If you love the warm, buttery sweetness of a classic pecan pie but want something easier, this Pecan Pie Dump Cake is the perfect dessert to keep in your back pocket. The focus keyword appears early here because this recipe really does deserve attention. It delivers all the gooey richness of a homemade pecan pie but skips the work of rolling dough or blind-baking a crust. Everything gets layered into one pan, baked until golden and set, and scooped out like the coziest dessert casserole you’ve ever had.

What I love most about this recipe is how flexible it is. You don’t need any special baking skills or fancy tools. It’s a simple mix-and-dump method that still produces a warm, indulgent dessert with a crisp top, buttery edges, and a soft, caramelized pecan filling underneath. It feels like something your grandmother would have passed down but with the no-fuss convenience we need today.

Whether you’re hosting a holiday party, bringing dessert to a potluck, or craving something sweet after dinner, this Pecan Pie Dump Cake checks all the boxes. It’s comforting, fast, and so easy to customize. And most importantly—it tastes like you spent hours making it when really, the oven did all the hard work. This is the kind of dessert that gets recipe requests every single time.

Prep time: 10 minutes
Cook time: 45–55 minutes
Total time: 55–65 minutes
Difficulty: Easy
Servings: 10–12

---

What Makes This Pecan Pie Dump Cake Special?

Bold Formatting Allowed Here

Fast and Easy
This dessert looks fancy, but it only takes minutes to assemble. You literally dump the ingredients into the baking dish and let the oven take over.

Gooey Pecan Pie Center
The middle bakes into a sweet, caramel-like filling that tastes almost identical to traditional pecan pie but with a soft, custardy texture.

Crispy, Buttery Cake Topping
The dry cake mix forms a crisp golden top that balances the gooey center perfectly.

Crowd-Pleaser for Any Season
Perfect for Thanksgiving, Christmas, potlucks, Sunday dinners, or last-minute gatherings.

Endlessly Customizable
You can add chocolate chips, swap cake mixes, or use different nuts for new flavors.

This recipe is worth trying because it always turns out delicious, it feels homemade without the stress, and it’s beginner-friendly even if baking isn’t your thing. A quick time-saving tip: melt the butter instead of slicing it so it spreads more evenly over the cake mix and prevents dry patches.

---

Ingredient Notes

• Pecan halves or chopped pecans
These give the dessert its signature crunch. Halves offer a more rustic look, while chopped pecans give more even distribution.

• Brown sugar
Adds deep caramel flavor. Light brown sugar works best, but dark brown sugar makes it richer. Use what you have.

• Corn syrup
This creates the gooey classic pecan pie texture. If you don’t have it, maple syrup or honey works, but the texture will be slightly looser.

• Eggs
Help form the custard filling. No substitutes recommended here for the best structure.

• Butter
Melted butter ensures the cake mix browns evenly. Salted or unsalted will work; salted adds nice balance.

• Yellow cake mix
The classic choice. It adds sweetness, structure, and that golden crumble topping. You can swap in butter golden, vanilla, or white.

• Vanilla extract
Adds warmth and rounds out the flavor.

• Optional spices
Cinnamon or nutmeg add depth and holiday flavor. A little goes a long way.

Equipment needed: 9×13 baking dish, whisk, mixing bowl, and a spatula.

---

How to Make Pecan Pie Dump Cake

1. Preheat the oven

Set the oven to 350°F (175°C). This ensures even baking and proper browning.

2. Prepare the baking dish

Grease a 9×13 dish with butter or nonstick spray so nothing sticks.

3. Mix the pecan pie filling

Whisk together eggs, brown sugar, corn syrup, vanilla, and melted butter. Add the pecans and stir.

Tip: The mixture should look glossy and thick, like classic pecan pie filling.

4. Pour filling into dish

Spread it evenly. This is the gooey base layer.

5. Add the cake mix

Sprinkle the dry cake mix evenly across the filling. Do not stir it.

Tip: Spread it corner to corner so the topping bakes consistently.

6. Add melted butter

Pour melted butter on top of the cake mix, covering as much as possible to prevent dry spots.

Tip: Use a spoon to gently spread the butter.

7. Bake

Bake for 45–55 minutes, until the top is golden brown and the edges are bubbling.

What to look for:
• golden top
• set edges
• slight jiggle in center (it sets as it cools)

8. Cool before serving

Let the dessert rest 15–20 minutes so the filling thickens.

Serve warm with ice cream or whipped cream.

---

Storage Options

Room temperature:
Keep covered for up to 24 hours.

Refrigerator:
Store up to 4 days in an airtight container.

Freezer:
Freeze for up to 2 months. Thaw overnight in fridge.

Reheating:
Warm slices in the microwave for 20–30 seconds or in the oven at 300°F for 10 minutes.

---

Variations and Substitutions

• Chocolate Pecan Dump Cake
Add 1 cup chocolate chips under the cake mix.

• Maple Pecan Dump Cake
Replace half the corn syrup with real maple syrup.

• Salted Caramel Version
Drizzle caramel sauce over the filling before adding cake mix.

• Nut-Free Option
Replace pecans with rolled oats for texture.

• Spiced Holiday Version
Add cinnamon, nutmeg, and a pinch of cloves.

---

Frequently Asked Questions

Can I make this ahead?
Yes, assemble and bake the day before. Warm before serving.

Why is my topping dry?
Dry pockets happen when butter doesn’t cover all the cake mix. Pour evenly or add a little extra butter.

Can I use a different cake mix?
Yes. Vanilla, butter golden, or white all work.

Can I double this recipe?
Yes. Use two 9×13 pans and rotate them halfway through baking.

Can I add bourbon?
Yes, a tablespoon in the filling adds warmth.

Does it need to be refrigerated?
After 24 hours, yes.

---

Conclusion

This Pecan Pie Dump Cake is one of those desserts that never fails. It’s warm, sweet, gooey, and so simple that you can throw it together even when you’re tired or short on time. Whether you serve it for the holidays or just because you want something cozy and indulgent, you’ll be glad you made it. Try it once, and it just might become your signature dessert. Let me know how it turns out!

Print