Pecan Pie Dump Cake

You know that moment when you crave pecan pie but the thought of making pie crust makes you want to order takeout instead? This Pecan Pie Dump Cake solves that problem completely. You get all the gooey, nutty goodness of traditional pecan pie with a buttery cake topping, and the whole thing comes together in about 20 minutes of actual work.

Here’s what makes this version different from other dump cakes you might have tried. The secret is pumpkin pie spice. Just a couple teaspoons bring warm, cozy flavors that make this dessert taste like fall in a baking dish. The spice works beautifully with the pecans and creates depth that tastes way more complicated than it actually is.

This recipe works for Thanksgiving dinner, holiday potlucks, or a random Wednesday when you need something sweet. It looks fancy but keeps your secret safe. Nobody will guess you just layered ingredients and walked away.

This post covers everything you need to nail this dessert on your first attempt. You’ll get clear instructions, helpful tips for avoiding mistakes, and answers to common questions. By the time you finish reading, you’ll know exactly how to make a stunning Pecan Pie Dump Cake that tastes like you spent all afternoon baking.

Why You’ll Love This Pecan Pie Dump Cake Recipe

This isn’t just another Pecan Pie Dump Cake recipe. It’s been tested and tweaked to give you the best results every single time. Here’s what sets it apart from other versions you might find online.

Perfectly Gooey Filling: Dark corn syrup is the secret weapon here. Combined with the right ratio of eggs and brown sugar, you get a filling that sets beautifully without being runny or overly firm. It mimics that classic pecan pie texture you love.

No Dry Spots, Guaranteed: Nothing ruins a dump cake faster than patches of dry cake mix on top. This recipe solves that problem completely. The method of drizzling melted butter evenly across the surface, then tenting with foil halfway through baking, creates a moist, golden topping from edge to edge.

A Hint of Warm Spice: Two teaspoons of pumpkin pie spice make all the difference. This addition brings cozy, festive flavors that go beyond basic pecan pie. The spice blend includes cinnamon, nutmeg, and ginger, which complement the pecans without overpowering them.

Incredibly Simple: This recipe lives up to the dump cake promise. You layer ingredients in one dish and let the oven do the hard work. There’s no mixing batter, no rolling dough, and no stress. Even beginners can nail this dessert on the first try.

Ingredients You’ll Need

For this Pecan Pie Dump Cake, you’ll need a few simple pantry staples. Most of these ingredients are probably sitting in your kitchen right now, which makes this recipe even more convenient. Here’s what to gather before you start baking.

• Cooking spray
• 4 large eggs, at room temperature
• 1 cup dark corn syrup
• 3/4 cup packed light brown sugar
• 2 tablespoons heavy whipping cream
• 2 teaspoons vanilla extract
• 1 cup salted butter, melted and divided (8 oz)
• 3 1/2 cups pecan halves, divided (about 14 oz)
• 1 box butter yellow cake mix (13.25 oz)
• 2 teaspoons pumpkin pie spice
• Vanilla ice cream and caramel topping (optional, for serving)

Ingredient Notes & Substitutions

Butter Yellow Cake Mix: This is the classic choice that gives you a rich, buttery flavor in the topping. But you can switch things up if you want. Spice cake mix adds extra warmth and works beautifully with the pumpkin pie spice. Some people even use chocolate cake mix for a fun twist that tastes like chocolate pecan pie.

Dark Corn Syrup: This ingredient creates that signature gooey pecan pie filling. Dark corn syrup brings a deeper, more molasses-like flavor that makes the filling taste richer. Light corn syrup works too if that’s what you have, but the flavor will be milder and less complex.

Pecans: Pecan halves give you better texture and visual appeal than chopped pecans. They hold up nicely during baking and create that classic pecan pie look. Want to take this dessert to the next level? Toast your pecans in a 350°F oven for 5 minutes before using them. This step deepens their nutty flavor and makes the whole cake taste more special.

Salted Butter: The recipe uses salted butter for convenience and flavor. If you only have unsalted butter on hand, add 1/4 teaspoon of salt to the filling mixture. This keeps the flavor balanced and prevents the dessert from tasting flat.

How to Make Pecan Pie Dump Cake (Step-by-Step)

Making this Pecan Pie Dump Cake is easier than you think. The key is layering ingredients in the right order and resisting the urge to stir them together. Follow these simple steps and you’ll have a dessert that looks like you spent hours in the kitchen.

Step 1: Prepare the Pecan Filling

Start by preheating your oven to 350°F. While it warms up, grab a 13 x 9 inch baking dish and coat it with cooking spray. This prevents sticking and makes serving much easier later.

Get a large mixing bowl and crack in 4 room temperature eggs. Add 1 cup of dark corn syrup, 3/4 cup of packed light brown sugar, 2 tablespoons of heavy whipping cream, 2 teaspoons of vanilla extract, and 1/2 cup of melted butter. Whisk everything together until the mixture looks completely smooth. No lumps should remain.

