Easy Pecan Dump Cake – Gooey, Buttery & Irresistible

Pecan Pie Dump Cake is the shortcut dessert that tastes like it took hours to make. With the rich, caramel-like flavor of classic pecan pie and the ease of a “dump and bake” method, this cake is perfect for holiday gatherings, potlucks, or any time you want a dessert that’s both crowd-pleasing and practically foolproof.

The base is made from buttery yellow cake mix layered over a sweet pecan filling made with brown sugar, corn syrup, butter, and chopped pecans. The result? A soft, gooey center reminiscent of pecan pie with a golden, buttery topping — no crust rolling or blind baking required.

It’s warm, nutty, rich, and comforting — all the flavors of fall with none of the fuss.

Ingredients Overview

This dessert is all about layering simple ingredients to create a luscious, layered cake with little effort.

Key Ingredients:

• Pecans: Chopped pecans provide crunch and that signature nutty flavor. Toasting them lightly enhances their depth.

• Brown sugar: Brings rich molasses notes and caramelized sweetness.

• Corn syrup: A classic ingredient in pecan pie — gives the filling its gooey texture.

• Unsalted butter: Adds richness and helps create a golden, buttery topping.

• Eggs: Help bind the pie layer.

• Evaporated milk: Balances the sweetness and adds a creamy texture to the filling.

• Vanilla extract: Enhances the flavor of the pecans and sugar.

• Yellow cake mix: The star of the “dump” method — forms the soft topping when baked.

• Melted butter (for topping): Helps the cake mix bake into a soft, golden crust.

Optional Additions:

• Cinnamon or nutmeg: Adds warm spice notes.

• Sea salt: A pinch brings out the sweetness and complements the nuts.

Ingredient Tips:

• Cake mix: Yellow cake mix is traditional, but spice cake or butter pecan cake mix adds a seasonal twist.

• Pecans: Use fresh, unsalted pecans. Toast lightly in a dry skillet for deeper flavor.

• Butter: Use real butter, not margarine, for the best richness and texture.

Step-by-Step Instructions

 

This dump cake lives up to its name — minimal mixing, no layering perfection required, and everything gets baked into a decadent dessert.

1. Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Prepare the pecan pie layer

In a large mixing bowl, whisk together:

• Brown sugar

• Corn syrup

• Eggs

• Evaporated milk

• Vanilla extract

Stir in the chopped pecans until everything is fully coated.

Pour this mixture into the bottom of the prepared baking dish and spread it evenly.

3. Sprinkle the cake mix

Evenly sprinkle the dry yellow cake mix over the pecan filling. Do not mix it in — just let it sit on top like a dry layer.

Use the back of a spoon or your hand to gently pat it down, but do not stir.

4. Drizzle with butter

Drizzle the melted butter evenly over the dry cake mix. Try to cover as much of the surface as possible so it bakes into a golden, crunchy top.

If needed, add a few small pats of butter to any dry spots.

5. Bake

Bake for 45–50 minutes, or until the top is golden and the edges are bubbly. The center should still have a soft, gooey texture — that’s what makes this dessert irresistible.

6. Cool slightly before serving

Let the cake cool for at least 20 minutes before scooping. It will thicken as it cools, making it easier to serve.

Serve warm with a scoop of vanilla ice cream or whipped cream for the full experience.

Tips, Variations & Substitutions

Dump Cake Tips:

• Don’t mix the layers — just pour and sprinkle.

• Cover dry patches: Ensure all dry cake mix is moistened with butter before baking.

• Scoop, don’t slice: This cake has a cobbler-style texture and is best served with a spoon.

Flavor Variations:

• Maple twist: Replace half the corn syrup with maple syrup.

• Bourbon pecan: Add 1–2 tablespoons of bourbon to the pecan mixture.

• Chocolate chip: Sprinkle mini chocolate chips over the pecan layer for a richer twist.

• Coconut pecan: Add sweetened shredded coconut to the filling for texture and tropical notes.

Substitutions:

• Gluten-free: Use a gluten-free yellow cake mix.

• Dairy-free: Use plant-based butter and coconut evaporated milk.

• Nut-free: Substitute pecans with sunflower seeds or omit entirely and enjoy a caramel dump cake.

Serving Ideas & Occasions

This dessert is a hit at all sorts of events thanks to its rustic charm and indulgent flavor.

• Thanksgiving dessert: An easy alternative to pecan pie that feeds a crowd.

• Holiday potlucks: Travels well and can be served warm or at room temperature.

• Casual weekend treat: Serve with coffee or hot cider for a cozy dessert.

• Party buffet: Offer in small cups with a drizzle of caramel and whipped cream for a no-fork option.

Pair it with:

• Vanilla or butter pecan ice cream

• Homemade whipped cream

• A drizzle of warm maple or salted caramel sauce

Nutritional & Health Notes

This is a decadent dessert, best enjoyed in modest portions. While it’s rich and sweet, using real, whole ingredients gives it a homemade touch that feels more nourishing than store-bought alternatives.

To lighten it slightly:

• Use light evaporated milk

• Reduce the sugar slightly or sub in coconut sugar

• Opt for half the butter or try replacing some with unsweetened applesauce (texture will be softer)

Pecans are also a good source of healthy fats and fiber, making this dessert more satisfying and indulgent in just the right way.

FAQs

Q1: Can I make Pecan Pie Dump Cake ahead of time?

A1: Yes, you can bake it up to a day in advance. Store it in the fridge and reheat individual servings in the microwave or warm the whole dish in a low oven before serving.

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Q2: Does this need to be refrigerated?

A2: If not eaten the same day, it’s best to refrigerate leftovers due to the egg-based filling. Cover tightly and store for up to 4 days.

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Q3: Can I freeze dump cake?

A3: Yes. Cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat before serving.

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Q4: What cake mix works best?

A4: Yellow cake mix is classic, but butter pecan, spice cake, or even vanilla work beautifully. Avoid chocolate — it overwhelms the pecan flavor.

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Q5: Why is my cake mix still dry on top?

A5: Make sure the butter is evenly distributed over the top. If needed, drizzle a bit more or place small pats of butter in dry areas before baking.

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Q6: Can I use homemade caramel instead of corn syrup?

A6: You can’t replace corn syrup 1:1 with caramel sauce in the base layer, but you can drizzle homemade caramel on top after baking for extra flavor.

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Q7: Can I serve this cold?

A7: Yes, but it’s at its best warm. The texture is softer and more pie-like when heated. If serving cold, allow it to come to room temp for 30 minutes.

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