Pecan Dump Cake Recipe

Looking for a simple yet rich dessert that feels like homemade pecan pie without all the work? This pecan pie dump cake recipe is your answer. It’s the perfect mix of gooey filling, crunchy pecans, and soft cake, all made with minimal effort. If you’re hosting a gathering, bringing dessert to a potluck, or just craving something sweet and satisfying, this recipe has you covered.

You’ll learn how to make it step by step, what ingredients matter most, how to store leftovers, and fun ways to customize it.

What Is a Pecan Pie Dump Cake Recipe?

What is a dump cake?

A dump cake is a no-fuss dessert where you “dump” ingredients into a baking dish, layer by layer, then bake. No need to stir or use a mixer. It’s fast, easy, and always crowd-pleasing.

Why this one is like pecan pie

This version takes all the rich flavors of traditional pecan pie—dark brown sugar, corn syrup, buttery pecans—and turns it into a soft, gooey cake. The top is crisp and golden while the bottom is rich and syrupy. It tastes just like the classic pie but with half the work.

It’s ideal for busy days, last-minute baking, or anyone who wants that comforting Southern flavor with a simple prep.

Ingredients Breakdown for Pecan Pie Dump Cake

Key ingredients you need and why each matters

To make the perfect pecan pie dump cake recipe, you’ll need a mix of pantry staples and a few key items that bring the rich flavor and texture of a traditional pecan pie. Here’s a closer look at each one:

• Dark brown sugar (2¾ cups): This adds a deep molasses flavor that mimics pecan pie filling. You’ll divide it into two portions for layering.
• Dark corn syrup (1 cup): Essential for that sticky, sweet base. It binds the sugar and pecans, creating the gooey texture we all love.
• Salted butter, melted (1¼ cups): The salt balances sweetness, while the butter enriches the Pecan Pie Dump cake. Melted butter also helps soak into the dry cake mix for that soft, golden finish.
• Large eggs (3, room temperature): Eggs provide structure and help hold the filling together.
• Pure vanilla extract (2 tsp): Adds warmth and enhances the depth of the pecan flavor.
• Pecan halves (4 cups): The star of the show. You’ll mix 3 cups into the filling and save 1 cup for the crunchy top layer.
• White cake mix (15.25 oz): This shortcut replaces homemade batter. A neutral white cake mix lets the pecan and syrup flavors shine.
• Hot water (1 cup): Hot water activates the Pecan Pie Dump cake mix and helps create a gooey, soft texture without mixing.
• Caramel topping (optional): Adds an extra sweet finish and restaurant-style flair. Drizzle on top just before serving if desired.

These ingredients work together to create a layered dessert that’s rich, buttery, and full of texture—crispy on top, soft and syrupy underneath.

Tips for choosing the best pecans and cake mix

Picking the right ingredients can elevate your dump cake from good to unforgettable. Here’s how to choose wisely:

Best Pecans:

• Use fresh pecan halves, not chopped. Halves hold their shape and toast better in the oven.
• Toasting pecans lightly beforehand can bring out even more nutty flavor.

Best Cake Mix:

• Go for classic white cake mix like Duncan Hines or Betty Crocker. Avoid extra moist or pudding-in-the-mix varieties, which may make the texture too dense.
• If you’re feeling creative, you can substitute with yellow or butter cake mix for a slightly different flavor twist.

Butter Tip:

• Use salted butter to balance the sweet ingredients. If using unsalted butter, consider adding a pinch of salt to the pecan filling.

Bonus Tip: Let the melted butter cool slightly before adding it to the egg mixture. This prevents curdling and keeps the texture smooth.

Pecan Dump Cake Recipe

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: 12 1x

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Description

This pecan pie dump cake recipe combines the rich, gooey texture of pecan pie with the simplicity of a dump cake. Made with brown sugar, pecans, butter, and cake mix, it’s an easy dessert that’s perfect for holidays or everyday indulgence.

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Ingredients

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2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)

1 cup dark corn syrup

1¼ cups salted butter, melted and cooled (divided into ½ cup and ¾ cup)

3 large eggs, room temperature

2 teaspoons pure vanilla extract

4 cups pecan halves (divided into 3 cups and 1 cup)

15.25 ounces white cake mix (such as Duncan Hines Classic White)

1 cup hot water

Caramel topping, optional

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Instructions

1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. In a medium bowl, whisk together 2 cups dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract.

3. Stir in 3 cups of pecan halves and spread the mixture evenly in the baking dish.

4. Sprinkle the dry cake mix evenly over the pecan filling—do not mix.

5. Drizzle the remaining ¾ cup melted butter over the dry cake mix.

6. Sprinkle the remaining ¾ cup dark brown sugar on top.

7. Pour the hot water over everything, tilting the pan slightly to distribute it—do not stir.

8. Top with the remaining 1 cup of pecan halves.

9. Bake for 35 to 40 minutes until golden and slightly jiggly in the center.

10. Cool completely before serving.

Notes

Be careful when placing the cake into the oven to avoid spilling hot water.

