There’s something almost magical about the smell of pecans and butter baking together. If you’ve ever craved the warm, nutty flavor of pecan pie but didn’t have the patience to roll out a crust or monitor a syrupy filling, this Pecan Pie Dump Cake might just be your new favorite shortcut dessert.

Advertisements

It’s everything you love about the classic Southern pie sweet, sticky filling and crunchy pecans layered with buttery cake mix that practically melts into caramelized perfection. The best part? No mixer, no fancy steps. You literally dump it, bake it, and try not to eat half the pan before it cools.

Advertisements

Dry Ingredients

1 box yellow cake mix (15.25 oz)
A pinch of salt

Wet Ingredients

Advertisements

1 cup unsalted butter, melted (divided)
1 cup light corn syrup
1 cup brown sugar (light or dark, your call)
4 large eggs
1 teaspoon vanilla extract

Pecans

1 cup chopped pecans (reserve ¼ cup for topping)
1 cup pecan halves (for the beautiful top layer)

How to Make Pecan Pie Dump Cake

There’s no wrong way to “dump,” but a little layering magic makes this dessert foolproof.

Advertisements

Preheat & Prep:
Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish — trust me, you don’t want sticky edges.
Mix the Filling Base:
In a medium bowl, whisk together corn syrup, brown sugar, eggs, ½ cup melted butter, vanilla, and salt until smooth and glossy.
Add the Nuts:
Fold in the chopped pecans so they’re evenly coated in that golden filling. Pour the mixture into your prepared dish.
Dump the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the pecan layer. Don’t stir — the magic happens as it bakes.
Butter Blanket:
Pour the remaining ½ cup of melted butter evenly across the top of the cake mix. Try to cover as much as you can.
Top It Off:
Scatter the pecan halves across the buttery top layer. They’ll toast beautifully in the oven.
Bake to Perfection:
Bake for 45–50 minutes or until the top is golden brown and bubbling around the edges. The middle should look slightly gooey — that’s the charm.
Cool (If You Can Wait):
Let it rest for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Tips & Tricks for the Perfect Pecan Pie Dump Cake

Butter Distribution: Slice cold butter thinly and lay it evenly if you prefer not to melt it — it’ll brown more evenly.
Don’t Overbake: The gooey center is what makes it taste like pecan pie; resist baking until it’s fully firm.
Make Ahead: Bake the day before, refrigerate overnight, and reheat at 300°F for 10 minutes before serving.
Clean Slices Tip: Chill slightly before cutting for neat squares — then reheat individual portions.

Substitutions and Variations

Gluten-Free: Use a gluten-free yellow cake mix. Works perfectly with the same ratio.
Vegan-Friendly: Substitute vegan butter and use ½ cup maple syrup + 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
Flavor Twists:
- Add 1 tbsp bourbon to the filling for a smoky kick.
- Use chocolate cake mix for a “turtle” version.
- Swap corn syrup with maple syrup for a richer, earthy sweetness.

Serving Suggestions

This dessert is cozy enough for a weeknight and impressive enough for Thanksgiving. Try pairing it with:

Vanilla ice cream (classic and creamy)
Whipped cream with a sprinkle of cinnamon
Hot coffee or sweet iced tea
Fresh fruit to cut through the sweetness

Frequently Asked Questions

Can I use a different cake mix flavor?

Yes — butter pecan or spice cake mix both work beautifully. They add extra warmth to the flavor profile.

Can I make this in a slow cooker?

Absolutely. Cook on LOW for about 3 hours until the top sets and the edges bubble. It’s like a self-saucing pudding.

How long does it last?

Stored in an airtight container, it keeps up to 4 days in the fridge or 3 months in the freezer. Reheat gently before serving.

Nutrition Information (per serving)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	42 g
Fat	17 g
Protein	4 g
Sugar	28 g

(Values are approximate.)

The beauty of this Pecan Pie Dump Cake lies in its effortless decadence that satisfying crunch of toasted pecans meeting the buttery sweetness of cake and syrup. It’s the kind of dessert that doesn’t require perfection to impress it’s rustic, forgiving, and full of heart.

So go ahead, grab that cake mix, pour, dump, and bake your way to dessert bliss. And when you take that first gooey, caramel-pecan bite, don’t be surprised if it reminds you of every family gathering that ever smelled like love.

Print, pin, or share this recipe — because once you’ve made it, you’ll definitely be asked for it again.