I can’t wait to share this with fans of Dump Cake Recipes because my Pecan Pie Dump Cake uses just a few pantry items to create an unexpectedly pie-like result that begs a second slice.
I keep telling myself this Pecan Pie Dump Cake is too easy to be real. Using plain yellow cake mix and plenty of chopped pecans it somehow tastes richer than it has any right to.
Every forkful has a toasty crunch and a gooey finish that makes people stop mid conversation, like they suddenly remember dessert existed. I love bringing it to holiday tables because it looks like I fussed for hours, when honestly I barely did.
If you fall for Pecan Desserts Recipes or you scroll for simple favorites under Dump Cake Recipes, this one will make you grin and ask for seconds.
Ingredients
- Yellow cake mix: sweet dry base, mostly carbs, low fiber, gives a cake like texture.
- Brown sugar: adds deep caramel sweetness mostly sucrose some moisture no real nutrients.
- Corn syrup: thick sweetener pure carbs raises sweetness and chewiness not much nutrition.
- Eggs: binds and adds protein, a little fat, helps set filling and gives body.
- Butter: rich in fat, adds moisture and flavor, lots of calories, minimal vitamins.
- Pecans: provide crunch, healthy fats and some protein, fiber and vitamin E.
- Vanilla extract: concentrated flavor, tiny calories, makes dessert smell amazing and round flavors.
- Vanilla ice cream optional: cold creamy topping, adds contrast, extra sugar and fat.
Ingredient Quantities
- 15.25 oz box yellow cake mix (plain, not pudding)
- 1 cup packed light brown sugar
- 1 cup light corn syrup (like Karo)
- 3 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted
- 1 1/2 cups chopped pecans, plus extra for topping if you want
- 1 teaspoon vanilla extract
- Pinch of salt
- Vanilla ice cream or whipped cream, for serving optional
How to Make this
1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan or line it with foil for easy cleanup.
2. Melt the 1/2 cup unsalted butter and set it aside; reserve about 2 tablespoons of the melted butter to drizzle over the top later.
3. In a medium bowl whisk together 1 cup packed light brown sugar, 1 cup light corn syrup, the 3 lightly beaten eggs, the remaining melted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
4. Stir 1 1/2 cups chopped pecans into the filling mixture so they are evenly coated.
5. Pour the pecan mixture into the prepared pan and spread it into an even layer with a spatula.
6. Sprinkle the entire 1
5.25 oz box yellow cake mix evenly over the top of the pecan layer; do not stir it in, just cover as evenly as you can.
7. Drizzle the reserved 2 tablespoons of melted butter over the dry cake mix in thin streams, or dot small bits of butter over the surface so the top browns and crisps up.
8. If you like extra crunch, scatter a few extra chopped pecans on top. Place the pan in the oven and bake 35 to 45 minutes until the top is golden and you see bubbling in the filling near the sides; if it browns too fast loosely tent with foil.
9. Let the cake cool at least 15 to 20 minutes so the filling sets a bit, it will be gooey but sliceable; its also delicious warm.
10. Serve with vanilla ice cream or whipped cream if you want, and store leftovers covered in the fridge for up to 3 days. Reheat a slice in the microwave for 20 to 30 seconds or in a 350°F oven for about 10 minutes to refresh.
Equipment Needed
1. 9×13 inch baking pan, greased or lined with foil
2. Oven (preheat to 350°F)
3. Mixing bowls (one medium for filling, one for beating eggs)
4. Measuring cups & spoons
5. Small saucepan or microwave safe bowl to melt the butter
6. Whisk and rubber/silicone spatula for stirring and spreading
7. Sharp knife and cutting board or a small food processor to chop pecans
8. Oven mitts and a cooling rack or trivet
FAQ
Pecan Pie Dump Cake Recipe Substitutions and Variations
- Yellow cake mix: swap for an equal-size box of plain white or gluten-free yellow cake mix, or make a quick dry mix: 2 1/2 cups all-purpose flour + 1 3/4 cups sugar + 1 tbsp baking powder + 1/2 tsp salt + 1/4 cup dry milk powder. Texture’ll be slightly different but it’ll work fine.
- Light brown sugar: use dark brown sugar 1:1 for a deeper molasses flavor, or stir 1 tbsp molasses into 1 cup granulated sugar to make light brown sugar if you don’t have any.
- Light corn syrup: swap 1:1 with honey or pure maple syrup in a pinch, or use 1 cup sugar dissolved in 1/4 cup water and simmered until thickened for a less sticky substitute. Expect a bit more sweetness and a different shine.
