Pecan Pie Dump Cake

Some days, I just don’t have it in me to roll out dough, toast nuts, or follow a recipe that needs more than one bowl. But I still want something sweet. Something that tastes like I put in effort—even if I totally didn’t.

This pecan pie dump cake? It’s my secret weapon.

It gives all the gooey, rich flavor of a pecan pie (you know, that sticky-sweet filling with crunchy nuts on top), but without any of the usual work. No crust. No corn syrup mess. No drama.

Just dump, layer, bake, done. And the smell? I swear it makes people think you’ve been baking since sunrise.

I’ve made this for everything from random weeknight cravings to Thanksgiving dessert tables. It always disappears fast—like “wait, where’d it go?” fast.

And people always ask for the recipe, which cracks me up because I barely measure anything when I make it.

This cake is simple, messy in the best way, and perfect when you want something sweet that doesn’t require a pep talk to get started.

If you’ve got a box of cake mix, a can of pie filling, and a bag of pecans, you’re basically halfway there. Let’s make it—I’ll walk you through it next.

Table of Contents

Pecan Pie Dump Cake Recipe

Ingredients

For the Pecan Filling Layer:

1 cup packed light brown sugar
1 cup corn syrup (light or golden)
4 large eggs
¼ cup unsalted butter, melted and slightly cooled
2 teaspoons pure vanilla extract
½ teaspoon salt
2 ½ cups chopped pecans
1 cup halved pecans (for top layer)

For the Cake Layer:

1 box yellow cake mix (approx. 15.25 oz)
¾ cup unsalted butter, cold and cut into thin slices

Instructions

Grease a 9×13-inch glass baking dish generously with butter or nonstick spray. Preheat your oven to 175°C (350°F).
In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla extract, and salt until fully combined and slightly thickened. Stir in the chopped pecans.
Pour the entire mixture into the prepared baking dish and spread it evenly to the corners using a spatula.
Sprinkle the dry yellow cake mix evenly over the pecan pie filling layer. Do not stir. Cover the entire surface and make sure there are no dry patches showing.
Arrange the cold butter slices evenly across the top of the dry cake mix. Make sure they are spread out well—this helps melt the cake mix evenly and gives that golden crust.
Gently press the halved pecans on top of the butter layer. This step adds a crunchy, decorative touch.
Place the dish in the center rack of the oven and bake for 45 to 55 minutes. The edges will be golden and bubbling, and the center should be just set. If the top begins to brown too quickly, loosely tent with foil during the last 10 minutes.
Let the dump cake cool for at least 30 to 45 minutes before slicing. This resting time helps the filling set properly and makes slicing clean and easy.
Serve slightly warm or at room temperature, on its own or with a scoop of vanilla ice cream.
Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving for that fresh-baked taste.

How Do I Make Pecan Pie Dump Cake From Scratch—Without Boxed Mix?

If you don’t want to use a store-bought cake mix, here’s how you can still make it at home from scratch and get the same soft, buttery result.

Use basic ingredients: Mix all-purpose flour, sugar, baking powder, salt, and butter as your dry base.
Make a quick homemade mix: Combine 1 cup flour + ½ cup sugar + 1½ tsp baking powder + pinch of salt + ½ cup melted butter.
Don’t forget the moisture: Add ½ cup milk or buttermilk to help your homemade mix stay moist during baking.
Mix just enough: Stir until combined – don’t overmix or it may turn rubbery.
Sprinkle evenly: Layer your homemade dry mix over the filling just like you would with boxed mix.

Is Pecan Pie Dump Cake Supposed To Be Gooey In The Middle?

Yes, and that’s totally normal.

It’s part of the charm: The gooey center comes from the pie filling and melted butter soaking into the cake.
Let it rest after baking: Once out of the oven, give it at least 20–30 minutes to set.
Not raw—just soft: The top will be golden and slightly crisp, while the middle stays rich and sticky.
Want it firmer?: Bake it 5–10 minutes longer or chill it before serving for a cleaner slice.

Can I Make Pecan Pie Dump Cake Without Eggs?

Yes, you can skip the eggs, and it’ll still turn out great.

Use a pie filling that’s already thick: Most canned pecan pie fillings don’t need eggs added.
Use a moist cake base: Add a little extra milk or melted butter to keep the cake layer soft.
Try natural binders: If making from scratch, use yogurt, mashed banana, or applesauce – ¼ cup per egg.
Watch the bake time: Eggless cakes may take slightly longer to set fully.

Do I Need To Refrigerate Pecan Pie Dump Cake After Baking?

Yes, once it cools, store it in the fridge to keep it safe and fresh.

Refrigerate after cooling: Let it cool at room temp for about 1 hour, then cover and refrigerate.
Keeps longer in the fridge: Stays good for up to 4–5 days.
Use an airtight container: This helps keep it moist and prevents it from drying out.
Reheat when serving: Warm it slightly in the microwave or oven to bring back the gooey texture.

What Kind Of Cake Mix Works Best For Pecan Pie Dump Cake?

The right cake mix can make a big difference in taste and texture.

Yellow cake mix: Sweet, buttery, and rich – the classic choice.
Butter pecan cake mix: Extra nutty and full of flavor – great if you love pecans.
White cake mix: Lighter in flavor and lets the pecan filling shine.
Spice cake mix: Warm and cozy – pairs beautifully with the brown sugar filling.

Can I Make Pecan Pie Dump Cake In Advance?

Absolutely. It’s one of those desserts that actually tastes better the next day.

Bake the full cake a day early: Let it cool completely, then cover and chill.
Reheat gently before serving: Use the oven or microwave to warm individual slices.
Want to prep but not bake?: Layer the ingredients in the pan, cover tightly, and keep it in the fridge (unbaked) for up to 12 hours, then bake fresh.

Why Is My Dump Cake Too Dry Or Too Wet?

Dump cakes can be tricky if the ratios or baking time are off.

Too dry?

Didn’t add enough butter: it helps moisten the cake mix.
Baked too long: watch the edges for doneness.
Used a dry pie filling: some canned fillings are thicker than others.

Too wet?

Too much filling: stick to 1 standard can.
Underbaked: check the center with a toothpick; it should come out mostly clean.
Didn’t let it rest: cooling helps it firm up naturally.

Can I Freeze Pecan Pie Dump Cake?

Yes, you can freeze it if you store it the right way.

Cool it completely first: Never freeze while warm – it creates ice crystals.
Cut into portions: Wrap individual slices in plastic wrap or foil.
Use freezer-safe containers: Keeps it safe from freezer burn.
Label and date it: Use within 2 months for the best taste.
To thaw: Let it sit in the fridge overnight, then warm before serving.