I’ll never forget the first Thanksgiving I attempted to make traditional pecan pie from scratch. The crust cracked, the filling oozed everywhere, and I ended up with a hot mess that sent me into a mini panic.
Fast forward to the following year, and a friend introduced me to this pecan pie dump cake recipe that completely changed my holiday baking. No rolling out dough, no pre-baking crusts, no stress about whether your filling will set properly.
This dessert has all the flavors of classic pecan pie with a buttery, crispy topping that’s absolutely irresistible. My family now requests it more often than the traditional pie, and I’m not complaining one bit.
The best part? You literally dump the ingredients into a baking dish and let the oven do all the work. Even my teenage son can make this without supervision, and trust me, that’s saying something.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Total Time | 60 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pecan Pie Dump Cake Recipe
This dessert delivers everything you love about pecan pie without any of the intimidation factor. I used to avoid making pies because my crust never turned out quite right, but this dump cake eliminates that problem entirely.
The texture is what really sets this apart. You get a gooey, caramel-like bottom layer that tastes just like pecan pie filling, topped with a golden, buttery cake layer that provides the perfect contrast.
- Minimal effort required: No mixer, no measuring multiple bowls, just simple layering
- Foolproof results: I’ve never had this turn out badly, even when I accidentally used salted butter instead of unsalted
- Feeds a crowd: This recipe makes enough for 12 generous servings, perfect for family gatherings
- Adaptable: You can easily customize it with chocolate chips, bourbon, or different nuts
- Make-ahead friendly: Bakes beautifully the day before your event and tastes even better the next day
If you’re planning a full holiday spread, this pairs beautifully with my Thanksgiving turkey recipe.
Ingredients
The ingredient list is refreshingly short, and you probably have most of these items in your pantry already. I keep pecans in my freezer year-round just so I can whip this up whenever the craving hits.
- 1 box (15.25 oz/432g) yellow cake mix: Use your favorite brand; I prefer Duncan Hines
- 1 cup (227g) unsalted butter: Melted; this creates that signature buttery top layer
- 3 large eggs: Room temperature works best for even distribution
- 1 cup (200g) light brown sugar: Packed; this gives you that caramel flavor
- 1 cup (240ml) light corn syrup: Karo brand is my go-to
- 2 teaspoons vanilla extract: Pure vanilla makes a noticeable difference
- 2 ½ cups (285g) pecan halves: Roughly chopped; save a few whole ones for topping
- ¼ teaspoon salt: Balances the sweetness perfectly
You may also be interested in my pecan pie recipe.
Kitchen Equipment Needed
You won’t need any fancy equipment for this recipe, which is part of its beauty. Here’s what to gather before you start.
- 9×13 inch baking dish: Glass or ceramic works best; metal pans can cause uneven browning
- Medium mixing bowl: For combining the pecan pie filling ingredients
- Whisk: To blend the eggs and corn syrup smoothly
- Measuring cups and spoons: Standard measuring tools
- Microwave-safe bowl: For melting the butter
- Knife and cutting board: To chop the pecans
- Cooling rack: Allows air to circulate under the hot pan
Recommended Products for This Recipe
After making this dump cake countless times, I’ve found that investing in a few quality products really does make a difference in both the process and the final result.
1. Kirkland Signature Pecan Halves
I exclusively use these pecans because they’re consistently fresh, large, and have that buttery flavor you want in this dessert. Stale pecans can ruin an otherwise perfect dump cake, and these never disappoint.
2. Pyrex Deep 9×13 Baking Dish
The extra depth in this dish prevents any overflow issues with the filling, and the glass allows you to check the bottom for proper browning. I’ve used mine for years and it still looks brand new.
3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
This might seem like a splurge, but the depth of flavor this vanilla adds is worth every penny. It makes the dump cake taste homemade rather than boxed, which is exactly what you want.
4. KitchenAid Classic Mixing Bowls
These bowls have a non-slip base that keeps them steady while you’re whisking the filling mixture. The pour spouts also make it easier to evenly distribute the filling over the cake mix without making a mess.
Step-by-Step Instructions: How to Make Pecan Pie Dump Cake
Follow these detailed steps and you’ll have a perfect dump cake every single time. I’ve included all the little tricks I’ve learned through trial and error so you can skip straight to success.
