Pecan Pie Dump Cake

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s simple, indulgent, and absolutely crowd-pleasing. There’s no rolling out pie crust or fiddling with complicated steps. The top bakes into a golden, crumbly layer while the bottom turns into a gooey, caramelized pecan filling. I serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra-special treat, but honestly, it’s perfect on its own too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box yellow cake mix
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
½ cup melted butter
1 teaspoon vanilla extract
2 cups pecan halves
¼ teaspoon salt

Directions

Preheat and prepare: I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

Mix the filling: In a large bowl, I whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Then I fold in the pecan halves so they’re coated evenly.

Layer it up: I pour the pecan mixture into the prepared baking dish. Then I sprinkle the dry cake mix evenly over the top—no need to mix it in. I gently press the cake mix down into the filling with the back of a spoon so it settles, but I make sure not to stir.

Bake: I bake the dump cake for 45–50 minutes, until the top is golden and the edges are bubbling. The center should be set but still gooey—just like pecan pie.

Cool and serve: I let it cool slightly so it sets up, then I spoon it into bowls and serve warm with ice cream or whipped cream. It’s the ultimate comfort dessert.

Servings and timing

This recipe makes 12 servings.
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes

Variations

• Dark corn syrup: I sometimes use dark corn syrup for a deeper, richer flavor.

• Spiced version: I add a teaspoon of cinnamon or a pinch of nutmeg to the pecan mixture for a warm, cozy twist.

• Chocolate chip surprise: A handful of chocolate chips stirred into the filling adds a gooey, chocolatey element.

• Less sweet: I reduce the brown sugar to ¾ cup when I want it a bit lighter.

• Crunchy topping: I sprinkle chopped pecans over the dry cake mix before baking for added crunch.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual portions for about 30 seconds or warm them in a 300°F oven until heated through. It tastes great cold too, especially with a dollop of whipped cream.

FAQs

Can I use a different cake mix flavor?

Yes, I’ve tried butter pecan and even spice cake mix for a different spin. They both work beautifully.

Do I need to stir the cake mix in?

No, I just sprinkle it over the top and gently press it down. Mixing it would change the texture and ruin that classic dump cake layering.

Can I make this ahead of time?

Yes, I often bake it the day before and warm it up just before serving. It tastes even better once the flavors have had time to settle.

What kind of pecans should I use?

I usually go with pecan halves, but chopped pecans also work if I want smaller pieces throughout the filling.

Can I freeze this dessert?

Yes, I let it cool completely, then freeze individual portions. I reheat in the microwave or oven until warmed through.

Conclusion

Pecan Pie Dump Cake is my shortcut to a classic dessert that never fails to impress. It’s rich, comforting, and ridiculously easy to throw together, making it one of my favorite go-to recipes for gatherings, holidays, or any time I’m craving something sweet and nostalgic. With every gooey bite, it reminds me why the simplest recipes are often the best.