YES! Gooey, rich, and tasting just like a classic southern pecan pie baked inside a buttery, golden cake, this Pecan Pie Dump Cake is the ultimate crowd-pleasing autumn dessert! With just a handful of simple ingredients and about 10 minutes of prep, you get all the decadent, caramel-like filling and crunchy nut topping without any tedious pastry rolling.
Why You’ll Love This Recipe
10-Minute Effortless Prep: Simply dump, layer, and bake—no mixers, no chilling, and no complex pastry crusts required!
Ultimate Holiday Crowd-Pleaser: Combines gooey, custard-like pecan pie filling with a buttery, crumbly cake topping.
Made for Fall & Gatherings: The ultimate Thanksgiving or autumn dessert that always disappears in minutes.
Every Essential Kitchen Equipment
9×13-Inch Baking Dish: Ideal size for spreading the dump-style layers evenly so the butter and cake mix bake into a golden crust.
Mixing Bowl & Whisk: For blending the eggs and rich pie binder smoothly.
Ingredients
Core Recipe Ingredients (from image):
1 box Yellow cake mix
1 cup Pecans, chopped (plus extra whole pecan halves for topping)
1 cup Unsalted butter, melted
4 large Eggs
Rich Pecan Pie Binder (Traditional Dump Cake Addition):
1 cup Light corn syrup (or pure maple syrup)
1/2 cup Packed dark brown sugar
1 tsp Pure vanilla extract
1/4 tsp Salt
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray.
2. Layer the Pecans: Spread the chopped pecans evenly across the bottom of the prepared baking dish.
3. Whisk the Custard Binder: In a mixing bowl, whisk together the 4 large eggs, corn syrup (or maple syrup), dark brown sugar, vanilla extract, and salt until completely smooth. Pour the mixture evenly over the chopped pecans in the dish.
4. Add Dry Cake Mix: Evenly sprinkle the dry yellow cake mix straight from the box over the pecan and egg layer. Do not stir!
5. Drizzle Melted Butter: Carefully pour the 1 cup of melted butter evenly all over the top of the dry cake mix, making sure to cover as much of the dry powder as possible. Top with a decorative layer of whole pecan halves.
6. Bake to Golden Perfection: Bake uncovered at 350°F (175°C) for 40 to 45 minutes, or until the edges are bubbling, the center is set, and the top crust is golden brown.
7. Cool & Serve: Let the cake cool for at least 20 to 30 minutes so the gooey pecan filling can firm up before slicing into squares. Serve warm with vanilla ice cream or whipped cream!
Chef’s Tips
Don’t Stir the Layers: The magic of a dump cake comes from leaving the dry cake mix and butter unmixed on top, allowing it to bake into a rich, buttery cobbler-like crust!
Let it Rest: Resist the urge to cut into it straight out of the oven—allowing it to cool slightly helps the gooey pecan pie center set up into clean, gorgeous slices.
Nutritional Breakdown (Per Serving / Yields 12 Slices)
Servings: 12 slices
Calories: ~395 kcal
Protein: 4g
Net Carbs: 48g
Fat: 22g
Frequently Asked Questions (FAQ)
Can I make this pecan dump cake ahead of time?
Yes! You can bake it the day before, let it cool completely, cover tightly, and store it in the refrigerator. Reheat individual slices in the microwave for 20–30 seconds before serving, or enjoy it chilled with a dollop of whipped cream!