Name: Pecan Pie Dump Cake
Prep time: 15 min
Cook time: 45 min
Ingredients: 1¼ cups light brown sugar (packed); ½ teaspoon salt; ¾ cup light corn syrup; 1½ teaspoons vanilla extract; 4 large eggs (lightly beaten); 1 cup unsalted butter (melted and divided); 2 cups chopped pecans (divided); 1 15.25 oz box yellow cake mix; ½ teaspoon ground cinnamon

Pecan Pie Dump Cake – Brown sugar, yellow cake mix, pecans, butter, and corn syrup come together in this ridiculously easy pecan pie dump cake dessert.

When I want a dessert that’s warm, comforting, and doesn’t require extra steps, this pecan pie dump cake is what I make. It gives you the flavors of classic pecan pie without dealing with crust, chilling dough, or complicated prep.

Easy pecan pie dump cake with a gooey center and crunchy pecan topping, perfect for holidays and potlucks.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Everything gets layered into one pan, baked until gooey and golden, and that’s it. The filling turns sticky and rich, the top gets buttery and crisp, and it works just as well for a casual dinner as it does for holidays.

It’s sticky and gooey like the inside of a classic pecan pie, with a buttery, crunchy cake topping that contrasts perfectly with the soft filling. Rich, indulgent, and the kind of dessert that disappears fast once it hits the table.

Here’s a quick peek at what’s inside:

Why You’ll Love This Pecan Pie Dump Cake Recipe?

This recipe doesn’t ask much of you. It doesn’t care if you’re a self-proclaimed “not-a-baker.” There’s no dough to chill or layers to babysit. It’s like the casserole of desserts, humble, warm, and always a hit.

You get all the good stuff from a pecan pie, the sweet filling, the nutty crunch, the caramel tones, but without that intimidating crust situation. And when it bakes, the top goes golden and buttery while the inside stays soft and syrupy. It’s chaos. But, like… the delicious kind.

Bonus: It travels well. So if you’re bringing dessert to a potluck, holiday gathering, or, I don’t know, brunch with people who pretend not to like dessert (liars), this is your go-to.

Ingredient Notes:

Before you start tossing things in a pan, here’s what makes this thing tick:

Brown Sugar – Dark or light, both work. Go with what you’ve got. That deep sweetness really sets the tone.
Corn Syrup – Yes, I know some folks side-eye this ingredient, but trust me, it’s what gives you that iconic pecan pie goo. Traditionally, dark corn syrup is used for its deep sweetness and the signature gooey texture that holds the pecans together. If you’re out of dark corn syrup, try mixing light corn syrup with a spoonful of molasses; it’ll do in a pinch and still deliver that luscious, sticky filling everyone looks forward to.
Eggs – Lightly beaten, like your willpower when you smell this cake baking.
Butter – Melted and glorious. Salted works too, just skip the added salt if you go that route.

Why Melted Butter Matters

Let’s talk butter, because it actually makes a difference here. Some dump cake recipes call for plopping cold slabs of butter right on top of the cake mix. I’ve tried it, and sure, it works in a pinch. But with this pecan pie dump cake, taking a minute to melt your butter before drizzling it over the top is a game-changer.

Here’s why: melted butter soaks into every nook and cranny, turning that cake mix layer into something wonderfully chewy and rich, more like the dense heart of a brownie than a crumbly topping. No sad, powdery dry spots hiding under unmelted blobs. Just smooth, gooey, buttery magic in every bite.

Pecans – Toast ‘em if you want to go above and beyond, but even straight from the bag, they shine. For extra crunch and depth of flavor, spread your pecans on a baking sheet and toast them lightly in the oven. Just keep an eye on them, as they can go from golden to gone in a flash pretty quickly. Be sure to let them cool before tossing them in; trust me, it’s worth the minimal extra effort.
Yellow Cake Mix – The unsung hero. No mixing. Just sprinkle. Yes, really.
Cinnamon – Optional, but lovely. It makes the whole kitchen smell like the holidays exploded in the best way.

Can I Make Pecan Pie Dump Cake Without Corn Syrup?

