Pecan Pie Dump Cake

There's something uniquely comforting about the warm, gooey decadence of pecan pie. Add in the effortless charm of a dump cake, and you have the perfect hybrid dessert: Pecan Pie Dump Cake. With minimal effort and maximum flavor, this recipe is a Southern-inspired twist on classic holiday sweets, merging the rich, syrupy filling of pecan pie with the buttery, crumbly top of a yellow cake.

Whether you’re a seasoned baker looking for a quick dessert or a novice in the kitchen searching for a no-fail crowd-pleaser, this recipe will deliver. It requires no mixers, fancy layers, or complex steps—just a simple pour, sprinkle, drizzle, and bake. The result? A beautifully golden, caramelized topping with a soft, custardy center packed with pecans.

Perfect for Thanksgiving, potlucks, or weeknight indulgences, this cake captures everything we love about pecan pie without the work of rolling dough. Let’s dive into the rich, buttery world of dump cakes.

Why You’ll Love Pecan Pie Dump Cake

• Ridiculously Easy: One bowl and one baking dish—no mixers needed.
• Classic Southern Flavor: Like pecan pie, but without the fuss of crust.
• Make-Ahead Friendly: Can be prepped and baked a day in advance.
• Feeds a Crowd: Generously serves 8 (or more, depending on portion size).
• Versatile: Add chocolate chips, a dash of bourbon, or swap nuts for variation.
• Comforting and Rich: A warm, nutty dessert that pairs perfectly with ice cream or whipped cream.

Ingredients You’ll Need

• 1 box yellow cake mix
  Acts as the buttery topping; do not prepare it!
• 1 cup pecans, chopped
  Use toasted pecans for deeper flavor.
• 1 cup unsalted butter, melted
  Ensures a golden brown crust.
• 4 large eggs
  Helps bind the filling and adds richness.
• 1 cup corn syrup
  Gives that signature sticky-sweet texture.
• 1 cup brown sugar, packed
  Adds a molasses depth of sweetness.
• 1 teaspoon vanilla extract
  Boosts the overall flavor.
• ½ teaspoon salt
  Balances out the sweetness.

Step-by-Step Instructions

1. Preheat oven.
Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

2. Make the pecan pie filling base.
In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt. Whisk until smooth and fully incorporated. This mixture mimics the gooey interior of a pecan pie.

3. Pour the filling into the dish.
Pour the egg mixture into the prepared baking dish, spreading it out evenly.

4. Add the cake mix.
Sprinkle the yellow cake mix evenly over the liquid layer. Resist the urge to mix! Keeping the layers intact is key to the texture.

5. Add pecans.
Scatter chopped pecans evenly over the cake mix. You can lightly press them down so they don’t burn during baking.

6. Drizzle the butter.
Slowly pour the melted butter across the top, covering as much of the dry cake mix as possible. This will help create a golden, moist top crust.

7. Bake.
Place in the oven and bake for 50–60 minutes. It’s done when the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

8. Cool and set.
Remove from oven and let cool for at least 30 minutes. This allows the center to set properly and makes serving easier.

Serving and Storage Tips

Serving Suggestions:

• Serve warm with a scoop of vanilla ice cream for contrast.
• Add a dollop of whipped cream and a sprinkle of cinnamon.
• Drizzle with caramel sauce for even more indulgence.

Storage:

• Store leftovers covered in the refrigerator for up to 4 days.
• To reheat, warm individual servings in the microwave for 20–30 seconds.
• Can be frozen in individual portions. Wrap tightly and freeze for up to 2 months. Thaw in the fridge and warm before serving.

Helpful Notes

• Toasted Pecans: Toast your pecans in a dry skillet over medium heat for 2–3 minutes before using to enhance flavor.
• No Cake Mix Clumps: Make sure the butter is evenly distributed to avoid dry patches.
• Want it boozy? Add a tablespoon of bourbon to the egg mixture for a grown-up twist.
• Prefer more crust? Use only 3 eggs and increase cake mix slightly for a firmer top.

Frequently Asked Questions

1. Can I use a different cake mix flavor?
Yes! Butter pecan, spice cake, or vanilla cake mix all work beautifully.

2. Can I make this gluten-free?
Use a gluten-free yellow cake mix. Ensure all other ingredients (like corn syrup) are gluten-free as well.

3. Can I add chocolate chips?
Absolutely. Add ½ cup of chocolate chips on top of the pecans before baking for a gooey chocolate layer.

4. Can I use dark corn syrup instead of light?
Yes. Dark corn syrup will add a richer, more molasses-like flavor.

5. Do I need to refrigerate this cake?
Yes. Because of the egg content, it’s best stored in the fridge once cooled.

Final Thoughts

This Pecan Pie Dump Cake delivers everything you love about traditional pecan pie with a fraction of the effort. It’s rich, sweet, gooey, crunchy, and topped with a buttery cake layer that perfectly complements the filling. Whether you’re looking for a last-minute dessert or planning ahead for a holiday gathering, this dump cake is guaranteed to impress.

Make it your own with add-ins like chocolate, bourbon, or coconut. Just don’t be surprised when everyone asks for the recipe—this one’s a keeper!