Pecan Pie Dump Cake

A deliciously easy dessert that combines the gooey flavor of pecan pie with the buttery, soft texture of cake. Everything is layered in one baking dish, so there’s no complicated mixing or pie crust to prepare.

Ingredients

For the Cake

1 box yellow cake mix
1 cup chopped pecans
1 cup light brown sugar
½ teaspoon cinnamon
½ teaspoon salt
1 cup melted butter

For the Pecan Pie Layer

3 large eggs
1 cup light corn syrup
½ cup brown sugar
¼ cup melted butter
1 teaspoon vanilla extract
1½ cups chopped pecans

Instructions

1. Prepare the Oven

Preheat your oven to 175°C (350°F). Grease a 9 × 13-inch baking dish with butter or cooking spray.

2. Make the Pecan Pie Mixture

In a bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth.

Stir in the chopped pecans.

3. Add the Cake Mix

Pour the pecan mixture evenly into the prepared baking dish.

Sprinkle the dry cake mix evenly over the top. Do not stir the layers together.

4. Add Butter

Pour the melted butter slowly and evenly over the entire surface of the cake mix. Try to cover as much of the dry mix as possible.

Sprinkle the remaining chopped pecans, brown sugar, cinnamon, and salt over the top.

5. Bake

Bake for approximately 45–55 minutes, until the top is golden brown and slightly soft and goo the center is mostly set.

The middle should remain slightly soft and gooey—similar to pecan pie.

6. Cool and Serve

Allow the cake to cool for at least 20–30 minutes before serving. This gives the pecan filling time to thicken.

Serve warm with:

Vanilla ice cream
Whipped cream
A drizzle of caramel sauce

Helpful Tips

Don’t overbake: The center should have a slight jiggle when you remove it from the oven.
Use fresh pecans: They give the dessert a much better flavor and crunch.
For extra richness: Add a little extra vanilla or a pinch of cinnamon.
For easier cleanup: Line the baking dish with parchment paper before adding the ingredients.

Storage

Cover leftovers and refrigerate for up to 4 days. Warm individual portions in the microwave for a few seconds before serving.

Result: A golden, buttery cake topping with a warm, gooey pecan-pie filling underneath—without the work of making a traditional pie.