If you’ve ever wanted to enjoy the gooey richness of a classic pecan pie without all the fuss of rolling out crusts and carefully layering fillings, this Pecan Pie Dump Cake is about to become your new favorite dessert. It takes everything we love about Southern pecan pie – the buttery sweetness, the caramelized brown sugar flavor, and the crunch of toasted pecans – and simplifies it into a “dump and bake” style cake that anyone can make.

With only a handful of pantry staples like yellow cake mix, corn syrup, brown sugar, and pecans, this recipe transforms into a golden, bubbling dessert that’s perfect for holidays, potlucks, or simply satisfying your sweet tooth on a cozy evening.

Why You’ll Love This Pecan Pie Dump Cake

When it comes to desserts that impress without stress, this cake is the ultimate winner. Here’s why readers rave about it:

Simple Ingredients – No need for a homemade pie crust. Just grab a box of cake mix and a few pantry staples.
Gooey & Crunchy Texture Combo – The luscious pecan filling contrasts beautifully with the buttery, golden cake topping.
Feeds a Crowd – Baked in a 9×13 pan, it’s the perfect dessert to serve at Thanksgiving, Christmas, or any family gathering.
Customizable – Easily add chocolate chips, swap in maple syrup, or use different nuts for a twist.
Make-Ahead Friendly – It tastes even better the next day as the flavors deepen and the cake sets.

Think of it as a hybrid between pecan pie and cobbler—sweet, nutty, gooey, and oh-so-irresistible!

Ingredients You’ll Need

Here’s everything you’ll want to gather before baking:

1 box yellow cake mix
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1/2 cup melted butter
1 teaspoon vanilla extract
2 cups pecan halves
1/4 teaspoon salt

Optional Add-Ins & Swaps

Chocolate Chips – for a turtle-inspired twist.
Maple Syrup – swap part of the corn syrup for deep maple flavor.
Chopped Walnuts or Almonds – if you prefer different nuts.
Cinnamon or Nutmeg – to add a warm spice note.
Gluten-Free Cake Mix – for a gluten-free version.

Step-by-Step Instructions

Follow these easy steps and your kitchen will smell like heaven in under an hour:

Preheat the Oven – Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Mix the Filling – In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth and glossy.
Add the Pecans – Stir in the pecan halves until they’re evenly coated in the sugary mixture.
Layer the Pan – Pour the pecan filling into the prepared baking dish.
Sprinkle the Cake Mix – Evenly scatter the dry yellow cake mix over the filling. Do not stir.
Press Gently – Use the back of a spoon or spatula to lightly press the cake mix into the filling so it soaks up a bit of moisture, but don’t fully mix it in.
Bake – Place in the oven and bake for 45–50 minutes, or until the top is golden brown and the filling has bubbled up around the edges.
Cool & Serve – Let it cool for at least 15 minutes before slicing into bars. Serve warm with vanilla ice cream or at room temperature.

Pro Tips for the Best Results

Don’t Over-Stir – After sprinkling the cake mix, just press lightly. Stirring will ruin the layered effect.
Check for Doneness – The edges should look caramelized and the top golden. The center will be gooey but should not look raw.
Use Fresh Pecans – Pecans can go rancid quickly. Always taste-test a nut before using.
For Extra Crunch – Toast pecans lightly before mixing into the filling.
Serving Trick – This dessert is amazing with a scoop of vanilla ice cream or a dollop of whipped cream.

Creative Variations on Pecan Pie Dump Cake

This dessert is delicious as written, but if you love to experiment in the kitchen, here are some fun twists you can try:

Chocolate Turtle Pecan Dump Cake – Sprinkle a cup of chocolate chips over the pecan mixture before adding the cake mix. Drizzle with caramel sauce after baking.
Pumpkin Pecan Dump Cake – Stir 1 cup of pumpkin puree and 1 teaspoon pumpkin pie spice into the filling for a fall-inspired flavor.
Maple Bourbon Pecan Dump Cake – Replace half the corn syrup with maple syrup and add 2 tablespoons bourbon for a rich, grown-up dessert.
Apple Pecan Dump Cake – Add a layer of thinly sliced apples underneath the pecan mixture for extra fruitiness and a caramel apple vibe.
Gluten-Free Pecan Dump Cake – Use a gluten-free yellow cake mix to make this dessert friendly for all your guests.

How to Serve Pecan Pie Dump Cake

This dessert is so versatile, you can serve it in many ways depending on the occasion:

Classic Style – Slice into bars and serve slightly warm with a fork.
Holiday Showstopper – Plate squares with a drizzle of caramel sauce and a sprinkle of flaky sea salt.
Ice Cream Topping – Spoon a warm piece into a bowl and top with vanilla ice cream for a sundae-like treat.
Brunch Dessert – Serve alongside coffee or tea for a sweet morning indulgence.
Potluck-Ready – Bake, cool, cut into squares, and store in a lidded container for easy transport.

