There’s something truly special about the moment when warm, gooey pecans meet a crisp, buttery cake layer—that satisfying contrast of textures and flavors. That’s exactly what the Pecan Pie Dump Cake brings to the table. Picture the rich, nutty depth of a classic pecan pie, but without the fuss of rolling crust or juggling multiple bowls. Instead, you “dump” (yes, really) a handful of simple ingredients into a dish, pop it in the oven, and wait for the magic. As a blogger who loves desserts that feel homey yet show-stopping, I’m thrilled to share this recipe with you—a dessert your readers will love, your social followers will pin, and you’ll feel proud to serve.
Pecan Pie Dump Cake
Ingredients
- cooking spray for greasing the baking dish
- 4 large eggs at room temperature
- 1 cup dark corn syrup
- ¾ cup light brown sugar packed
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup salted butter, melted divided
- 3 ½ cups pecan halves divided
- 1 box butter yellow cake mix 13.25 oz
- 2 teaspoons pumpkin pie spice
- vanilla ice cream optional, for serving
- caramel topping optional, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together eggs, dark corn syrup, light brown sugar, heavy cream, vanilla extract, and ½ cup of the melted butter until smooth.
- Stir in 2 cups of the pecan halves, coating them evenly in the mixture.
- Pour the pecan mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry butter yellow cake mix evenly over the top of the pecan mixture.
- Sprinkle the pumpkin pie spice evenly over the cake mix.
- Drizzle the remaining ½ cup of melted butter evenly over the top to ensure no dry spots.
- Sprinkle the remaining 1½ cups of pecan halves over the top.
- Bake for 20 minutes, then tent with aluminum foil and bake an additional 20–25 minutes, until the top is golden and no dry mix remains.
- Remove from oven and let the cake cool for at least 15 minutes to allow the filling to set.
- Serve warm or at room temperature with vanilla ice cream and caramel topping, if desired.
Notes
Nutrition
Why This Recipe Is Great
This Pecan Pie Dump Cake is one of those desserts you’ll keep on repeat for a few reasons:
- Effortless but impressive
The term “dump cake” may sound casual, but don’t let that fool you—this dessert delivers big on flavor and presence. As the folks at Southern Living note, the base is rich and custard-like, and the cake topping bakes into a crisp, golden crust. Southern Living+1
If you’re short on time but still want something that looks and tastes like you spent hours, this is your go-to. - Familiar flavors with a twist
Everyone loves pecan pie—the buttery pecans, the sticky caramel-like filling, the warm aroma of vanilla and spice. This version keeps those beloved flavors but gives them a comfy, cozy twist with a cake layer and minimal stress. - Great for sharing
Whether you’re posting on Facebook or Pinterest, or planning a dessert for a potluck or holiday table, this dump cake checks all the boxes. Crowd-pleasing, nostalgic, easy to slice and serve. Many bloggers call it “crowd-pleasing” and “perfect for holidays or potlucks.” Out of the Box Baking+1 - Flexible and forgiving
Because it uses a boxed cake mix as one of its layers, this recipe is forgiving for busy kitchens. You can sprinkle with toppings, swap a few ingredients (more on that soon), and still end up with a show-stopping dessert.
Use good quality pecans (if possible) and let the cake rest at least 15 minutes before slicing—this allows the filling to set and ensures cleaner slices.
Source: Southern Living
Ingredients Breakdown & Substitutions
Let’s walk through the ingredients for the recipe. Knowing the role of each one makes it easier to adjust if needed.
Ingredients
- Cooking spray – to grease your 13×9-inch baking dish.
- 4 large eggs, at room temperature – these give structure and richness to the filling.
- 1 cup dark corn syrup – helps create that glossy, chewy “pecan pie” texture.
- ¾ cup packed light brown sugar – boosts caramel-like sweetness and depth.
- 2 tablespoons heavy whipping cream – adds creaminess and smooths the filling.
- 2 teaspoons vanilla extract – warms up the flavor and complements the nuts.
- 1 cup (8 oz) salted butter, melted, divided – half goes into the filling, half drizzled on top to form the crust.
- 3½ cups (~14 oz) pecan halves, divided – plenty of crunchy, buttery pecans.
- 1 (13.25-oz) box butter yellow cake mix – forms the cake layer.
- 2 teaspoons pumpkin pie spice – gives cozy, warm fall flavor.
- Vanilla ice cream & caramel topping (optional) – for serving that extra treat factor.
Substitutions & tweaks
- Corn syrup: If you don’t have dark corn syrup, light corn syrup works fine—just note the flavor will be slightly milder.
- Brown sugar: If you only have dark brown sugar, go ahead and use it—the deeper molasses flavor works beautifully (and is often recommended).
- Heavy cream: You can substitute with half-and-half for a slightly lighter version, though there will be a minor texture difference.
- Butter: Unsalted is fine if that’s what you have; just add a pinch of salt to the filling for balance.
- Cake mix: Yellow is classic, but you could swap in a butter pecan or spice cake mix for more flavor. (Some sources suggest spice cake mix with pumpkin pie spice as a variation.) Southern Living+1
- Pecans: If you’re allergic or can’t find pecans, walnuts or pecan-walnut mix could work—but you’ll lose a bit of the signature pecan flavor.
