Pecan Pie Dump Cake is everything you love about classic pecan pie—gooey, caramelly filling and crunchy toasted pecans—but in the easiest, no-fuss dessert format. Instead of rolling pie crust, you just layer a rich pecan pie base, top it with buttery cake mix, and let the oven work its magic. The result is a cross between a cobbler and a pecan pie that’s perfect for holidays, potlucks, or anytime you want a crowd-pleasing dessert with minimal effort and maximum comfort.
What Is Pecan Pie Dump Cake?
Think of pecan pie dump cake as a mashup between pecan pie, cobbler, and a buttery snack cake. Traditional pecan pie starts with pastry, a sugary custard filling, and tons of pecans on top. Here, the “crust” is replaced with dry cake mix and melted butter, which bakes into a golden, slightly crisp topping over a gooey, nutty base. You still get that signature caramelized pecan flavor, but the method is astonishingly simple.
Dump cakes are popular because they skip the usual cake-mixing steps. You literally dump components into a baking dish—no stand mixer, no beating eggs and butter together—and the layers transform as they bake. For pecan pie dump cake, you mix a quick pecan filling, pour it into a pan, sprinkle cake mix on top, drizzle with butter, and walk away. The batter hydrates in the oven, forming a soft, buttery lid, while the filling bubbles up beneath it.
The texture is what wins people over: spoonable, sticky, and heavily studded with pecans, with a satisfying crust on top. It’s rustic, forgiving, and family-friendly, yet rich enough to stand alongside any holiday dessert. That combination of low effort and high payoff is what keeps this dessert on repeat.
Why You’ll Love This Recipe
This recipe delivers all the cozy flavor of pecan pie with none of the stress of pie dough. If rolling crust or blind-baking has ever held you back, this is your solution. It’s ideal for busy holiday cooks, new bakers, or anyone feeding a big group. The ingredient list is straightforward—eggs, brown sugar, corn syrup or maple syrup, pecans, a box of cake mix, and butter—but the finished dish tastes like you spent all day in the kitchen.
Pecan pie dump cake is also incredibly make-ahead friendly and travels beautifully. You can bake it earlier in the day and serve warm, or bake the night before and reheat gently. It fits equally well on a Thanksgiving table, at a church potluck, or for a casual Sunday supper dessert. It’s also endlessly customizable—you can tweak the sweetness, add spices, or swap syrups without losing what makes it so good.
Finally, this dessert is a natural pairing with vanilla ice cream or whipped cream. That contrast of hot, sticky cake and cold, creamy topping makes every bite feel extra indulgent. If you’re a food blogger or content creator, it’s the kind of recipe that photographs beautifully and hits all the comfort food notes readers crave.
Ingredients
For the pecan pie layer:
- 4 large eggs, room temperature
- 1 cup dark or light corn syrup (or maple syrup for a twist)
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2–2 1/2 cups pecan halves or large pieces, toasted
For the cake layer:
- 1 (13.25-ounce) box yellow or butter cake mix
- 2 teaspoons pumpkin pie spice or ground cinnamon (optional but delicious)
- 1/2 cup (1 stick) unsalted butter, melted
To serve (optional but recommended):
- Vanilla ice cream or whipped cream
- Warm caramel sauce or maple syrup for drizzling
Ingredient Notes and Substitutions
Eggs and corn syrup together mimic the custardy base of a traditional pecan pie. Dark corn syrup produces a deeper, more molasses-like flavor, while light corn syrup is milder. If you prefer more natural sweetness, you can substitute some or all the corn syrup with maple syrup or a mix of maple and honey; just know this will make the filling a bit looser and more aromatic.
Brown sugar brings caramel depth that granulated sugar can’t match. Light brown sugar keeps things balanced, but dark brown sugar works if you love richer molasses notes—just be prepared for a slightly more intense flavor. Vanilla and salt are non-negotiables; they round everything out and keep the dessert from feeling one-note sweet.
Yellow or butter cake mix is the classic choice for the topping. It bakes into a buttery, golden crust that plays perfectly against the gooey filling. You can use white cake mix for a lighter flavor, spice cake mix for a more autumnal touch, or even chocolate for a more adventurous variation. The melted butter is what transforms the dry mix into a proper topping, so don’t skimp on it.
Toasted pecans add crunch and nuttiness and stand up to the sweet filling. Always toast your pecans before baking—it dramatically improves flavor. If you need to, you can combine halves and pieces, or even use walnuts for a twist, but pecans are the star here.
Prepping the Pan and Pecans
Before you start mixing, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or a thin coat of butter. Dump cakes are saucy by design, so a well-greased pan helps the slices release cleanly and makes cleanup easier.
Spread pecan halves on a baking sheet in a single layer and toast them in the preheating oven for 7–9 minutes, stirring once, until fragrant and just darkened. This quick step intensifies their buttery flavor and ensures they stay crunchy in the custard-like filling. Let the pecans cool slightly before folding them into the filling to avoid scrambling the eggs.
If you like a more rustic, crunchy topping, reserve a handful of toasted pecan halves to scatter over the cake mix before baking. This adds visual appeal and extra texture on top.
Making the Gooey Pecan Pie Layer
In a large mixing bowl, lightly whisk the eggs until just blended and smooth. Add the corn syrup, brown sugar, vanilla, salt, and melted butter. Whisk until the mixture is smooth, glossy, and all the sugar has dissolved. You’re aiming for a thick, silky base reminiscent of pecan pie filling.
Fold in the toasted pecans, coating them thoroughly in the mixture so they’re distributed evenly. The filling will look generously packed with nuts—which is exactly what you want. Pour this pecan mixture into your prepared baking dish, using a spatula to spread it into an even layer across the bottom.
