If there is one dessert that completely changed my holiday baking game, it is this incredible pecan pie dump cake. I still remember the first Thanksgiving I was in charge of dessert, standing in my tiny kitchen with flour all over my apron, stressing over a cracked pie crust.
Then I discovered that you can achieve that same gooey, caramelized flavor without rolling out a single sheet of dough. This recipe captures everything we love about the classic Southern staple but transforms it into something approachable and fun.
It brings back such warm memories of family gatherings where the smell of toasted nuts and brown sugar filled the entire house. Watching my family take that first bite and seeing their eyes light up is a feeling I cherish every single time I bake this.
If you are a fan of cozy, seasonal treats like my favorite apple cider cupcakes recipe, this cake is going to be your new obsession. It truly is the perfect bridge between a cobbler and a pie, delivering comfort in every warm, bubbling spoonful.
Why you’ll love this Pecan Pie Dump Cake
- It requires absolutely no special equipment or advanced baking skills, making it perfect for beginners who want impressive results.
- The texture is a magnificent combination of a gooey, custard-like bottom layer and a crisp, buttery cake topping.
- You can prep the entire dish in about ten minutes, leaving you plenty of time to focus on family or other dishes.
- This pecan pie dump cake feeds a crowd easily, making it the ultimate dessert for potlucks, holiday dinners, or office parties.
- The aroma of vanilla, butter, and toasted pecans that fills your kitchen is better than any scented candle you could buy.
Ingredients
- 2 cups pecan halves
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 3 large eggs, lightly beaten
- 1/3 cup unsalted butter, melted (for filling)
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup salted butter, cold and thinly sliced (for topping)
Directions
Step 1
Pecan pie dump cake makes every moment feel sunny. Begin by preheating your oven to 350°F (175°C) to ensure it is at the perfect temperature when you are ready to bake. Take a 9×13 inch baking dish and grease it liberally with non-stick cooking spray or a little extra butter to prevent sticking.
Step 2
In a large mixing bowl, combine the light corn syrup, packed brown sugar, and granulated white sugar. Add the lightly beaten eggs, melted unsalted butter, and vanilla extract to the bowl.
Step 3
Whisk these liquid ingredients together vigorously until the mixture is completely smooth. You want to ensure the eggs are fully incorporated so the filling sets properly during baking.
Step 4
Pour the pecan halves into the bowl with your sugar and egg mixture. Stir gently with a spatula or wooden spoon until every single nut is thoroughly coated in the sweet liquid.
Step 5
Pour this pecan mixture directly into your prepared baking dish. Use your spatula to spread the nuts out, ensuring they form an even layer across the bottom of the pan.
Step 6
Open your box of yellow cake mix and sprinkle it evenly over the top of the wet pecan layer. This is the most important part: do not stir the cake mix into the liquid; it must sit on top as a dry layer.
Step 7
Take your cold, thinly sliced salted butter and place the squares all over the surface of the dry cake mix. Try to cover as much of the dry mix as possible, as the melting butter is what creates the crust.
Step 8
Place the dish in your preheated oven and bake for 45 to 50 minutes. You are looking for a golden brown top and a filling that is bubbling enthusiastically around the edges.
Step 9
Keep an eye on the oven; if the top appears to be browning too quickly before the time is up, loosely tent the dish with aluminum foil for the last 10 minutes. Once done, remove it from the oven and let it cool for at least 20 minutes to allow the filling to set.
Variations, pairings, and serving ideas
Variations
While the classic version is stunning, you can easily add a chocolate twist to this dessert. Try sprinkling semi-sweet chocolate chips over the pecan layer before adding the cake mix for a rich, melty surprise. The chocolate pairs beautifully with the caramelized sugar filling.
If you prefer a more spiced flavor profile, swap the yellow cake mix for a spice cake mix. The hints of cinnamon, nutmeg, and ginger in the mix add a wonderful autumnal depth to the pecan pie dump cake. It tastes like the holidays in every bite.
For those who love a bit of salty-sweet contrast, try adding a sprinkle of sea salt flakes over the butter layer before baking. You can also mix in some walnuts along with the pecans for a varied texture. This small change adds a gourmet touch that guests love.
Pairings
Because this dessert is so rich and sweet, it pairs exceptionally well with unsweetened beverages. A hot cup of dark roast coffee is the ideal companion to cut through the sweetness. The bitterness of the coffee balances the sugary corn syrup filling perfectly.
For an evening treat, serve a slice alongside a cold glass of milk. There is something nostalgic and comforting about the combination of warm cake and cold milk. It is a simple pairing that lets the flavors of the cake shine.
If you are serving this as part of a larger meal, it fits perfectly after a savory holiday feast. It complements roasted meats and savory sides by providing a sweet finale. It is robust enough to stand up to heavy main courses.
