The first time I made this Pecan Pie Dump Cake, it felt like cheating—in the best possible way.
It takes the flavors of classic pecan pie and folds them into a no-fuss casserole that bakes into a crisp, gooey, nut-studded dessert.
If you want a holiday-ready bar that feeds a crowd without a rolling pin or a pie plate, this is your secret weapon.
This recipe is forgiving, fast, and wildly satisfying.
It’s a great bridge between cobbler, pie, and cake—rich and buttery with a caramel-like filling and crunchy pecan top.
You’ll get consistent results even if you’re not a pastry chef.
Why You’ll Love This Recipe
- No rolling, no crust to blind-bake, and almost no measuring beyond the basics.
- Made with pantry staples: cake mix, brown sugar, corn syrup, eggs, butter, and pecans.
- Feeds a crowd—perfect for potlucks, holidays, or a simple family dessert.
- A hybrid texture: crackly, buttery top with a custardy, pecan-studded center.
The texture is the story: the dry cake mix on top bakes into a thin, golden crust that gives way to a deeply caramelized, almost custard-like underlayer. The corn syrup and brown sugar combine with eggs to make a rich, sticky filling that soaks up flavor and holds the pecans in place. The melted butter sluiced over the top melts the dry cake mix into islands of cake and crunch, creating pockets of tender cake under a glossy, nutty surface.
"Absolutely divine—my family thought I’d spent hours making it. Crispy top, gooey center, and the pecans were perfectly toasty. A new holiday staple!" — 5-star review from reader Claire M.
Key Ingredients
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Corn syrup (1 cup): Corn syrup is the backbone of the filling. It gives that classic pecan-pie chewiness and glossy sheen without separating. Light corn syrup is traditional for a clean sweetness, but a small amount of dark corn syrup adds deeper molasses notes if you prefer a more robust flavor.
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Yellow cake mix (1 box): The boxed yellow cake mix is the shortcut that forms the crisp top and cake pockets. Use a standard brand you trust—some mixes are sweeter or denser, which can slightly change the top’s texture. Avoid mixes with instant pudding added, as that can alter the balance.
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Unsalted butter (1 cup, melted): Butter provides richness and helps the dry cake mix hydrate and brown properly. Use unsalted to control the sodium; if you’re using European-style butter (higher fat), the top will brown faster and taste more buttery.
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Pecans (1 cup, chopped): Fresh, toasted pecans make a world of difference. Buy whole pecans and chop them yourself, or buy fresh pre-chopped nuts. Toasting briefly in a dry skillet before scattering them enhances their aroma and adds crunch that holds up against the filling.
Full ingredient list:
- 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
Step-by-Step Instructions
Step 1: Prepare your pan and oven
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish thoroughly so nothing sticks.
Using a metal pan gives a crisper edge; glass will bake a touch slower.
Pro Tip: Line the dish with a strip or two of parchment for easier serving and cleaner edges.
Step 2: Make the filling
In a medium bowl, whisk together the 4 large eggs, 1 cup corn syrup, 1 cup packed brown sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt until smooth and homogenous.
This mixture should be glossy and slightly thick from the brown sugar dissolving.
Pro Tip: Whisk vigorously for about 30 seconds—if the sugar hasn’t dissolved, let the mixture sit a minute and whisk again. You want no gritty sugar at the bottom.
Step 3: Pour and layer
Pour the filling into the greased 9×13-inch baking dish, spreading it evenly with the back of a spoon if needed.
Evenly sprinkle the dry yellow cake mix over the top of the filling; do not stir. The dry mix will act as your top crust.
Pro Tip: Shake the cake mix over the dish using the box as a makeshift sifter for a more even layer.
Step 4: Add pecans and butter
Scatter the chopped pecans evenly across the layer of cake mix.
Drizzle the melted unsalted butter over the entire surface, trying to cover as much dry mix as possible. Use a spoon if the butter pools to distribute it.
Pro Tip: Pour the butter slowly and focus on the corners and center first; the butter dissolves pockets of cake mix and creates the signature caramel pockets.
Step 5: Bake
Bake in the preheated oven for 50–60 minutes, or until the top is golden and the center is set.
You’re aiming for a deep golden-brown top and a filling that no longer jiggles like liquid.
Pro Tip: It’s ready when the center registers about 200°F on an instant-read thermometer or when a knife inserted into the center comes out mostly clean with a few moist crumbs.
Step 6: Cool and serve
Cool the cake for at least 30 minutes to allow the filling to set and the flavors to mellow.
Serve warm, at room temperature, or slightly chilled—each temperature gives a different texture experience.
Pro Tip: For clean slices, chill the pan for an hour before cutting. Use a sharp knife wiped between cuts for neat portions.
Expert Tips for Success
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Use fresh pecans and toast them lightly for 3–5 minutes in a dry skillet until fragrant. This removes any raw taste, boosts nuttiness, and keeps the nuts crunchy against the gooey filling.
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Melt the butter just until liquid; don’t brown it. Browning changes the flavor profile and can cause uneven browning on top. If using high-fat European butter, reduce baking time by 5 minutes and watch the top closely.
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If your brown sugar is clumpy, press it through a fine sieve or microwave briefly in a covered bowl to loosen it before whisking. Clumps can leave pockets of raw sugar.
