If you’re craving something irresistibly sweet with that perfect mix of gooey and crunchy, you’re going to adore this Easy Pecan Pie Dump Cake Recipe. I love this recipe because it combines all the best parts of pecan pie—without the fuss of rolling out pie crust—and adds a golden cake topping that’s buttery and crispy. Trust me, once you try this dump cake, it’ll become your go-to dessert for holidays, potlucks, or any time you want to impress with almost zero headache!
Why You’ll Love This Recipe
- Super Simple Preparation: You just dump everything in layers—no pie crust or complicated steps needed.
- Perfect Texture: Gooey pecan filling meets cakey topping with crunchy pecans on top—pure magic every bite.
- Made with Pantry Staples: Uses common ingredients like cake mix and maple syrup that you probably already have on hand.
- Crowd-Pleaser: My family literally goes crazy for this dessert—and I’ve seen guests ask for seconds!
Ingredients You’ll Need
The beauty of this Easy Pecan Pie Dump Cake Recipe is how the ingredients work together to build layers of flavor and texture. I always recommend a good-quality yellow cake mix and fresh chopped pecans to get the best taste and crunch. Also, maple syrup adds a lovely subtle richness you don’t get with plain corn syrup.
- Large eggs: Make sure they’re at room temperature for smooth mixing and better texture.
- Light brown sugar: Adds moisture and that classic caramel-like flavor that pairs perfectly with pecans.
- Maple syrup: I love using real maple syrup here; it brings in a warm, cozy sweetness that elevates the filling.
- Cornstarch (or flour): Helps thicken the filling so it sets nicely without being runny.
- Vanilla extract: Just a splash to brighten all the flavors.
- Melted butter: Adds richness and keeps the filling lush.
- Chopped pecans: Freshly chopped pecans are key for that crunch in and on top.
- Yellow cake mix: The foundation of the cake topping—use your favorite brand for best results.
- Ground cinnamon: A dusting on the cake mix layers in warm spice notes that make this recipe special.
- Cold unsalted butter slices: Placed atop the cake mix, they melt into the layers creating pockets of buttery goodness.
Variations
One of the things I adore about this Easy Pecan Pie Dump Cake Recipe is how easy it is to tweak. Whether you want to play with flavors or tweak it to fit dietary needs, this recipe adapts easily and deliciously.
- Use pecan halves instead of chopped pecans: I tried this once to make the nuts really stand out on top, and it gave the cake a fancy look perfect for Thanksgiving desserts.
- Swap maple syrup for honey: When I’m out of maple syrup, honey works beautifully to keep that sticky sweetness.
- Make it gluten-free: Use a gluten-free yellow cake mix, and the rest of the ingredients are naturally safe—then you’ve got a crowd-pleasing GF version.
- Add chocolate chips: Because, honestly, chocolate and pecans are a match made in heaven—I toss a handful into the filling sometimes for extra indulgence.
How to Make Easy Pecan Pie Dump Cake Recipe
Step 1: Whisk Together the Filling
Start by preheating your oven to 350°F (177°C). In a large bowl, lightly whisk the eggs to smooth them out—this little step helps avoid lumps. Then whisk in the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter until everything is beautifully combined. Finally, stir in the chopped pecans. You’ll notice the mixture thickens slightly as the cornstarch starts doing its job—this indicates you’re on the right track!
Step 2: Layer Your Dump Cake
Grease your 9×13-inch baking dish with a tablespoon of butter, making sure every corner is covered so the cake doesn’t stick. Pour your pecan pie filling evenly into the pan. Next, scatter the yellow cake mix evenly over the filling—don’t stir! Dust the top with a teaspoon of ground cinnamon to infuse a subtle warmth. Now comes the best part: dot the surface with cold, thin slices of butter, spacing them evenly so the entire cake mix layer will have those buttery pockets once baked. Finally, sprinkle on the remaining chopped pecans on top for an extra nutty crunch.
Step 3: Bake to Golden Perfection
Place your dish in the oven and bake for 40 to 45 minutes until the top is golden brown and set. You’ll know it’s done when the edges bubble slightly, and the cake topping looks crisped and buttery. I like to keep an eye on it at the 40-minute mark to avoid over-browning. Once done, pull it out and let it cool for 20 to 30 minutes; this waiting time is crucial because it allows the layers to set up just right for serving.
When it’s time to dig in, scoop generous portions onto plates or into bowls, and top with a scoop of vanilla ice cream and maybe a drizzle of caramel sauce if you’re feeling indulgent. Trust me, this combo is a crowd-pleaser every single time.
Pro Tips for Making Easy Pecan Pie Dump Cake Recipe
- Use Room Temperature Eggs: This helps everything blend smoothly and gives your filling the perfect texture.
- Don’t Skip the Butter Slices: Those thin pats melt into the cake topping creating amazing pockets of richness that make this dish special.
- Watch Your Baking Time: Every oven bakes differently—start checking around 40 minutes to avoid burning the nuts on top.
- Let It Cool Before Serving: I know it’s tempting, but cooling transforms the gooey filling into the perfect serving consistency.
How to Serve Easy Pecan Pie Dump Cake Recipe
Garnishes
I usually top this dump cake with a scoop of creamy vanilla ice cream—that warm-cold contrast is heavenly. A drizzle of caramel sauce or even a dollop of whipped cream adds a lovely touch if you’re serving guests or want to get fancy. For a little extra crunch and color, sprinkle some toasted pecans on top right before serving.
