Pecan Pie Dump Cake: Gooey, Buttery, and Irresistibly Easy

If you love the sticky-sweet richness of pecan pie but don’t want the hassle of making a crust, this Pecan Pie Dump Cake is your new go-to dessert. It’s got everything you crave—gooey caramel filling, crunchy toasted pecans, and a buttery golden cake topping—all layered together in one simple pan. The best part? It’s nearly foolproof. You literally just “dump” everything in, bake, and enjoy the magic that happens in the oven.

I made this dessert for a Thanksgiving potluck, and people couldn’t stop talking about it. Once, I swapped the yellow cake mix for butter pecan flavor—it took it over the top! This dump cake captures all the flavor of a classic pecan pie but with the soft, buttery texture of a cobbler. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and prepare for compliments all around.

Why You’ll Love This Recipe

This Pecan Pie Dump Cake is rich, easy, and completely decadent. It’s made with just a handful of ingredients, requires zero mixing bowls, and tastes like it came straight from a bakery. The gooey caramel layer pairs perfectly with the crunchy pecans and soft cake topping. Whether you’re hosting a dinner party, baking for the holidays, or just treating yourself, this dessert is pure comfort and elegance in every bite.

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Ingredients

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

Pecan halves – Add crunch and that signature nutty flavor.

Brown sugar – Deepens the caramel flavor and enhances the gooey filling.

Corn syrup – Gives the dessert its sticky, pecan pie-like texture.

Butter (melted) – Creates richness and helps the topping turn beautifully golden.

Vanilla extract – Adds warmth and enhances the sweetness.

Yellow or butter pecan cake mix – The easy shortcut that forms the soft, golden topping.

Sweetened condensed milk – Adds creaminess and sweetness to the pecan filling.

Ground cinnamon (optional) – Adds a hint of spice for a cozy flavor.

Pinch of salt – Balances the sweetness perfectly.

Directions

1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Layer the pecans: Spread the pecan halves evenly across the bottom of the baking dish.
3. Mix the gooey filling: In a bowl, combine brown sugar, corn syrup, sweetened condensed milk, melted butter, vanilla, cinnamon, and salt. Whisk until smooth.
4. Pour over pecans: Carefully pour the mixture over the pecans, ensuring they’re evenly coated.
5. Add the cake mix: Sprinkle the dry cake mix evenly over the top of the pecan mixture. Do not stir.
6. Add butter: Drizzle melted butter over the cake mix, covering as much surface as possible.
7. Bake: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
8. Cool slightly and serve: Let it cool for at least 15 minutes before serving. Enjoy warm with ice cream or whipped cream.

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 55 minutes total—10 minutes of prep and 45 minutes of baking. It’s ideal for potlucks, parties, or a make-ahead dessert for the holidays.

Storage/reheating

Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for about 10 minutes until warm. You can also freeze individual portions for up to 2 months—just thaw overnight before reheating.

Variations and Customizations

Butter Pecan Version
Use butter pecan cake mix and add chopped toasted pecans to the top for even more nutty flavor.

Chocolate Pecan Dump Cake
Add ½ cup of mini chocolate chips to the pecan filling for a chocolate twist.

Maple Pecan Dump Cake
Substitute maple syrup for part of the corn syrup for a richer, woodsy sweetness.

Salted Caramel Pecan Cake
Drizzle salted caramel sauce over the baked cake for an extra indulgent finish.

Apple Pecan Dump Cake
Add a layer of apple pie filling under the pecan mixture for a fruity twist.

Bourbon Pecan Version
Add a splash of bourbon to the filling for a sophisticated, Southern-inspired flavor.

FAQs

1. Can I use a different cake mix flavor?

Yes! Butter pecan, vanilla, or spice cake mix all work beautifully.

2. Can I make this ahead of time?

Yes, bake it the day before and reheat before serving—it tastes even better the next day.

3. Can I use chopped pecans instead of halves?

Absolutely—chopped pecans make it easier to scoop and serve.

4. Can I make this dessert without corn syrup?

You can replace it with maple syrup or honey for a slightly different flavor.

5. Can I double the recipe?

Yes, just use two baking pans or a deep roasting dish for large gatherings.

6. Can I use unsalted butter?

Yes, but add a pinch more salt to balance the sweetness.

7. What should I serve it with?

Vanilla ice cream, whipped cream, or even a drizzle of caramel sauce pairs perfectly.

8. Can I add chocolate to this recipe?

Yes—try mixing cocoa powder into the cake mix or adding chocolate chips.

9. Can I use sugar-free ingredients?

You can use sugar-free cake mix and low-sugar condensed milk, but the texture may vary slightly.

10. How do I know when it’s done baking?

The top should be golden brown and the edges bubbly—the center may still be a bit soft, which is perfect.

Conclusion

Pecan Pie Dump Cake combines everything you love about pecan pie and buttery cake into one effortless, show-stopping dessert. With its gooey, caramel-like filling and crisp, golden topping, it’s a guaranteed crowd-pleaser for holidays or any occasion. Simple to make and impossible to resist, this recipe proves that sometimes the easiest desserts are the most unforgettable.

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