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Pecan Pie Dump Cake Recipe
Sarah namedy

Pecan Pie Dump Cake

This Pecan Pie Dump Cake combines the gooey richness of pecan pie with the simplicity of a dump cake. With layers of caramelized brown sugar, pecans, and buttery cake topping, it’s the ultimate quick and cozy dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: Southern American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups packed brown sugar (light or dark)
  • 1/2 tsp salt
  • 1 cup light corn syrup (or dark for richer flavor)
  • 2 tsp vanilla extract
  • 4 large eggs, beaten
  • 1/2 cup unsalted butter, melted
  • 1 cup pecans, coarsely chopped or halves
  • 1 box (15.25 oz) yellow cake mix (or butter pecan flavor)
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 cup unsalted butter, melted (for topping)
  • 1 cup pecans, coarsely chopped or halves (for topping)

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • oven mitts

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Whisk brown sugar, salt, corn syrup, vanilla, eggs, and 1/2 cup melted butter in a bowl. Stir in 1 cup pecans.
  3. Pour filling into the prepared baking dish.
  4. Sprinkle dry cake mix and cinnamon (if using) evenly over the filling. Do not stir.
  5. Drizzle remaining 1/2 cup melted butter over the cake mix and top with remaining pecans.
  6. Bake for 40–50 minutes until golden brown and the filling is bubbly.
  7. Cool 15–20 minutes before serving.

Notes

For deeper flavor, use dark corn syrup or dark brown sugar. Add a pinch of cinnamon or nutmeg to the filling for warmth. Serve warm with vanilla ice cream or whipped cream for the best experience.