Serving ideas
The absolute best way to serve this cake is warm, straight from the baking dish. Top each square with a generous scoop of high-quality vanilla bean ice cream. As the ice cream melts into the warm crust, it creates a creamy sauce that is irresistible.
If ice cream isn’t your preference, a large dollop of freshly whipped cream is a lighter alternative. Dust the whipped cream with a little cinnamon or cocoa powder for presentation. It adds a lovely visual contrast to the golden crust.
For a fancy dinner party presentation, drizzle a little salted caramel sauce over the plate before placing the cake slice down. Garnish with a fresh mint leaf or a few extra toasted pecans. This elevates the humble dump cake into a restaurant-quality dessert.
Storage and make-ahead tips
Storage
If you manage to have leftovers, let the cake cool completely to room temperature first. Cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Store the cake in the refrigerator for up to 4 days.
Because of the egg-based custard filling, it is important to keep this dessert chilled rather than leaving it on the counter. The texture actually becomes fudgier as it sits in the fridge, which some people prefer. It makes for a delicious cold breakfast treat.
To reheat, place individual servings in the microwave for about 15 to 20 seconds. This will bring the gooey center back to life and soften the buttery crust. You can also reheat larger portions in the oven at 300°F for 10-15 minutes.
Make-ahead
This recipe is best when baked fresh, but you can prep the wet ingredients ahead of time. Whisk the corn syrup, sugars, eggs, butter, and vanilla together and store the mixture in a jar in the fridge for up to 24 hours. When you are ready to bake, just give it a shake and pour.
Do not assemble the cake with the dry mix on top until you are ready to put it in the oven. If the dry cake mix sits on the wet layer for too long, it can become soggy before baking. The magic happens when the heat hits the separate layers simultaneously.
You can bake the entire cake a day in advance if needed for a party. Just let it cool, cover it, and refrigerate it. Reheat the whole pan covered with foil in a warm oven before serving to mimic that fresh-baked taste.
Common mistakes when making Pecan Pie Dump Cake
- The biggest mistake is stirring the dry cake mix into the wet filling, which ruins the distinct crust layer you want to achieve.
- Leaving large gaps between the butter slices can result in dry, powdery patches of cake mix that never fully bake.
- Using margarine instead of real butter can affect the flavor and the crispness of the topping; real butter is essential here.
- Overbaking the cake can cause the pecans on the bottom to scorch, giving the dessert a bitter, burnt taste.
- Cutting into the cake immediately after removing it from the oven will cause the filling to run everywhere; patience is key for setting.
Final notes
This pecan pie dump cake really is the ultimate hack for anyone who loves the flavor of pie but dreads the work of a crust. It delivers that authentic, rich caramel taste that we all crave during the holidays. I guarantee it will become a requested recipe in your home just like it is in mine.
Don’t be afraid to experiment with the amount of pecans or the type of cake mix once you get comfortable with the base recipe. Cooking should be fun, and this forgiving dessert allows you to play around with flavors. Just remember to keep that butter layer generous for the best results.
I hope this recipe brings a little extra sweetness to your table and saves you some stress in the kitchen. There is nothing quite like pulling a bubbling, golden dessert out of the oven to share with people you love. Enjoy every sticky, sweet bite!
Loved this Pecan Pie Dump Cake? Try these next
- Apple cider cupcakes recipe
- Coconut snowball cake recipe
- No bake pecan pie balls
- Turkey cranberry crescent ring
- Lemon glazed shortbread cookies
Pecan Pie Dump Cake
Imagine all the gooey, caramel goodness of a classic pecan pie meeting the buttery, golden crumb of a yellow cake. This effortless dessert requires no crust rolling—just dump, layer, and bake for a rich, bubbling treat that tastes like Southern hospitality on a plate.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 2 cups pecan halves
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 3 large eggs, lightly beaten
- 1/3 cup unsalted butter, melted (for filling)
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup salted butter, cold and thinly sliced (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and liberally grease a 9×13 inch baking dish with non-stick cooking spray or butter.
- In a large mixing bowl, whisk together the corn syrup, brown sugar, white sugar, beaten eggs, melted butter, and vanilla extract until completely smooth and combined.
- Stir the pecan halves into the liquid mixture, ensuring they are well coated.
- Pour the pecan mixture into the prepared baking dish, spreading the nuts out evenly across the bottom.
- Sprinkle the dry yellow cake mix evenly over the top of the wet layer. It is crucial that you DO NOT stir the cake mix in; it should sit on top as a dry layer.
- Place the thin slices of cold salted butter all over the surface of the dry cake mix, covering as much area as possible to ensure a golden, crisp crust.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling around the edges. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Remove from the oven and let the cake cool for at least 20 minutes before slicing to allow the filling to set slightly.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg