Pecan Pie Dump Cake Recipe

Introduction

There’s something uniquely comforting about the warm, gooey decadence of pecan pie. Combine that with the simplicity of a dump cake, and you get Pecan Pie Dump Cake—a delightful Southern-inspired dessert that’s rich, buttery, and easy to make. Perfect for holidays or any time you want a sweet treat with minimal prep.

Ingredients

• 1 box yellow cake mix
• 1 cup pecans, chopped
• 1 cup unsalted butter, melted
• 4 large eggs
• 1 cup corn syrup
• 1 cup brown sugar, packed
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
2. Step 2: In a medium bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until the mixture is smooth and well combined.
3. Step 3: Pour this syrupy mixture evenly into the prepared baking dish.
4. Step 4: Sprinkle the dry yellow cake mix evenly over the top of the liquid—do not stir or mix.
5. Step 5: Scatter the chopped pecans evenly across the surface of the cake mix.
6. Step 6: Drizzle the melted butter carefully over the entire top, aiming to cover as much of the dry cake mix as possible.
7. Step 7: Place the dish in the oven and bake for 50 to 60 minutes, or until the top is golden brown and the center is set but still slightly gooey.
8. Step 8: Remove from the oven and let the cake cool for at least 30 minutes before serving to allow it to firm up.

Tips & Variations

• For extra crunch, toast the pecans lightly before adding them to the cake.
• Swap half the pecans with walnuts for a slightly different nutty flavor.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert experience.

Storage

Store any leftover pecan pie dump cake covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20-30 seconds to enjoy it warm again. You can also freeze the cake for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the additional salt in the recipe to avoid it becoming too salty.

Is it possible to make this gluten-free?

To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix that has similar flavor and texture.

Pecan Pie Dump Cake Recipe

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★★★★★

4.7 from 147 reviews

• Author: Andria
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

Pecan Pie Dump Cake is a Southern-inspired dessert that combines the rich, gooey sweetness of traditional pecan pie with the simplicity of a dump cake. This easy-to-make dessert layers a luscious mixture of eggs, corn syrup, brown sugar, and vanilla under a dry yellow cake mix topping scattered with chopped pecans and drizzled with melted butter. Baked until golden and set, it offers a crisp, buttery crust with a gooey, nutty filling—perfect for holidays or any special occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box yellow cake mix
• 1 cup brown sugar (packed)
• ½ teaspoon salt

Wet Ingredients

• 4 large eggs
• 1 cup corn syrup
• 1 teaspoon vanilla extract
• 1 cup unsalted butter (melted)

Other Ingredients

• 1 cup pecans (chopped)

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until the mixture is smooth and well combined.
3. Pour Base Mixture: Pour the wet mixture evenly into the greased baking dish, forming the bottom layer of the dessert.
4. Add Cake Mix Layer: Without stirring, sprinkle the dry yellow cake mix evenly over the wet base layer to create a crumbly topping.
5. Top with Pecans: Scatter the chopped pecans evenly over the cake mix layer to add crunch and flavor.
6. Drizzle Butter: Drizzle the melted unsalted butter evenly over the entire surface, covering as much of the dry cake mix as possible to help it bake into a crisp crust.
7. Bake: Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and the center is set but still slightly gooey.
8. Cool and Serve: Allow the dump cake to cool for at least 30 minutes after baking to let it fully set for easier slicing and serving.

Notes

• Do not stir the cake mix topping into the wet mixture; this allows the distinct layers to form.
• Use unsalted butter to better control the saltiness of the final dessert.
• The pecans can be toasted beforehand for extra flavor, but it is not necessary.
• The cake is best served slightly warm or at room temperature.
• Storing leftovers in the refrigerator for up to 3 days is recommended; reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: pecan pie, dump cake, easy pecan dessert, Southern dessert, fall dessert, holiday recipe, simple cake