Now fold in 2 cups of pecan halves. Stir gently until every pecan gets coated with the gooey mixture. This creates that classic pecan pie filling texture you’re looking for.

Step 2: Layer the Filling and Cake Mix

Pour your pecan mixture into the prepared baking dish. Use a spatula to spread it out evenly across the bottom. The layer should be fairly uniform so everything bakes at the same rate.

Here comes the fun part. Take your box of butter yellow cake mix and sprinkle it evenly over the pecan layer. This is where many people make mistakes. Do not mix or stir the cake mix into the filling. Just let it sit on top as a dry layer. This method is what makes dump cakes work their magic.

Sprinkle the 2 teaspoons of pumpkin pie spice evenly over the cake mix layer. This adds warmth and depth to every bite.

Step 3: Add Butter and Topping

Take the remaining 1/2 cup of melted butter and drizzle it slowly over the entire surface of the cake mix. Try to cover as much area as possible. The butter helps the cake mix turn golden and prevents dry spots from forming.

Scatter the remaining 1 1/2 cups of pecan halves over the top. These pecans will toast beautifully as the cake bakes and create a crunchy, nutty topping that contrasts perfectly with the gooey filling below.

Step 4: Bake to Golden Perfection

Place your baking dish in the preheated oven. Bake uncovered for 20 minutes first. This allows the top to start forming a crust.

After 20 minutes, carefully remove the dish from the oven and cover it completely with aluminum foil. The foil traps moisture and ensures the cake mix cooks through without burning. Return the covered dish to the oven and bake for another 20 minutes.

Your Pecan Pie Dump Cake is done when the top looks lightly golden brown and no dry spots of cake mix remain visible. The filling might jiggle slightly in the center, but that’s normal. It will firm up as it cools.

Let the cake cool for at least 15 minutes before cutting into it. This cooling time lets the filling set up properly so your slices hold their shape.

Pro Tips for an Irresistible Dump Cake

These expert tips make the difference between a good Pecan Pie Dump Cake and an absolutely perfect one. Small details matter when you want that flawless gooey filling and golden topping.

Don’t Press the Cake Mix: This is where many people go wrong. When you sprinkle the dry cake mix over the pecan filling, leave it loose and fluffy. Pressing or patting it down changes how it bakes. The loose powder needs to stay on the surface so the melted butter can soak through and create that perfect cakey topping.

Drizzle, Don’t Pour: Take your time with the melted butter in step three. Pour it slowly in a back and forth pattern to cover as much surface area as possible. This is your insurance against dry patches. If you dump all the butter in one spot, some areas won’t get enough moisture and you’ll end up with powdery cake mix spots that never bake properly.

The Foil Tent is Crucial: Covering the cake with aluminum foil after the first 20 minutes serves two important purposes. First, it prevents the pecans on top from burning or turning bitter. Second, it traps steam inside the dish, which helps the center of the cake cook through completely. Without the foil, you risk a burnt top with an undercooked middle.

Let it Rest: Patience pays off here. That 15 minute cooling period isn’t optional. The filling needs time to firm up from its molten state into that classic pecan pie texture. Cut into it too soon and your slices will be soupy and messy. Wait the full 15 minutes and you’ll get clean cuts that actually hold their shape on the plate.

Fun Variations to Try

Once you’ve mastered the basic Pecan Pie Dump Cake recipe, feel free to get creative with these delicious twists. Each variation keeps the dump cake method simple while adding exciting new flavors that take this dessert in different directions.

Chocolate Pecan: Turn this into a chocolate lover’s dream by adding 1 cup of semi-sweet chocolate chips to the pecan filling before pouring it into the baking dish. The chocolate melts into the gooey layer and creates pockets of rich, fudgy goodness that pair perfectly with the toasted pecans on top. You can also swap the butter yellow cake mix for chocolate cake mix for an even more intense chocolate experience.

Bourbon-Spiked: Add a classic Southern touch by stirring 1 to 2 tablespoons of bourbon into the liquid filling mixture along with the vanilla extract. The bourbon adds depth and warmth without making the dessert taste boozy. The alcohol bakes off during cooking, leaving behind those signature caramel and oak notes that complement the pecans beautifully. This version is perfect for adult gatherings and holiday dinners.

Salted Caramel: After the cake finishes baking and cools slightly, drizzle warm caramel sauce generously over the top. Then sprinkle flaky sea salt across the surface for that perfect sweet and salty contrast. The salt enhances all the rich flavors and makes each bite more interesting. Serve this version with vanilla ice cream for an over-the-top dessert experience.

Serving and Storage Instructions

Getting the most out of your Pecan Pie Dump Cake means knowing how to serve it at its best and store it properly for later enjoyment. Follow these simple guidelines to keep your dessert tasting fresh and delicious.

