Easy Pecan Pie Dump Cake
This easy pecan pie dump cake delivers all the rich, gooey goodness of classic pecan pie without the hassle of making a crust from scratch. Simply layer a caramel-like pecan filling with dry yellow cake mix and melted butter, then bake until golden and bubbling. The result is an irresistible dessert with crunchy pecans, sticky-sweet filling, and a crispy buttery topping — ready in minutes with minimal cleanup.
Equipment
- 9x13-inch baking dish - Glass or metal both work well
- Large mixing bowl
- Medium mixing bowl
- Whisk - Balloon whisk recommended
- Measuring cups and spoons
- Rubber spatula
- Microwave-safe bowl or small saucepan - For melting butter
- Cooling rack
- Aluminum foil - Optional, for tenting if top browns too quickly
Ingredients
For the Pecan Pie Filling
- 3 large eggs - room temperature
- 1 cup packed brown sugar - 220g, light or dark
- 3/4 cup light corn syrup - 180ml; can substitute pure maple syrup or honey with a touch of molasses
- 1/2 cup unsalted butter - 113g, melted and still warm
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 3 cups pecan halves - 340g; fresh pecans recommended — taste before using
For the Cake Topping
- 1 box yellow cake mix - 15.25 oz / 432g — do NOT prepare according to package directions; butter pecan cake mix can be substituted
- 3/4 cup unsalted butter - 170g, melted
- 1/4 cup packed brown sugar - 55g, optional — for extra caramelized sweetness on top
Instructions
- Preheat oven to 350°F (175°C) with the rack in the center position. Generously grease a 9x13-inch baking dish with butter or non-stick spray, making sure to coat the corners and sides.
- In a large bowl, lightly beat the eggs, then whisk in the brown sugar, corn syrup, melted butter, vanilla, and salt for about 1 minute until smooth and glossy. Fold in the pecan halves until evenly coated.
- Pour the pecan filling into the prepared baking dish and use a spatula to spread it into an even layer with the pecans distributed across the bottom.
- Sprinkle the dry cake mix evenly over the pecan filling straight from the box — do not stir or mix it into the filling. Gently spread with the back of a spoon to cover the surface.
- Drizzle the 3/4 cup melted butter evenly over the cake mix, covering as much surface area as possible. If using, sprinkle the optional 1/4 cup brown sugar over the top.
- Bake for 40–45 minutes, until the top is golden brown and the filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the dump cake cool on a rack for at least 30–45 minutes to allow the filling to set. Serve warm in squares topped with vanilla ice cream or whipped cream.
Notes
- Don't stir the layers: Resist mixing the cake mix into the filling — keeping layers separate is key to getting the right texture.
- Room temperature eggs: Cold eggs don't incorporate as smoothly and can result in a slightly grainy filling.
- Check your pecans: Taste one before starting — stale or rancid pecans will ruin the entire dessert and can't be masked by other flavors.
- Butter coverage matters: Try to drizzle the melted butter as evenly as possible over the cake mix so the topping bakes up uniformly crispy rather than with dry patches.
- Oven variation: All ovens differ — start checking at 40 minutes and add time in 5-minute increments until the top is golden and edges are bubbling vigorously.
- Make ahead: Bake up to 1 day ahead, cool completely, cover, and refrigerate. Let sit at room temperature 30 minutes before serving, or microwave individual portions 20–30 seconds.
- Storage: Cover and store at room temperature up to 2 days, or refrigerate up to 5 days. Freeze individual portions wrapped tightly for up to 3 months.
- Gluten-free option: Substitute a gluten-free yellow cake mix (Bob's Red Mill or King Arthur work well) and ensure all other ingredients are certified gluten-free.
- Corn syrup substitutes: Pure maple syrup or a combination of honey and a touch of molasses can replace corn syrup, though the texture will be slightly different.
- Fun variations: Add 1 cup chocolate chips over the filling before the cake mix, stir 2 tbsp bourbon into the filling, or swap yellow cake mix for butter pecan cake mix for extra nutty flavor.