Pecan Pie Dump Cake

Table of Contents

The Ultimate Pecan Pie Dump Cake Recipe: An Easy, Crowd-Pleasing Dessert

A Slice of Southern Comfort

I’ll never forget the first time I brought this Pecan Pie Dump Cake to a family potluck. I was a little nervous. It wasn’t a fussy, layered masterpiece; it was humble, a “dump” cake, after all. But the moment it came out of the oven, the entire kitchen smelled like a cozy Southern bakery—rich with the scent of toasted pecans, brown sugar, and warm butter. The top was a mosaic of golden, crispy pecan halves, while underneath lurked a gooey, tender pecan pie filling. The silence that fell over the room after the first bite was all the confirmation I needed. This recipe is a testament to the magic of simple ingredients coming together to create something truly extraordinary.

Why You’ll Love This Recipe

Effortless Elegance: It delivers the sophisticated, rich flavor of a from-scratch pecan pie with the unbelievable simplicity of a dump cake. It’s the perfect dessert for when you want to impress without the stress.
The Ultimate Comfort Food: The combination of the warm, nutty filling and the soft, buttery cake topping is a hug in dessert form. It’s deeply satisfying and nostalgic.
A Certified Crowd-Pleaser: From holiday dinners to casual weeknight treats, this cake has a universal appeal that wins over everyone from kids to grandparents.
Minimal Cleanup: With no mixer required and just one baking dish, you spend less time washing up and more time enjoying the compliments.

The Skeptic Who Became a Believer

My brother-in-law is the definition of a dessert purist. For him, if it isn’t a dense, classic New York cheesecake, it’s not worth his time. When I presented this Pecan Pie Dump Cake, he eyed it with polite skepticism. He took a small, tentative scoop. Then, he went back for a larger one. By the end of the night, he was asking for the recipe to send to his own mother. There’s something about that buttery, caramel-like pecan layer that breaks down even the highest of dessert walls.

What Makes It Special

This dessert’s magic lies in its ingredients and how they interact.

Pecan Halves: Using a generous amount of whole pecan halves creates a beautiful, crunchy topping and a tender nuttiness throughout the filling.
Butter Yellow Cake Mix: This is the secret weapon. It creates a perfectly textured topping that soaks up the butter and pecan filling, baking into something between a crumbly crust and a soft cake.
The Butter Drizzle: Melting a full cup of butter and drizzling it over the dry cake mix is non-negotiable. It’s what creates that irresistible, crispy, golden-brown top.
Pumpkin Pie Spice: A hint of warm spice adds a subtle, complex depth that elevates the flavor beyond a standard pecan pie.

Making It Happen: Your Step-by-Step Guide

First, preheat your oven to 350°F and give a 9×13 inch baking dish a good coat of cooking spray. This is your one-pan wonder, so get it ready.

Now, in a large bowl, let’s make the heart of the cake—the pecan pie filling. Grab a whisk and vigorously blend the room-temperature eggs, dark corn syrup, packed light brown sugar, heavy cream, and vanilla extract. Don’t forget to pour in half of your melted butter. Whisk it until the mixture is smooth and homogenous. Then, gently stir in two cups of those beautiful pecan halves, making sure every nut is glistening and coated in that sweet, custardy base.

Pour this entire mixture into your prepared dish, spreading the pecans into an even layer. Here comes the “dump” part. Take your box of butter yellow cake mix and sprinkle the dry powder evenly over the pecan layer. No stirring allowed! Follow this with a dusting of the pumpkin pie spice.

The final, crucial step is the butter drizzle. Slowly and deliberately, pour the remaining half-cup of melted butter all over the top, trying to cover as much of the dry cake mix as possible. This will create those delicious buttery pockets. Finish by artfully scattering the remaining pecan halves over everything.

Slide the dish into the preheated oven and bake for 20 minutes. Then, carefully cover the top with aluminum foil to prevent the pecans from burning. Continue baking for another 20 minutes or so, until the top is lightly golden and you see no more dry, powdery spots. The smell will be your best guide. Let it cool on a wire rack for at least 15 minutes. This rest time is essential for the filling to set, ensuring you get a perfect slice.

