Thank you so much for stopping by, friends! Today, I’m sharing a Pecan Pie Dump Cake that’ll feel like a big slice of Southern hospitality — gooey, nutty, and totally comforting. If you love easy desserts that taste like you worked for hours, this one’s calling your name. Don’t forget to subscribe via email for more delicious recipes you’ll fall in love with!
Overview of Recipe Content
What is this recipe?
It’s a no-fuss, layered dessert combining pecan pie flavors with golden cake — perfect for holiday tables, cozy dinners, or any time you want a crowd-pleaser.
Why you’ll adore it:
- Sweet, caramel-like goo meets tender cake in every bite
- Easy prep with pantry staples
- Great for pie fans who want an easier alternative
Taste profile:
Crunchy pecan top, luscious syrupy middle, and light cake bottom crescendo into pure dessert bliss.
Ingredient list:
- 1 box yellow cake mix (no pudding)
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 cup corn syrup
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
Tools needed:
- 9×13-inch baking dish
- Mixing bowl
- Whisk or spatula
- Measuring cups & spoons
Suggested substitutions & additions:
- Use light or dark corn syrup
- Swap brown for white sugar if desired
- Add a pinch of cinnamon or a splash of bourbon for warmth
How to Make Pecan Pie Dump Cake
- Preheat your oven to 350°F (175°C). Butter your 9×13 dish.
- Layer cake mix evenly in the bottom—don’t stir.
- Sprinkle pecans over the mix.
- Whisk eggs, syrup, sugar, vanilla & salt together until smooth.
- Pour mixture evenly over the pecans and cake mix. Do not stir.
- Drizzle melted butter all over the top.
- Bake, uncovered, about 45–50 minutes. The top will be bubbling and golden. A knife poked into the cake area (not syrup) should come out mostly clean.
- Rest 10 minutes — dessert will set as it cools.
I’m absolutely giddy for that moment when you cut in and see the gooey swirl under the cake — it’s my favorite!
What to Serve with Pecan Pie Dump Cake
- Scoop of vanilla bean ice cream
- Sweetened whipped cream
- Side of fresh berries for balance
- A glass of port or a hot cinnamon latte – total bliss!
Tips for Making It Perfect
- Even layers = perfect texture; don’t stir before baking
- Don’t overbake — test with a cake tester and pull when just set
- Prep ahead: mix everything up, except melted butter. Store and bake later
- Avoid soggy bottom: let it rest before serving for structure
Storage Instructions
- Cover tightly and refrigerate up to 4 days
- Reheat individual servings in the microwave (~20 s) — or warm slice at 300°F for about 10 minutes
- Freeze in airtight container for up to 3 months; thaw overnight and reheat gently
General Information
Pecan pie has long been a Southern classic, and this dump cake is a fun twist, thanks to the ease of cake mix. It’s that same comforting pecan-caramel flavor, but less fuss — perfect year-round!
Frequently Asked Questions
Q: Can I use a different nut?
Yes—walnuts or chopped hazelnuts work beautifully!
Q: Is yellow cake mix OK?
Absolutely! Just avoid pudding mixes—they’ll get too dense.
Q: Can I halve the recipe?
You can, but bake in a smaller 8×8 dish and check at ~35 minutes.
Q: Is it gluten-free?
Not unless you use a gluten-free yellow cake mix.
Q: Can I use margarine instead of butter?
Sure, but butter gives a richer flavor — worth it!
Conclusion
This Pecan Pie Dump Cake is pure magic — caramelized, nutty, and a hug in dessert form. If you love this, check out:
- Lonely Planet Inspired Vegan Chickpea Curry
- Ultimate Creamy Tomato Basil Soup
- Easy One‑Pan Cheesy Chicken Alfredo
- Healthier Banana Oat Breakfast Cookies
Thanks for baking with me — all that’s left is slice, savor, and smile!
Interactive Elements
I can’t wait to hear how yours turned out—drop a comment below or leave a review! Snap a pic and tag me on Pinterest: Poulef Recipes 🍰❤️
Nutritional Information
| Per Serving (1/12 cake) | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Sugar | 23 g |
| Fiber | 1 g |
| Sodium | 210 mg |
Joyful Pecan Pie Dump Cake: 7 Irresistible Layers of Comfort!
- Total Time: 1 hr
- Yield: 12 servings 1x
Description
Dreamy layers of gooey pecan pie and fluffy cake in this easy Pecan Pie Dump Cake—perfect for dessert lovers!
Ingredients
1 box yellow cake mix
1 cup chopped pecans
1 cup melted unsalted butter
4 large eggs
1 cup corn syrup
1 cup packed brown sugar
1 tsp vanilla extract
1/2 tsp salt
Instructions
1. Preheat oven to 350°F and butter 9×13 dish.
2. Spread cake mix on bottom.
3. Sprinkle pecans over cake mix.
4. Whisk eggs, syrup, sugar, vanilla, and salt.
5. Pour mixture evenly over pecans and cake mix.
6. Drizzle melted butter on top.
7. Bake for 45-50 minutes until bubbly and golden.
8. Cool 10 minutes before serving.
Notes
Do not stir layers before baking.
Let cool to set the layers.
Store covered in fridge up to 4 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
