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

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

You ever have one of those weeks where your to-do list laughs at you? Yeah, this cake was born during one of those weeks.

It was mid-November. Cold outside. My kids were bouncing off the walls from too many marshmallows in their hot cocoa, and I had promised dessert for our little Friday night dinner. But did I want to roll out pie crust or blind bake or whatever fancy term recipes love to throw at me? Absolutely not. I wanted cozy. I wanted warm. I wanted to dump something into a pan and be done with it.

Enter: Pecan Pie Dump Cake.

It’s messy in the best way. Sticky and gooey like the inside of a classic pecan pie, but with this buttery, crunchy cake topping that’s…well, kind of dangerous. My youngest licked his plate. My husband asked if there was a second pan. And me? I stood there with a fork and no regrets.

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.
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.
Pecans – Toast ‘em if you want to go above and beyond, but even straight from the bag, they shine.
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.

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—whatever’s quicker. This is no time for fussy.

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.

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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.)

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.)

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.

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. You can bake it the night before, cover it up, and reheat when you’re ready. It actually tastes better the next day. Like stew. But dessert.

Do I stir the cake mix into the filling?
Nope. Sprinkle and drizzle, don’t stir. That’s the whole dump cake thing.

Can I use a gluten-free cake mix?
Absolutely! Just double-check the mix is labeled GF and go for it.

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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