I love pecan pie, but I don’t always love making it. Some Thanksgivings, between the turkey, the rolls and three kinds of potatoes, rolling out a pie crust is the last thing I have time for. That’s how this pecan pie dump cake became a regular at our table. You stir together a gooey brown sugar and pecan filling, pour it into a 9×13 pan, scatter yellow cake mix over the top and cover it with butter. The oven does the rest. What comes out is a bubbling, caramel-y pecan layer under a golden, buttery, slightly crisp cake top.
I’ve baked this one many times over the years and tweaked a few things. There’s now a half teaspoon of salt in the filling, which makes a big difference. I also call for a full 15.25-oz box of cake mix, cover the top with butter from edge to edge, and pull the pan as soon as the center has just a slight jiggle. It serves 12, and it’s the easiest holiday dessert I know.
Why You’ll Love It
- All the pecan pie flavor, none of the crust. No rolling, no crimping, no soggy bottoms.
- One bowl, one pan. Mix the filling, layer, bake. That’s it.
- Feeds a crowd. A 9×13 gives you 12 generous squares for potlucks and holiday dinners.
- Great to make ahead. Bake it the day before and rewarm it while dinner’s on the table.
- Sweet but balanced. A little salt and vanilla keep the filling from tasting flat.
Ingredients and Substitutions
Full amounts are in the recipe card below. Here’s what each ingredient does and the swaps that work.
For the pecan filling
- Chopped pecans (2 cups): About 8 oz. For the best flavor, toast them in a dry skillet for 4 to 5 minutes first. Walnuts work in a pinch.
- Light brown sugar (1 cup, packed): Gives the filling its caramel flavor. Dark brown sugar makes it deeper and more molasses-y.
- Light corn syrup (1 cup): The classic pecan pie base, and what keeps the filling gooey instead of grainy. See the FAQ for dark corn syrup.
- Large eggs (4), lightly beaten: They set the filling as it bakes.
- Melted butter (½ cup, 1 stick): Adds richness to the filling. Let it cool for a minute so it doesn’t scramble the eggs.
- Vanilla extract (1 tsp) and salt (½ tsp): The salt is new in this version. It balances all that sugar and brings out the toasted pecan flavor.
For the cake topping
- Yellow cake mix (1 box, 15.25 oz), dry: Check the box size. Many brands have shrunk to 13.25 oz, and the smaller box leaves thin, bare spots. If that’s all you can find, it still works, but the topping will be thinner. Butter cake mix or white cake mix also work.
- Cold butter (¾ cup, 1½ sticks), thinly sliced: Slice it about ⅛ inch thick so you can cover the whole surface. You can also use ¾ cup of melted butter drizzled evenly over the top.
How to Make Pecan Pie Dump Cake
- Heat the oven. Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the filling. In a large bowl, whisk the brown sugar, corn syrup, eggs, melted butter, vanilla and salt until smooth. Stir in the pecans.
- Pour it in. Spread the filling evenly in the prepared dish.
- Add the cake mix. Sprinkle the dry cake mix evenly over the filling, all the way to the corners. Don’t stir it in. Tip: shake it through a mesh strainer for the most even layer.
- Cover with butter. Lay the cold butter slices over the cake mix, edge to edge, with as little dry mix showing as possible. Any uncovered patches will stay powdery.
- Bake 45 to 55 minutes. Start checking at 45 minutes. It’s done when the top is deep golden, the edges are bubbling, and the center jiggles only slightly when you nudge the pan. If the top browns too fast, tent it loosely with foil for the last 10 minutes.
- Cool at least 30 to 45 minutes. The filling is molten when it comes out and sets as it cools. Serve warm, with vanilla ice cream or whipped cream if you like.
Tips for Success
No more dry cake mix patches
Powdery spots are the most common dump cake complaint. They happen when the butter doesn’t reach part of the mix. Cover the top completely with thin slices. After 25 minutes, peek in, and if you see any dry spots, dab them with a little extra melted butter. Using the full 15.25-oz box also gives you a thicker, more even layer.
Know when it’s done
If you overbake it, the filling turns firm and candy-like. If you underbake it, the center stays runny. Look for a deep golden top, bubbling edges and a center that jiggles only slightly. Ovens vary, so start checking at 45 minutes and trust the jiggle more than the timer.
Be patient with cooling
I know it’s hard to wait, but the filling needs at least 30 to 45 minutes to set. If you scoop it right away, the pecan layer runs all over the plate. Warm is perfect. Piping hot is just soup.
Storage and Make-Ahead
- Room temperature: The filling is egg-based, like pecan pie, so refrigerate it within 2 hours of baking once it has cooled.
- Fridge: Covered, for up to 5 days.
- Freezer: Wrap squares tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Make-ahead: Bake it up to 1 day ahead, let it cool completely, cover and refrigerate. Before serving, rewarm the whole pan, uncovered, at 325°F for about 15 minutes, until warm in the center.
- Reheating single portions: Microwave a square for 20 to 30 seconds.
Variations
- Chocolate pecan: Stir 1 cup of semisweet chocolate chips into the filling.
- Bourbon pecan: Add 2 tablespoons of bourbon to the filling along with the vanilla.
- Butter pecan: Use butter pecan or butter golden cake mix in place of yellow.
- Maple: Replace ¼ cup of the corn syrup with pure maple syrup.
- Extra crunch: Scatter ½ cup of pecan halves over the butter before baking.
Frequently Asked Questions
Can I use dark corn syrup instead of light?
Yes. Dark corn syrup gives the filling a deeper, more molasses-like flavor and a darker color. Light corn syrup tastes cleaner and more like classic pecan pie. Use the same amount of either.
Can I use pecan halves?
You can, but chopped pecans spread more evenly and make the squares easier to cut and serve. A good compromise is to use chopped pecans in the filling and scatter a handful of halves on top.
Why is the top dry or powdery?
Some of the cake mix wasn’t covered by butter. Next time, cover it edge to edge with thin slices or drizzle melted butter evenly. For this pan, brush a little melted butter on the dry spots and bake 5 more minutes.
Can I make it in an 8×8 pan?
Yes. Halve everything. Use 2 eggs and about half of the box of cake mix (roughly 1¾ cups), and bake at 350°F for 35 to 40 minutes, until the center jiggles only slightly.
Can I make it a day ahead?
Absolutely. Bake it, cool it, cover it and refrigerate it overnight. Then rewarm it at 325°F for about 15 minutes before serving.
Pecan Pie Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk the brown sugar, corn syrup, eggs, melted butter, vanilla and salt until smooth. Stir in the pecans.
- Spread the filling evenly in the prepared dish.
- Sprinkle the dry cake mix evenly over the filling all the way to the edges; do not stir.
- Cover the cake mix edge to edge with the cold butter slices, leaving as little dry mix showing as possible.
- Bake 45–55 minutes, checking at 45, until the top is deep golden, the edges bubble and the center jiggles only slightly. Tent with foil for the last 10 minutes if browning too fast.
- Cool at least 30–45 minutes before serving so the filling sets.
Notes
Save this recipe: Pin this pecan pie dump cake to your Thanksgiving dessert board so it’s ready when the holiday baking rush hits.