- Chopped pecans: sub with chopped walnuts or almonds 1:1, or for a nut-free version use toasted sunflower seeds or toasted shredded coconut for crunch. Toasting brings out way more flavor, so do that if you can.
Pro Tips
1) Toast the pecans first for way more flavor and to keep them from going soggy in the filling. Spread them on a sheet and watch them for 5 to 8 minutes till fragrant, dont let them burn. Chop some fine and leave some bigger bits so you get crunch and chew.
2) Get the cake mix on top as evenly as possible, use your fingers or a small sieve to sprinkle so you dont end up with clumps. For the butter try a small squeeze bottle or a spoon so you can make thin, even streams that brown all over instead of big greasy puddles.
3) Keep an eye on browning, ovens vary a lot so start checking around 30 minutes and rotate the pan once during baking, tent with foil if the top is getting too dark but middle isnt done. If the top is browning way faster lower the oven temp 20 to 25 degrees and bake longer so the filling can bubble without burning the top.
4) For cleaner slices let the pan cool longer, or pop it in the fridge for 30 to 60 minutes to firm up before cutting, then warm servings briefly in the microwave if you want that gooey feel again. Store covered in the fridge and reheat single slices for 15 to 30 seconds so they taste fresh.
Pecan Pie Dump Cake Recipe
I can’t wait to share this with fans of Dump Cake Recipes because my Pecan Pie Dump Cake uses just a few pantry items to create an unexpectedly pie-like result that begs a second slice.
12
servings
468
kcal
Equipment: 1. 9×13 inch baking pan, greased or lined with foil
2. Oven (preheat to 350°F)
3. Mixing bowls (one medium for filling, one for beating eggs)
4. Measuring cups & spoons
5. Small saucepan or microwave safe bowl to melt the butter
6. Whisk and rubber/silicone spatula for stirring and spreading
7. Sharp knife and cutting board or a small food processor to chop pecans
8. Oven mitts and a cooling rack or trivet
Ingredients
-
15.25 oz box yellow cake mix (plain, not pudding)
-
1 cup packed light brown sugar
-
1 cup light corn syrup (like Karo)
-
3 large eggs, lightly beaten
-
1/2 cup unsalted butter, melted
-
1 1/2 cups chopped pecans, plus extra for topping if you want
-
1 teaspoon vanilla extract
-
Pinch of salt
-
Vanilla ice cream or whipped cream, for serving optional
Directions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan or line it with foil for easy cleanup.
- Melt the 1/2 cup unsalted butter and set it aside; reserve about 2 tablespoons of the melted butter to drizzle over the top later.
- In a medium bowl whisk together 1 cup packed light brown sugar, 1 cup light corn syrup, the 3 lightly beaten eggs, the remaining melted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
- Stir 1 1/2 cups chopped pecans into the filling mixture so they are evenly coated.
- Pour the pecan mixture into the prepared pan and spread it into an even layer with a spatula.
- Sprinkle the entire 1
- 25 oz box yellow cake mix evenly over the top of the pecan layer; do not stir it in, just cover as evenly as you can.
- Drizzle the reserved 2 tablespoons of melted butter over the dry cake mix in thin streams, or dot small bits of butter over the surface so the top browns and crisps up.
- If you like extra crunch, scatter a few extra chopped pecans on top. Place the pan in the oven and bake 35 to 45 minutes until the top is golden and you see bubbling in the filling near the sides; if it browns too fast loosely tent with foil.
- Let the cake cool at least 15 to 20 minutes so the filling sets a bit, it will be gooey but sliceable; its also delicious warm.
- Serve with vanilla ice cream or whipped cream if you want, and store leftovers covered in the fridge for up to 3 days. Reheat a slice in the microwave for 20 to 30 seconds or in a 350°F oven for about 10 minutes to refresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 115g
- Total number of serves: 12
- Calories: 468kcal
- Fat: 17.7g
- Saturated Fat: 6.2g
- Trans Fat: 0.05g
- Polyunsaturated: 2.5g
- Monounsaturated: 6.7g
- Cholesterol: 66.8mg
- Sodium: 118.5mg
- Potassium: 80mg
- Carbohydrates: 74.3g
- Fiber: 1.7g
- Sugar: 57.5g
- Protein: 4.6g
- Vitamin A: 296IU
- Vitamin C: 0mg
- Calcium: 27mg
- Iron: 0.7mg