1. Prepare Your Baking Dish and Preheat the Oven
- Preheat your oven to 350°F (175°C) and position the rack in the center position for even heat distribution
- Lightly grease your 9×13 inch baking dish with butter or non-stick spray, making sure to coat the corners where ingredients tend to stick
- I like to line mine with parchment paper for easier cleanup, though this step is completely optional
2. Create the Pecan Pie Filling Layer
- In your medium mixing bowl, crack the 3 eggs and whisk them thoroughly until the yolks and whites are completely combined
- Add the light brown sugar, corn syrup, vanilla extract, and salt to the eggs, whisking continuously until the mixture is smooth and the sugar has mostly dissolved
- This should take about 2 minutes of vigorous whisking; you want a glossy, uniform mixture with no sugar clumps
- Fold in the chopped pecans, reserving about ½ cup of the prettiest pecan halves for topping later
- Pour this entire mixture into your prepared baking dish, using a spatula to spread it evenly across the bottom
3. Add the Cake Mix Layer
- Open your box of yellow cake mix and evenly sprinkle the dry mix directly over the pecan filling layer in the baking dish
- Do not stir or mix the layers together; this is crucial for achieving the proper texture
- Use your hands or a spatula to gently spread the cake mix into an even layer, making sure you can’t see any of the wet filling peeking through
- Pay special attention to the corners and edges where the cake mix tends to pile up
4. Pour the Melted Butter
- Melt the butter in a microwave-safe bowl, heating it in 30-second intervals until completely liquefied but not bubbling hot
- Starting from one corner, slowly drizzle the melted butter over the entire surface of the dry cake mix in a back-and-forth pattern
- Try to cover as much of the cake mix as possible; the butter will soak in during baking and create that signature crispy, golden top
- Don’t worry if you have a few dry spots; they’ll moisten during the baking process
5. Add the Finishing Touches
- Arrange the reserved pecan halves decoratively over the top of the buttered cake mix
- I like to create rows or a scattered pattern, whichever appeals to you visually
- The pecans on top will toast beautifully and give you a hint of what’s inside
6. Bake Until Golden and Bubbling
- Place the baking dish in your preheated oven and set a timer for 45 minutes
- At the 45-minute mark, check the dump cake; the edges should be bubbling vigorously and the top should be golden brown
- If the center still looks pale or the edges aren’t bubbling, continue baking in 5-minute increments, checking frequently
- Total baking time typically ranges from 45-55 minutes depending on your oven
- The dump cake is done when a toothpick inserted in the center comes out with just a few moist crumbs and the top is deeply golden
7. Cool and Serve
- Remove the baking dish from the oven and place it on a cooling rack
- Let the dump cake cool for at least 20-30 minutes before serving; this allows the filling to set slightly and makes it easier to cut clean squares
- The center will still be quite soft and gooey when warm, which is exactly what you want
- Serve warm with vanilla ice cream or fresh whipped cream for an extra special treat
You might also enjoy: Apple Crisp Recipe
Tips for The Best Pecan Pie Dump Cake
After making this recipe dozens of times for various gatherings, I’ve picked up some helpful tricks that ensure perfect results every time.
- Toast your pecans first: Spread them on a baking sheet and toast at 350°F for 5-7 minutes before adding them to the filling; this intensifies their flavor dramatically
- Don’t skip the salt: That ¼ teaspoon might seem insignificant, but it’s essential for balancing the sweetness and making all the flavors pop
- Use real butter, not margarine: The flavor difference is noticeable, and butter creates better browning on top
- Let the eggs come to room temperature: Cold eggs don’t incorporate as smoothly into the corn syrup mixture and can create a slightly grainy texture
- Check for hot spots: If your oven has uneven heating, rotate the pan halfway through baking to ensure even browning
- Resist the urge to stir: I know it’s tempting to mix everything together, but keeping the layers separate is what creates the magic texture
- Use fresh cake mix: Check the expiration date; old cake mix won’t rise properly and can taste stale
Read Also: Pumpkin Pie Recipe
Serving Suggestions
This dump cake is incredibly versatile when it comes to serving options. I’ve tested it with all sorts of accompaniments, and here are my favorites.
The classic way to serve this is warm from the oven with a generous scoop of vanilla ice cream melting over the top. The contrast between the hot, gooey cake and cold, creamy ice cream is absolutely heavenly.
- Vanilla ice cream or gelato: The cold creaminess balances the rich sweetness perfectly
- Fresh whipped cream: Lightens up the dense texture and adds a lovely contrast
- Caramel sauce drizzle: Because you can never have too much caramel with pecans
- Bourbon whipped cream: Fold 2 tablespoons of bourbon into your whipped cream for an adult twist
- Fresh berries: Raspberries or strawberries cut through the richness beautifully
- Serve alongside pumpkin spice latte for the ultimate fall dessert experience
Variations of Pecan Pie Dump Cake
One of my favorite things about this recipe is how easily you can customize it to suit different tastes or use up ingredients you have on hand.
The basic formula stays the same, but swapping out just one or two ingredients can give you a completely different dessert that still delivers that easy dump cake magic.
