.
Conclusion
Pecan Pie Dump Cake is one of those effortless desserts that feels like a little miracle every time I make it. It’s rich, gooey, crunchy, and sweet—everything I love about pecan pie with almost none of the work. Whether I’m serving it at a holiday dinner or whipping it up on a weeknight, it always disappears fast.
Print
Pecan Pie Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Pie Dump Cake is a quick and easy dessert that combines the gooey, sweet richness of pecan pie with the buttery simplicity of a dump cake—perfect for holidays, potlucks, or comforting weeknight treats.
Ingredients
- 2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth.
- Spread pecan halves evenly in the prepared dish.
- Pour the egg mixture over the pecans.
- Sprinkle the dry yellow cake mix evenly over the top—do not stir.
- Drizzle melted butter evenly over the cake mix, ensuring most of the surface is moistened.
- Bake for 45–50 minutes, until the top is golden and the center is set.
- Let cool for at least 15 minutes before serving to allow the filling to firm up.
Notes
- Use spice cake mix or butter pecan mix for flavor variations.
- Add mini chocolate chips or chopped pecans for extra texture and richness.
- A splash of bourbon can deepen the flavor for a more decadent twist.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
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