How to Serve

This dessert shines brightest when served warm. The gooey filling stays soft and the cake topping has that perfect contrast of crispy edges and tender center. Let it cool for 15 minutes after baking, then serve it while it’s still warm enough to melt a scoop of vanilla ice cream on top. The combination of warm cake and cold ice cream is unbeatable.

For classic pairings, you can’t go wrong with vanilla ice cream, freshly whipped cream, or a generous drizzle of caramel sauce. Some people like to add all three at once for an extra indulgent dessert experience. The caramel sauce enhances the pecan pie flavors while the whipped cream or ice cream provides a cool, creamy contrast to the rich, sweet cake.

How to Store Pecan Pie Dump Cake

Leftover Pecan Pie Dump Cake stores beautifully in the refrigerator. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. The cake will stay fresh for up to 4 days when properly covered and refrigerated.

When you’re ready to enjoy leftovers, reheat individual portions in the microwave for 15 to 20 seconds. This warms up the filling and softens the cake without making it soggy. If you’re reheating a larger portion, cover the baking dish with foil and warm it in a 300°F oven for about 10 to 15 minutes.

Can I Freeze This?

Yes, this Pecan Pie Dump Cake freezes exceptionally well for up to 3 months. You have two options for freezing. You can wrap the entire cake tightly in plastic wrap followed by a layer of aluminum foil, or you can portion it into individual servings and wrap each piece separately. Individual portions are more convenient because you can thaw only what you need.

To thaw frozen cake, transfer it to the refrigerator and let it defrost overnight. Once thawed, reheat it using the microwave or oven method mentioned above. The texture and flavor remain remarkably close to freshly baked, making this a great make ahead dessert option for busy holiday seasons.

Nutritional Information

Please note that the following nutritional information is an estimate and can vary depending on the specific brands of ingredients you use. Different cake mixes, butter brands, and corn syrup types can all affect the final nutritional values. Use these numbers as a general guide rather than exact measurements.

Nutritional Value	Per Serving
Servings	12
Calories	520 kcal
Total Fat	32g
Carbohydrates	55g
Sugar	40g
Protein	6g

This Pecan Pie Dump Cake is definitely a rich, indulgent dessert. The high calorie and sugar content come from the combination of corn syrup, brown sugar, cake mix, and pecans. The fat content primarily comes from the butter and pecans, which provide healthy fats along with flavor. Keep portion sizes reasonable and enjoy this treat as an occasional dessert rather than an everyday option.

FAQs About Pecan Pie Dump Cake

More Irresistible Desserts You’ll Love

If you enjoyed this Pecan Pie Dump Cake, you’ll want to try these other easy desserts that deliver big flavor with minimal effort.

• Pecan Pie Cake takes the classic flavors of pecan pie and transforms them into a stunning layer cake. It features moist cake layers with a rich pecan filling and cream cheese frosting. This recipe is perfect when you want to impress guests but still keep things manageable in the kitchen.
• Brown Butter Pumpkin Pie elevates traditional pumpkin pie with the nutty, caramelized flavor of brown butter. The extra step of browning the butter adds incredible depth to the creamy pumpkin filling. This pie works beautifully for Thanksgiving or any fall celebration.
• Caramel Apple Crisp Cheesecake combines three beloved desserts into one show-stopping treat. You get creamy cheesecake, spiced apples, and a buttery crisp topping all in one dish. The layers of flavor and texture make this dessert unforgettable.
• Pumpkin Cream Cheese Bread is a moist, tender quick bread swirled with tangy cream cheese filling. It’s perfect for breakfast, snack time, or dessert. The cream cheese adds richness that balances the warm pumpkin spices beautifully.
• Butterfinger Poke Cake is a chocolate lover’s dream with its moist cake base, caramel sauce filling, and crunchy Butterfinger candy topping. This crowd-pleasing dessert comes together quickly and disappears even faster at gatherings.
• Pumpkin Pie Pudding Shots bring a fun, adult twist to traditional pumpkin pie. These creamy, boozy treats are perfect for holiday parties and always get people talking. They’re easy to make ahead and serve in individual portions.

Pecan Pie Dump Cake Time To Try!

This Pecan Pie Dump Cake is the perfect solution for anyone craving the rich, nutty taste of traditional pecan pie without the complicated process of making homemade crust. With just 20 minutes of prep time and simple layering, you get a dessert that tastes like you spent hours baking. The combination of gooey pecan filling, buttery cake topping, and warm pumpkin pie spice makes this recipe foolproof and absolutely delicious.

Whether you’re bringing dessert to a holiday gathering or treating your family to something special on a weeknight, this dump cake delivers impressive results every time. It’s simple, crowd-pleasing, and forgiving for bakers of all skill levels.

If you make this recipe, I’d love to know what you think! Please leave a rating and a comment below. It helps other readers find great recipes and makes my day! And don’t forget to follow me on Instagram and Pinterest for more easy recipes.

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