Pecan pie dump cake is the perfect shortcut dessert when I want all the gooey, buttery richness of a traditional pecan pie—without the work of making a crust. With layers of sticky-sweet pecan filling, soft cake, and crunchy toasted nuts on top, this dessert comes together fast and bakes into an irresistible treat I love serving warm with a scoop of ice cream.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and delivers big flavor with minimal effort. There’s no mixing required—just dump the layers into a pan and bake. It’s great for feeding a crowd, travels well, and never fails to impress at holidays or potlucks. The texture lands somewhere between pie, cobbler, and cake—gooey in the best way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chopped pecans
- Brown sugar
- Eggs
- Corn syrup (light or dark)
- Vanilla extract
- Yellow cake mix
- Unsalted butter (sliced into thin pats)
- Optional: cinnamon or nutmeg for added warmth
Directions
- I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, I whisk together the brown sugar, eggs, corn syrup, and vanilla until smooth and glossy.
- I pour the mixture evenly into the bottom of the prepared baking dish.
- I sprinkle the chopped pecans evenly over the top.
- I then sprinkle the dry yellow cake mix evenly over the entire surface—no stirring.
- I top the cake mix with thin pats of butter, spacing them out to cover as much of the surface as possible.
- I bake for 45–50 minutes, or until the top is golden brown and the center is bubbling and set.
- I let it cool for at least 15–20 minutes before serving, so it firms up slightly.
Servings and timing
This recipe makes about 10–12 servings. It takes around 10 minutes to prep and about 45–50 minutes to bake, so I usually have it ready in just about an hour.
Variations
Sometimes I add a touch of cinnamon or a pinch of nutmeg to the brown sugar mixture for a little spice. For a twist, I’ve used spice cake mix or butter pecan cake mix instead of yellow. I’ve also stirred in mini chocolate chips or a bit of bourbon to the filling for extra richness.
Storage/reheating
I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm individual portions in the microwave for 15–20 seconds. It also tastes great cold or at room temperature. This cake doesn’t freeze well due to the gooey texture, so I enjoy it fresh whenever I make it.
FAQs
Can I use whole pecans instead of chopped?
Yes, I can. Whole pecans work great and add a beautiful texture on top, though chopped pecans make it easier to scoop and serve.
Can I make this dessert ahead of time?
Absolutely. I bake it earlier in the day, let it cool completely, then reheat it just before serving if I want it warm.
What kind of cake mix works best?
I usually use yellow cake mix for a classic taste, but butter pecan or spice cake mix adds a deeper flavor that pairs beautifully with the pecans.
Can I use maple syrup instead of corn syrup?
Maple syrup changes the flavor and texture, but I’ve used it in a pinch. It makes the filling thinner and slightly less gooey.
Is this dessert supposed to be gooey?
Yes! The base is meant to be rich and gooey, like the filling of a pecan pie. It firms up slightly as it cools but stays soft and sticky.
Conclusion
Pecan pie dump cake is one of my favorite no-fuss desserts that still delivers that warm, indulgent flavor I crave. It’s quick to prepare, perfect for sharing, and a total crowd-pleaser at any gathering. Whether I serve it warm with ice cream or sneak a slice straight from the pan, it’s always a cozy, sweet treat I can count on.
Print
Pecan Pie Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan pie dump cake is an easy, decadent dessert that combines the gooey richness of pecan pie with the buttery simplicity of a dump cake. No crust, no mixing—just layer, bake, and enjoy!
Ingredients
- 1 1/2 cups chopped pecans
- 1 cup brown sugar
- 3 large eggs
- 1 cup corn syrup (light or dark)
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 3/4 cup unsalted butter, sliced into thin pats
- Optional: 1/2 tsp cinnamon or nutmeg
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together brown sugar, eggs, corn syrup, and vanilla until smooth.
- Pour mixture evenly into the baking dish.
- Sprinkle chopped pecans evenly over the mixture.
- Sprinkle dry cake mix evenly over the top—do not stir.
- Arrange butter slices evenly across the cake mix surface.
- Bake for 45–50 minutes, until the top is golden and center is set and bubbling.
- Cool for 15–20 minutes before serving.
Notes
- For added spice, mix cinnamon or nutmeg into the sugar mixture.
- Swap yellow cake mix with butter pecan or spice cake mix for variety.
- Serve warm with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