- Chocolate pecan version: Add 1 cup of semi-sweet chocolate chips to the pecan layer for a turtle-inspired twist
- Bourbon pecan dump cake: Replace 2 tablespoons of the corn syrup with bourbon for authentic Southern flavor
- Maple pecan variation: Substitute ½ cup of the corn syrup with pure maple syrup for a more complex sweetness
- Mixed nut dump cake: Use a combination of pecans, walnuts, and almonds instead of just pecans
- Coconut pecan: Sprinkle ½ cup of sweetened shredded coconut over the cake mix layer before adding butter
- Apple pecan dump cake: Layer 2 cups of diced apples in the bottom of the pan before adding the pecan mixture
- Spiced version: Add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the cake mix before sprinkling it over the filling
Another favorite: Coconut Cream Pie Recipe
Storage and Reheating
Proper storage keeps this dump cake delicious for days, though I rarely have leftovers that last that long in my house.
The texture changes slightly as it sits, becoming a bit more set and cake-like rather than gooey, but it’s still absolutely delicious.
- Room temperature storage: Cover the baking dish tightly with plastic wrap or aluminum foil and store at room temperature for up to 2 days
- Refrigerator storage: For longer storage, refrigerate in an airtight container for up to 5 days; the cold firms up the filling nicely
- Freezing instructions: Cut into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container for up to 3 months
- Reheating in the microwave: Heat individual portions for 30-45 seconds until warmed through; be careful not to overheat or it becomes rubbery
- Reheating in the oven: Cover with foil and warm at 300°F for 10-15 minutes for a whole pan or until heated through
- Best served: Slightly warm or at room temperature for optimal texture and flavor
This would be perfect after a comforting crockpot beef stew.
Nutritional Facts
Here’s the approximate nutritional information per serving based on 12 servings per pan. Keep in mind this is a rich dessert meant for special occasions.
- Calories: 485
- Total Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 340mg
- Total Carbohydrates: 61g
- Dietary Fiber: 2g
- Sugars: 43g
- Protein: 4g
Health Benefits of Key Ingredients
While this is definitely an indulgent dessert, it does contain some ingredients that offer nutritional benefits. I’m not claiming this is health food, but it’s nice to know you’re getting something good along with the delicious.
Pecans are the star of this dish from a health perspective. They’re loaded with healthy monounsaturated fats that support heart health and help keep you satisfied longer than empty-calorie desserts.
- Pecans: Rich in antioxidants, particularly vitamin E, and contain healthy fats that support heart health and brain function
- Eggs: Provide complete protein and essential nutrients like choline, which supports brain health and development
- Butter: Contains vitamins A, E, and K2, plus conjugated linoleic acid (CLA) when sourced from grass-fed cows
- Brown sugar: Contains small amounts of minerals like calcium, potassium, iron, and magnesium due to its molasses content
- Vanilla extract: Contains trace amounts of antioxidants and has been shown to have calming properties
Try this alongside roasted Brussels sprouts with bacon for a balanced holiday meal.
FAQs About Pecan Pie Dump Cake
1. Can I use a different type of cake mix?
Absolutely! I’ve successfully made this with butter pecan cake mix, which amplifies the pecan flavor even more. Spice cake mix works beautifully for fall gatherings, and even chocolate cake mix creates an interesting turtle-like version.
2. Why is my dump cake soggy in the middle?
This usually happens when the dump cake hasn’t baked long enough or the oven temperature is too low. Make sure your oven is properly preheated to 350°F and bake until the edges are vigorously bubbling. If the top is browning too quickly but the center is still soggy, tent it loosely with foil and continue baking.
3. Can I make this ahead of time?
Yes, this actually tastes even better the next day once all the flavors have melded together. Bake it completely, let it cool, then cover tightly and refrigerate. Reheat portions as needed or serve it at room temperature.
4. What can I substitute for corn syrup?
You can use maple syrup, honey, or golden syrup in place of corn syrup. Each will give you a slightly different flavor profile but will work perfectly in terms of texture. I’ve even used dark corn syrup for a more molasses-forward taste.
5. Can I reduce the sugar in this recipe?
You can reduce the brown sugar by up to ¼ cup without drastically affecting the texture, though it will be noticeably less sweet. I wouldn’t recommend reducing it more than that because the sugar is essential for creating that signature pecan pie filling consistency.
For something lighter, try my healthy apple pie recipe.
Final Thoughts
This pecan pie dump cake recipe has become my secret weapon for potlucks, holiday gatherings, and those nights when I need dessert but don’t have the energy for anything complicated. It delivers all the satisfaction of a homemade pecan pie with a fraction of the effort.
The beauty of dump cakes is that they’re nearly impossible to mess up, yet they taste like you spent hours in the kitchen. I love watching people’s faces when they take that first bite and realize how incredible something so simple can be.
Give this recipe a try the next time you’re craving pecan pie but don’t want to fuss with pastry dough. I’d love to hear how it turns out for you or any creative variations you come up with. Drop a comment below and share your experience!
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