This layer will bubble and set as it bakes, forming that luxurious, sticky base. The eggs help it firm up, the sugar and syrup create caramelized edges, and the butter enriches every bite. It’s the foundation of the dessert, so take a moment to ensure it’s even before moving on.
Layering the Cake Mix Like a Dump Cake
Once your pecan filling is in the pan, it’s time for the “dump” part. Open the cake mix and sprinkle it evenly over the filling. Do not stir or mix it in. The dry cake mix should form a continuous, thin layer that completely covers the pecan mixture beneath.
If you’re using pumpkin pie spice or cinnamon, mix it into the dry cake mix before sprinkling, or dust it over the top after the cake mix is down. This adds a warm, holiday-style spice that suits pecan desserts perfectly and makes your kitchen smell incredible.
Pour the remaining melted butter evenly over the dry cake mix layer. Try to cover as much surface area as possible—use a spoon or small pitcher to distribute it. The butter is what hydrates the cake mix, allowing it to bake up into a tender, golden crust. Any spots that remain dry may stay powdery after baking, so aim for an even drizzle.
You can give the pan a gentle shake to help the butter and cake mix settle, but resist the urge to stir. Keeping the layers distinct is what gives dump cake its signature cobbler-like contrast.
Baking, Doneness Cues, and Resting Time
Slide the pan into your preheated 350°F (175°C) oven and bake for 40–50 minutes. The exact time will depend on your oven and pan, but you’ll know it’s ready when the top is golden brown and no obvious dry patches of cake mix remain. The edges should be bubbling with caramelized filling, and the center should be mostly set but still a little jiggly.
If the top browns too quickly before the middle is done, loosely tent the dish with foil during the last 10–15 minutes of baking. This prevents over-browning while the center finishes setting. Avoid overbaking—keeping the center slightly gooey is part of the charm.
Once baked, remove the pan and let the dump cake rest for at least 20–30 minutes before serving. As it cools, the filling thickens and the layers settle, making it easier to scoop and giving you that glorious, spoonable, pecan-studded texture. It’s best warm, but not molten.
Serving Ideas and Pairings
Pecan pie dump cake shines when served warm, scooped into bowls like cobbler. A big scoop of vanilla ice cream is the classic pairing, melting slowly into the warm cake and turning each bowl into a pool of caramel, cream, and crunchy pecans. Lightly sweetened whipped cream is another great option if you prefer something less rich than ice cream.
For an extra indulgent touch, drizzle each serving with warm caramel sauce or a ribbon of maple syrup. A sprinkle of flaky sea salt on top can be incredible too, balancing the sweetness and highlighting the nutty flavors.
On the holiday table, this dessert pairs well with simpler sides like fresh fruit or coffee. It’s rich, so smaller portions go a long way—but most people will come back for seconds. Consider serving it alongside pumpkin pie, apple crisp, or your other favorites; it more than holds its own.
Variations and Flavor Twists
There’s plenty of room to play within this basic formula. Try these ideas if you want to switch things up:
- Use spice cake mix instead of yellow cake mix for a more autumnal flavor.
- Swap some or all of the corn syrup with maple syrup or honey for a different sweetness profile.
- Add 1–2 tablespoons bourbon or whiskey to the filling for a Kentucky pecan vibe.
- Stir in a handful of chocolate chips with the pecans to mimic a chocolate pecan pie.
- Add orange zest, a pinch of nutmeg, or extra cinnamon for additional aromatic complexity.
- Use walnuts or a mix of pecans and walnuts if that’s what you have on hand.
You can also halve the recipe and bake it in an 8×8-inch pan if you’re cooking for a smaller group, adjusting bake time down by 5–10 minutes.
Make-Ahead, Storage, and Reheating
Pecan pie dump cake is ideal for make-ahead entertaining. You can:
- Bake it earlier in the day and leave it at room temperature until ready to serve.
- Bake it the night before, let it cool completely, then cover and refrigerate. Reheat gently at 300°F (150°C) until warmed through.
Leftovers keep well in the refrigerator for up to 4–5 days. Cover the pan tightly or transfer slices to airtight containers. To reheat, warm individual portions in the microwave or reheat larger portions in a low oven until just heated through.
This dessert also freezes reasonably well. Wrap cooled, leftover portions tightly in plastic and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and rewarm before serving. The topping may soften a bit after freezing, but the flavor remains excellent.
Troubleshooting and FAQs
If your topping has dry patches of cake mix after baking, it usually means the butter wasn’t distributed evenly. Next time, drizzle more carefully or add a bit more melted butter. For a quick fix, you can spoon a little melted butter over dry spots and return the pan to the oven for a few minutes.
If the center seems too loose when you take it out, give it more time—an additional 5–10 minutes may be all it needs. Remember that the filling will thicken as it cools, so a slight jiggle is okay. If it’s sloshing, it’s underbaked.
To avoid an overly sweet result, serve with unsweetened whipped cream or a sprinkle of sea salt. You can also reduce the brown sugar slightly if you prefer a less sweet dessert, but keep enough sugar to maintain the proper texture.
Conclusion
Pecan Pie Dump Cake takes all the best parts of pecan pie—gooey filling, caramel flavor, crunchy nuts—and wraps them in an easy, no-stress recipe that fits busy schedules and big gatherings. With just a few pantry ingredients and minimal prep, you can deliver a warm, spoonable dessert that tastes like home, holidays, and comfort in every bite. Bake it once, and it’ll become one of those “must-make” recipes your people ask for every season.