- Pumpkin pie spice: If you don’t have it, you can use a blend of cinnamon + nutmeg + allspice.
Step-by-Step Instructions
Here’s how to bring this dessert to life—simple, clear steps you can follow easily.
- Preheat the oven to 350 °F (175 °C). Lightly coat a 13 × 9-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the eggs, dark corn syrup, light brown sugar, heavy cream, vanilla extract, and ½ cup of the melted butter until smooth and fully combined.
- Stir in 2 cups of the pecan halves, making sure they’re evenly coated in the mixture.
- Pour the pecan mixture into the prepared baking dish and spread it evenly.
- Evenly sprinkle the dry butter yellow cake mix over the top of the pecan mixture.
- Sprinkle the pumpkin pie spice evenly over the dry cake mix.
- Drizzle the remaining ½ cup of melted butter evenly over the top of the cake mix—this step is crucial to avoid dry spots.
- Sprinkle the remaining 1½ cups of pecan halves over the top.
- Place the dish in the preheated oven and bake for 20 minutes.
- After 20 minutes, carefully tent the dish with aluminum foil (to prevent over-browning) and return to the oven. Bake for an additional 20–25 minutes, or until the top is lightly golden and there are no dry spots remaining. (Per Southern Living test kitchen tips.) Southern Living
- Remove the cake from the oven and allow it to cool for at least 15 minutes in the dish—this allows the filling to thicken and slicing to be cleaner.
- Serve warm or at room temperature. Optional: add a scoop of vanilla ice cream and drizzled caramel topping.
Prep Time: ~20 minutes
Cook Time: ~45 minutes
Total Time: ~1 hour 5 minutes
Servings: ~12 (Approx. 480 kcal per serving)
Variations, Storage & Serving Ideas
Here are some ways to customize, serve, and store your dessert like a pro.
Variations
- Spice it up: Use a spice cake mix instead of yellow and boost the pumpkin pie spice for a deeper fall flavor. Southern Living
- Chocolate twist: Add a handful of dark chocolate chips on top of the filled pecans before the cake mix layer for a chocolate-pecan bonus.
- Nut swap: Replace half the pecans with chopped walnuts or hazelnuts for a nut-mix variation.
- Mini version: Cut the ingredient amounts in half and bake in an 8×8-inch dish or skillet for a smaller crowd or personal dessert.
- Maple Pecan Version: Swap part of the brown sugar or corn syrup for maple syrup for a maple-pecan flavor (inspired by some pecan pie bar variations).
Storage
- To refrigerate: Once cooled completely, cover the baking dish tightly with foil or plastic wrap and store in the refrigerator for up to 4 days. Let it come to room temperature or warm gently before serving. Southern Living+1
- To freeze: Slice into portions, wrap each slice in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm in a 300 °F oven until heated through. Southern Living
Serving ideas
- Serve a warm slice with a generous scoop of vanilla ice cream and a drizzle of caramel sauce for all-out indulgence.
- Add a sprig of mint or a dusting of powdered sugar for presentation flair on the blog or social feed.
- Pair it with a warm drink (like a chai latte or rich hot coffee) to highlight the nutty‐buttery flavor.
- For a buffet or potluck, cut into squares and serve on a platter with mini spoons—it’s easy to grab and share.
FAQs
Pecan Pie Dump Cake – Frequently Asked Questions
1) What’s the difference between a pecan pie and a pecan pie dump cake?
A classic pecan pie uses a pastry crust and a cooked, syrupy filling that must set as it cools. A dump cake skips the crust and layers the pecan filling and dry cake mix right in the pan, then bakes. You get that familiar pecan-pie flavor and gooey texture with far less effort.
2) Can I make this ahead of time and reheat it later?
Yes. Bake, cool, cover, and refrigerate for up to 4 days. Reheat individual slices in the microwave for 15–30 seconds, or warm the whole dish in a 300 °F (150 °C) oven until heated through. The texture stays rich and gooey.
3) Why did my cake have dry spots on top?
Dry patches usually mean the melted butter didn’t cover the cake-mix layer evenly. Drizzle the butter slowly and as evenly as possible so the mix hydrates and bakes into a golden, crisp-topped crust instead of staying powdery.
4) Can I use a different nut—or skip nuts altogether?
Walnuts or hazelnuts work, though pecans deliver the signature flavor and crunch. If you omit nuts, the cake will still be sweet, buttery, and delicious—just missing that classic pecan texture.
Tip: Let the cake rest 15 minutes after baking so the filling sets for cleaner slices.
Final Thoughts
This Pecan Pie Dump Cake is exactly the kind of dessert I love recommending: big on flavor, minimal on fuss, and full of warm, comforting vibes. Whether it’s for a cozy weekend treat or a dessert to impress at a gathering, you’ll love how easily it comes together—and your readers and followers will too.
Don’t forget to check out some of my other favorite pecan-forward desserts: Pecan Pie Balls, Pecan Pie Brownies, Salted Maple Pecan Pie Bars, No-Bake Coconut Pecan Praline Cookies, and Alabama Pecan Bread. You can also stay tuned on my social pages: Pinterest and Facebook.
Here’s to cozy baking, happy taste buds, and recipe success!