Gooey, buttery, crunchy, and incredibly easy! This Southern-inspired dessert has all the cozy flavors of pecan pie with a golden cake topping—without making a traditional pie crust.
Prep Time
10–15 minutes
Bake Time
40–50 minutes
Servings
10–12
Ingredients
Pecan Pie Filling
2 cups chopped pecans
1 cup packed light brown sugar
1 cup light corn syrup
½ cup (1 stick) unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 teaspoon ground cinnamon, optional
Cake Topping
1 box (about 15.25 oz / 432 g) yellow cake mix, dry
¾ cup (170 g) unsalted butter, melted
½ cup pecan halves, for topping
Optional for Serving
Vanilla ice cream
Whipped cream
Caramel sauce
Extra toasted pecans
Instructions
- Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9 × 13-inch baking dish thoroughly, especially around the corners and edges.
- Make the Pecan Filling
In a large bowl, whisk together:
Brown sugar
Corn syrup
Melted butter
Eggs
Vanilla extract
Salt
Cinnamon
Whisk until the mixture is smooth and well combined.
Fold in the 2 cups chopped pecans, making sure they’re evenly coated.
- Add the Filling to the Pan
Pour the pecan mixture into the prepared baking dish.
Spread it evenly from corner to corner.
- Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the entire pecan mixture.
Do not prepare the cake mix according to the box directions, and do not stir it into the filling.
- Add the Butter
Slowly drizzle the ¾ cup melted butter over the dry cake mix.
Try to distribute the butter as evenly as possible so the cake topping doesn’t have large dry patches.
- Add More Pecans
Scatter the ½ cup pecan halves over the top.
- Bake
Bake uncovered for approximately 40–50 minutes, until:
The top is golden brown
The edges are bubbling
The center is mostly set but still slightly soft
The filling will continue to firm up as it cools.
If the top begins browning too quickly, loosely cover the dish with foil for the remaining baking time.
- Cool
Remove from the oven and allow the cake to cool for at least 15–20 minutes before serving.
For cleaner slices, allow it to cool longer.
- Serve
Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Recipe Tips
Don’t stir the layers. The dry cake mix should remain on top of the pecan filling.
Spread the cake mix evenly. This helps prevent dry spots.
Drizzle butter slowly. Try to cover as much of the cake mix as possible.
Don’t overbake. The center should have a slight softness when it comes out of the oven; it will set as it cools.
For extra flavor: Lightly toast the pecans before using them. Let them cool completely before adding them to the recipe.
Nut Information & Allergens
Contains:
Tree nuts: pecans
Milk: from butter
Eggs
Wheat/gluten: typically present in standard yellow cake mix
Important:
This recipe is not nut-free because pecans are a main ingredient.
If serving someone with a tree-nut allergy, do not simply remove the pecans without considering cross-contact and the cake mix’s allergen labeling.
For a gluten-free version, use a certified gluten-free yellow cake mix and verify all packaged ingredients.
For a dairy-free version, use a suitable dairy-free butter substitute and check the cake mix label.
Q&A
Q: Can I use butter pecan cake mix instead of yellow cake mix?
A: Yes. Butter pecan cake mix works especially well if you want an even stronger pecan flavor.
Q: Can I use dark corn syrup?
A: Yes. Dark corn syrup gives the dessert a deeper caramel-like flavor and darker color.
Q: Can I use salted butter?
A: Yes. If using salted butter, reduce or omit the added ½ teaspoon salt.
Q: Do I need to prepare the cake mix first?
A: No. Use the cake mix dry, straight from the box.
Q: Why shouldn’t I stir the cake mix into the filling?
A: Keeping the layers separate allows the cake mix and butter to form a golden, buttery topping while the pecan mixture becomes gooey underneath.
Q: Can I use all pecan halves?
A: Yes. Chopped pecans give more pecan flavor throughout the filling, while halves create a crunchy topping. You can adjust the combination to your preference.
Q: Can I make this ahead of time?
A: Yes. Bake it several hours ahead and let it cool. Reheat individual portions gently before serving if desired.
Q: How should I store leftovers?
A: Cover tightly and refrigerate for about 3–4 days. Reheat individual servings in the microwave or enjoy them chilled.
Q: Can I freeze pecan pie dump cake?
A: Yes. Cool completely, portion it into airtight freezer-safe containers, and freeze for up to about 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q: Can I serve it cold?
A: Absolutely. It will become firmer when chilled, while serving it warm gives you a softer, gooier texture.
Q: What goes best with pecan pie dump cake?
A: Vanilla ice cream, whipped cream, caramel sauce, or a light sprinkle of powdered sugar are all delicious options.
Q: Is this the same as traditional pecan pie?
A: Not exactly. Traditional pecan pie usually has a pastry crust. This version uses a cake-mix topping, giving it a texture somewhere between pecan pie and a gooey cake/cobbler.
Q: Can I make it less sweet?
A: The recipe is naturally quite sweet because of the brown sugar, corn syrup, and cake mix. You can reduce the serving size and pair it with unsweetened whipped cream or plain Greek yogurt to balance the sweetness.
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