Let me tell you about the absolute GAME CHANGER that is Pecan Pie Dump Cake. This magical dessert combines the rich, nutty flavor of traditional pecan pie with the effortless simplicity of a dump cake. The first time I made this for my family’s Thanksgiving gathering, my aunt (the self-proclaimed pecan pie expert) literally asked for the recipe before finishing her first slice! What makes this recipe next level is how it creates that gooey, caramelized pecan pie filling AND tender cake texture in ONE dish without all the fuss of making a pie crust. Trust me, this is going to revolutionize your holiday dessert game!
Why You’ll Love It
This recipe is a perfect marriage of convenience and incredible flavor. The brown sugar and butter create this mind-blowing caramel-like sauce that seeps into the cake layer, while toasted pecans add that satisfying crunch and nutty depth that makes pecan pie so irresistible. The genius technique here is layering rather than mixing – allowing the ingredients to meld together during baking creates distinct textures in each bite. And can we talk about how freakin’ easy this is? Just layer, pour, sprinkle, and bake! No mixer needed, no complicated steps, and way less cleanup than traditional pecan pie. I’ve even prepared the dry ingredients in advance when hosting, making this a stress-free dessert option when company’s coming.
Ingredients
Cake Layer
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Pecan Pie Layer
- 4 cups pecans (3 cups roughly chopped, 1 cup halves for topping)
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
- ½ cup light corn syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
Optional Add-ons
- 1 cup semi-sweet chocolate chips
- 2 tablespoons bourbon or rum
- ½ teaspoon nutmeg
- Vanilla ice cream or whipped cream for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish with butter or cooking spray.
- Toast 3 cups of chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and slightly darkened. Watch carefully as they can burn quickly! Set aside to cool.
- In a large bowl, whisk together the cake mix, eggs, oil, water, and vanilla until smooth and most lumps are gone. The batter should be pourable but not too thin.
Creating the Dump Cake Magic
- Pour the cake batter into your prepared baking dish, spreading it evenly to the corners.
- In a separate bowl, combine the brown sugar, granulated sugar, melted butter, corn syrup, cinnamon, and salt. Stir until the mixture is well combined and the sugars begin to dissolve.
- Sprinkle the toasted chopped pecans evenly over the cake batter.
- Slowly pour the sugar-butter mixture over the pecans, trying to cover the entire surface. Use a spatula to gently spread it if needed, but don’t mix it into the cake batter.
- Arrange the remaining 1 cup of pecan halves decoratively on top.
Baking
- Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle, similar to a pecan pie. You’ll know it’s done when the cake portion has risen around the edges and turned golden brown, while the center looks like the top of a pecan pie.
- If the pecans on top start to darken too quickly, loosely cover with aluminum foil for the remainder of the baking time.
- Allow the cake to cool for at least 30 minutes before serving – this resting time is crucial as it allows the gooey layer to set up properly.
Common Mistakes to Avoid
- Don’t overmix the cake batter; a few small lumps are fine.
- Resist the urge to stir the layers together after pouring – the separation is what creates the magic!
- Don’t overbake – it should still be slightly jiggly in the center when you remove it from the oven.
Storage and Reheating
This Pecan Pie Dump Cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. The flavors actually deepen and improve overnight, making this an excellent make-ahead dessert!
To reheat individual servings, microwave for 20-30 seconds until just warm. For that fresh-baked experience, reheat larger portions in a 300°F oven for about 15 minutes.
You can also freeze portions for up to 3 months. Wrap individual servings in plastic wrap, then foil. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I substitute the cake mix?
Absolutely! While yellow cake mix provides that classic flavor, spice cake mix creates an amazing fall-inspired variation. For chocolate lovers, devil’s food cake mix paired with the pecan topping is mind-blowingly good. Just adjust the liquid according to package directions if using a different type of mix.
My cake seems too gooey in the middle. What went wrong?
This dessert is supposed to have a gooey pecan pie layer on top, but if it’s too liquid, you likely needed a few more minutes in the oven. Every oven is different, so look for those visual cues: set edges with a slight jiggle in the center. If you’ve already taken it out, you can return it to the oven for 5-10 more minutes (cover with foil to prevent over-browning).
Can I make this gluten-free?
Yes! Simply substitute a gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free, but always check your labels to be sure.
How can I make this less sweet?
You can reduce the granulated sugar to ¼ cup and use unsweetened or bittersweet chocolate chips if including them. You can also add a pinch of salt to the topping to balance the sweetness.
Delicious Variations to Try
Chocolate Pecan Pie Dump Cake: Add 1 cup of chocolate chips sprinkled over the cake batter before adding the pecan layer.
Bourbon Pecan Dump Cake: Add 2 tablespoons of bourbon to the sugar-butter mixture for a sophisticated flavor boost.
Apple Pecan Dump Cake: Spread a layer of canned apple pie filling over the cake batter before adding the pecan mixture.
Pumpkin Pecan Dump Cake: Replace ½ cup of water in the cake batter with ½ cup of pumpkin puree and add ½ teaspoon of pumpkin pie spice.
The Perfect Dessert for Any Occasion
There’s something truly magical about bringing this Pecan Pie Dump Cake to the table. The incredible aroma of toasted pecans and caramelized sugar fills your home with that unmistakable “something amazing is happening in the kitchen” scent. This dessert has become my go-to for potlucks, holiday gatherings, and those nights when we just need something special to turn an ordinary meal into an occasion.
What I love most about sharing this recipe is seeing the look of pure delight on people’s faces when they take that first bite – the moment when the gooey pecan topping and fluffy cake underneath come together in perfect harmony. It’s become such a requested favorite that I’ve started keeping the ingredients on hand at all times!
I’d love to hear how this recipe turns out for you! Did you try one of the variations? Did you create your own twist? Drop a comment below and share your Pecan Pie Dump Cake experience. And if you snap a picture before it disappears (which happens FAST in my house), be sure to share it with the hashtag #PecanPieDumpCakeHeaven!
Now go preheat that oven and prepare for your house to smell absolutely incredible. This dessert isn’t just a treat – it’s a whole experience, and I’m so excited for you to try it!
Pecan Pie Dump Cake
Equipment
- 9×13 inch baking dish
- Mixing Bowls
- Whisk
- Spatula
- Skillet
Ingredients
Cake Layer
- 1 box yellow cake mix 15.25 oz
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
Pecan Pie Layer
- 4 cups pecans 3 cups chopped, 1 cup halves for topping
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter melted
- 1/2 cup light corn syrup
- 2 tsp ground cinnamon
- 1/4 tsp salt
Optional Add-ons
- 1 cup semi-sweet chocolate chips optional
- 2 tbsp bourbon or rum optional
- 1/2 tsp nutmeg optional
- vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Toast 3 cups of chopped pecans in a dry skillet over medium heat for 5–7 minutes. Set aside to cool.
- Whisk together the cake mix, eggs, oil, water, and vanilla extract in a large bowl until smooth.
- Pour the cake batter into the prepared baking dish and spread evenly.
- In a separate bowl, combine brown sugar, granulated sugar, melted butter, corn syrup, cinnamon, and salt.
- Sprinkle the toasted chopped pecans over the batter, then pour the sugar mixture over the top. Do not stir.
- Arrange remaining pecan halves decoratively on top.
- Bake for 45–55 minutes until edges are set and the center is slightly jiggly. Cover loosely with foil if pecans darken too quickly.
- Cool for at least 30 minutes before serving.