Warm pecan pie dump cake in a baking dish with a gooey caramel-like center and buttery golden topping.
This Pecan Pie Dump Cake is rich, gooey, buttery, and packed with toasted pecan flavor. It gives you those cozy pecan pie vibes with much less fuss, which makes it perfect for holidays and weekend baking. Serve it warm and it tastes like pure comfort.
If you love pecan pie but do not love making pie crust, this Pecan Pie Dump Cake is such a smart shortcut. You get that sweet, nutty, sticky filling with a buttery cake topping that bakes up beautifully.
The magic is in the layers. A simple pecan filling goes into the dish first, then cake mix and butter turn into a golden topping as everything bakes together. It is the kind of dessert everyone scoops twice.
This Pecan Pie Dump Cake is perfect for Thanksgiving, Christmas, potlucks, and cozy weekends when you want an easy dessert that still feels special.
Why You’ll Love This Pecan Pie Dump Cake
- Holiday favorite: It tastes like a cross between pecan pie and buttery cake, which is always a win.
- Easy baking recipe: No rolling dough or making crust means less stress in the kitchen.
- Crowd-pleasing texture: You get crunchy pecans, gooey filling, and a tender golden topping in every scoop.
- Perfect make-ahead dessert: Bake it earlier in the day and warm it before serving.
- Great with ice cream: A cold scoop on top of the warm cake is absolutely delicious.
Ingredients for Pecan Pie Dump Cake
For the Filling
- Chopped pecans (1 to 1 1/2 cups): Bring the signature nutty crunch and rich pecan flavor. Swap idea: Use pecan halves for a chunkier texture.
- Sweetened condensed milk (1 can): Adds sweetness and creamy body to the filling. Swap idea: Do not substitute evaporated milk here.
- Corn syrup or maple-style syrup (about 1 cup): Creates that classic sticky pecan pie feel. Swap idea: Light or dark corn syrup both work.
- Brown sugar (1 cup): Adds warm caramel flavor. Swap idea: Dark brown sugar gives deeper molasses notes.
- Eggs (2 large): Help the filling set as it bakes. Swap idea: Use room-temperature eggs for easier mixing.
- Vanilla extract and a pinch of salt: Round out the sweetness and deepen the flavor. Swap idea: A little cinnamon is nice too.
For the Topping
- Yellow cake mix (1 box): Turns into an easy buttery topping with almost no effort. Swap idea: Butter cake mix works too.
- Unsalted butter (1/2 to 3/4 cup, melted): Moistens the cake mix and helps it bake up golden. Swap idea: Slice cold butter over the top if you prefer that style.
Pecan Pie Dump Cake Recipe Step-by-Step
- 1. Preheat the oven to 350°F and grease a 9×13-inch baking dish. In a bowl, whisk together the condensed milk, syrup, brown sugar, eggs, vanilla, salt, and pecans until well combined.
- 2. Pour the pecan mixture into the prepared dish and spread it into an even layer. This becomes the gooey base, so make sure the pecans are distributed well.
- 3. Sprinkle the dry cake mix evenly over the top without stirring. Drizzle the melted butter over the surface as evenly as you can so most of the mix gets moistened.
- 4. Bake for 40 to 50 minutes, until the top is golden and the edges look bubbly. A few dry spots on top can be gently misted or dotted with extra butter if needed during baking.
- 5. Cool for at least 20 minutes before serving. The filling thickens as it rests, and the flavors settle into that cozy pecan pie-dump cake magic.
Tips for Perfect Pecan Pie Dump Cake
- Spread the butter as evenly as possible so the cake topping bakes up nicely.
- Let the dessert rest before scooping so the filling can set slightly.
- Toast the pecans first for even deeper flavor.
- Use a glass or ceramic baking dish for even baking.
- Serve warm, not piping hot, for the best gooey texture.
Variations & Substitutions
- Add a pinch of cinnamon or pumpkin pie spice for a holiday twist.
- Use butter pecan cake mix for even more nutty flavor.
- Drizzle caramel sauce on top before serving.
- Add a handful of chocolate chips for a richer dessert.
- Turn leftovers into parfaits with whipped cream.
Storing & Reheating
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds. You can freeze the baked dump cake for up to 2 months; wrap well, thaw overnight in the refrigerator, and warm before serving.
Serving Suggestions & Pairings
- With vanilla ice cream
- With whipped cream
- At holiday dinners
- For potlucks and bake sales
- As a cozy fall dessert with coffee
Reader Review
I made this for my family and there were no leftovers at all. The flavors were so good and the steps were easy to follow!
Recipe Card
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 10 to 12 servings
Category: Desserts, Pies & Tarts, Cakes & Cupcakes
Method: Baking
Cuisine: American
Diet: Vegetarian
Did you make this Pecan Pie Dump Cake? Leave a rating, share it with a friend, and tell me how you customized it in the comments.