What is a pecan pie dump cake?

A pecan pie dump cake is a quick and easy dessert that combines the rich, gooey filling of a pecan pie with the buttery top of a cake. The name comes from the simple method: you “dump” all the ingredients into the pan with minimal mixing. It’s baked into a layered, comforting treat that’s part pie, part cake.

How do you make a pecan pie dump cake?

To make a pecan pie dump cake, mix together brown sugar, corn syrup, eggs, vanilla, and butter for the filling, then fold in pecans. Pour it into a greased pan, sprinkle half a box of yellow cake mix on top, drizzle with more butter, and bake until golden and set. That’s it. No crust, no fuss.

Can you use different cake mixes for pecan pie dump cake?

Yes, you can! While yellow cake mix is the classic choice, butter pecan, vanilla, or spice cake mixes all work well. Just be mindful of flavor balance. Avoid overly sweet or heavily flavored mixes that could overpower the pecan pie filling.

Is pecan pie dump cake served warm or cold?

It can be served both ways. Warm it up and top with vanilla ice cream for a gooey, melty finish, or enjoy it cold for a firmer, pie-like texture. Many people find it even more flavorful after resting overnight in the fridge.

Pecan Pie Dump Cake Recipe Easy, Gooey

Name: Pecan Pie Dump Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 3/4 cup brown sugar (dark); 1/4 tsp sea salt; 1/2 cup light corn syrup; 1 tsp vanilla extract; 2 eggs; 1/2 cup unsalted butter (divided); 1 cup pecans (coarsely chopped); 1/2 box yellow cake mix (about 6.5 oz); 1/4 tsp cinnamon (optional)

Description

A buttery, gooey pecan pie dump cake that combines Southern flavor with weeknight ease. No crust needed, just sweet comfort in a skillet.

Ingredients

Scale

3/4 cup brown sugar (dark)

1/4 tsp sea salt

1/2 cup light corn syrup

1 tsp vanilla extract

2 eggs

1/2 cup unsalted butter (divided)

1 cup pecans (coarsely chopped)

1/2 box yellow cake mix (about 6.5 oz)

1/4 tsp cinnamon (optional)

Instructions

Preheat oven to 350°F and grease a 10-inch skillet or 8×8 pan.

In a large bowl, mix brown sugar, sea salt, corn syrup, vanilla, eggs, and 1/4 cup melted butter.

Fold in 1/2 cup of chopped pecans.

Pour mixture into prepared pan and smooth it out.

In a separate bowl, whisk together cake mix and cinnamon. Sprinkle evenly on top.

Drizzle remaining 1/4 cup melted butter over cake layer. Top with remaining 1/4 cup pecans.

Bake for 25–30 minutes (35 if using aluminum pan) until golden and center is set.

Let cool slightly before serving. Store leftovers in fridge for up to 4 days.

Notes

Great warm or chilled.

Pairs perfectly with vanilla ice cream or whipped cream.

Let cool fully before slicing for cleaner cuts.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dump Cakes
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 30g
Sodium: 150mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: pecan pie dump cake, southern dump cake, easy pecan dessert