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–+ servings
Close-up of gooey pecan pie dump cake with caramel sauce dripping on a plate

Pecan Pie Dump Cake

This effortless dessert combines the rich, gooey flavor of pecan pie with the buttery crunch of cake topping—no crust rolling or fuss required. Just layer, bake, and enjoy!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Southern
Servings 12 servings
Calories 480 kcal

Ingredients
  

  • cooking spray for greasing the baking dish
  • 4 large eggs at room temperature
  • 1 cup dark corn syrup
  • ¾ cup light brown sugar packed
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup salted butter, melted divided
  • 3 ½ cups pecan halves divided
  • 1 box butter yellow cake mix 13.25 oz
  • 2 teaspoons pumpkin pie spice
  • vanilla ice cream optional, for serving
  • caramel topping optional, for serving

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray.
  • In a large mixing bowl, whisk together eggs, dark corn syrup, light brown sugar, heavy cream, vanilla extract, and ½ cup of the melted butter until smooth.
  • Stir in 2 cups of the pecan halves, coating them evenly in the mixture.
  • Pour the pecan mixture into the prepared baking dish and spread evenly.
  • Sprinkle the dry butter yellow cake mix evenly over the top of the pecan mixture.
  • Sprinkle the pumpkin pie spice evenly over the cake mix.
  • Drizzle the remaining ½ cup of melted butter evenly over the top to ensure no dry spots.
  • Sprinkle the remaining 1½ cups of pecan halves over the top.
  • Bake for 20 minutes, then tent with aluminum foil and bake an additional 20–25 minutes, until the top is golden and no dry mix remains.
  • Remove from oven and let the cake cool for at least 15 minutes to allow the filling to set.
  • Serve warm or at room temperature with vanilla ice cream and caramel topping, if desired.

Notes

For best results, let the cake rest before slicing to help the filling set. Try spice cake mix or add chocolate chips for variation. Store leftovers in the fridge up to 4 days, or freeze for up to 2 months wrapped in portions. Reheat in microwave or oven before serving.

Nutrition

Calories: 480kcalCarbohydrates: 48gProtein: 4gFat: 30gSaturated Fat: 12gCholesterol: 95mgSodium: 340mgPotassium: 130mgFiber: 2gSugar: 36gVitamin A: 500IUCalcium: 70mgIron: 1.2mg
Keyword buttery pecan cake, dump cake recipe, easy pecan dessert, holiday desserts, Pecan pie dump cake, Thanksgiving cake
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