This Pecan Pie Dump Cake brings together the gooey richness of a classic pecan pie with the buttery crumble of a yellow cake mix. It’s my go-to when I crave a sweet, nutty dessert that feels indulgent but takes minimal effort to prepare. With layers of caramel, syrup, and pecans, each bite is a blend of crunch and melt-in-your-mouth goodness.
Why You’ll Love This Recipe
I love how simple this recipe is—there’s no need to make pie crust or use a mixer. I just layer everything in a baking dish and let the oven do the work. The caramel and syrup create a luscious filling, while the cake mix bakes into a golden, buttery topping. Whether I serve it warm with ice cream or eat it straight from the pan, it’s always a hit.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup caramel sauce
- 1 cup maple syrup or corn syrup
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 cups pecan halves
- 1 box (15 oz) yellow cake mix
- 1 cup unsalted butter, melted
Optional add-ins:
- 1 tablespoon bourbon
- ½ cup chocolate chips
Directions
- I preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, I mix the caramel sauce, maple or corn syrup, brown sugar, vanilla, and cinnamon until well combined.
- I stir in the pecans, making sure they’re fully coated.
- I pour the mixture into the baking dish and spread it out evenly.
- I sprinkle the dry yellow cake mix evenly over the top.
- I drizzle the melted butter over the cake mix, trying to cover as much as possible.
- I bake it for 35 to 40 minutes, or until the top is golden and the edges are bubbling.
- I let it cool for about 15 minutes before serving.
Servings and Timing
- Servings: 8 to 10
- Prep Time: 10 minutes
- Bake Time: 35 to 40 minutes
- Cooling Time: 15 minutes
- Total Time: Around 1 hour
Variations
- I like to swap the maple syrup for dark corn syrup for a deeper flavor.
- Sometimes I add a teaspoon of nutmeg or allspice for extra warmth.
- When I want a lighter dessert, I cut the brown sugar in half.
- For more crunch, I toss in chopped pecans on top before baking.
- When I’m in the mood for something extra decadent, I stir in chocolate chips or a splash of bourbon.
Storage/Reheating
I keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. If I want to save it longer, I freeze individual portions for up to 3 months. When reheating, I microwave a slice for 20 to 30 seconds or warm it in the oven at 350°F for about 10 minutes.
FAQs
What is a dump cake?
A dump cake is a quick and easy dessert where I layer ingredients—typically a sweet filling and dry cake mix—into a dish and bake. No mixing bowls or fancy steps required.
Can I substitute the pecans with another nut?
Yes, I sometimes use walnuts or almonds if I want a change. Each nut brings its own texture and taste.
Do I have to use both caramel and syrup?
I prefer using both for the richest flavor, but if I only have one on hand, I go with it. The cake still turns out great.
How do I make this gluten-free?
I simply swap the regular cake mix with a gluten-free yellow cake mix. The rest of the ingredients are naturally gluten-free.
Can I make this in advance?
Yes, I often make it a day ahead and store it covered at room temperature. When it’s time to serve, I warm it up slightly or serve it as is.
Conclusion
This Pecan Pie Dump Cake is one of the easiest and most satisfying desserts I make. It delivers that classic pecan pie flavor without the hassle, and it’s endlessly adaptable to my tastes. Whether I serve it for a special occasion or just because, it never disappoints.
Pecan Pie Dump Cake
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Pie Dump Cake is a delicious and easy-to-make dessert combining the gooey richness of pecan pie with the buttery crunch of a cake mix topping. Perfect for holidays and gatherings.
Ingredients
- 1 cup (240ml) caramel sauce
- 1 cup (240ml) maple syrup or corn syrup
- ½ cup (100g) brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 cups (200g) pecan halves
- 1 box (15 oz) yellow cake mix
- 1 cup (230g) unsalted butter, melted
- Optional: 1 tablespoon bourbon
- Optional: ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the caramel sauce, maple syrup or corn syrup, brown sugar, vanilla extract, and cinnamon. Mix well.
- Fold in the pecan halves until they are evenly coated.
- Pour the pecan mixture into the prepared baking dish, spreading it out evenly.
- Evenly sprinkle the dry yellow cake mix over the pecan mixture.
- Drizzle the melted butter over the cake mix, ensuring it covers as much of the surface as possible.
- Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
- Allow the cake to rest for 15 minutes before serving.
Notes
- Use dark corn syrup for a richer flavor.
- Add nutmeg or allspice for a spiced variation.
- Reduce brown sugar to ¼ cup for less sweetness.
- Top with chopped pecans for added crunch.
- Add chocolate chips for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
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