If you love the rich gooeyness of pecan pie but want something even easier to make, this Pecan Pie Dump Cake is your new go to dessert. It combines the sweet, buttery filling of a classic pecan pie with the convenience of boxed cake mix all baked into one golden, caramelized masterpiece.
The result? A dense, chewy, nutty dessert bar with a crisp top and an irresistibly gooey base.
Ingredients for Pecan Pie Dump Cake
🥮 For the Filling Base
- 1 cup (240 ml) light corn syrup – adds that classic pecan pie gooeyness
- 1 cup (220 g) packed brown sugar – for deep, rich caramel flavor
- 4 large eggs – gives the filling body and binds it together
- 1 teaspoon pure vanilla extract – enhances flavor
- 1/2 teaspoon salt – balances sweetness
🧈 For the Cake Topping
- 1 box (about 15.25 oz or 432 g) yellow cake mix – do not prepare, just use dry
- 1 cup (2 sticks or 226 g) unsalted butter, melted – poured over to create the crisp, golden top
- 1 cup (120 g) chopped pecans – gives texture and nutty depth
Optional Toppings
- Whole pecans for garnish – press on top before baking
- Vanilla ice cream or whipped cream for serving – balances the sweetness
Why This Dump Cake Works
Unlike a traditional pie crust, dump cake lets the ingredients do the work. The base becomes soft, rich, and custard like, while the dry cake mix and butter melt together into a golden, crunchy topping. You layer it, you bake it, and you’re done no need for rolling, chilling, or pie shell drama.
“This is what happens when pecan pie and cake mix fall in love warm, sweet, nutty, and downright addictive.”
Tips for Success
- Use real butter, not margarine you need the fat content to crisp the topping properly.
- Don’t stir the layers dumping them in order keeps the textures just right.
- Let it cool before slicing it firms up and becomes easier to cut once it rests.
Step by Step to Make Pecan Pie Dump Cake
1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Set aside your measured ingredients to make layering quick and smooth.
2: Make the Filling Layer
- In a large mixing bowl, whisk together 4 large eggs, 1 cup corn syrup, 1 cup brown sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- Mix until smooth and glossy, with no streaks of egg or sugar.
- Stir in 1 cup chopped pecans to evenly distribute them throughout the filling.
- Pour this mixture into your prepared baking dish and spread evenly across the bottom.
3: Add the Cake Mix Layer
- Sprinkle the entire dry yellow cake mix evenly over the filling layer.
- Do not mix or stir. The dry mix should sit directly on top of the pecan pie layer.
- Use your hands or a spoon to gently level the surface if needed.
4: Add the Butter and Topping
- Pour the melted butter slowly and evenly over the top of the dry cake mix.
- Try to cover as much surface as possible to help the top layer bake evenly and turn golden.
- Optional: Press a few whole pecans into the surface for decoration.
5: Bake to Perfection
- Place the dish in the center of your preheated oven.
- Bake for 45-55 minutes, or until the top is golden brown and the edges are bubbly.
- The middle should still jiggle slightly it will set as it cools.
- Cool for at least 30 minutes before slicing and serving.
Serving Suggestions
- Serve warm with vanilla ice cream for the ultimate comfort dessert.
- Drizzle with caramel or maple syrup if you’re feeling extra indulgent.
- This dessert is rich smaller squares go a long way!
Storage Tips
- Store leftovers covered at room temperature for up to 2 days.
- For longer freshness, refrigerate in an airtight container for up to 5 days.
- Reheat individual portions in the microwave for 20-30 seconds before serving.
“This dump cake tastes like it took hours but it’s actually easier than a boxed brownie mix.”
Frequently Asked Questions About Pecan Pie Dump Cake
Can I make this cake without pecans?
Yes. You can replace pecans with chopped walnuts or leave the nuts out entirely if preferred. The filling will still be rich and gooey without them.
Do I need to stir the layers before baking?
No. Dump cakes work because each layer bakes into place naturally. Just pour the filling, sprinkle the cake mix, and drizzle melted butter no mixing required.
Can I use homemade cake mix?
Absolutely. If you prefer not to use boxed mix, use about 2 cups of homemade yellow cake mix for a similar result.
Should this be served warm or cold?
It’s best served slightly warm to enjoy the gooey texture. Pair it with cold vanilla ice cream or whipped cream for a perfect contrast.
Can I freeze pecan pie dump cake?
Yes. Once cooled completely, wrap individual portions tightly and freeze for up to 2 months. Reheat gently in the microwave or oven.
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