You Must Know: Tips for Success

Butter is Best: For the most authentic, rich flavor, use real salted butter.
Room Temperature Eggs are Key: Using eggs straight from the fridge can cause your filling to be less cohesive. Taking them out 30 minutes beforehand makes a difference.
The Foil Tent is Non-Negotiable: Covering the cake halfway through baking protects the delicate pecan topping from turning bitter while the inside finishes cooking.
Patience is a Virtue: Letting the cake cool for at least 15 minutes allows the liquidy filling to transform into a soft, sliceable custard.

Serving It Right

Serve this cake warm, preferably à la mode. A generous scoop of high-quality vanilla ice cream melting over the top is the perfect creamy contrast to the warm, nutty cake. For the ultimate indulgence, drizzle a little caramel topping over everything. As for drinks, a hot cup of black coffee, a strong espresso, or a glass of cold milk are all perfect companions that cut through the sweetness beautifully.

Make It Different: Customization Ideas

Chocolate Lover’s Twist: Sprinkle a cup of semi-sweet chocolate chips over the pecan filling before adding the cake mix.
Bourbon-Kissed: Add two tablespoons of bourbon to the wet filling mixture for a wonderfully adult, complex flavor.
A Nutty Swap: While pecans are classic, you can use walnuts or a mix of both for a different texture and taste.
Gluten-Free Friendly: Use a certified gluten-free yellow cake mix to easily adapt this recipe.

Storing and Reheating Your Masterpiece

Store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To reheat, the best method is to warm individual portions in the microwave for 15-20 seconds until just warm. This restores the gooey texture of the filling. You can also reheat the whole cake, covered with foil, in a 300°F oven for about 15 minutes.

Final Success Tips

Don’t be tempted to mix the layers. The magic is in the stratification.
For an extra-toasty flavor, you can toast your pecans lightly before using them.
If your oven runs hot, check the cake a few minutes early to ensure the edges don’t overbake.

Frequently Asked Questions (FAQ)

1. Can I use light corn syrup instead of dark?
Yes, you can. Dark corn syrup has a more robust, molasses-like flavor that contributes to the deep color and taste, but light corn syrup will work and result in a slightly lighter-colored, milder-tasting filling.

2. My cake mix still had dry patches after baking. What did I do wrong?
This usually means the butter wasn’t drizzled evenly enough. Next time, take extra care to drizzle slowly, moving back and forth over the entire surface. You can also use a spoon to gently spread any buttery areas over dry spots before baking.

3. Can I make this recipe in advance?
Absolutely. You can assemble the entire cake up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before baking as directed.

4. Why are my eggs at room temperature important?
Room-temperature eggs blend more smoothly and evenly into the filling, creating a better emulsion and preventing the butter from seizing up, which leads to a smoother, more uniform texture.

5. Is the heavy cream necessary?
It adds a wonderful richness and helps create a creamier filling texture. If you’re in a pinch, you can substitute it with whole milk, but the result will be slightly less decadent.

Recipe Card: Pecan Pie Dump Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9×13 inch cake

Ingredients

Cooking spray
4 large eggs, at room temperature
1 cup dark corn syrup
3/4 cup packed light brown sugar
2 Tbsp. heavy whipping cream
2 tsp. vanilla extract
1 cup (8 oz.) salted butter, melted, divided
3 1/2 cups (about 14 oz.) pecan halves, divided
1 (13.25-oz.) box butter yellow cake mix (such as Betty Crocker)
2 tsp. pumpkin pie spice
Vanilla ice cream and caramel topping, for serving (optional)

Directions

Preheat oven to 350°F. Coat a 13×9-inch baking dish with cooking spray.
In a large bowl, whisk together eggs, corn syrup, brown sugar, cream, vanilla, and 1/2 cup of the melted butter until smooth.
Stir in 2 cups of the pecans until well coated. Transfer the mixture to the prepared baking dish.
Sprinkle the dry cake mix and pumpkin pie spice evenly over the pecan mixture.
Drizzle the remaining 1/2 cup of melted butter evenly over the top, then sprinkle with the remaining 1 1/2 cups of pecans.
Bake for 20 minutes. Then, cover the dish loosely with aluminum foil and continue baking for another 20-25 minutes, or until the top is lightly golden and no dry cake mix spots remain.
Let the cake cool on a wire rack for at least 15 minutes before serving warm or at room temperature with vanilla ice cream and caramel, if desired.