If you love pecan pie but don’t want to deal with rolling out pie crust, this Pecan Pie Dump Cake is your new best friend. It’s buttery, nutty, and irresistibly gooey—all the best parts of pecan pie, but in an easy-to-make cake form. Just dump the ingredients into a baking dish, pop it in the oven, and let the magic happen. Perfect for holidays, potlucks, or when you’re craving a warm, comforting dessert with zero fuss!
Why You’ll Love This Recipe
- Super easy – No mixing bowls or fancy equipment needed.
- Only a few ingredients – Simple pantry staples come together beautifully.
- Rich and indulgent – Like pecan pie, but with a buttery cake twist.
- Perfect for gatherings – Serves a crowd and is always a hit.
Ingredients You’ll Need
You’ll find the full ingredient list below, but here’s a quick overview:
- Pecan halves – Toasted for extra flavor.
- Brown sugar – Gives that deep, caramelized sweetness.
- Corn syrup – Just like in classic pecan pie.
- Butter – Melted and deliciously rich.
- Yellow cake mix – The secret to the cake layer.
- Eggs & vanilla – For extra flavor and structure.
Step-by-Step Directions
Prep the Baking Dish
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
Make the Pecan Layer
Spread pecans evenly in the dish, then drizzle with corn syrup and brown sugar for that classic pecan pie gooeyness.
Add the Cake Mix
Sprinkle the dry cake mix evenly over the pecan mixture—no stirring needed!
Pour the Butter
Slowly drizzle melted butter over the top, making sure to cover as much of the cake mix as possible.
Bake to Perfection
Bake for 35-40 minutes until golden brown and bubbling. Let it cool slightly before serving.
Expert Tips and Tricks
- Toast the pecans first for an even deeper flavor.
- Make sure to drizzle butter evenly so there are no dry spots.
- Let it sit for 10 minutes after baking for the perfect consistency.
Recipe Variations and Possible Substitutions
- Use spice cake mix for extra warmth.
- Swap walnuts for pecans if that’s what you have.
- Drizzle with caramel sauce for extra indulgence.
Serving and Pairing Suggestions
- Top with vanilla ice cream for the ultimate dessert.
- Drizzle with warm caramel sauce for extra sweetness.
- Pair with whipped cream and a sprinkle of cinnamon.
Storage and Reheating Tips
- Store leftovers in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days.
- Reheat in the microwave for 20-30 seconds for a warm, gooey treat.
Frequently Asked Questions
Can I use a different cake mix?
Yes! Try butter pecan, spice, or vanilla cake mix for a twist.
Does it need to be refrigerated?
If keeping longer than 2 days, yes! The pecan pie layer stays freshest when chilled.
Can I make this ahead of time?
Yes! It’s great made a day ahead and reheated.
What if my cake mix is still dry after baking?
Make sure the butter is evenly distributed, or add a bit more melted butter next time.
Conclusion
This Pecan Pie Dump Cake is the easiest way to enjoy the flavors of pecan pie without the hassle. It’s warm, gooey, buttery, and completely irresistible—just perfect for sharing (or keeping all to yourself!). Give it a try, and enjoy every decadent bite!
PrintThe Easiest Pecan Pie Dump Cake You’ll Ever Make
This Pecan Pie Dump Cake is the perfect combination of gooey, buttery pecan pie and a soft, golden cake layer—all with zero fuss! Just dump the ingredients into a baking dish, pop it in the oven, and let the magic happen. Perfect for holidays, potlucks, or when you’re craving a warm, comforting dessert without the extra work. Serve it with ice cream or whipped cream for an indulgent treat!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12–14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pecan Layer:
- 2 cups pecan halves, toasted
- 1 cup brown sugar, packed
- 1 cup light corn syrup
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
Instructions
Step 1: Prep the Baking Dish
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Make the Pecan Layer
In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until smooth. Stir in the toasted pecan halves and pour the mixture into the prepared baking dish.
Step 3: Add the Cake Layer
Sprinkle the dry cake mix evenly over the pecan mixture—do not stir. Drizzle the melted butter over the top, followed by the milk to ensure even moisture.
Step 4: Bake to Perfection
Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for 10 minutes before serving.
Notes
- Toasting the pecans enhances their flavor—toast them in a dry pan over medium heat for 3-5 minutes.
- Make sure to evenly drizzle the butter to avoid dry spots in the cake.
- The cake will set more as it cools, making it easier to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 450
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg