The first time I made this pecan pie dump cake, my kitchen smelled like fall before the oven was even warm.
It’s the kind of dessert that looks fancy but comes together in under an hour.
If you want sticky-sweet pecan pie flavor with a tender, cakey top and crunchy nuts without fuss, this is your go-to.
This recipe wins because it’s fast, forgiving, and serves a crowd with minimal hands-on time.
You don’t need a crust, you don’t need rolling, and you barely dirty a bowl.
Serve it warm with vanilla ice cream and caramel for an automatic "wow" moment.
Why You’ll Love This Recipe
- Dump-and-go assembly makes weeknight desserts feel special.
- Crowd-pleasing flavors: butter, brown sugar, corn syrup, and toasted pecans.
- Texture contrast between a gooey pecan filling and a soft, cakey top.
- Easy to scale up for potlucks or halve for smaller households.
- No pastry skills required—perfect for new bakers.
This cake hits the sweet spot between sticky pecan pie filling and a tender cake layer.
The bottom layer becomes thick and syrupy and pockets up through the cake mix.
The top set by the boxed cake mix bakes into a golden, slightly crisp crumb with toasted pecan bites.
The contrast—caramel-like filling versus soft crumb—keeps every bite interesting and deeply comforting.
“Made this for Thanksgiving and everyone asked for the recipe. Warm, rich, and so simple — my new holiday tradition!” — Sarah, reader
Key Ingredients
Dark corn syrup: Dark corn syrup adds depth and a slightly molasses-y edge that mimics classic pecan pie.
It gives the filling its glossy, syrupy body and helps it set without being as firm as granulated-sugar caramel.
If you prefer a milder flavor, light corn syrup works, but dark gives authentic pecan-pie richness.
Salted butter, melted and divided: Butter is the backbone here.
Half goes into the filling to create a rich mouthfeel; the remaining butter is poured over the dry cake mix to create that golden crust.
Use a good-quality unsalted butter if you like to control salt precisely, but the recipe calls for salted so you can skip extra seasoning.
Pecan halves: Pecans provide the signature crunch and toasted flavor.
To intensify the nuttiness, toast them lightly in a 350°F oven or in a dry skillet for 5–8 minutes before adding.
Reserve some whole halves for a decorative top; the rest can be roughly chopped to distribute through the filling.
Butter yellow cake mix: This is the clever shortcut that forms the cakey top without mixing batter.
A butter-flavored mix complements the pecan filling better than plain yellow or white mixes.
If you want a more pronounced spice, choose a cake mix with richer butter notes or add a touch more pumpkin pie spice.
Full ingredient list:
- Cooking spray
- 4 large eggs, at room temperature
- 1 cup dark corn syrup
- ¾ cup packed light brown sugar
- 2 Tbsp heavy whipping cream
- 2 tsp vanilla extract
- 1 cup salted butter, melted, divided
- 3½ cups pecan halves, divided
- 1 box butter yellow cake mix
- 2 tsp pumpkin pie spice
- Vanilla ice cream & caramel topping, optional
Step-by-Step Instructions
Step 1: Preheat and prepare your pan
Preheat the oven to 350°F (175°C).
Grease a 13×9 inch baking dish thoroughly with cooking spray or room-temperature butter.
A well-greased pan prevents sticky corners and makes serving easier.
Pro Tip: Line the dish with foil and spray the foil for easiest removal and cleanup.
Step 2: Whisk the pecan filling
In a large mixing bowl, whisk together 4 large eggs, 1 cup dark corn syrup, ¾ cup packed light brown sugar, 2 tablespoons heavy whipping cream, 2 teaspoons vanilla extract, and ½ cup of the melted butter until smooth and homogenous.
Stir in 2 cups of the pecan halves so the nuts are evenly coated and suspended in the custard-like mixture.
Pour this mixture into the greased 13×9 inch baking dish, spreading it toward the edges.
Pro Tip: The filling should look glossy and slightly thickened by the whisking.
You’ll know it’s ready when the sugar has dissolved and the mixture pours smoothly without grit.
Step 3: Layer the cake mix and remaining nuts
Evenly sprinkle the entire box of butter yellow cake mix over the pecan filling.
Dust the cake mix with 2 teaspoons of pumpkin pie spice, distributing the spice across the top for balanced flavor.
Drizzle the remaining ½ cup melted butter over the cake mix so it soaks in and forms a golden top.
Scatter the remaining 1½ cups pecan halves across the surface for crunch and visual appeal.
Pro Tip: Try to drizzle the melted butter in zig-zag lines so it soaks into the cake mix uniformly.
You’ll know it’s ready when the mix looks moistened but not swimming in butter.
Step 4: Bake uncovered, then covered
Bake the dump cake uncovered for 20 minutes first.
After the initial 20 minutes, loosely tent foil over the dish and return it to the oven for another 20 minutes.
This two-stage bake lets the top brown while preventing the filling from drying out.
Pro Tip: The center should bubble gently around the edges when fully cooked.
If the top browns too fast, loosely cover with foil early and check for bubbling.
Step 5: Cool and serve
Remove the pan and let the cake cool for 15 minutes before serving.
Spoon warm portions into bowls and top with vanilla ice cream and a drizzle of caramel if desired.
Cooling briefly helps the filling set so slices hold together better when scooped.
Pro Tip: Serve slightly warm—too hot and the ice cream melts instantly; too cool and the filling firms up and loses that gooey texture.
Expert Tips for Success
- Use room-temperature eggs for a smoother filling. Cold eggs can cause the custard to seize and create an uneven texture.
- Toast pecans before using to amplify flavor. Spread them on a rimmed sheet and toast at 350°F for 6–8 minutes, stirring once.
- Melt butter slowly and keep it warm, but not hot. If the butter is scalding, it can cook the eggs when mixed into the filling.
- Check for gentle bubbling at the edges at the end of baking. That bubbling is the best cue that the syrupy bottom has set.
- If the top browns too quickly, tent with aluminum foil and continue baking until the center bubbles. This prevents burnt edges while the interior finishes.
- For cleaner slices, chill the pan for 20–30 minutes after the initial cool-down, then reheat individual portions. Chilled slices firm up and cut/scoop more neatly.
- Use a light hand when pressing the cake mix. Don’t compact it—loose crumbs allow the butter to form the ideal crust and let the filling break through in pockets.
- If you like a thinner syrup layer, reduce corn syrup by 2–3 tablespoons and add an extra tablespoon of cream to thin the custard slightly.
- Test oven temperature accuracy with a separate oven thermometer. Many home ovens run 15–25°F off target and that changes bake time and texture.
- For even nut distribution, chop half of the pecans coarsely and leave the rest as halves for top decoration and bite contrast.
Storage & Freezing
Fridge: Cool to room temperature, then cover the baking dish tightly with foil or plastic wrap.
Store in the refrigerator for up to 4 days.
Reheat single servings in the microwave for 20–40 seconds until warm, or place in a 325°F oven for 10–12 minutes covered with foil.
Freezer: To freeze, cool completely and cut into individual portions.
Wrap each piece tightly in plastic wrap, then place in a freezer-safe zip-top bag or airtight container.
Freeze for up to 3 months for best quality.
Thawing & reheating: Thaw overnight in the refrigerator.
Reheat in a 350°F oven for 10–15 minutes until warmed through.
Add a scoop of cold vanilla ice cream and a warm drizzle of caramel after reheating for a fresh-baked feel.
Variations & Substitutions
Maple pecan dump cake: Replace half the corn syrup with pure maple syrup and increase the pumpkin pie spice by ½ teaspoon.
This adds woodsy sweetness and layers of autumnal flavor.
Gluten-free option: Use a gluten-free butter cake mix that’s a 1:1 replacement.
Watch bake times; some gluten-free mixes set faster and may need less time in the oven.
