I love a good pecan pie for Thanksgiving, but this Pecan Pie Dump Cake is so yummy and impressive. Homemade pies are a real labor of love, but a dump cake allows for some shortcuts so you can have a lovely dessert without the extra effort. This pecan dump cake recipe captures all the best parts of a pecan pie!
You'll find yourself making this pecan pie cake with cake mix often! The best part is that some of the ingredients, like the mix, pecans, and corn syrup, are shelf-stable, so you can keep them in your pantry any time you have a craving for pecan pie cake.
Try rhubarb dump cake if you're looking for a nice summer recipe. Our chocolate cherry dump cake too if you enjoy super-simple yet tasty dump cake recipes.
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Why You'll Love This Recipe
- It's budget-friendly: The ingredients used in this old-fashioned pecan cake recipe are super affordable, so you can make it any time you want!
- It takes 10 minutes to prepare: Prep for this dessert takes only 10 minutes, so all you have to do is wait for it to bake so you can eat some (waiting is the hardest part).
- It's perfect for fall: If you love pecan pie, you're going to adore this dump cake. It perfectly captures the best warm fall flavors.
Ingredients
The most important ingredients for this easy pecan pie dump cake recipe are listed below with some helpful information!
- Corn syrup: This is a key ingredient in keeping the pecan filling gooey and moist without sugar crystallization. I like the depth of dark corn syrup, but you may use light corn syrup if you want a milder flavor.
- Butter: You will need melted salted butter for the filling and then softened butter to make the cake on top. Ensure that you don't leave the butter meant for the cake mix out too long because you won't achieve the right texture if it's too warm.
- Pecans: I use halves because I love the larger pieces for texture. If you want, you can use a combination of halves and chopped pecans.
- Cake mix: I go with a simple white cake mix, but a yellow cake mix works as well. Use any brand that you enjoy most.
- Hot water: I add hot water over the top of the cake to add moisture as it bakes, so it doesn't come out dry.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate cake mix: Make a rich version by using a chocolate cake mix instead of white.
- Use maple syrup: Swap some of the brown sugar in the filling for maple syrup to add more depth and warmth to the dessert.
- Add cranberries: Sprinkle cranberries on top with the pecans to add pops of tartness and chewiness.
How to Make Pecan Dump Cake With Cake Mix
Here are the instructions needed to prepare this easy pecan pie cake recipe. Preheat your oven to 350 degrees F and grease a 9x13 casserole dish with nonstick cooking spray.
Step 1: Prepare the pecan filling. Add 1 cup of brown sugar, corn syrup, butter, eggs, and vanilla to a large bowl and whisk until combined and smooth.
Step 2: Pour into the baking dish. Next, stir in 3 cups of pecans and then spread the mixture onto the bottom of the prepared baking dish.
Step 3: Make the cake layer. Combine the butter and cake mix until it resembles wet sand.
Step 4: Add the remaining ingredients to the pan. Sprinkle the cake mixture on top of the filling. Then, sprinkle the remaining brown sugar and pour the hot water on top. Add some more pecans on top, too.
Step 5: Bake it. Pop the pan into the oven and bake it for 35-40 minutes or until it's golden brown.
Step 6: Add caramel and serve. Once cooled completely, drizzle the caramel sauce on top and enjoy!
Recipe Tips
- Don't prepare the cake batter: You may be tempted to follow the directions on the box, but for this recipe, you add the cake mix to the softened butter to make it a true dump cake.
- Divide the butter: Ensure that you have plenty of butter for each layer and that they are used as needed (melted for the filling and softened for the cake).
- Avoid mixing the layers: I find myself tempted to mix everything, but don't! I promise it will bake to perfection.
I highly recommend this pecan pie cobbler for a similar recipe and flavor profile that's just as easy to make. Don't forget to try our new pecan pie bars. They're absolutely amazing and are a hit with friends and family.
Storage Directions
- Storing: Store extra pecan cake in an airtight container in the refrigerator for up to 4 days. You may freeze it for up to 2 months.
- Reheating: If you would like to enjoy your cake warm, you can pop a portion into the microwave for about 30 seconds.
This post wouldn't be complete if I didn't mention one of our latest and greatest creations. It's our lemon cream cheese dump cake and it is so good that it'll knock your socks off. One bite and you'll be a lover for life.
Serving Suggestions
- Enjoy a scoop of ice cream with your serving of pecan pie cake. Go with a classic vanilla, or a homemade flavor like hot chocolate ice cream or monster cookie ice cream.
- Enjoy a cinnamon hot chocolate to keep up the fall vibes. If you want something with a little caffeine, I recommend a pumpkin chai latte.
- Drizzle some butter pecan syrup on top in place of the caramel if you prefer.
Recipe FAQs
This can happen if the hot water is poured over evenly or if the butter isn't mixed well with the cake mix. Make sure both of these steps are correct, and your cake will be soft and moist.
This typically means that it needs to bake a little longer. The middle may jiggle slightly, but it shouldn't be wet or soupy.
If you notice that the pecans on top are browning too quickly, tent the pecan dump cake with foil for the remainder of the baking time.
More Delicious Pecan Recipes
Do you like pecan recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pecan Pie Dump Cake
Ingredients
- 1½ cups dark brown sugar packed and divided
- 1 cup dark corn syrup
- ½ cup salted butter melted and cooled
- 3 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- 4 cups pecan halves divided
- 1 15.25-ounce box white cake mix
- ½ cup salted butter softened
- 1 cup hot water
- Caramel topping
Instructions
- Prepare the oven. Preheat your oven to 350°F and generously spray a 9x13-inch casserole dish with nonstick cooking spray.
- Make the topping. In a medium-sized mixing bowl (2-3 quarts), whisk together 1 cup dark brown sugar, dark corn syrup, melted butter, eggs, and vanilla extract until thoroughly combined.
- Stir in the pecans. Use a rubber spatula to stir in the 3 cups of pecan halves and pour the mixture into the prepared baking dish, spreading it into an even layer.
- Make the cake layer. In a large bowl, use a fork or clean hands to crumble the softened butter into the cake mix until it's the texture of wet sand, and sprinkle the mixture over the pecan filling.
- Add the brown sugar. Sprinkle the remaining ½ cup dark brown sugar over the cake mix layer.
- Pour hot water over the top. Carefully pour the hot water over the top of the dry cake mix and brown sugar, but don't mix it together. If you need to tilt the dish a bit to make sure the cake mix is covered, you can.
- Sprinkle more pecans. Sprinkle the remaining pecan halves on top.
- Bake, cool, garnish, and serve. Bake for 35-40 minutes or until golden brown. Because all ovens bake differently, check on the cake at the 30-minute mark. The edges should be set, but the center will still have a slight jiggle to it. As the cake cools, the center will firm up but still be soft, unlike a regular sponge cake. Allow the cake to cool completely before drizzling with caramel sauce and serving.
Notes
- Tent the cake with foil if the pecans begin to brown too quickly, so you can also prevent them from burning.
- Sprinkle the cake mix on top of the pecan filling with the butter instead of preparing it according to the package directions.
- Refrain from mixing the cake and filling so it bakes perfectly and keeps its distinct layers.
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