Some desserts are so simple, you almost feel guilty when everyone raves about them. This pecan pie dump cake is exactly that kind of dessert. It’s gooey, nutty, sweet in all the right ways, and it doesn’t demand much from you at all. In fact, it’s the sort of dish you throw together on a whim and then sit back and let the oven do all the heavy lifting.
I’ve always loved pecan pie—the sticky filling, the crunch of the nuts, that deep caramel flavor—but sometimes, let’s be honest, pie crust feels like a commitment. Rolling, chilling, blind baking… it’s rewarding, yes, but not something I’m always in the mood for. That’s why I adore this version. It delivers the same pecan pie flavor, but with the carefree spirit of a dump cake. Messy in the best way.
The First Time I Made It
I still remember the first time this recipe happened in my kitchen. It wasn’t carefully planned, that’s for sure. I had been asked to bring dessert to a family gathering, and I was already running late. When I opened my pantry, the options were bleak: a box of yellow cake mix, some leftover pecans from holiday baking, and the usual baking odds and ends.
I figured, why not try to improvise? Dump cakes had always been on my radar—those easy desserts where you sprinkle cake mix over fruit filling and call it a day. But instead of fruit, I thought, what if I tried to make the bottom layer more like pecan pie filling? A little corn syrup, brown sugar, eggs, and those pecans.
The smell that came out of the oven was unreal. Sweet, nutty, buttery—it had that cozy holiday vibe that makes you want to grab a fork before it even cools. It looked rustic, almost messy, but when we dug in, it was gone in minutes. That was the moment I realized this dessert had staying power.
Why It Works
This recipe works because it doesn’t try to be perfect. It’s casual. The pecan layer turns gooey and caramel-like, almost identical to traditional pecan pie filling. Then the cake mix and butter on top transform into this golden crust that’s soft underneath and just slightly crisp on the edges. Every bite has a little crunch, a little chew, and a lot of sweetness.
It’s also versatile. Whether you serve it warm with ice cream, or sneak a cold piece from the fridge the next day (guilty), it tastes amazing.
Ingredients (with My Notes)
Here’s what you’ll need. And because ingredients are never just plain ingredients, I’ll share the little things I’ve learned along the way:
-
1 box yellow cake mix – This is the classic choice. You can use butter cake mix or even spice cake mix if you want to play with the flavors.
-
1 ½ cups chopped pecans – Fresh pecans are best, but if they’ve been sitting in your pantry, toast them in the oven for 7–8 minutes. It wakes them up.
-
1 cup light corn syrup – This is the backbone of pecan pie filling. Dark corn syrup works too, and will give you a deeper flavor.
-
1 cup brown sugar – Either light or dark. Dark brings more caramel vibes, while light is milder.
-
4 large eggs – The glue that holds the filling together.
-
1 teaspoon vanilla extract – Adds warmth and depth.
-
½ teaspoon salt – Important! Don’t skip it. It keeps the sweetness in check.
-
1 cup (2 sticks) unsalted butter, melted – Poured over the cake mix, it’s what makes the topping golden and luscious.
-
Optional: vanilla ice cream or whipped cream – For serving. Not essential, but highly recommended.
Step-By-Step Directions
Let’s walk through it together—messy counters, oven mitts, and all.
-
Preheat the oven. Set it to 350°F (175°C). Grab a 9×13-inch baking dish and give it a quick spray with cooking spray. This dessert has a tendency to cling, so don’t skip this step.
-
Mix the pecan layer. In a large bowl, whisk together the corn syrup, brown sugar, eggs, vanilla, and salt. Stir in the pecans. It’ll look glossy and sticky, just like pecan pie filling.
-
Pour it in. Spread the pecan mixture into your prepared baking dish. This is your gooey base.
-
Sprinkle the cake mix. Take your box of cake mix and sprinkle it evenly over the top. It doesn’t have to be perfect—patches are fine.
-
Add the butter. Pour the melted butter evenly over the cake mix. Some people dot cubes of cold butter instead, but I’ve found melted gives a more even golden topping.
-
Bake. Pop the dish into the oven and bake for 45–55 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling.
-
Cool (at least a little). Here’s the hard part: waiting. Let it cool for about 20 minutes before serving. Otherwise, it’ll be molten lava underneath.
-
Serve. Scoop generous portions into bowls. Add a scoop of vanilla ice cream if you’re feeling fancy.
Tips I’ve Picked Up
-
Toast your pecans: It’s optional, but I swear it makes the flavor richer.
-
Don’t overthink the layers: This dessert doesn’t need to look perfect. The charm is in its rustic nature.
-
Make it ahead: Bake it the day before, then reheat gently in the oven. It’s also surprisingly good straight from the fridge.
-
Experiment with flavors: Try spice cake mix for a holiday twist, or add a pinch of cinnamon and nutmeg to the pecan filling.
Serving Suggestions
This dessert is best served warm, straight from the dish, family-style. I usually just scoop it with a big spoon and let people help themselves. Vanilla ice cream is the classic topping, but whipped cream works too. If you really want to go all out, drizzle a little caramel sauce on top.
And don’t be surprised if people hover in the kitchen as it bakes. The smell alone could win over the neighbors.
Common Questions
Can I use walnuts instead of pecans?
Yes, though it won’t taste quite the same. Pecans are softer and sweeter, but walnuts will still give you that nutty crunch.
What if I only have dark corn syrup?
Go for it! It’ll just taste a little deeper and richer, almost like molasses.
Does it need to be refrigerated?
If you have leftovers, yes—store them in the fridge. They’ll keep for about 4 days. Just warm slices in the microwave before serving.
Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight, then warm it up before serving.
This pecan pie dump cake is the kind of recipe that reminds me why I love baking in the first place. It doesn’t demand perfection. It doesn’t take hours. But it brings people together around the table, forks clinking, plates scraped clean.
It’s proof that sometimes the simplest recipes are the ones we end up loving the most. I still make it for holidays, but it also sneaks into regular weeknights when I just want something cozy and indulgent.
So if you’ve got a box of cake mix hanging out in your pantry and a bag of pecans waiting for a purpose, this might just be your new favorite dessert.
Pecan Pie Dump Cake
Ingredients
- 1 box yellow cake mix
- 1 ½ cups chopped pecans
- 1 cup light corn syrup
- 1 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup 2 sticks unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, whisk corn syrup, brown sugar, eggs, vanilla, and salt. Stir in pecans. Pour into dish.
- Sprinkle cake mix evenly over pecan mixture.
- Pour melted butter evenly over the top.
- Bake 45–55 minutes, until golden brown and bubbly at the edges.
- Cool for 20 minutes before serving.
- Serve warm with ice cream or whipped cream.
