Decadent Pecan Pie Dump Cake

Welcome to your new favorite dessert! This incredible Pecan Pie Dump Cake combines the rich, gooey flavors of classic pecan pie with the ease of a simple dump cake. It’s a comforting, sweet treat, perfect for holiday gatherings or any time you crave a little indulgence. Prepare for an unforgettable, fuss-free baking experience.

Why You’ll Love This Pecan Pie Dump Cake

You’ll adore this recipe for many delicious reasons:

• Irresistible Combination: It expertly marries a gooey pecan pie filling with a tender, buttery cake topping.
• Rich Flavor Profile: Each bite offers a deep, custardy pecan filling that’s sweet and satisfying.
• Golden Cake Crust: A soft, crisp, golden-brown cake crust forms on top, creating a delightful contrast.
• Crunchy Pecans: Toasted pecans add a wonderful texture and nutty flavor throughout the dessert.
• Warm Spices: A hint of pumpkin pie spice provides seasonal warmth and aromatic depth.
• Effortless Preparation: The “dump and bake” method makes preparing this Pecan Pie Dump Cake incredibly simple.
• Versatile Dessert: It’s ideal for family gatherings, potlucks, or simply satisfying a sweet craving.

Ingredients

Gather these simple ingredients to create your delicious Pecan Pie Dump Cake:

• 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)

Notes & Substitutions

• Dark Corn Syrup: If unavailable, you can use light corn syrup with a touch of molasses for similar depth.
• Light Brown Sugar: Dark brown sugar offers a deeper, more robust caramel flavor and darker color.
• Vanilla Extract: Enhance the flavor profile by substituting with bourbon, rum, or maple extract.
• Pecan Halves: Feel free to use chopped pecans for easier distribution or a mix of your favorite nuts. Research indicates that pecans are a nutrient-dense food packed with healthy fats, fiber, and protein.
• Butter Yellow Cake Mix: Explore other cake mix flavors like spice or pumpkin for a unique twist on this easy dessert.
• Pumpkin Pie Spice: A simple blend of cinnamon, ginger, and nutmeg works perfectly as a substitute.

Equipment

You won’t need much special equipment for this easy-to-make dessert:

• 13×9-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Aluminum foil

How To Make Pecan Pie Dump Cake

Follow these straightforward steps to create your perfect Pecan Pie Dump Cake:

1. Prepare Oven and Dish: Preheat your oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray. Gather all your ingredients to ensure a smooth process.
2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, dark corn syrup, light brown sugar, heavy whipping cream, and vanilla extract until the mixture is smooth and well combined.
3. Add Butter and Pecans: Pour in 1/2 cup of the melted salted butter into the wet mixture and whisk again until fully incorporated. Gently stir in 2 cups of the pecan halves until they are evenly coated.
4. Transfer to Dish: Carefully pour the pecan mixture into the prepared 13×9-inch baking dish, spreading it evenly across the bottom. This forms the luscious base of your easy dump cake.
5. Layer Cake Mix and Spice: Evenly sprinkle the entire box of butter yellow cake mix over the pecan mixture. Next, sprinkle the pumpkin pie spice evenly over the cake mix layer. Resist the urge to stir.
6. Drizzle Remaining Butter: Take the remaining 1/2 cup of melted salted butter and drizzle it as evenly as possible over the cake mix layer. Ensure good coverage to help the cake mix moisten.
7. Top with Pecans: Sprinkle the remaining 1 1/2 cups of pecan halves over the butter and cake mix layer. These pecans will toast beautifully on top.
8. Initial Bake: Place the dish in the preheated oven and bake uncovered for 20 minutes.
9. Cover and Finish Bake: After 20 minutes, carefully remove the dish from the oven and cover it loosely with aluminum foil. Return to the oven and continue baking for approximately 20 minutes longer, or until the top is lightly golden brown and you see no dry cake mix spots remaining. The center should be set.
10. Cool and Serve: Let the Pecan Pie Dump Cake cool in the baking dish for at least 15 minutes before serving. Enjoy it warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream and a drizzle of caramel topping.

