Pecan Pie Dump Cake

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

• Servings: 12 servings

• Course: Dessert

• Cuisine: American / Southern

• Difficulty Level: Easy

• Recipe Intensity / Skill Rating: 1/5 (Beginner-friendly)

What Is a Dump Cake?

A “dump cake” gets its fun name from the simple technique used to make it: you layer or “dump” all the ingredients directly into a baking dish without traditional mixing bowls or complicated batter preparation. As it bakes, the melting butter and wet bottom ingredients combine naturally with the dry cake mix, creating a luscious multi-layered dessert with a soft, cobbler-like interior and a crispy, buttery top crust.

Equipment Needed

• 9×13-inch baking dish

• Medium mixing bowl

• Whisk

• Measuring cups and spoons

• Sharp knife or butter slicer

• Non-stick cooking spray

Ingredients

Pecan Pie Base Layer

• 1 ½ cups chopped pecans

• 1 cup light corn syrup (or dark corn syrup for a deeper molasses flavor)

• 1 cup packed light brown sugar

• 3 large eggs (room temperature)

• ¼ cup unsalted butter (melted and cooled slightly)

• 1 teaspoon pure vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon fine salt

Cake Topping Layer

• 1 box (15.25 oz) yellow cake mix (or butter yellow cake mix, dry)

• ¾ cup (1 ½ sticks) unsalted butter, cold and thin-sliced into square pats

Optional Serving Ideas

• Vanilla ice cream

• Whipped cream

• Salted caramel sauce drizzle

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a bit of softened butter to prevent sticking and ensure easy cleanup.

Step 2: Mix the Pecan Pie Base

In a medium bowl, whisk together the eggs, brown sugar, light corn syrup, melted butter, vanilla extract, ground cinnamon, and salt until smooth and fully combined. Fold in the chopped pecans.

Pour this rich, gooey pecan mixture evenly into the bottom of your prepared 9×13-inch baking dish. Spread it gently with a spatula so the pecans cover the entire bottom of the pan evenly.

Step 3: Layer the Dry Cake Mix

Open your box of dry yellow cake mix. Carefully sprinkle the dry mix evenly over top of the pecan pie filling. Use the back of a spoon to level out the powder, ensuring it completely covers the wet filling beneath. Do not mix or stir the cake mix into the bottom layer!

Step 4: Top with Sliced Butter

Arrange the cold, thinly sliced butter squares over the top of the dry cake mix, covering as much surface area as possible. This ensures that as the butter melts in the oven, it moistens the dry cake powder to create a rich, golden, flaky crust.

Step 5: Bake to Perfection

Place the baking dish into the preheated oven on the center rack. Bake for 40 to 45 minutes at 350°F.

The cake is done when the top is golden brown, the edges are bubbly, and the center is set with a slight pecan pie jiggle. If you notice any dry pockets of cake mix near the 30-minute mark, you can gently drizzle a extra tablespoon or two of melted butter over those spots.

Step 6: Cool and Serve

Remove the cake from the oven and let it cool on a wire rack for at least 15 to 20 minutes before serving. This cooling time allows the gooey pecan filling to set up slightly so it doesn’t run everywhere when scooped.

Serve warm with a scoop of creamy vanilla ice cream or a generous dollop of whipped cream!

Pro Tips for Success

1. Slice Butter Thinly: The key to avoiding dry spots on top of a dump cake is cutting the butter into thin, paper-thin slices to cover as much of the dry cake powder as possible.

2. Toast Your Pecans: For extra flavor depth, lightly toast the chopped pecans in a skillet for 3–5 minutes before mixing them into the filling.

3. Try Flavor Variations: Swap the yellow cake mix for a spice cake mix during the autumn season, or use dark brown sugar for a richer, dark-caramel taste.

Storage & Reheating Instructions

• Room Temperature: Cover the pan tightly with foil or plastic wrap and keep at room temperature for up to 2 days.

• Refrigerator: Store in an airtight container in the fridge for up to 5 days.

• Freezer: Allow the cake to cool completely, then freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm individual portions in the microwave for 15–20 seconds to regain that freshly baked, warm pecan pie ooze.

Nutritional Information

(Estimated values per serving, based on 12 servings)

• Calories: 485 kcal

• Total Fat: 26 g

  • Saturated Fat: 10 g

  • Trans Fat: 0.4 g

• Cholesterol: 75 mg

• Sodium: 320 mg

• Total Carbohydrates: 62 g

  • Dietary Fiber: 2 g

  • Sugars: 38 g

• Protein: 4 g

• Vitamin D: 0.3 mcg

• Calcium: 45 mg

• Iron: 1.2 mg

• Potassium: 110 mg