Pecan Pie Dump Cake Recipe

I absolutely love how this Pecan Pie Dump Cake Recipe comes together with such ease and delivers that perfect mix of gooey, nutty, and cakey goodness in every bite. It’s one of those recipes where you “dump” almost everything into the pan, yet you end up with a dessert that tastes like you spent hours fussing over it. If you’re looking for a showstopper for your next holiday gathering or just want a weeknight treat to make your family go crazy, this is it.

When I first tried this recipe, I was amazed by how the simple ingredients — like brown sugar, buttery pecans, and cake mix — meld into a luscious, caramel-tinged crust that’s just the right balance of sweet and crunchy. I’m sharing this Pecan Pie Dump Cake Recipe because I think you’ll find it’s not only delicious but also incredibly forgiving, making it an ideal bake for everyone from beginners to skilled home bakers.

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Ingredients You’ll Need

Each ingredient in this Pecan Pie Dump Cake Recipe plays an essential role, from the chewy pecans to the white cake mix that bakes into a golden crust. A key tip is to use dark brown sugar and dark corn syrup for that deep, caramelized flavor you don’t want to miss.

• Dark brown sugar: Using packed dark brown sugar gives that classic molasses depth reminiscent of pecan pie.
• Dark corn syrup: Adds that sticky, luscious quality to the filling.
• Salted butter: Melted and cooled to distribute richness evenly throughout the cake.
• Large eggs: Room temperature eggs blend better, making the filling silky and smooth.
• Pure vanilla extract: Elevates the sweetness with warm aromatic notes.
• Pecan halves: Divided into two quantities — for mixing in and topping off that perfect nutty crunch.
• White cake mix: Use a classic white mix; it browns beautifully and balances that gooey filling.
• Hot water: Poured over the layered ingredients to activate the cake mix and help it bake up moist and tender.
• Caramel topping (optional): I love drizzling this on warm slices for an extra indulgent touch.

Variations

I enjoy switching things up depending on the season or pantry staples. Feel free to personalize this Pecan Pie Dump Cake Recipe so it suits your taste or dietary needs—and trust me, a little tweak here and there can make it your signature dessert.

• Gluten-Free Variation: I’ve substituted a gluten-free white cake mix before, and it still turns out wonderfully moist and flavorful.
• Add Spices: A pinch of cinnamon or pumpkin pie spice adds warmth and is perfect for fall baking.
• Nut Substitutions: If pecans aren’t your thing, chopped walnuts or almonds work well too; just adjust quantities for your preference.
• Chocolate Drizzle: For a decadent twist, drizzle melted chocolate over the finished cake before serving—my kids absolutely love this.

How to Make Pecan Pie Dump Cake Recipe

Step 1: Preheat and prep your baking dish

Preheat your oven to 350°F (175°C). Give your 9×13-inch baking dish a good spray of nonstick cooking spray so nothing sticks and your cake edges come out beautifully clean. This little prep step saves you from scrubbing later!

Step 2: Make the pecan filling

In a medium bowl, whisk together 2 cups of packed dark brown sugar, the dark corn syrup, ½ cup of melted butter, three large room-temperature eggs, and 2 teaspoons of pure vanilla extract until smooth. Then stir in 3 cups of pecan halves. This mixture is the heart of your Pecan Pie Dump Cake Recipe — rich, sweet, and nutty.

Step 3: Assemble layers in the baking pan

Spread the pecan mixture evenly across the bottom of your prepared pan. Next, sprinkle the dry white cake mix evenly right over the top—don’t mix it in; just let it sit like a dry blanket. Now pour the remaining ¾ cup melted butter in droplets over the cake mix, followed by the remaining ¾ cup packed dark brown sugar sprinkled on top. This layering is the magic that creates a moist and caramelized crust.

Step 4: Add finishing touches and bake

Pour 1 cup of hot water over everything, gently tilting the pan to distribute it evenly. Avoid stirring—it might look odd, but trust me, it all comes together beautifully as it bakes. Finally, sprinkle the remaining 1 cup of pecan halves on top for extra crunch. Bake for 35 to 40 minutes until the top is golden and slightly jiggly in the center. Let it cool completely before cutting.

How to Serve Pecan Pie Dump Cake Recipe

Garnishes

I love to serve this cake simply, topped with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If I’m feeling extra indulgent, a light drizzle of caramel sauce brings even more richness without overwhelming the pecan pie flavor. Chopped toasted pecans on top add a lovely crunchy finish that my family always appreciates.

Side Dishes

Since this dessert is delightfully rich, I like pairing it with lighter treats like fresh fruit or a tangy citrus salad to balance the sweetness. If you’re serving it at a holiday meal, simple coffee or spiced tea complements the flavors wonderfully without competing.

Creative Ways to Present

For a party, I’ve served this Pecan Pie Dump Cake Recipe in individual ramekins topped with a pecan half and a mint leaf for a pretty, personal touch. Another fun idea is layering slices with vanilla ice cream between them to make a dessert sandwich—your guests will ask for this every time!

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover the cake tightly with plastic wrap or foil and keep it in the refrigerator. It stays moist and flavorful for up to 4 days. Just bring it to room temperature before serving for the best texture.

Freezing

I’ve frozen slices wrapped well in plastic wrap and foil, and they thaw nicely in the fridge overnight. While the texture softens a bit, the flavor remains spot-on. It’s great for prepping ahead for holiday gatherings.

Reheating

Warm individual portions in the microwave for about 20-30 seconds or heat the whole cake covered with foil in a 300°F oven for 10-15 minutes. This brings back the soft, gooey texture and makes the butter and sugar layers shine again.

FAQs

Final Thoughts

This Pecan Pie Dump Cake Recipe holds a special place in my heart because it’s the perfect balance of effortless and indulgent. Whenever I need a no-fuss, comforting dessert that everyone loves, it’s my go-to. I encourage you to give it a try—I promise you’ll enjoy every buttery, nutty, caramel-rich bite just as much as I do. Baking something so simple with such incredible results really feels like a little kitchen celebration.

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