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.
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
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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Spread pecan halves evenly over the bottom of the dish.
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In a bowl, whisk together brown sugar, eggs, corn syrup, vanilla, salt, and optional spices until well combined.
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Pour the mixture over the pecans to form the gooey base.
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Sprinkle the dry cake mix evenly over the top—do not stir.
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Drizzle melted butter over the cake mix, covering as much of the surface as possible.
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Bake for 45–50 minutes until golden brown and bubbly around the edges.
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Cool for 15–20 minutes before serving warm, optionally with ice cream or whipped cream.
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.
