If you’re looking to wow your friends and family with a crowd-pleasing dessert that couldn’t be simpler, Pecan Pie Dump Cake is your new secret weapon. It captures all the gooey, buttery magic of classic pecan pie, but with the ease and fun of a dump cake—meaning prep is fast, clean, and absolutely fuss-free. Toasty pecans, a caramel-like filling, and a buttery cake topping come together in under an hour for a treat that’s as perfect for holiday feasting as it is for a casual weeknight indulgence.
Ingredients You’ll Need
The beauty of Pecan Pie Dump Cake lies in its straightforward list of ingredients, each playing a crucial role in creating layers of texture and rich, nutty sweetness. Make sure to measure everything out before you begin so that assembly is a breeze!
- Pecan halves: These bring irresistible crunch and toastiness; scatter them generously for that authentic pecan pie flavor.
- Brown sugar: Delivers deep caramel notes and super gooey appeal to the filling.
- Unsalted butter (melted): Enriches the filling, lending moisture and lusciousness to every bite.
- Large eggs: Bring lift and structure to the pecan filling, thickening it just like a classic pecan pie.
- Light corn syrup: Essential for a silky, sticky-sweet filling—don’t skip it!
- Vanilla extract: Deepens flavor and adds a subtle warmth that ties all the elements together.
- Salt: Just a pinch balances out all the sweetness and brightens the whole cake.
- Yellow cake mix: The ultimate shortcut—this creates a golden, tender crust with zero hassle.
- Unsalted butter (sliced into thin pats): Melts into the cake topping, ensuring pockets of rich buttery flavor throughout.
How to Make Pecan Pie Dump Cake
Step 1: Prep the Pan and Pecans
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This not only guarantees easy cleanup but also sets you up for neat, easy slices later. Once your dish is ready, evenly spread the pecan halves across the bottom; this forms the foundation and gives every forkful a nutty crunch.
Step 2: Mix the Gooey Filling
In a medium bowl, whisk together the brown sugar, melted butter, eggs, corn syrup, vanilla extract, and salt until the mixture is completely smooth and glossy. This sweet, silky concoction will seep between the pecans while baking, creating that iconic pecan pie flavor and texture you love.
Step 3: Pour and Sprinkle
Gently pour your filling mixture over the bed of pecans in the prepared dish, making sure it coats them evenly. Next, open your box of yellow cake mix and sprinkle it straight from the box, creating a generous and even layer over the top of the filling. No mixing required—this is where the magic of a dump cake really shines.
Step 4: Add the Butter Topping
Take your thin slices of butter and arrange them evenly over the cake mix layer. As the cake bakes, the butter will melt down, helping to form a golden, tender crust that contrasts beautifully with the gooey layer beneath.
Step 5: Bake and Cool
Slide your dish into the oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling underneath is bubbling around the edges. Let it sit for at least 20 minutes after baking to help everything set—this wait makes the flavors meld gorgeously and keeps slices from falling apart.
How to Serve Pecan Pie Dump Cake
Garnishes
A warm square of Pecan Pie Dump Cake is delightful on its own, but if you want to dress things up, top with a scoop of creamy vanilla ice cream or a cloud of whipped cream. A sprinkle of extra toasted pecans adds irresistible crunch and gives your dessert bakery-style flair.
Side Dishes
The richness of this cake pairs beautifully with something cool and fresh—think a small bowl of berries, a crisp apple salad, or even a drizzle of tangy raspberry coulis. For holiday gatherings, serve alongside a mug of hot coffee or spiced cider for that true comfort food experience.
Creative Ways to Present
Try baking Pecan Pie Dump Cake in individual ramekins for a charming dinner party dessert. Or, cut the cooled cake into bite-sized bars to tuck into treat boxes for your friends. For a rustic look, serve straight from the pan with a big spoon at potlucks and watch it disappear fast!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), cover the baking dish tightly with foil or plastic wrap, or transfer slices to an airtight container. Store in the refrigerator for up to 4 days; the cake’s texture actually improves as the filling and cake mingle.
Freezing
Pecan Pie Dump Cake freezes surprisingly well. Slice into portions, wrap each one in plastic wrap, then pop in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave slices in the fridge overnight or at room temperature for a few hours.
Reheating
For that just-baked flavor, warm individual portions in the microwave for 20 to 30 seconds, or cover the whole pan with foil and reheat in a 300°F (150°C) oven for 10 to 15 minutes. This brings back the gooey, buttery magic everyone loves.
FAQs
Can I use a different type Dessert
Absolutely! While pecans are the star in Pecan Pie Dump Cake, you can swap half or all for walnuts or a mix of your favorites. Just keep the total amount the same for best results.
Is it possible to make this recipe gluten-free?
Yes, as long as you choose a gluten-free yellow cake mix. All the other ingredients are naturally gluten-free, so it’s a simple switch to fit dietary needs.
Do I have to use corn syrup?
If you’re avoiding corn syrup, you can try using an equal amount of maple syrup or golden syrup, though the texture may be a little less thick and gooey. The taste will still be deliciously sweet!
Can I prepare Pecan Pie Dump Cake in advance?
This dessert is ideal for making ahead. Bake it a day in advance, let it cool, cover, and refrigerate. Reheat just before serving for maximum ooey-gooey pleasure.
What’s the difference between pecan pie and Pecan Pie Dump Cake?
Pecan pie is a classic dessert with a pastry crust filled with pecans and sweet filling, while Pecan Pie Dump Cake transforms those flavors into a simple, layered cake dessert using boxed cake mix as a shortcut crust and topping.
Final Thoughts
This Pecan Pie Dump Cake recipe is truly the no-fail dessert that brings together effortless prep and unbeatable taste. If you adore pecan pie but crave an even easier way to enjoy it, please give this a try—you might just find yourself making it for every holiday, potluck, and weeknight craving. Go ahead, grab your mixing bowl and share the joy!
Print
Pecan Pie Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pecan Pie Dump Cake is a delightful dessert that combines the flavors of a classic pecan pie with the ease of a dump cake. This simple yet decadent treat is perfect for any occasion, from family gatherings to holiday celebrations.
Ingredients
Pecan Layer:
- 2 cups pecan halves
Filling:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (melted)
- 3 large eggs
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cake Topping:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter (sliced into thin pats)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Pecan Layer: Spread pecan halves in the baking dish.
- Make Filling: In a bowl, mix brown sugar, melted butter, eggs, corn syrup, vanilla, and salt. Pour over pecans.
- Add Cake Mix: Sprinkle cake mix over the filling.
- Top with Butter: Arrange butter slices over the cake mix.
- Bake: Bake for 40–45 minutes until golden and bubbly.
- Cool and Serve: Let cool for 20 minutes before serving.
Notes
- Serve warm with ice cream or whipped cream.
- Try using walnuts for a flavor variation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 35g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
