Pecan Pie Dump Cake
This Pecan Pie Dump Cake combines the gooey, caramel flavor of pecan pie with a buttery, crisp cake topping—all in one easy dessert. No rolling crusts, no mixers, just a decadent, one-pan treat.
Equipment
- 9x13-inch baking dish
- Mixing bowl
Ingredients
- 1 box yellow cake mix 15–16 oz
- 1 can 15 oz pumpkin puree or sweetened condensed milk
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1 ½ tsp vanilla extract
- 2 cups pecan halves or chopped pecans
- 1 cup 2 sticks unsalted butter, melted
- 1 tsp cinnamon optional
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a mixing bowl, whisk together corn syrup, brown sugar, eggs, vanilla, and a pinch of salt until smooth. Stir in pecans and pour into the prepared dish.
- Sprinkle the dry yellow cake mix evenly over the pecan mixture—do not stir.
- Slowly drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
- Bake 45–50 minutes until the top is golden brown and the pecan layer is bubbly around the edges.
- Let cool at least 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream.
Notes
• Use room-temperature eggs to help the filling set evenly.
• Don’t skimp on butter—it gives the topping its crispness.
• Let the cake rest after baking to thicken the pecan layer.
• Reduce brown sugar by ¼ cup for a less sweet version.
• Don’t skimp on butter—it gives the topping its crispness.
• Let the cake rest after baking to thicken the pecan layer.
• Reduce brown sugar by ¼ cup for a less sweet version.