Pecan Pie Dump Cake: A Simple, Gooey Dessert You’ll Fall in Love With

If you love the sweet, nutty flavor of classic pecan pie but want something easier to make, Pecan Pie Dump Cake is the perfect recipe for you. This dessert combines everything you adore about pecan pie—rich caramel flavor, crunchy pecans, and a buttery sweetness—with the simplicity of a dump cake. It’s a foolproof recipe that delivers all the decadence of a homemade dessert without the hassle of pie crust.

I’ve made this Pecan Pie Dump Cake for holidays and potlucks, and it’s always the first dessert to disappear. Once, I tried adding a handful of chocolate chips before baking, and the result was heavenly. The gooey, caramel-like filling topped with a golden, buttery cake layer is pure comfort in every bite. Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that feels indulgent yet effortless.

Why You’ll Love This Recipe

This Pecan Pie Dump Cake combines the best of both worlds—pecan pie’s rich, nutty filling and dump cake’s ease of preparation. You don’t need to mix or roll anything; just layer, bake, and enjoy. The result is a perfectly gooey center topped with a crisp, buttery crust. It’s a crowd-pleasing dessert that looks and tastes like you spent hours making it, but it takes only minutes to assemble.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pecan halves – The star of the dessert. Toasted pecans bring a deep, nutty flavor and crunchy texture.

Butter – Melted butter seeps through the cake mix, creating a golden, crisp topping and rich flavor.

Boxed yellow cake mix – The secret to the easy “dump cake” texture. It bakes into a tender, buttery crust without mixing.

Sweetened condensed milk – Adds sweetness and a creamy texture that mimics pecan pie filling.

Light corn syrup – Gives that signature glossy, sticky consistency that makes each bite irresistibly gooey.

Brown sugar – Deepens the flavor with warm, caramel notes that complement the pecans perfectly.

Eggs – Help bind the filling and give it structure.

Vanilla extract – Enhances the flavor and adds a subtle warmth.

Salt – Balances the sweetness and brings out the rich flavors of the pecans and caramel.

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the pecan layer: In a large bowl, whisk together sweetened condensed milk, corn syrup, brown sugar, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves until evenly coated.
3. Pour the mixture: Spread the pecan mixture evenly into the prepared baking dish.
4. Add the cake mix: Sprinkle the dry yellow cake mix evenly over the pecan mixture—do not stir.
5. Top with butter: Pour melted butter evenly over the cake mix, covering as much surface as possible. This helps form the crispy, golden topping.
6. Bake: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and bubbly.
7. Cool slightly and serve: Let the cake cool for at least 10–15 minutes before serving. Serve warm, topped with whipped cream or vanilla ice cream for the ultimate treat.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 10 to 12 people and takes about 1 hour total—10 minutes for prep and 50 minutes for baking. It’s perfect for gatherings, holidays, or when you need a quick dessert that still feels homemade and special.

Storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual servings in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for about 10 minutes. This dessert also freezes beautifully—wrap tightly and freeze for up to 2 months, then thaw overnight before serving.

Variations and Customizations

Chocolate Pecan Dump Cake
Add ½ cup of chocolate chips to the pecan mixture before baking for a delicious chocolatey twist.

Butter Pecan Dream
Use butter pecan cake mix instead of yellow cake mix for an extra boost of nutty flavor.

Maple Pecan Delight
Replace the corn syrup with pure maple syrup for a warm, earthy sweetness.

Bourbon Pecan Dump Cake
Add 2 tablespoons of bourbon to the filling for a sophisticated, smoky note.

Salted Caramel Topping
Drizzle caramel sauce over the baked cake and sprinkle lightly with sea salt before serving.

Mini Individual Cakes
Bake the mixture in small ramekins for personal servings—perfect for parties or dinner gatherings.

FAQs

1. Can I use white or spice cake mix instead of yellow?

Yes, both work great and give the dessert a slightly different flavor twist.

2. Do I need to toast the pecans first?

Toasting them enhances the nutty flavor, but it’s optional.

3. Can I make this dessert ahead of time?

Yes, bake it a day ahead and warm it before serving for best results.

4. Can I use unsalted butter?

Yes, but add an extra pinch of salt to balance the sweetness.

5. Why is it called a dump cake?

Because you “dump” the ingredients into the pan—no mixing required.

6. Can I reduce the sweetness?

Use unsweetened condensed milk and slightly less brown sugar if you prefer a milder dessert.

7. Can I make it gluten-free?

Yes, use a gluten-free yellow cake mix—it works perfectly.

8. Can I use walnuts instead of pecans?

Absolutely, though it will have a slightly different flavor.

9. How can I tell when it’s done baking?

The top should be golden brown and the edges bubbly, with a slightly firm center.

10. What’s the best way to serve it?

Warm with vanilla ice cream or whipped cream—it’s heavenly either way.

Conclusion

Pecan Pie Dump Cake is the ultimate quick-and-easy dessert that doesn’t compromise on flavor. With its gooey, caramelized filling and buttery cake topping, it’s a true crowd-pleaser that feels indulgent yet effortless. Whether for the holidays, a family gathering, or a cozy night in, this dessert guarantees smiles all around. Once you try it, you’ll want to make it part of your baking tradition year after year.

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