Pro Tips & Troubleshooting

• Toast Pecans: For an even deeper, nuttier flavor and crunch, lightly toast your pecan halves in a dry skillet for a few minutes before adding them to the recipe.
• Melt Butter Completely: Ensure your butter is fully melted and warm. This helps it distribute evenly over the cake mix, leading to a consistent topping texture.
• Drizzle Butter Evenly: Take your time when drizzling the second half-cup of melted butter. Good coverage is key to preventing dry spots in the cake layer.
• Whisk Dry Ingredients: If you’re concerned about spice distribution, you can whisk the cake mix and pumpkin pie spice together briefly in a separate bowl before sprinkling.
• Tent with Foil: Covering the Pecan Pie Dump Cake loosely with aluminum foil for the latter part of baking prevents the top from over-browning while allowing the center to cook through.
• Cool Properly: Resist the urge to cut into the dump cake too soon. Allowing it to cool helps the gooey bottom set, making it easier to serve.
• Don’t Stir Cake Mix Layer: It is crucial not to stir the cake mix or butter layers. The magic of a dump cake relies on the ingredients baking undisturbed.

Serving, Storage, & Variations

This versatile Pecan Pie Dump Cake is delightful in many ways!

• Serving Suggestions: Enjoy it warm from the oven, which enhances the gooey texture and rich aroma. Serve a generous slice with a scoop of creamy vanilla ice cream, a dollop of fresh whipped cream, or a luxurious drizzle of caramel sauce for an elevated experience. It’s also delicious at room temperature.
• Storage Instructions: Store any leftovers of your delicious Pecan Pie Dump Cake in an airtight container. It will keep well at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days. You can also freeze individual portions or the whole cake (tightly wrapped) for up to 2 months. Thaw in the refrigerator before reheating gently.
• Variations:
  • Chocolate Bliss: Stir in 1/2 cup of chocolate chips or toffee bits into the pecan mixture for an added layer of sweetness.
  • Nutty Twist: Experiment with different nuts like chopped walnuts or slivered almonds instead of, or in addition to, pecans.
  • Fruity Fusion: For a delightful contrast, add a can of fruit pie filling (like apple, cherry, or peach) as an extra layer before the pecan mixture.

Nutrition Information

For precise dietary planning, please refer to the detailed nutrition facts available on the recipe card. This classic Pecan Pie Dump Cake offers a rich, satisfying dessert experience.

Frequently Asked Questions (FAQ)

Final Thoughts

This Pecan Pie Dump Cake truly delivers on both ease and deliciousness, offering a comforting dessert experience without the fuss. With its rich, gooey pecan filling and golden cake topping, it’s destined to become a family favorite.

Go ahead, gather your ingredients, follow these simple steps, and create this crowd-pleasing delight today. You’ll love sharing this easy Pecan Pie Dump Cake with loved ones, or simply savoring a slice yourself!

Rocco Fuhrman

Decadent Pecan Pie Dump Cake

This Decadent Pecan Pie Dump Cake is an easy-to-make dessert featuring a rich pecan pie filling topped with a buttery yellow cake mix and extra pecans, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 10 slices

Course: Dessert, Pie

Cuisine: American, Southern

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Main 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 salted butter 8 oz., melted, divided
• 3 1/2 cups pecan halves about 14 oz., divided
• 1 box butter yellow cake mix 13.25 oz., such as Betty Crocker
• 2 tsp. pumpkin pie spice

For Serving

• Vanilla ice cream optional
• caramel topping optional

Equipment

• 13×9-inch baking dish
• Whisk
• Aluminum Foil

Method

 

Preparation

1. Preheat the oven to 350°F and coat a 13×9-inch baking dish with cooking spray.

Mixing and Assembly

1. Whisk together eggs, corn syrup, brown sugar, cream, vanilla, and 1/2 cup of the melted butter until smooth.
2. Stir in 2 cups of the pecans until well coated, then transfer the mixture to the prepared baking dish.
3. Evenly sprinkle the cake mix and pumpkin pie spice over the pecan mixture.
4. Drizzle evenly with the remaining 1/2 cup butter and sprinkle with the remaining 1 1/2 cups pecans.

Baking and Serving

1. Bake in the preheated oven for 20 minutes, then cover with aluminum foil and bake for about 20 minutes longer until lightly golden brown with no dry spots.
2. Let cool for at least 15 minutes before serving warm or at room temperature, optionally with vanilla ice cream and caramel topping.

Notes

Cool at least 15 minutes before serving warm or at room temperature; serve with ice cream and caramel if desired.

Rocco Fuhrman

Diabetes Nutrition Specialist | Healthy Diet Advocate | Founder of GoldFoodie.
My passion for nutrition began with a deeply personal journey supporting my father through his battle with diabetes. Watching his daily struggles made me realize how powerful the right food choices can be in improving quality of life. That experience drove me to dedicate my career to helping others live healthier, more balanced lives.

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