Side Dishes
While this dessert shines on its own, I’ve often paired it with simple roasted or steamed veggies, hearty mains like roasted turkey, or even a fresh green salad when served at holiday dinners. It adds that perfect sweet finish without overwhelming the palate.
Creative Ways to Present
For special occasions, I’ve served this pecan dump cake in individual ramekins topped with a cinnamon stick or fresh mint leaves for a rustic yet elegant look. Layering a scoop of ice cream and caramel drizzle in a glass bowl alongside makes each serving feel extra special—ideal for potlucks or dinner parties.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I cover the cake tightly with plastic wrap or foil and store it in the fridge. It keeps well for up to 4 days. I like to enjoy leftovers cold, straight from the fridge for a denser, fudgier experience, or quickly warmed with a scoop of ice cream.
Freezing
This dump cake freezes beautifully if you want to prep ahead. After baking and cooling, cut into squares, wrap each piece tightly in plastic wrap and foil, then freeze. When you’re ready, thaw in the fridge overnight and warm gently in the oven for that freshly baked feel.
Reheating
I reheat leftovers in a preheated oven at 325°F (160°C) for about 10-15 minutes—enough to warm through without drying it out. Avoid using the microwave if you want to keep that crispy cake topping; the oven gives the best texture.
FAQs
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Can I use a different type of cake mix for the Easy Pecan Pie Dump Cake Recipe?
Absolutely! While yellow cake mix is traditional here for a classic flavor, you can experiment with white or even spice cake mixes for a twist. Just keep in mind that spice cake will intensify the cinnamon notes, which can be delicious but overpowering for some.
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Is this recipe gluten-free?
The original recipe isn’t gluten-free because of the cake mix, but swapping in a gluten-free yellow cake mix makes this dessert safe for gluten-sensitive folks without sacrificing texture or flavor.
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Why is cornstarch used in the filling?
Cornstarch acts as a thickening agent so the pecan pie filling sets up nicely instead of running all over the place. If you don’t have cornstarch, you can use a tablespoon of all-purpose flour as a substitute.
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Can I prepare this dump cake in advance?
You can prepare the filling and layer it ahead of time, then keep it covered in the fridge until you’re ready to bake—just add the butter and pecans on top right before popping it into the oven to ensure the topping bakes perfectly.
Final Thoughts
I absolutely love how this Easy Pecan Pie Dump Cake Recipe brings together nostalgia and simplicity in one dish. When I first tried it, I was blown away by how the flavors melded effortlessly with so little prep. Whether you’re making it for a crowd or just to treat yourself, it delivers every time. Give it a try—you’ll be amazed at how easy and delicious pecan pie can be without all the fuss. Grab your baking dish, and let’s make some magic happen in the kitchen!
Print
Easy Pecan Pie Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Dump Cake is an easy and delicious dessert combining the rich, gooey flavors of pecan pie with a buttery cake topping and crunchy pecans. Perfect for holidays and potlucks, it layers a homemade pecan pie filling under a cinnamon-spiced cake mix, topped with pats of butter and additional pecans, then baked to golden perfection.
Ingredients
Pecan Pie Filling
- 4 large eggs, room temperature
- 1¼ cup (250 g) light brown sugar
- ¾ cup (180 ml) maple syrup
- 2 teaspoons cornstarch (or 1 tablespoon flour)
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) melted butter
- 1 cup chopped pecans
Cake Topping
- 15.25 oz. box yellow cake mix
- 1 teaspoon ground cinnamon
- ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced
- 1 cup chopped pecans
Instructions
- Prepare Pecan Pie Filling: Preheat your oven to 350°F (177°C). In a large mixing bowl, lightly whisk the eggs until smooth. Gradually whisk in the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter, mixing well to combine smoothly. Fold in the chopped pecans to complete the filling.
- Assemble the Cake: Lightly grease a 9 x 13 inch baking dish with a tablespoon of butter. Evenly pour the pecan pie filling into the prepared dish. Spread the yellow cake mix uniformly over the filling layer. Sprinkle 1 teaspoon of ground cinnamon evenly over the cake mix.
- Add Butter and Pecans: Distribute the ¾ cup (12 tablespoons) of cold butter slices evenly over the cake mix, ensuring most of the surface is covered with pats of butter. Top the buttered layer with the remaining chopped pecans for added crunch.
- Bake the Cake: Place the assembled dish in the preheated oven. Bake for 40 to 45 minutes, or until the top is golden brown and set, indicating the cake is fully baked and the filling is bubbling underneath.
- Cool and Serve: Remove the cake from the oven and let it cool on a wire rack for 20 to 30 minutes to set. Serve warm by scooping generous portions onto plates or bowls. Optionally, top with ice cream and a drizzle of caramel sauce for an extra indulgent dessert.
Notes
- Pecan pie dump cake combines the rich, gooey texture of pecan pie filling with a buttery cake topping and crunchy pecans, offering a deliciously different take on classic pecan pie.
- This recipe is perfect for holiday gatherings, potlucks, or any time you need a crowd-pleasing dessert that’s easy to prepare.
- Using cold butter slices spaced evenly over the top helps create a crisp, golden crust as the butter melts through the cake mix during baking.
- Serve warm with vanilla ice cream and caramel drizzle to elevate the flavors and add creaminess.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