The center should jiggle slightly, it will set as it cools.

This recipe yields about twelve ¾-cup servings.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Cakes Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: ¾ cup
• Calories: 844
• Sugar: 86g
• Sodium: 500mg
• Fat: 50g
• Saturated Fat: 16g
• Unsaturated Fat: 31g
• Trans Fat: 1g
• Carbohydrates: 102g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 97mg

Step-by-Step Instructions for the Best Pecan Pie Dump Cake

Detailed baking instructions and common mistakes to avoid

Making this cake is simple, but a few key steps will ensure you get that signature gooey middle and golden top. Here’s how to do it right:

Step 1: Preheat and prep the dish

• Set your oven to 350°F.
• Lightly spray a 9×13-inch baking dish with nonstick cooking spray. This keeps the gooey filling from sticking to the pan.

Step 2: Mix the pecan pie base

In a medium bowl (2 to 3 quarts):

• Combine 2 cups dark brown sugar, 1 cup dark corn syrup, ½ cup melted salted butter, 3 large eggs, and 2 teaspoons vanilla extract.
• Whisk until fully combined and smooth.
• Stir in 3 cups of pecan halves. The mixture will be thick and glossy.

Step 3: Build the base layer

• Pour the pecan mixture evenly into the greased baking dish.
• Spread it out gently with a spatula to ensure an even base.

Step 4: Add the dry cake mix

• Sprinkle the entire white cake mix (15.25 oz) evenly over the pecan mixture.
• Do not stir or mix it in—this is the key to a classic dump cake texture.

Step 5: Layer the butter and sugar

• Drizzle the remaining ¾ cup of melted salted butter over the dry cake mix.
• Then, sprinkle ¾ cup of the remaining dark brown sugar over the butter. This creates that irresistible caramel-like topping.

Step 6: Add hot water

• Carefully pour 1 cup of hot water over the entire dish.
• Again, do not stir. Instead, tilt the baking pan gently if needed to help the water spread evenly.

Step 7: Final pecan topping

• Sprinkle the remaining 1 cup of pecan halves across the top for extra crunch and visual appeal.

Step 8: Bake to golden perfection

• Bake for 35 to 40 minutes. Start checking at the 30-minute mark.
• The center should jiggle slightly—that’s normal and ideal. It will firm up as it cools.
• The top should be golden brown and crisp.

Step 9: Cool before serving

• Allow the Pecan Pie Dump cake to cool completely in the pan. This helps it set and develop the perfect texture.
• Expect a gooey, pudding-like base with a crisp, cakey top.

Cooling, texture, and serving tips

• Don’t panic if it looks soft in the center when you pull it out of the oven. It should be slightly jiggly. As it cools, the filling firms up while staying rich and moist.
• Serve at room temperature or slightly warm for the best texture.
• Optional topping: Drizzle with caramel sauce just before serving for a bakery-style finish.

This recipe makes 12 generous servings, each packed with that classic pecan pie flavor layered with buttery cake goodness.

Expert Tips for a Perfect Pecan Dump Cake Every Time

How to achieve the perfect gooey center

One of the most-loved features of this pecan pie dump cake recipe is its rich, gooey center. But if you’re not careful, you could end up with a dry or overly soupy cake. Here’s how to get it just right:

• Don’t overbake: The center should be a little jiggly when you remove it from the oven. That’s the goal. It firms up during cooling. Overbaking will dry it out.
• Use hot water: Pouring hot water over the top helps steam the Pecan Pie Dump cake mix and blend it into the layers below. Cold water won’t work the same way and could leave dry pockets.
• Resist the urge to stir: The magic of a dump cake is in the layers. Stirring ruins the texture and can turn it mushy.
• Use room-temperature eggs: Cold eggs can firm up melted butter or alter the filling’s texture. Let them sit on the counter for about 30 minutes before mixing.

Common errors and how to fix them

Even simple recipes have a few pitfalls. Here’s how to avoid or fix the most common issues with dump cakes:

Pro Tip: If your Pecan Pie Dump cake still seems too liquid after cooling for 30 minutes, let it sit for another hour uncovered. It thickens beautifully as it rests.

Pecan Pie Dump Cake Variations to Try

Chocolate, maple, and nutty twists

This classic pecan pie dump cake recipe is already a crowd-pleaser, but you can switch things up to suit different tastes or holidays. Here are some flavorful variations to try:

1. Chocolate Lover’s Twist

• Add ½ cup mini chocolate chips to the pecan filling or sprinkle them on top before baking.
• Use a chocolate cake mix instead of white for a brownie-style depth.

2. Maple Bourbon Flavor

• Replace vanilla extract with 1 teaspoon of maple extract.
• Add 1 to 2 tablespoons of non-alcoholic bourbon extract for a smoky-sweet edge (without any spirits).
• Top with a light maple drizzle after baking.