Absolutely, life’s too short to be held hostage by a single ingredient. Corn syrup is what delivers that classic, gooey-filling situation we all know and crave in pecan pie dump cake, but if it’s not your thing (or your pantry is empty), you’ve got options.

Corn syrup helps keep fillings smooth and prevents sugar from crystallizing as it bakes, which is why it’s traditionally used in pecan-style desserts, as baking experts at King Arthur Baking explain in detail.

Maple syrup steps in with a hint of cozy flavor, keeping things sweet and sticky.
Brown rice syrup is another solid backup; it’s mild, thick, and honey-like, and will hold everything together just fine.
Even honey can do in a pinch, though it’ll bring its own unique flavor, which honestly isn’t a bad thing here.

The bottom line: you’re looking for something thick and sugary that will help turn your bake into a dreamy, gooey masterpiece. Trust your gut (and your pantry).

How To Make Pecan Pie Dump Cake?

Step 1: Preheat & Prep
Set that oven to 350°F. Grease a 9×13-inch baking dish with butter or spray, whichever is quicker. This is no time for fussiness.

Step 2: The Gooey Bottom Layer
In a big ol’ bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and ½ cup of the melted butter. Stir in half the pecans. If it looks a little weird at this point, you’re doing it right.

Step 3: Into the Pan It Goes
Pour that magical mix into your baking dish and spread it around. You’ll be tempted to taste it. I’m not stopping you.

Step 4: Sprinkle the Cake Mix
Grab a separate bowl and stir together the dry cake mix and cinnamon. Now sprinkle that evenly across your pecan layer. Don’t stir it in. This is dump cake, not mix cake.

Step 5: Drizzle & Finish
Pour the rest of your melted butter over the cake mix. Just do your best to cover it all. Then toss the remaining pecans on top like a confetti of good decisions.

Step 6: Bake and Smell the Glory
Pop it in the oven for 40–45 minutes. You’ll know it’s done when the top is golden, and it jiggles just a bit in the center. Let it cool before slicing, unless you’re into molten dessert chaos. (No shame.) Cooling for at least 15 minutes after baking helps the filling thicken up and makes for cleaner slices, so if you want picture-perfect servings (or just want to avoid lava hands), give it a little time to set.

Why Tent With Foil?

Around the 20-minute mark, you’ll want to gently lay a sheet of foil over your cake. This little trick prevents the top from getting too brown (translation: we want golden, not charred), and it helps everything bake up evenly, so you don’t end up with crispy corners and a gooey middle that’s a little too… ambitious. Basically, foil is your safety net for perfect texture all around.

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Storage Options:

Cover and refrigerate it for up to 4 days. It reheats beautifully in the microwave, especially with a scoop of vanilla ice cream on top. You can even freeze individual slices if you like to pretend you’re being responsible. (I do this. I then eat them all within a week.)

If you’re looking to stretch out the indulgence, let the cake cool completely before wrapping tightly or popping slices into an airtight container. Leave it at room temperature for up to 2 days, or tuck it in the fridge for longer-lasting snacking. For true future-you heroics, freeze for up to 2 months, just thaw overnight in the fridge, then bring to room temp, or gently warm in the microwave or a 350°F oven until that gooey magic returns.

Variations and Substitutions:

This recipe is friendly. Like, real friendly. Here’s how you can play around:

Spice Cake Mix – Want more fall vibes? Go spicy.
Add Chocolate Chips – Don’t @ me until you try it.
Use Walnuts – If pecans aren’t your thing. (I won’t judge… loudly.)
Drizzle with Bourbon Caramel – Now we’re talking.

Dietary Adaptations and Ingredient Swaps

Need to tweak the recipe for your pantry or preferences? No problem, I’m not here to gatekeep delicious cake.

Corn Syrup Alternatives – If corn syrup isn’t your cup of tea, try swapping in maple syrup or brown rice syrup. Both maintain that luscious, sticky vibe in the filling without the corn.
Coconut Milk for Heavy Cream – Want a dairy-free (or just lighter!) option? Coconut milk can absolutely step in for heavy cream. It brings a subtle tropical note, so your cake might have a whisper of coconut, but it keeps things creamy. Full-fat coconut milk works best for richness.
Liquid Sweetener Needs – The recipe’s texture depends on a syrupy sweetener, not just granulated sugar. If you want to avoid corn syrup, stick to other liquid options like honey, agave, or even date syrup; just keep in mind each brings its own flavor twist.