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Use large eggs at room temperature. Room-temp eggs emulsify the filling better, creating a uniformly smooth custard. Cold eggs can cause streaks and uneven baking.
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For even baking, rotate the pan halfway through the cook time, especially if your oven has hot spots. This helps avoid an overdone edge and underdone middle.
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Test for doneness with multiple cues: a thermometer (~200°F), slight pull back from the pan edges, or a knife that comes out with moist but not runny crumbs. Don’t rely on visual cues alone if your oven runs hot or cool.
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If the top is browning too quickly, tent loosely with foil after 30–35 minutes of baking. This preserves the top while allowing the center to finish setting.
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For a crisper top, use a metal 9×13 pan. For a softer edge and slightly more even heat, use Pyrex or ceramic and increase baking time by 5–7 minutes.
Storage & Freezing
Fridge: Cool the dump cake completely, cover tightly with plastic wrap or a lid, and refrigerate for up to 5 days.
Refrigeration firms the filling, making for neater slices and a denser texture.
To serve from cold, let slices sit at room temperature for 20–30 minutes, or microwave individual portions for 20–30 seconds to regain a warm, gooey center.
Freezer: For longer storage, cut the cooled cake into individual portions. Wrap each piece in plastic wrap and then in foil or place in a zipper freezer bag. Freeze for up to 3 months.
Label with the date and reheating instructions.
Thawing & reheating: Thaw overnight in the fridge, then warm in a 325°F oven for 10–15 minutes until heated through. You can also microwave frozen slices for 1–2 minutes on medium power, checking every 30 seconds to prevent overcooking.
Avoid freezing the whole 9×13 pan unless it’s tightly wrapped in multiple layers of foil and plastic; individual portions reheat more evenly.
Variations & Substitutions
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Chocolate Pecan: Sprinkle 1/2 cup chocolate chips over the cake mix before drizzling butter for a choc-nut twist. Semi-sweet or dark chocolate work best.
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Bourbon Pecan: Stir 1–2 tablespoons bourbon into the filling mixture for a warm, boozy depth. Reduce vanilla to 1/2 teaspoon to keep balance.
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Gluten-Free: Use a gluten-free yellow cake mix and confirm all other ingredients are gluten-free. Texture will be slightly different; bake time may vary.
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Maple or Molasses: Replace half the corn syrup with pure maple syrup or use dark corn syrup for a deeper molasses profile. This changes sweetness and adds complexity.
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Nut Swap: Use walnuts or pecan halves for a different mouthfeel. Toast them well so they stand out against the sweet filling.
Frequently Asked Questions
Q: Can I use light brown sugar instead of dark brown sugar?
A: Yes. Light brown sugar yields a milder caramel flavor. Dark brown sugar contains more molasses and will deepen the filling’s flavor and color. Both work; choose based on your flavor preference.
Q: Why is the center still runny after the recommended bake time?
A: Oven temperatures vary. Check doneness with an instant-read thermometer (aim for ~200°F) or a knife test. If the edges are set and the center jiggles, tent with foil and bake an additional 8–12 minutes.
Q: Can I make this ahead for a party?
A: Absolutely. Bake it the day before and refrigerate. Bring to room temperature or warm briefly in a 325°F oven before serving. Made-ahead helps flavors meld and makes serving stress-free.
Q: Is corn syrup necessary? Can I substitute honey or maple syrup?
A: Corn syrup provides a neutral, glue-like consistency that replicates classic pecan pie texture. Honey or maple syrup can be used but will alter flavor and may change the final texture—maple adds richness, honey adds floral notes.
Q: What’s the best way to get neat slices?
A: Chill for at least 30 minutes, then use a sharp knife wiped clean between cuts. For extra-clean slices, refrigerate an hour or overnight to firm the filling.
Final Thoughts
This Pecan Pie Dump Cake is the lazy genius of holiday baking: minimal effort, maximum reward.
Make it for friends, bring it to potluck, or keep it as a weeknight treat—you’ll be surprised how often you reach for it.
Please leave a star rating in the recipe card below if you try it, and pin this to Pinterest to save for later.
Conclusion
If you want to compare methods or see an alternate take on the concept, this Pecan Pie Dump Cake Recipe offers a classic Southern perspective worth reading.
For another home-cook-friendly version with extra technique notes, check out Pecan Pie Dump Cake | Baking You Happier for helpful photos and variations.
Pecan Pie Dump Cake
Ingredients
For the Filling
- 4 large eggs Use room temperature for best results.
- 1 cup corn syrup Light corn syrup is traditional.
- 1 cup brown sugar Packed; use dark brown sugar for deeper flavor.
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Cake Layer
- 1 box yellow cake mix Use a standard brand without instant pudding.
- 1 cup unsalted butter Melted; do not brown.
- 1 cup pecans Chopped; toast for better flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a medium bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth.
- Pour the filling into the greased baking dish.
Layering
- Evenly sprinkle the dry yellow cake mix over the top of the filling without stirring.
- Scatter the chopped pecans on top of the cake mix.
- Drizzle melted butter over the entire surface.
Baking
- Bake in the preheated oven for 50–60 minutes, until golden and center is set.
Serving
- Allow the cake to cool for at least 30 minutes before serving.