3. Coconut Pecan Dump Cake

• Mix ½ cup shredded coconut into the pecan filling.
• Sprinkle a little more on top along with the pecans for a tropical vibe.

4. Extra Nutty Crunch

• Add ½ cup chopped walnuts or almonds to the pecan mixture.
• Top with a streusel crumble for even more texture.

5. Cinnamon Spice

• Add 1 teaspoon ground cinnamon and a pinch of nutmeg to the cake mix before layering.
• Perfect for fall or holiday gatherings when warm spices shine.

These variations let you turn one easy base recipe into dozens of exciting desserts. Whether you’re baking for Thanksgiving, Christmas, or just a quiet weekend treat, these ideas keep things fresh and festive.

Serving Suggestions and Pairing Ideas

Toppings and creative plating ideas

A well-baked pecan pie dump cake recipe is delicious on its own, but with the right toppings or presentation, you can turn it into an unforgettable dessert for any occasion.

1. Classic whipped cream

• Add a big spoonful of freshly whipped cream to each serving. The lightness balances the richness of the Pecan Pie Dump cake.
• For an extra touch, sprinkle crushed pecans or a light dusting of cinnamon over the top.

2. Vanilla ice cream

• Serve warm dump cake with a scoop of vanilla ice cream. The cold cream melts into the gooey filling for the perfect hot-and-cold combo.
• This is a favorite for holiday dessert tables.

3. Caramel drizzle

• Drizzle with store-bought or homemade caramel sauce just before serving. It adds a glossy finish and complements the brown sugar and butter flavors beautifully.

4. Powdered sugar sprinkle

• For a clean, simple presentation, lightly dust with powdered sugar. This works especially well when serving at room temperature.

5. Mini dessert cups

• Spoon individual portions into clear dessert cups for parties or buffets. Layer with ice cream, cream cheese frosting, or even sliced bananas for a parfait-style treat.

How to serve for holidays or gatherings

This Pecan Pie Dump cake is incredibly versatile and suits a variety of events. Here’s how to serve it up for special occasions:

Storing and Reheating Leftover Dump Cake

Best practices for storing

This pecan pie dump cake recipe stores incredibly well, making it perfect for meal prepping or saving a few sweet bites for later. Here’s how to keep it fresh:

In the refrigerator:

• Cool completely before storing. Let the cake sit at room temperature for at least 1 hour after baking.
• Transfer leftovers to an airtight container, or simply cover the baking dish tightly with plastic wrap or foil.
• Store in the fridge for up to 4 days. The flavors actually deepen over time.

In the freezer:

• If you want to store it longer, you can freeze it.
• Slice into individual portions and wrap each tightly in plastic wrap, then place in a zip-top freezer bag or airtight container.
• Freeze for up to 2 months. Be sure to label with the date.

Tip: If you’re freezing a whole tray, double-wrap the dish in foil and plastic wrap to avoid freezer burn.

Reheating tips that preserve texture

Whether you’re enjoying leftovers tomorrow or weeks from now, reheating correctly is key to keeping that gooey, nutty texture.

Reheating in the microwave (best for individual servings):

• Place a slice on a microwave-safe plate.
• Heat for 30–45 seconds until warm.
• For added moisture, cover loosely with a damp paper towel while reheating.

Reheating in the oven (best for larger portions):

• Preheat oven to 300°F.
• Cover the pan with foil to prevent over-browning.
• Heat for about 10–15 minutes, or until warmed through.

Reheating from frozen:

• Thaw overnight in the fridge first.
• Reheat using the oven method above for best texture.

Avoid reheating at high heat, which can dry out the Pecan Pie Dump cake and make the top too hard. Gentle warming keeps everything soft and rich.

Pecan Pie Dump Cake vs Traditional Pecan Pie

Flavor, texture, and ease of preparation

Both pecan pie and pecan pie dump cake deliver bold, buttery, nutty flavors—but they differ quite a bit in how they’re made and enjoyed.

Here’s a head-to-head comparison:

Which one’s best for your occasion?

Each dessert has its moment to shine. Choosing between the two depends on what you’re looking for:

• Make the traditional pecan pie if you want a show-stopping, classic holiday dessert with a defined slice and pie crust.
• Go for the dump cake version if you need something fast, foolproof, and portable that still satisfies a sweet tooth.

This pecan pie dump cake recipe is ideal for:

• Potlucks
• Thanksgiving weeknight dessert
• Office parties
• Bake sales
• Casual family dinners

Conclusion

The pecan pie dump cake recipe is the ultimate shortcut to classic Southern flavor without the hassle of rolling out crusts or managing complicated steps. With layers of gooey pecan filling, sweet cake mix, and a crunchy golden topping, it’s a dessert that never fails to impress—yet it’s incredibly easy to make.

Whether you’re baking for a family gathering, holiday celebration, or just treating yourself, this dump cake delivers big flavor with minimal effort. Plus, it stores and reheats beautifully, so you can enjoy every last bite.

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