Pecan Pie Dump Cake
Introduction
There’s something intoxicating about the first slice of a warm pecan pie dump cake: the aroma of melted butter and toasted pecans rising from the oven, the crackle of a caramelized top giving way to a tender, almost custardy base. Each bite is a harmony of deep, molasses-like brown sugar, glossy corn syrup sweetness, and the toasty crunch of pecans balanced by the soft, cakey crumb of yellow cake mix. It’s comfort food that feels both nostalgic and effortless — like a warm hug on a cool evening.
This recipe is perfect for holiday dessert tables, last-minute potlucks, or cozy weekend baking when you want maximum flavor with minimal fuss. Make it for Thanksgiving alongside your tried-and-true classics, bring it to a neighbor’s gathering, or simply warm a piece for an indulgent afternoon treat with coffee. If pecan desserts are your weakness, you might also enjoy our take on a pecan pie cheesecake — see the Pecan Pie Cheesecake (version 2) for a richer, more custard-forward sibling to this dump cake: Pecan Pie Cheesecake (version 2).
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Servings: about 12
- Difficulty Level: Easy — great for beginner bakers and busy cooks
Nutrition Highlights
Estimated nutrition per serving (yield: 12 servings)
- Calories: ~410 kcal
- Protein: ~3 g
- Carbohydrates: ~60 g
- Total Fat: ~18 g
- Saturated Fat: ~7 g
- Dietary Fiber: ~1.5 g
- Sugars (added): ~36–40 g
- Sodium: ~240 mg
Notes on these values: These are estimates calculated from standard ingredient nutrition values (USDA FoodData Central and typical packaged product labels) and reflect one twelfth of the full recipe. Because packaged cake mixes and corn syrup brands vary, and ingredient sizes/measurements can differ slightly, use these as a guideline. For personalized nutrition advice, trusted sources such as the USDA and Mayo Clinic provide reliable information on portion sizing and added sugars.
Why You’ll Love It
- Instant nostalgia and crowd-pleasing flavor: This cake hits the same notes as a classic pecan pie — buttery caramel, toasty nuts, and deep brown sugar richness — with far less effort and cleanup.
- Speed and simplicity: There’s no crust to roll, no separate filling to whisk—everything layers directly in the pan for a fuss-free bake.
- Versatility for occasions: Dress it up for the holidays with vanilla ice cream and a drizzle of caramel, or make it for a casual weeknight dessert when you want something decadently sweet without hours in the kitchen.
- Great for sharing: The 9×13 pan is ideal for potlucks, office parties, and family dinners where you want to bring a big, comforting dessert.
How to Make Pecan Pie Dump Cake
Ingredients
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 package yellow cake mix (standard boxed mix, about 15–16 oz)
- 1 cup pecans, roughly chopped
- 1/2 cup butter, melted
Optional ingredients and substitutions
- Optional: 1 teaspoon vanilla extract added to the brown sugar/corn syrup mixture for extra depth.
- Substitute light corn syrup with dark corn syrup for a richer, molasses-forward flavor.
- For more texture, stir 1/2 cup chopped pecans into the brown sugar mixture before spreading, and reserve 1/2 cup for the top.
- Gluten-free option: Use a gluten-free yellow cake mix (makes the dessert gluten-free if your cake mix is certified GF).
- Lower-sugar option: Substitute part of the corn syrup with a sugar-free syrup designed for baking (results will vary).
Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine brown sugar and corn syrup until well mixed.
- Spread the mixture into the bottom of a greased 9×13 inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the top of the syrup mixture.
- Drizzle melted butter over the cake mix evenly.
- Sprinkle pecans on top.
- Bake for 30-35 minutes or until golden brown and bubbly.
- Let cool slightly before serving.
Practical tips while baking
- Do not stir after layering — the magic of a dump cake is that the cake mix bakes into the syrup to form both cakey and gooey textures without mixing.
- If your oven runs hot, check around 25 minutes to prevent the top from burning; tent with foil if it’s browning too quickly.
- Bubbles along the edges are a good doneness cue — when the filling is bubbly and the top is golden, it’s done.
- Allow the cake to rest 10–15 minutes before serving so the syrup sets a bit; it will be easier to slice and less runny.
Serve It Up
Best Pairings
- Classic: Serve warm with a big scoop of vanilla ice cream for contrast between hot and cold, and to mellow the sweetness.
- Coffee & Tea: Pairs wonderfully with strong coffee or a nutty black tea for a late-afternoon treat.
- Toppings: Drizzle warmed caramel sauce, dust with powdered sugar, or add a spoonful of whipped cream to lighten the richness.
- Mini version: Spoon into ramekins before baking for individual portions; these are great for single-serve presentations or plated desserts.
