If you’re craving a dessert that combines the rich, nutty goodness of pecan pie with the ease of a dump cake, this pecan pie dump cake recipe is your answer. It’s a delightful twist on a classic Southern favorite, delivering all the gooey, caramel-like flavors you love in a fraction of the time.
Perfect for holiday gatherings or a cozy night in, this recipe is simple enough for beginners yet impressive enough to wow a crowd. With just a few ingredients and minimal prep, you’ll have a warm, decadent dessert ready to share.
I’ve always loved the comforting taste of pecan pie, but sometimes the thought of making a pie crust from scratch feels daunting. That’s where this dump cake shines—it’s fuss-free, requiring no rolling pins or pastry skills. In this article, I’ll walk you through every step to create a pecan pie dump cake that’s golden, crunchy, and irresistibly sweet.
Why People Love This Pecan Pie Dump Cake
This pecan pie dump cake is a crowd-pleaser for a reason. It combines the buttery, nutty essence of pecan pie with the simplicity of a dump cake. No complicated steps or fancy equipment are needed—just layer, bake, and enjoy.
The texture is a perfect balance of gooey filling and crispy topping. The pecans add a satisfying crunch, while the cake mix creates a golden, buttery crust. It’s like a pie and a cobbler had a delicious baby.
It’s also incredibly versatile. Serve it warm with ice cream for a decadent treat or enjoy it cold the next day. Either way, it’s a dessert that feels indulgent without hours of effort.
This recipe is ideal for busy home cooks. With minimal prep time and ingredients you likely already have, it’s perfect for last-minute gatherings or holiday feasts. Plus, it’s forgiving—even if you’re not a pro baker, it turns out great.
Ingredients You’ll Need
To make this pecan pie dump cake, gather these simple ingredients. Most are pantry staples, making this recipe budget-friendly and convenient.
- Pecan halves: 2 cups, for that classic nutty flavor and crunch.
- Yellow cake mix: 1 box (15.25 oz), for the easy, golden topping.
- Sweetened condensed milk: 1 can (14 oz), for a rich, caramel-like base.
- Unsalted butter: 1/2 cup (1 stick), melted, to bind the topping.
- Dark corn syrup: 1/2 cup, for authentic pecan pie sweetness.
- Eggs: 2 large, to help set the filling.
- Brown sugar: 1/2 cup, packed, for extra depth and warmth.
- Vanilla extract: 1 tsp, for a touch of aromatic flavor.
- Salt: 1/4 tsp, to balance the sweetness.
Optional: A pinch of cinnamon can add a cozy warmth. If you prefer a less sweet dessert, reduce the brown sugar to 1/3 cup.
Kitchen Tools Required
This recipe keeps things simple with minimal tools. You likely already have everything you need.
- 9×13-inch baking dish
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Oven mitts
- Spatula for serving
No mixer or food processor is required. A standard oven will do the trick.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures the cake releases easily after baking.
Step 2: Prepare the Pecan Layer
Spread 2 cups of pecan halves evenly across the bottom of the greased baking dish. Make sure they’re in a single layer for consistent texture.
Step 3: Mix the Wet Ingredients
In a mixing bowl, whisk together the sweetened condensed milk, dark corn syrup, eggs, brown sugar, vanilla extract, and salt. Stir until smooth and fully combined.
Step 4: Pour the Filling
Pour the wet mixture evenly over the pecans in the baking dish. The pecans will partially float, creating a gooey, pie-like base as it bakes.
Step 5: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the wet mixture. Don’t stir—it’s meant to sit on top to form the crusty topping.
Step 6: Drizzle the Butter
Pour the melted butter evenly over the cake mix. Try to cover as much of the surface as possible for a golden, crispy top.
Step 7: Bake the Dump Cake
Place the dish in the preheated oven and bake for 35–40 minutes. The top should be golden brown, and the filling should be bubbly.
Step 8: Cool and Serve
Let the dump cake cool for 10–15 minutes before serving. This helps the filling set slightly, making it easier to scoop.
Tips for the Perfect Pecan Pie Dump Cake
To ensure your dump cake turns out amazing every time, keep these tips in mind:
- Use fresh pecans: Stale nuts can affect the flavor, so check their freshness before using.
- Don’t mix the layers: The cake mix should stay dry on top for that signature crumbly texture.
- Check for doneness: If the top isn’t golden after 35 minutes, bake for an additional 5 minutes.
- Adjust sweetness: For a less sweet version, cut back on corn syrup or brown sugar slightly.
- Toast the pecans (optional): Lightly toast the pecans beforehand for an extra nutty flavor. Learn more about toasting nuts here.
Serving Suggestions
This pecan pie dump cake is delicious on its own, but these serving ideas elevate it further:
- Warm with ice cream: Scoop vanilla or caramel ice cream on top for a classic pairing.
- Whipped cream: Add a dollop of fresh whipped cream for a lighter touch.
- Drizzle with caramel: A drizzle of caramel sauce enhances the pecan pie flavor.