Storage & Reheating Tips

This cake is perfect for making ahead, and the flavors actually deepen after a day:

Room Temperature – Store tightly covered for up to 2 days.
Refrigerator – Keeps well for up to 5 days. The pecan topping will stay chewy and delicious.
Freezer – Cut into squares, wrap tightly in plastic wrap, and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating – Warm individual portions in the microwave for 20–30 seconds, or crisp up in a toaster oven at 325°F for 5–7 minutes.

Nutrition Breakdown (per serving, about 1/12th of recipe)

Calories: ~420
Fat: 22g
Saturated Fat: 6g
Carbohydrates: 52g
Sugar: 37g
Fiber: 2g
Protein: 4g
Sodium: 250mg

👉 While this isn’t a light dessert, it’s a rich, indulgent treat best enjoyed in moderation – perfect for special occasions!

Why This Dessert Belongs on Every Holiday Table

Pecan pie is already a holiday staple, but this dump cake version makes it even easier to bring that same flavor to the table without extra work. Here’s why it’s a holiday must:

Stress-Free Baking – No crust rolling, no tricky filling—just dump and bake.
Feeds a Crowd – Great for Thanksgiving dessert spreads or Christmas potlucks.
Kid-Friendly – Children can help sprinkle the cake mix and press it down.
Flexible Timing – Bake it a day in advance and reheat before serving.

Imagine a Thanksgiving table filled with pumpkin pie, apple crisp, and this gooey pecan pie dump cake—guests will flock to it!

Frequently Asked Questions (FAQs)

Q: Can I make this without corn syrup?
Yes! Swap corn syrup with pure maple syrup, honey, or a mix of maple and golden syrup. The texture will be slightly different but still delicious.

Q: Why is my dump cake too runny?
If it’s underbaked, the center can stay too gooey. Be sure to bake until the edges are bubbly and the top is golden brown. Let it cool before cutting—it will firm up as it rests.

Q: Can I halve the recipe?
Yes. Bake in an 8×8-inch dish for 35–40 minutes. Perfect for smaller gatherings.

Q: Do I need to toast the pecans first?
It’s optional. Toasting enhances their flavor, but the long bake time already brings out a roasted nuttiness.

Q: Can I serve this cold?
Absolutely! The texture will be more solid, almost like a pecan bar, and still very tasty.

Final Thoughts

This Pecan Pie Dump Cake is proof that a dessert doesn’t have to be complicated to be impressive. With just a few pantry staples and less than an hour of bake time, you can have a rich, gooey, nutty dessert that tastes like it came from grandma’s kitchen.

Whether you’re serving it for Thanksgiving, bringing it to a church potluck, or simply craving a warm slice with coffee, this recipe guarantees smiles around the table. Don’t be surprised if people ask you for the recipe—just be ready to share this easy gem!

So go ahead—grab a box of cake mix, a bag of pecans, and get baking. This dessert is about to become your new tradition.

Pecan Pie Dump Cake Recipe – The Best Easy Southern Dessert

Author: Freya Allen
Total Time: 55–60 minutes
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

A gooey, buttery, and nutty treat that blends the caramel flavor of pecan pie with the ease of a dump cake. Minimal prep, big payoff, and perfect for holidays, potlucks, or whenever a Southern-inspired dessert craving hits.

This version bakes up with glossy, toasted pecans on top and a soft, golden cake layer underneath—serve warm with ice cream for maximum swoon.

Ingredients

Scale

1 box yellow cake mix
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups pecan halves
1/4 teaspoon fine sea salt

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
Fold in pecan halves until evenly coated.
Pour pecan mixture into the prepared pan and spread into an even layer.
Sprinkle the dry yellow cake mix evenly over the top; do not stir. Gently press the cake mix into the filling so it just touches the liquid.
Bake 45–50 minutes, until the top is golden and the edges are bubbly. The center will be set but still gooey.
Cool 15–20 minutes before slicing. Serve warm or at room temperature with ice cream or whipped cream.

Notes

For extra depth, toast pecans at 350°F for 5–7 minutes before using.
If browning too quickly, tent loosely with foil for the last 10 minutes.
To halve the recipe, bake in an 8×8-inch pan for 35–40 minutes.
Make-ahead friendly: flavors deepen by day 2; reheat individual pieces briefly to refresh.
Storage: room temp 2 days, fridge 5 days, or freeze up to 2 months.
Variations: add chocolate chips, swap in maple/bourbon, stir in pumpkin + spice, layer thin apple slices, or use gluten-free cake mix.

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Category: Dessert
Method: Baking
Cuisine: American, Southern