Easy Pecan Pie Dump Cake is the perfect dessert for anyone who loves the rich, nutty flavor of classic pecan pie but wants a simpler, faster way to make it. With just a handful of ingredients and no mixing bowls required, this dump cake delivers everything you crave—gooey pecan filling, buttery cake topping, and irresistible caramelized edges.

This recipe is ideal for holidays, potlucks, family dinners, and last-minute dessert needs. If you are searching for an effortless dessert that tastes like it took hours to prepare, this pecan pie dump cake is exactly what you need.

Why Easy Pecan Pie Dump Cake Is So Popular

Pecan pie dump cake has become a viral favorite because it combines convenience with classic Southern flavor.

People love it because:

No mixing or complicated steps
Uses pantry and baking staples

Tastes like pecan pie meets cobbler
Feeds a crowd easily
Perfect for beginner bakers

It delivers maximum flavor with minimal effort.

What Is a Pecan Pie Dump Cake?

A pecan pie dump cake is a hybrid dessert that layers pecan pie filling ingredients with dry cake mix and butter, then bakes everything together. Unlike traditional cakes, there is no mixing—ingredients are simply “dumped” into the baking dish in layers.

As it bakes, the bottom becomes gooey and custard-like (similar to pecan pie filling), while the top forms a buttery, golden cake crust.

Why Dump Cakes Work So Well

Dump cakes rely on simple chemistry:

Moist ingredients hydrate the cake mix
Butter melts and creates a crisp topping

Sugar caramelizes for rich flavor

The result is a dessert with multiple textures and deep flavor, without complicated technique.

Easy Pecan Pie Dump Cake Ingredients

Base Ingredients

1 box yellow cake mix

1 cup chopped pecans
1 cup brown sugar
½ cup granulated sugar

Wet Ingredients

3 large eggs
¾ cup melted butter
1 cup corn syrup (light or dark)

1 teaspoon vanilla extract

Optional Add-Ins

Pinch of salt
Cinnamon or nutmeg

Whole pecans for topping

Best Pecans for Pecan Pie Dump Cake

Pecans are the star of this dessert, so quality matters.

Recommended Options

Fresh raw pecans

Lightly toasted pecans for deeper flavor
Coarsely chopped for texture

Avoid stale or overly fine-chopped pecans—they can become soggy.

How to Make Easy Pecan Pie Dump Cake

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Prepare the Pecan Layer

In the baking dish, whisk together eggs, corn syrup, brown sugar, granulated sugar, vanilla, and melted butter.

Step 3: Add Pecans

Stir in chopped pecans, spreading them evenly across the dish.

Step 4: Add Cake Mix

Sprinkle dry cake mix evenly over the pecan mixture. Do not stir.

Step 5: Bake

Bake uncovered for 45–50 minutes, until the top is golden brown and set.

Step 6: Cool Slightly

Allow to cool for 20–30 minutes before serving to set the layers.

How to Know When Dump Cake Is Done

Top is golden and firm
Edges are bubbling
Center is set but slightly soft

The dessert will firm up as it cools.

Texture: What to Expect

This pecan pie dump cake has:

Gooey, custard-like bottom

Crunchy pecan filling
Soft, buttery cake topping

It is not meant to be fluffy like traditional cake—its charm lies in contrast.

Yellow Cake Mix vs. Butter Cake Mix

Yellow Cake Mix

Classic flavor
Balanced sweetness
Most common choice

Butter Cake Mix

Richer and more indulgent
Excellent for holiday baking

Both work well, but butter cake mix enhances richness.

Popular Variations

Chocolate Pecan Pie Dump Cake

Add chocolate chips between the pecan layer and cake mix.

Bourbon Pecan Dump Cake

Add 1–2 tablespoons bourbon for depth.

Salted Caramel Pecan Dump Cake

Drizzle caramel sauce and sprinkle flaky sea salt.

Gluten-Free Version

Use gluten-free yellow cake mix.

Is Easy Pecan Pie Dump Cake Kid-Friendly?

Yes. This dessert is:

Sweet and nutty

Soft and easy to eat
Familiar in flavor

Kids especially enjoy it warm with ice cream.

What to Serve with Pecan Pie Dump Cake

Vanilla ice cream
Whipped cream
Caramel sauce

Fresh berries (for balance)

Serving warm enhances gooey texture and flavor.

Make-Ahead and Storage Tips

Make Ahead

Bake up to 24 hours in advance. Flavor improves overnight.

Storage

Cover and refrigerate up to 4 days.

Reheating

Warm individual portions in microwave or oven.

Common Mistakes to Avoid

Stirring the cake mix into the filling

Overbaking until dry
Using margarine instead of butter
Skipping greasing the pan

These mistakes affect texture and flavor.

Nutritional Overview

Pecan pie dump cake is indulgent by design:

High in calories and fats

Rich in natural nut oils
Extremely satisfying in small portions

Perfect as a treat or holiday dessert.

Frequently Asked Questions

Can I use dark corn syrup?
Yes. Dark corn syrup adds deeper molasses flavor.

Does this taste like pecan pie?
Yes, with a cake-like topping instead of pastry crust.

Can I freeze pecan pie dump cake?
Yes. Freeze up to 2 months, tightly wrapped.

Why This Recipe Works

This recipe succeeds because:

The pecan filling mimics classic pecan pie
Cake mix simplifies the topping

Butter ensures richness and browning
Baking time allows proper layering

It delivers consistent, crowd-pleasing results every time.

Perfect Occasions for Pecan Pie Dump Cake

Thanksgiving and Christmas
Potlucks and bake sales
Family gatherings

Southern-themed meals
Last-minute dessert needs

It travels well and serves a crowd easily.

Final Thoughts

Easy Pecan Pie Dump Cake is the ultimate shortcut dessert that does not sacrifice flavor. Gooey, buttery, nutty, and comforting, it brings together the best elements of pecan pie and cake in one simple recipe. Whether you are an experienced baker or a beginner, this dessert guarantees rave reviews with minimal effort.

Easy Pecan Pie Dump Cake: The Ultimate No-Fuss Southern Dessert

Author: WAFA LI

Print Recipe

Ingredients

• 1 (15 oz) can sweetened condensed milk
• 1 (21 oz) can pecan pie filling (or 2 cups chopped pecans + ½ cup corn syrup + ¾ cup brown sugar + 2 eggs + 1 tsp vanilla, whisked)
• 1 (15.25 oz) box yellow or butter cake mix
• ½ cup (115g) unsalted butter, melted
• 1 tsp vanilla extract (optional, boosts depth)
• Pinch of salt (if using unsalted pecan filling)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
Pour sweetened condensed milk evenly into dish. Top with pecan pie filling—do not stir.
Sprinkle entire cake mix evenly over filling—keep it dry and layered.

Drizzle melted butter evenly over cake mix (cover as much surface as possible—this creates the crust).
Optional: gently shake dish to distribute butter slightly, but do not mix—layering is key!
Bake 45–55 min until golden brown, bubbling at edges, and center is set (no raw cake).

Cool at least 30 min (filling is molten hot!). Serve warm with vanilla ice cream or whipped cream.