Pecan Pie Dump Cake

Pecan Pie Dump Cake is a rich, gooey, and buttery dessert that brings all the flavors of a classic pecan pie into an easy, fuss-free cake. With layers of sweet filling, crunchy pecans, and a buttery cake topping, this dessert is the kind I love to throw together when I want something indulgent without all the work. It’s perfect for holidays, potlucks, or anytime I want that pecan pie flavor without the pie crust.

Why You’ll Love This Recipe

I love how simple this recipe is—just dump, layer, and bake. No mixing bowls or fancy techniques required. It has that buttery crunch on top with a gooey, caramel-like filling underneath that tastes just like pecan pie. Whether I’m serving it warm with a scoop of ice cream or letting it chill overnight for a denser texture, this cake always disappears fast.

Ingredients

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

• pecan halves

• brown sugar

• corn syrup (light or dark)

• eggs

• vanilla extract

• salt

• yellow cake mix

• unsalted butter (melted)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In the bottom of the dish, I spread the pecans evenly.

3. In a separate bowl (or directly in the dish if I want fewer dishes), I whisk together the brown sugar, corn syrup, eggs, vanilla, and salt. I pour this mixture evenly over the pecans.

4. I sprinkle the dry yellow cake mix evenly over the top of the filling.

5. I drizzle the melted butter slowly over the cake mix, making sure to cover as much as possible.

6. I bake for 45–50 minutes, or until the top is golden and set. The filling should be bubbly and the edges firm.

7. I let it cool for at least 15–20 minutes before serving so the filling can thicken.

Servings and timing

This recipe makes about 12–16 servings. It takes 10–15 minutes to prep, 45–50 minutes to bake, and at least 15 minutes to cool. I usually plan for just over an hour total.

Variations

Sometimes I use a spice cake mix for a warmer flavor or add a handful of chocolate chips between the filling and cake mix layers. I’ve also tried it with chopped pecans for a different texture, or added a touch of bourbon to the filling for a grown-up twist. A sprinkle of sea salt on top after baking also adds a great contrast.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for 15–20 seconds, or pop the whole dish in a 300°F oven until warmed through. It also tastes great cold or at room temperature.

FAQs

Can I use a different cake mix?

Yes, I’ve used butter pecan, white, and spice cake mixes—they all work well. Yellow cake mix gives the most classic flavor.

Can I make this ahead of time?

Absolutely. I often bake it a day ahead and store it in the fridge. It sets up nicely overnight and reheats beautifully.

Do I need to stir the layers together?

No, that’s the beauty of a dump cake—I just layer everything as-is and let the oven do the magic.

Can I use chopped pecans instead of halves?

Yes, chopped pecans work just as well and make the cake easier to slice and serve.

How do I keep the top from getting too dry?

I make sure the melted butter is spread as evenly as possible over the cake mix. If there are dry patches, I gently pat them down with a spoon before baking.

Conclusion

Pecan Pie Dump Cake is the kind of easy dessert I turn to when I want something rich, comforting, and guaranteed to please a crowd. It’s got all the flavor of pecan pie with half the effort, and that golden, buttery topping makes it irresistible. Whether I’m serving it warm with ice cream or chilled with whipped cream, this cake always delivers that perfect sweet bite.