- Serve cold: Chill the cake overnight for a firmer texture, perfect for brunch.
- Pair with coffee: A hot cup of coffee or tea balances the sweetness beautifully.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 320mg |
| Total Carbohydrates | 52g |
| Sugars | 38g |
| Protein | 5g |
Note: Values are approximate and can vary based on ingredient brands and portion sizes.
Storing and Reheating
This dump cake stores well, making it great for leftovers. Cover the baking dish tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 5 days.
To reheat, warm individual portions in the microwave for 20–30 seconds. For a crispier top, reheat in the oven at 300°F for 10 minutes.
You can also freeze the cake for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the fridge overnight before reheating.
Variations to Try
Want to switch things up? Here are a few fun twists on the classic recipe:
- Chocolate Pecan Dump Cake: Add 1/2 cup of chocolate chips to the pecan layer for a decadent twist.
- Bourbon Pecan Dump Cake: Stir 1 tbsp of bourbon into the wet mixture for a grown-up flavor.
- Gluten-Free Version: Use a gluten-free cake mix to accommodate dietary needs.
- Spiced Dump Cake: Add 1/2 tsp of cinnamon or nutmeg to the wet mixture for a warm, cozy vibe.
Why This Recipe Works
The beauty of this pecan pie dump cake lies in its simplicity and flavor balance. The sweetened condensed milk and corn syrup create a gooey, pie-like filling that mimics traditional pecan pie. The cake mix and butter form a crispy, buttery topping that contrasts perfectly with the soft pecans.
It’s also forgiving for beginner bakers. No need to worry about perfect measurements or complex techniques—just layer and bake. The result is a dessert that feels homemade and indulgent without the stress.
This recipe is also a time-saver. With only 10 minutes of prep, it’s ideal for busy holidays or impromptu gatherings. Yet, it delivers the comforting, nostalgic flavors everyone loves.
Summary
This pecan pie dump cake recipe is the perfect blend of ease and indulgence. It captures the essence of a classic pecan pie with a fraction of the effort, thanks to the dump-and-bake method. Whether you’re serving it at a holiday feast or a casual family dinner, it’s sure to impress with its gooey filling and crunchy topping. With simple ingredients, minimal tools, and endless serving possibilities, this dessert is a must-try for any home cook.
FAQ
Can I use a different type of cake mix?
Yes, white or spice cake mix works well. Just ensure it’s the same size (15.25 oz) for best results.
Can I make this ahead of time?
Absolutely, prepare and bake it a day in advance. Store in the fridge and reheat before serving.
Can I use walnuts instead of pecans?
Yes, walnuts are a great substitute. They’ll give a slightly different flavor but still work wonderfully.
How do I know when it’s done?
The top should be golden and the filling bubbly. If unsure, bake for an extra 5 minutes.
Can I make this gluten-free?
Use a gluten-free cake mix and ensure all other ingredients are gluten-free. The recipe adapts easily.
Pecan Pie Dump Cake Recipe
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk or Spoon
- Measuring cups and spoons
- Oven Mitts
- Spatula (for serving)
Ingredients
- Pecan halves: 2 cups for that classic nutty flavor and crunch.
- Yellow cake mix: 1 box 15.25 oz, for the easy, golden topping.
- Sweetened condensed milk: 1 can 14 oz, for a rich, caramel-like base.
- Unsalted butter: 1/2 cup 1 stick, melted, to bind the topping.
- Dark corn syrup: 1/2 cup for authentic pecan pie sweetness.
- Eggs: 2 large to help set the filling.
- Brown sugar: 1/2 cup packed, for extra depth and warmth.
- Vanilla extract: 1 tsp for a touch of aromatic flavor.
- Salt: 1/4 tsp to balance the sweetness.
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures the cake releases easily after baking.
Step 2: Prepare the Pecan Layer
- Spread 2 cups of pecan halves evenly across the bottom of the greased baking dish. Make sure they’re in a single layer for consistent texture.
Step 3: Mix the Wet Ingredients
- In a mixing bowl, whisk together the sweetened condensed milk, dark corn syrup, eggs, brown sugar, vanilla extract, and salt. Stir until smooth and fully combined.
Step 4: Pour the Filling
- Pour the wet mixture evenly over the pecans in the baking dish. The pecans will partially float, creating a gooey, pie-like base as it bakes.
Step 5: Add the Cake Mix
- Sprinkle the dry yellow cake mix evenly over the wet mixture. Don’t stir—it’s meant to sit on top to form the crusty topping.
Step 6: Drizzle the Butter
- Pour the melted butter evenly over the cake mix. Try to cover as much of the surface as possible for a golden, crispy top.
Step 7: Bake the Dump Cake
- Place the dish in the preheated oven and bake for 35–40 minutes. The top should be golden brown, and the filling should be bubbly.
Step 8: Cool and Serve
- Let the dump cake cool for 10–15 minutes before serving. This helps the filling set slightly, making it easier to scoop.