Play around, swap as you need, and let your taste buds (and friends) be the judge!

Ways to Tweak Sweetness and Texture

If the cake is coming out a little too sweet (or a touch too gooey for your liking), you’ve got options:

Swap Out Corn Syrup – Try using maple syrup or brown rice syrup for a mellower, less cloying sweetness. Both will keep things sticky, but rein in the sugar rush.
Dial Back the Sugar – Reduce the amount of sugar in the filling, or skip any extra sprinkled on top. Your sweet tooth and your spoon will thank you.
Mix Up the Cream – If heavy cream feels too rich, try light coconut milk. It cuts the fat and gives the cake a subtle, nutty twist, plus, it still creates a luscious texture.
Adjust Your Nuts – Chopped pecans (or even walnuts or almonds, go wild) can break up the gooeyness, adding bite and balancing the softness.
Bake a Bit Longer – For a firmer, less “goopy” center, just let the cake hang out in the oven a few more minutes. A golden top and set middle are your cues.

Play around until you find that just right spot, sweet enough to satisfy, but not so rich you need a nap.

What to Serve with Pecan Pie Dump Cake?

Vanilla Ice Cream – Always, always.
Whipped Cream – A classic, like your grandma’s kitchen table.
Caramel Sauce – Because excess is underrated.
Coffee or Spiked Cider – For balance. And vibes.

Frequently Asked Questions:

Can I make this ahead of time?

Totally. This is one of those desserts that actually *likes* a little rest. You can bake it the night before, cover it up, and reheat it when you’re ready to serve. The flavors settle in, everything gets cozier, and honestly? It tastes even better the next day. Kind of like stew. But dessert. And no, I will not apologize for that comparison.

Do I stir the cake mix into the filling?

Nope. Don’t do it. Resist the urge. This is a dump cake, not a cake-batter situation. You sprinkle the cake mix right on top, drizzle the butter, and walk away. No stirring, no mixing, no second-guessing. That’s how you get those gooey layers and buttery topping instead of one big confused blob.

Can I use a gluten-free cake mix?

Absolutely! Just make sure the cake mix is clearly labeled gluten-free, then use it exactly the same way. No other changes needed. I’ve done it, it works, and nobody at the table will know unless you tell them. And even then, they’ll probably still go back for seconds.

Common Pitfalls (And How to Dodge Them)

If we’re bringing honesty to the dessert table, let’s talk about a few user oopsies so you don’t fall into the same sugar traps:

Sweetness Overload: Plenty of reviewers suggest this cake lands in “dentist is calling” territory on the sweet scale. If you don’t have a dedicated sweet tooth, dial back the sugar or use unsweetened ingredients where you can.
Goop Factor: Some bakers are startled by how gooey the center turns out, even after baking. If that’s not your jam, try baking a little longer or let the cake cool fully before slicing. (Molten chaos is an aesthetic, just maybe not everyone’s.)
Stirring Temptation: Resist the urge to mix the cake mix into the filling. Dump, don’t stir! Mixing can mess with those signature layers you’re after.
Make It Your Own: Several folks mention tweaking the recipe after reading reviews, try poking holes and letting the filling seep through, a la poke cake style. It’s your kitchen, go wild.

In short: taste and tweak as you go, and use those comment sections for real-life wisdom.

If you’re looking for something low-effort, high-reward, and guaranteed to win people over, pecan pie dump cake is it. You get the pie experience without the crust drama. Plus, you can make it in your sleep (not recommended, but theoretically possible).

So go ahead, make it. Eat it warm. Lick the fork. And then come back and tell me how it turned out.

I’m all ears, and probably holding another slice.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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A warm slice of gooey pecan dessert on a plate topped with vanilla ice cream as cream sauce is poured over the top.

5 from 5 votes