Bourbon pecan twist: Stir 1–2 tablespoons of bourbon into the egg-corn syrup mixture before pouring.
Bourbon pairs beautifully with pecans and deepens the flavor—use sparingly for a subtle boozy note.
Lower-sugar swap: Reduce brown sugar to ½ cup and use light corn syrup with a 1–2 tablespoon cut of molasses if you want slightly less sweetness.
Note: texture will be a touch looser; chill slightly before serving.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes. Bake the cake, let it cool to room temperature, then refrigerate. Reheat individual portions or the entire pan to serve.
Make-ahead is ideal for busy holidays; flavors meld and the cake is still excellent when reheated.
Q: Why did my filling stay liquid after baking?
A: The most common reasons are underbaking or insufficient bubbling at the center.
Also, if the oven temperature is low or the pan is covered too tightly too soon, the filling won’t set properly.
Make sure the edges are bubbling during the final bake.
Q: Can I use chopped pecans instead of halves?
A: Absolutely. Chopped pecans distribute more evenly through each bite.
Reserve some halves for a decorative top if appearance is important.
Q: Is there a vegan version of this dump cake?
A: You can make swaps—use a vegan cake mix, replace eggs with a flax egg or commercial egg replacer, use vegan butter, and swap corn syrup for vegan-friendly syrup.
Textural and flavor differences will occur, so test before serving to guests.
Q: How do I prevent the top from being soggy?
A: Sprinkle the cake mix evenly and drizzle butter slowly so it soaks rather than pools.
Baking uncovered initially helps the top brown and firm up. If sogginess persists, bake 5–10 minutes longer uncovered, watching the color.
Final Thoughts
This pecan pie dump cake gives you pecan pie flavor with cake-like ease.
It’s forgiving, fast, and perfect for fall gatherings or last-minute dessert plans.
If you loved this recipe, please leave a star rating in the recipe card below and pin it to your favorite Pinterest board.
Conclusion
For a classic pecan pie comparison and more tips, check out this roundup of a reliable pie base at Deliciously Sweet: The Best Pecan Pie Recipe.
If you’d like another take on this very dump cake or want printable recipe details, visit 🥧 Irresistible Pecan Pie Dump Cake – The Ultimate Cozy Dessert ✨.
Pecan Pie Dump Cake
Ingredients
Pecan Filling
- 4 large large eggs, at room temperature Use room temperature for a smoother filling.
- 1 cup dark corn syrup Adds depth and richness.
- ¾ cup packed light brown sugar Provides sweetness and flavor.
- 2 Tbsp heavy whipping cream Adds richness to the filling.
- 2 tsp vanilla extract Enhances the flavor profile.
- ½ cup salted butter, melted Half for filling, the rest for topping.
- 2 cups pecan halves, divided Toast for enhanced flavor.
Cake Layer
- 1 box butter yellow cake mix Forms the top layer without mixing batter.
- 2 tsp pumpkin pie spice Adds warmth and depth to the flavor.
- ½ cup salted butter, melted Drizzle over cake mix for texture.
Serving Suggestions
- as needed vanilla ice cream & caramel topping Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 13×9 inch baking dish thoroughly with cooking spray or room-temperature butter.
- In a large mixing bowl, whisk together eggs, dark corn syrup, brown sugar, heavy whipping cream, vanilla extract, and ½ cup melted butter until smooth.
- Stir in 2 cups of pecan halves, then pour the mixture into the greased baking dish.
Assembly
- Evenly sprinkle the butter yellow cake mix over the pecan filling.
- Dust the cake mix with pumpkin pie spice and drizzle the remaining ½ cup melted butter over the top.
- Scatter the remaining 1½ cups of pecan halves across the surface.
Baking
- Bake uncovered for 20 minutes, then loosely tent with foil and bake for another 20 minutes.
- Check for bubbling around the edges before removing from the oven.
Cooling and Serving
- Allow the cake to cool for 15 minutes before serving.
- Serve warm with vanilla ice cream and a drizzle of caramel if desired.
