Pecan Pie Dump Cake

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

Prep Time 15

Cook Time 45

This Pecan Pie Dump Cake blends brown sugar, corn syrup, yellow cake mix, and pecans into an effortless dessert with classic pie flavor and a buttery cake topping.

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Servings

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

Equipment

Instructions

Preheat Oven and Prepare Dish

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.

Prepare the Pecan Filling

In a large mixing bowl, combine the light brown sugar, salt, corn syrup, vanilla extract, eggs, and ½ cup of melted butter. Stir until well blended. Fold in 1 cup of chopped pecans and mix until evenly incorporated.

Layer the Filling

Pour the pecan mixture into the prepared baking dish and spread it into an even layer.

Add the Cake Topping

In a separate bowl, combine the dry yellow cake mix with the ground cinnamon. Sprinkle this mixture evenly over the pecan layer in the baking dish—do not stir.

Add Butter and Pecans

Drizzle the remaining ½ cup of melted butter evenly over the cake layer. Sprinkle the remaining 1 cup of chopped pecans on top.

Bake

Bake for 40–45 minutes, or until the top is golden and the center is set. Allow the cake to cool slightly before slicing and serving.

Serve

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce as desired.

Notes

To prepare this dessert gluten-free, substitute the regular yellow cake mix with a certified gluten-free yellow cake mix. Ensure all other ingredients, including baking powder (if used in alternative mixes), are labeled gluten-free.

Nutrition

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