Recipe

Pecan Pie Dump Cake

Gooey pecan pie filling meets a buttery golden cake top, all made with easy pantry staples.

By Matt Campbell

•

4.8

A warm, golden pecan pie dump cake in a baking dish with a gooey caramel center and toasted pecans on top, set on a cozy kitchen table

If pecan pie and buttery cake had a low-effort, high-reward baby, it'd be this pecan pie dump cake. It's got that sticky, caramel-leaning pecan filling you want, plus a golden cake top that bakes into crisp edges and soft, buttery pockets. And yes, you really do “dump” and “bake.”

This is my kind of dessert for holidays, potlucks, or random Tuesdays when you need something cozy but don't feel like babysitting a pie crust. Serve it warm, add ice cream, and prepare for the quiet moment where everyone stops talking because the bite is doing all the work.

Pecans, brown sugar, butter, eggs, and a box of yellow cake mix arranged on a clean kitchen counter with a 9x13 baking dish nearby

Why It Works

Big pecan pie flavor without pie drama: you get the gooey center and toasted pecans, minus the crust stress.
The topping is basically built-in: cake mix plus butter creates a buttery, craggy top with crisp edges and soft spots.
Easy to scale for a crowd: a 9x13 pan serves a lot of people and travels well.
Flexible sweetness and texture: you can go extra toasty with the pecans, add bourbon, or sneak in chocolate chips without breaking the recipe.

Pairs Well With

Storage Tips

How to Store Leftovers

Food safety note: This is an egg-rich, custard-like dessert. Don't leave it out at room temperature for more than 2 hours.

Refrigerator (best): Cover the pan tightly and refrigerate within 2 hours. Store for up to 5 days. The topping softens a bit in the fridge, but the flavor gets even more caramel-y.

Freezer: Cut into squares, wrap individually, and freeze up to 2 months. Thaw overnight in the fridge.

Reheat: Warm a portion in the microwave for 20 to 40 seconds, or reheat in a 300°F oven until heated through. Add ice cream after reheating, not before. Learned that one the messy way.

Common Questions

Do I actually stir the cake mix into the filling?

Nope. That's the whole point. You sprinkle the cake mix dry over the top, then drizzle (or dot) melted butter to hydrate it as it bakes. You want that rustic, buttery topping.

Why is my cake mix still powdery in spots?

Usually it's uneven butter coverage. Next time, drizzle butter slowly and try to hit the dry patches, or slice the butter thin and dot it all over for better coverage. If you notice a few floury spots halfway through baking, you can lightly spoon a bit of melted butter onto those areas and keep baking.

Can I use chopped pecans or pecan halves?

Either works. Halves look prettier and float up a bit. Chopped pecans give a more even crunch in every bite. I do a mix when I've got both.

Does this taste like corn syrup pecan pie?

It has the same gooey vibe, but I lean it a little more buttery and brown-sugary. If you want classic pecan pie flavor and set, use light corn syrup.

Can I swap maple syrup for corn syrup?

You can, but it isn't a perfect 1:1 swap for texture. Maple syrup can bake up a little softer and looser than corn syrup. If you go the maple route, expect the center to stay more spoonable and plan on adding a few extra minutes in the oven if needed.

Can I make it ahead?

Yes. Bake it the day before, cool, cover, and refrigerate. Reheat the whole pan (covered with foil) at 300°F until warm, or reheat portions in the microwave. For the best gooey center, serve it warm.

What's the best way to serve it?

Warm scoop in a bowl, vanilla ice cream on top, and a pinch of flaky salt if you want the flavors to pop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons
Small saucepan or microwave-safe bowl (for melting butter)
Spatula
Optional: instant-read thermometer (for doneness)

I love pecan pie. I just don't always love the part where you commit to making a crust, chilling it, rolling it, and pretending your kitchen isn't covered in flour. Dump cake is my compromise with myself: all the sticky, toasty, caramel-pecan payoff, but in a pan that feels like it's on your side. The first time I made this, I meant to “test” it, then accidentally ate a warm corner piece straight from the dish like a gremlin. That's how you know it's a keeper.

Pecan Pie Dump Cake

(4.8 Reviews)

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 12

Ingredients

1 cup (2 sticks) unsalted butter, melted (plus more for greasing)
3 large eggs
1 cup light corn syrup (see notes if using maple syrup)
1 cup packed light brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp kosher salt
2 1/2 cups pecans (halves, chopped, or a mix; optional: lightly toasted)
1 box (15.25 oz) yellow cake mix
Optional: 1 tsp ground cinnamon
Optional: 1 tbsp bourbon
Optional: 1/2 cup chocolate chips

A box of yellow cake mix next to a bowl of melted butter and a whisk on a bright kitchen counter

Instructions

Heat the oven: Preheat to 350°F. Grease a 9x13-inch baking dish well with butter.
Make the pecan pie base: In a mixing bowl, whisk the eggs, corn syrup, brown sugar, granulated sugar, vanilla, and salt until smooth. Stir in the pecans. (If using bourbon or chocolate chips, add them now.) Optional but worth it: lightly toast the pecans first for extra flavor.
Pour and level: Pour the pecan mixture into the prepared baking dish and spread it into an even layer.
Dump the cake mix: Sprinkle the dry cake mix evenly over the filling. If using cinnamon, sprinkle it over the cake mix.
Butter it like you mean it: Drizzle the melted butter evenly over the cake mix, trying to cover as much of the surface as possible. If you struggle with dry pockets, you can also dot the top with very thin butter slices instead of drizzling, or do a mix of both.
Bake: Bake 40 to 50 minutes, until the top is golden brown across most of the surface and the edges are bubbling. Doneness cue: the edges should look set, and the center should have only a slight wobble. If you like a number, aim for about 200 to 205°F in the center.
Cool (a little): Let cool 20 to 30 minutes before scooping. This helps the goo set so you get that perfect sticky layer instead of a full-on lava flow.
Serve: Spoon into bowls and serve warm with vanilla ice cream or whipped cream. A tiny pinch of flaky salt on top is optional, but highly encouraged.