Keeping it Fresh
- Room temperature: Store covered at room temperature for up to 1–2 days (keep in a cool, dry place).
- Refrigeration: For best quality and to extend life, cover and refrigerate for 4–5 days. Rewarm gently in the oven or microwave before serving.
- Freezer: Wrap tightly or store in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Pro Tips & Tricks
- Best pecans: Use fresh, toasted pecans for the most vibrant flavor. You can quickly toast pecans on a baking sheet at 350°F for 6–8 minutes, watching closely to avoid burning.
- Texture balance: If you prefer a more pronounced cake layer, use slightly less butter (a tablespoon less) so the top bakes more cake-like and less gooey.
- Even butter distribution: Drizzle melted butter from a small measuring cup or use a squeeze bottle to get an even pattern over the cake mix; that helps uniform baking and browning.
- Doneness cues: If the center still looks wet after the edges are bubbly, return to the oven for 3–5 more minutes. The top should be golden and slightly crisp.
- Make-ahead: Bake the cake a day ahead and refrigerate; reheat in a 325°F oven for 10–15 minutes and top with ice cream just before serving.
Recipe Variations
- Maple-Pecan Twist: Replace corn syrup with an equal part maple syrup for a woodsy, aromatic variation. Add a pinch of cinnamon to the cake mix for extra warmth.
- Chocolate Pecan Dump Cake: Sprinkle 1/2 to 3/4 cup semisweet chocolate chips over the syrup before adding cake mix for a chocolatey counterpoint to the pecans.
- Vegan Version: Use a vegan yellow cake mix and swap butter for melted coconut oil (same quantity). Use a vegan corn syrup or a maple-corn syrup mix; note texture and flavor will shift slightly but still be delicious.
- Nut Swap: If you prefer walnuts, use them in place of pecans; toasted hazelnuts can also provide a unique, toasty flavor.
Frequently Asked Questions
Q: Can I make this in a smaller pan?
A: Yes — for an 8×8 pan, reduce baking time and watch closely; it will be thicker and may need 35–40 minutes. You may also halve the recipe for an 8×8 pan to keep similar thickness.
Q: My topping seemed dry after baking — what happened?
A: If the butter wasn’t evenly distributed or the oven was too cool, the cake mix can dry out on top. Next time, ensure an even drizzle of butter and a hot oven; a quick tent with foil early avoids over-browning while allowing the center to finish.
Q: How can I make it less sweet?
A: Use dark corn syrup (which has a more molasses-like depth) or partially substitute corn syrup with unsweetened applesauce (start with half the corn syrup replaced and adjust to taste). Serving with plain unsweetened whipped cream or unsweetened Greek yogurt helps balance sweetness.
Q: Is there a gluten-free option?
A: Yes — a certified gluten-free yellow cake mix will work; confirm all other packaged ingredients (such as corn syrup) do not contain gluten cross-contamination if you are baking for strict needs.
Q: Can I prepare this ahead and bake later?
A: You can assemble (through step 6) and cover in the refrigerator for up to 24 hours before baking; bring to room temperature briefly before baking for even results.
Conclusion
If the idea of a simple, crowd-pleasing dessert with the deep flavors of pecan pie appeals to you, this Pecan Pie Dump Cake is an unbeatable option — quick to assemble, forgiving to bake, and endlessly adaptable. For another take on pecan and creamy textures, you’ll enjoy this classic version found in our curated collection: The Best Pecan Pie Dump Cake – Baking You Happier, and for a Southern-inspired twist that leans into rich custardy layers, see this Pecan Pie Dump Cake recipe from a trusted kitchen source: Pecan Pie Dump Cake Recipe – Southern Living.
Try it this weekend, share a photo of your pan, and tell us how you served it — we love seeing your variations and serving ideas! For another pecan-forward indulgence, explore this version of a pecan pie cheesecake for an even richer dessert: Pecan Pie Cheesecake.
Print
Pecan Pie Dump Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warm and comforting pecan pie dump cake that combines deep flavors of pecan pie with a simple baking process, perfect for any occasion.
Ingredients
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 package yellow cake mix (about 15–16 oz)
- 1 cup pecans, roughly chopped
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine brown sugar and corn syrup until well mixed.
- Spread the mixture into the bottom of a greased 9×13 inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the top of the syrup mixture.
- Drizzle melted butter over the cake mix evenly.
- Sprinkle pecans on top.
- Bake for 30-35 minutes or until golden brown and bubbly.
- Let cool slightly before serving.
Notes
For extra flavor, add 1 teaspoon of vanilla extract to the syrup mixture. This cake pairs well with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 36g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
