Pecan Pie Dump Cake

I love this ultra-simple Pecan Pie Dump Cake—a mash-up of classic pecan pie and moist cake that’s effortless yet indulgent. You “dump” the ingredients into a pan and bake, creating a gooey, crunchy topping over a tender cake base. It’s pure comfort in one easy dessert.

Why You’ll Love This Recipe

I adore how this cake delivers all the rich flavors of pecan pie—caramelized pecans, buttery sweetness, and cake-like structure—without complex steps or rolling out crust. It feels special and decadent, yet it’s one of the easiest desserts to whip up for potlucks or cozy evenings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Yellow cake mix (dry box)
• Corn syrup (light or dark)
• Brown sugar
• Butter, melted and warm
• Pecans, chopped or halved
• Eggs (optional, for a richer filling)
• Vanilla extract (optional, for depth)

directions

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

2. I spread the dry cake mix evenly across the bottom of the dish.

3. In a bowl, I whisk together corn syrup, brown sugar, melted butter, eggs (if using), and vanilla until smooth.

4. I pour the syrup mixture evenly over the cake mix—don’t stir.

5. I sprinkle the chopped or halved pecans across the top in a single layer.

6. I bake for about 45–50 minutes, until the top is golden and bubbly and a toothpick inserted into the cake layer comes out with moist crumbs.

7. I let it cool for at least 10 minutes—longer allows the filling to set—then I serve it warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Servings and timing

This recipe serves about 12, depending on portion size.
Prep time: ~10 minutes
Bake time: ~45–50 minutes
Total time: ~55–60 minutes

Variations

• Drizzle upgrade: I swirl in caramel sauce before baking or after for extra gooeyness.

• Spiced twist: I add a pinch of cinnamon or nutmeg to the syrup mixture.

• Mini version: I make it in ramekins for single servings.

• Chocolate chip lovers: I sprinkle mini chocolate chips over the pecans before baking.

• Gluten-free option: I use a gluten-free cake mix—everything else stays the same.

storage/reheating

I store leftovers covered at room temperature for up to 3 days. To reheat, I warm individual slices in the microwave for 15–20 seconds or enjoy it chilled—either way, it’s delicious. I also freeze portions (without frosting or ice cream) for up to 2 months; I thaw overnight in the fridge before reheating.

FAQs

Can I make this without eggs?

Yes—I often skip the eggs. The corn syrup, sugar, and butter alone still create a rich, gooey filling, though the texture has slightly less structure.

Is it necessary to mix the syrup ingredients?

Absolutely—I whisk them together so the sugar dissolves and the eggs and syrup combine evenly. But I don’t stir them into the cake mix after dumping; letting layers form on their own gives that signature texture contrast.

What kind of pecans should I use?

I use halved pecans for more crunch on top, or chopped pecans if I prefer even distribution. Either works beautifully.

Can I use a different cake mix flavor?

Yes—I’ve tried white cake mix for a lighter backdrop or spice cake mix for extra autumnal flavor. Both taste great layered under the pecan filling.

Can I bake it in muffin tins?

Definitely—I bake in greased muffin tins for about 25–30 minutes. They make fun individual dump cakes for parties or easy portion control.

Conclusion

Pecan Pie Dump Cake is one of my favorite fuss-free desserts—it’s quick, crowd-pleasing, and sumptuous. I love how it marries buttery pecans and gooey filling with cake texture in a single pan. Whether shared warm at gatherings or savored with a scoop of ice cream, it never fails to delight.