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Pecan Pie Dump Cake

A simple dump cake that combines rich pecan pie filling with a buttery golden cake topping. No mixer, no pie crust, no stress - just dump the ingredients, bake, and enjoy all the flavors of pecan pie in a fraction of the time.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

For the Pecan Pie Base
  • 2 cups pecan halves roughly chopped
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 4 large eggs beaten
  • 1/4 cup unsalted butter melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
For the Cake Topping
  • 1 box 15.25 oz yellow cake mix
  • 3/4 cup unsalted butter sliced into thin pats

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter or cooking spray.
  2. Spread the chopped pecans in a single layer on a baking sheet and toast for 5 to 7 minutes until fragrant. Set aside.
  3. In a medium saucepan, whisk together the corn syrup, brown sugar, beaten eggs, melted butter, vanilla extract, and salt. Heat over medium-low, stirring constantly, until the mixture warms through and the sugar dissolves completely. Remove from heat once smooth and slightly thickened.
  4. Fold the toasted pecans into the warm filling mixture until every piece is coated.
  5. Transfer the pecan filling to your prepared baking dish and spread it evenly, making sure the pecans distribute across the entire pan.
  6. Pour the dry cake mix directly over the pecan filling. Use your hands or a spatula to spread it into an even layer, covering every inch of the filling beneath. Do not stir the cake mix into the filling.
  7. Arrange the thin butter slices across the entire surface of the cake mix, leaving no dry spots without butter coverage.
  8. Bake for 40 to 45 minutes until the top turns deep golden brown and the filling bubbles around the edges.
  9. Remove from the oven and let rest on a wire rack for at least 15 minutes before serving to allow the filling to set.

Notes

Always toast your pecans before adding them to the filling for maximum nutty flavor. Use room temperature eggs to help the filling combine smoothly. Slice your butter as thin as possible so it melts evenly. Avoid opening the oven door during the first 30 minutes of baking. Serve warm with vanilla ice cream for best results. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.