Pecan Pie Dump Cake is a heavenly blend of classic pecan pie flavor with the ease of a dump cake. This dessert offers the rich nuttiness of pecans, the caramel sweetness of corn syrup and brown sugar, and the buttery, golden topping from a boxed cake mix all layered and baked without fuss. If you love decadent desserts but shy away from tricky crusts or complicated steps, this recipe is your perfect match.
Why You’ll Love This Recipe
You’ll love this Pecan Pie Dump Cake because it gives you all the goodness of a traditional pecan pie—gooey filling, crunchy nuts, sweet caramel tones—without having to roll a crust or worry about blind baking. Instead you simply mix, layer, and bake. It’s perfect for busy weeknights, holiday gatherings, or when you want a crowd pleaser that comes together quickly. The texture contrast—soft, syrupy inside and crisp, buttery topping—delivers comfort and indulgence in every bite.
Ingredients
- 1 ½ cups brown sugar
- 1 cup corn syrup
- 1¼ cups butter, melted
- 3 eggs
- 2 tsp vanilla extract
- 4 cups pecan halves
- 1 (15.25 oz) yellow cake mix
- 1 cup hot water
- Ice cream or whipped cream (optional)
- Caramel topping (optional)
Step by Step: How to Make Pecan Pie Dump Cake
- Preheat your oven to 350 °F (about 175 °C). Spray a 9 × 13 inch baking pan with non stick spray and set it aside.
- In a medium bowl, combine 1 cup brown sugar, the corn syrup, ½ cup of the melted butter, the eggs, and vanilla. Whisk until well blended.
- Stir in 3 cups of pecan halves. Spread this pecan sugar mixture evenly into the prepared baking pan.
- Sprinkle the dry yellow cake mix evenly over the pecan filling. Do not stir it in.
- Drizzle the remaining ¾ cup of melted butter over the dry cake mix layer.
- Sprinkle the remaining ½ cup brown sugar over the butter layer.
- Pour the hot water evenly over the top of the cake mix and butter. You can tilt the pan gently to help distribute the water but don’t stir.
- Sprinkle the remaining 1 cup pecan halves on top of the water layer.
- Bake in the preheated oven for about 30–35 minutes, or until the top is golden brown and the center is just slightly jiggly—it will firm up as it cools.
- Allow the cake to cool completely before serving.
- Optional: Serve with ice cream or whipped cream, and drizzle with caramel topping for extra indulgence.
Helpful Tips
- Make sure to grease the pan well so the gooey filling doesn’t stubbornly stick.
- When drizzling the melted butter over the dry cake mix, go slowly so it distributes more evenly and prevents dry patches.
- Don’t stir the layers once you’ve layered them—this helps maintain the distinct textures of gooey filling and crisp topping.
- Let it cool enough so it slices cleanly—though serving it slightly warm with ice cream is fantastic.
- For maximum flavor, consider toasting the pecans lightly before using them (about 3–5 minutes in a dry skillet) to deepen their nuttiness.
Substitutions And Variations
- If you prefer a slightly lighter sweetness, you can reduce the brown sugar a bit or use light corn syrup instead of dark.
- Swap yellow cake mix for a butter pecan or spice cake mix for a more pronounced flavor twist.
- For a gluten free version, pick a certified gluten free yellow cake mix and ensure all other ingredients are free of gluten.
- To add a rich adult note, you could stir in a tablespoon or two of bourbon into the pecan mixture before baking.
- If pecans are costly or unavailable, you could partially substitute with walnuts, though the flavor will shift slightly.
Storage Instructions
Once baked and cooled, cover the cake with plastic wrap or foil and store at room temperature for up to 1 day. After that, you may store it in the refrigerator for up to 3–4 days. To re warm, microwave individual servings for about 15–20 seconds or place in a 300 °F oven for 10 minutes. The texture is still great the next day—many say the flavors deepen overnight.
Serving Suggestions
- Slice warm and serve each piece with a scoop of vanilla ice cream—classic contrast of warm and cold, gooey and creamy.
- Top with a dollop of freshly whipped cream for a lighter finish.
- Drizzle warm caramel sauce over each portion for extra decadence.
- Serve alongside a strong cup of coffee or espresso—its bitterness balances the sweetness beautifully.
- For holiday gatherings, you might garnish with a few extra toasted pecan halves or a sprinkle of sea salt to elevate the presentation.
Frequently Asked Questions About Pecan Pie Dump Cake
Can I make this ahead of time?
Yes—this dessert is quite forgiving. You can bake it ahead, cover it once cooled, and re warm just before serving. Some sources say the texture improves slightly after the flavors rest.
Why is it called a dump cake?
The term “dump cake” comes from the method: you essentially dump the ingredients (or layers of them) into a pan without extensive mixing—no crust to roll, no complicated layering.
My cake mix layer stayed dry in spots—why?
This often happens when the melted butter isn’t spread evenly over the dry mix, or when the water isn’t distributed to saturate the mix correctly. Ensuring even distribution of butter and careful pouring of the water helps.
Can I use chopped pecans instead of halves?
Yes—you can. Using halves gives a more dramatic nutty texture and appearance, but chopped pecans will work fine and will mix more uniformly into the filling.
What size pan should I use?
A 9 × 13 inch baking dish is typically used for this volume of ingredients. If you use a smaller pan, you may need to adjust baking time; a larger pan may yield a thinner cake.
Final Thoughts
Thank you for letting me share this Pecan Pie Dump Cake recipe with you. I hope you enjoy baking and serving this dessert as much as I love it—it’s a perfect blend of ease and flavor. Whether you’re treating your family on a weeknight or bringing a dish to a gathering, this cake hits all the right notes. The buttery topping, sweet pecan filling, and simple bake make it a true joy to make and share. Wishing you wonderful moments in the kitchen and delicious bites around the table. Happy baking and enjoy every slice!
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Pecan Pie Dump Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Pecan Pie Dump Cake is a simple, delicious dessert layered with gooey brown sugar filling, crunchy pecans, and buttery cake mix. Great for holidays or potlucks.
Ingredients
1 ½ cups brown sugar
1 cup corn syrup
1¼ cups butter, melted
3 eggs
2 tsp vanilla extract
4 cups pecan halves
1 (15.25 oz) yellow cake mix
1 cup hot water
Ice cream or whipped cream (optional)
Caramel topping (optional)
Instructions
Preheat your oven to 350 °F (about 175 °C). Spray a 9 × 13 inch baking pan with non stick spray and set it aside.
In a medium bowl, combine 1 cup brown sugar, the corn syrup, ½ cup of the melted butter, the eggs, and vanilla. Whisk until well blended.
Stir in 3 cups of pecan halves. Spread this pecan sugar mixture evenly into the prepared baking pan.
Sprinkle the dry yellow cake mix evenly over the pecan filling. Do not stir it in.
Drizzle the remaining ¾ cup of melted butter over the dry cake mix layer.
Sprinkle the remaining ½ cup brown sugar over the butter layer.
Pour the hot water evenly over the top of the cake mix and butter. You can tilt the pan gently to help distribute the water but don’t stir.
Sprinkle the remaining 1 cup pecan halves on top of the water layer.
Bake in the preheated oven for about 30–35 minutes, or until the top is golden brown and the center is just slightly jiggly—it will firm up as it cools.
Allow the cake to cool completely before serving.
Optional: Serve with ice cream or whipped cream, and drizzle with caramel topping for extra indulgence.
Notes
Don’t stir the layers—this keeps the textures distinct. Let the cake cool to set properly before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 756
- Sugar: 55 g
- Carbohydrates: 80 g
- Protein: 7 g