This Pecan Pie Dump Cake is an easy dessert made with pecan pie filling, cake mix, butter, and chopped pecans. A buttery, gooey treat that’s perfect for holidays and family gatherings.
If you love classic pecan pie but want something even easier to make, this Pecan Pie Dump Cake is the perfect dessert. With just a handful of pantry staples and only a few minutes of prep, you’ll have a warm, buttery dessert with a crisp golden topping and a rich, caramel-like pecan filling.
It’s an easy recipe that’s ideal for holiday dinners, potlucks, or anytime you’re craving a comforting homemade treat. It’s amazing with No Churn Vanilla Ice Cream and Homemade Caramel Sauce.
We also love to make Carrot Cake Dump Cake and Coconut Dump Cake.
Ingredients
- Large eggs, room temperature – Room temperature eggs blend more easily into the filling for a smooth, even texture.
- Dark corn syrup – Creates the rich, sweet, gooey filling that gives pecan pie its signature flavor.
- Packed light brown sugar – Adds sweetness and a subtle caramel flavor that pairs perfectly with the pecans.
- Heavy whipping cream – Adds richness and creates a creamier filling.
- Vanilla extract – Enhances the warm, buttery flavors throughout the dessert.
- Salt – Balances the sweetness and enhances the caramel and pecan flavors. Omit if using salted butter.
- Unsalted butter, melted and divided – Adds rich buttery flavor and helps create a crisp, golden cake topping.
- Pecan halves, divided – Provide the classic crunchy texture and nutty flavor in every bite.
- Butter yellow cake mix – Creates the buttery, golden topping that makes this dump cake so easy to prepare.
- Pumpkin pie spice – Adds warm notes of cinnamon, nutmeg, ginger, and cloves for extra depth of flavor.
- Ground cinnamon (optional) – Gives the dessert an extra touch of warm spice and complements the pecans.
- Vanilla ice cream (optional) – A creamy topping that pairs perfectly with the warm cake.
- Caramel sauce (optional) – Drizzle over each serving for an extra layer of buttery caramel sweetness.
Step By Step Instructions
- Step 1. Start by preheating the oven to 350°F. Then lightly coat a 13 x 9-inch baking dish with cooking spray.
Step 2. Get out a large mixing bowl and combine eggs, dark corn syrup, light brown sugar, heavy whipping cream, vanilla extract, and melted butter.
Step 3. Combine until smooth.
Step 4. Stir in the pecan halves.
Step 5. Once combined, pour the pecan mixture into the prepared baking dish.
Step 6. Spread the dry cake mix over the pecan mixture but don’t stir. Then sprinkle pumpkin pie spice over the cake mix and drizzle the remaining melted butter evenly over the top.
Step 7. Finally, sprinkle the remaining pecan halves evenly over the top.
Step 8. Finally, bake for 20 minutes. Then cover with aluminum foil and continue baking for 25 minutes.
Step 9. Let the dessert cool in the baking dish for at least 15 minutes before serving.
Storage
Refrigerate: Cover the cooled dump cake tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: Wrap the cooled cake tightly in plastic wrap and aluminum foil, or place individual portions in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheat: Warm individual servings in the microwave for 20-30 seconds or reheat larger portions in a 300°F oven for 10-15 minutes until heated through. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.
Pro Tips
- Use room temperature eggs: They blend more smoothly into the filling for a consistent texture.
- Spread the butter evenly: Drizzle the melted butter over as much of the cake mix as possible for a golden, buttery topping.
- Bake until golden: The top should be lightly browned, and the filling should be bubbling around the edges before removing it from the oven.
- Let it rest before serving: Allow the dump cake to cool for 15-20 minutes so the filling has time to set.
- Serve warm: This dessert is especially delicious served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
More Easy Pecan Desserts
There’s nothing better than a warm, buttery dessert that’s as easy to make as it is delicious, and this Pecan Pie Dump Cake checks every box. Whether you’re serving it for Thanksgiving, Christmas, or a cozy family dinner, its gooey pecan filling and crisp golden topping are sure to have everyone coming back for seconds. Give it a try, then leave a comment and star rating below to let us know how it turned out!
Pecan Pie Dump Cake
Ingredients
- 4 large eggs room temperature
- 1 cup dark corn syrup
- 3/4 cup packed light brown sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup 8 oz. salted butter, melted and divided
- 3 ½ cups pecan halves divided
- 1 13.25 oz. box butter yellow cake mix
- 1 1/2 teaspoons pumpkin pie spice
- Vanilla ice cream for serving (optional)
- caramel topping for serving (optional)
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Lightly coat a 13 x 9-inch baking dish with cooking spray.
- In a large bowl, whisk together 4 large eggs, 1 cup dark corn syrup, ¾ cup packed light brown sugar, 2 tablespoons heavy whipping cream, 2 teaspoons vanilla extract, and ½ cup of the melted salted butter until smooth.
- Stir in 2 cups of the pecan halves until evenly coated.
- Pour the pecan mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle 1 (13.25 oz.) box butter yellow cake mix evenly over the pecan mixture. Do not stir.
- Evenly sprinkle 1 ½ teaspoons pumpkin pie spice over the cake mix.
- Drizzle the remaining ½ cup melted salted butter evenly over the top.
- Sprinkle the remaining 1 ½ cups pecan halves evenly over the surface.
- Bake for 20 minutes. Loosely cover with aluminum foil and continue baking for 25 minutes more, or until the top is lightly golden and no dry cake mix remains.
- Let the dessert cool in the baking dish for at least 15 minutes before serving.
- Serve warm or at room temperature with vanilla ice cream and caramel topping, if desired.
