Name: Pecan Pie Dump Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ cup packed dark brown sugar; ¼ tsp sea salt; ½ cup light (or dark) corn syrup; 1 tsp vanilla extract; 2 large eggs; ½ cup unsalted butter, divided (¼ cup melted, ¼ cup for topping); 1 cup chopped pecans, divided; ½ box yellow cake mix (about 6½ oz); ¼ tsp cinnamon (optional)

I love this Pecan Pie Dump Cake because it captures all the gooey, nutty goodness of a classic pecan pie—but without the fuss of rolling out a crust. It’s golden, buttery, and delightfully simple to whip up in one pan.

Why You’ll Love This Recipe

I appreciate how easy this is—just dump, layer, and bake. I get all the rich caramel flavor and crunchy pecans, but avoid the most time‑consuming parts of traditional pecan pie. It’s a crowd‑pleaser, perfect for holidays or casual gatherings, and I find it irresistible with a scoop of vanilla ice cream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup packed dark brown sugar
¼ tsp sea salt
½ cup light (or dark) corn syrup
1 tsp vanilla extract
2 large eggs
½ cup unsalted butter, divided (¼ cup melted now, ¼ cup for topping)
1 cup chopped pecans, divided
½ box yellow cake mix (about 6½ oz)
¼ tsp cinnamon (optional)

directions

Preheat the oven to 350 °F (175 °C). Grease a 10‑inch cast‑iron skillet or 8×8‑inch baking dish.
In a large bowl, whisk together brown sugar, salt, corn syrup, vanilla, eggs, and ¼ cup melted butter until smooth.
Stir in ½ cup chopped pecans, then pour the mixture into the prepared pan and smooth it out.
Sprinkle the cake mix (and cinnamon, if using) evenly on top—don’t stir.
Drizzle the remaining ¼ cup butter over the cake mix, then sprinkle the remaining ½ cup pecans.
Bake for 25–30 minutes (or about 35 minutes in a metal pan) until the top is golden and the center is set.
Let it cool slightly before scooping and serving.

Servings and timing

This produces about 9 generous servings and takes around 35 minutes total—just 5 minutes of prep and 25–30 minutes baking. If I use a metal baking dish, I bake for up to 35 minutes to ensure it’s fully cooked.

Variations

Use dark corn syrup for deeper caramel flavor.
Try different cake mixes—spice, butter‑pecan, or even chocolate add a fun twist.
Add cinnamon, nutmeg, or a pinch of sea salt on top post‑bake for extra warmth and flavor.
To serve more, I double the recipe in a 9×13 dish and bake an extra 5–10 minutes.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I either microwave 15–20 seconds per slice, or warm a larger portion in a 300 °F oven (covered) for about 10–15 minutes.

FAQs

How do I know when it’s done baking?

I look for a golden top and a set center—when the edges bubble and the middle isn’t wobbly, it’s ready.

Can I use a metal pan instead of cast iron?

Yes—but I bake an extra 5 minutes (about 35 total) because metal disperses heat differently.

Can I prepare it ahead and bake later?

Definitely. I layer everything in the pan, cover, refrigerate, and bake within 24 hours. I might add a few extra minutes to bake time.

Can I use a different nut or gluten‑free cake mix?

Yes! Walnuts or almonds work. And gluten‑free cake mix is a smart swap for dietary needs—it works just as nicely.

How can I prevent a dry topping?

I drizzle melted butter evenly over the cake mix—no dry or powdery spots. If needed, an extra pat of butter helps.

Conclusion

This Pecan Pie Dump Cake gives me all the comforting decadence of traditional pecan pie—gooey, nutty, buttery—but with minimal effort and no crust rolling. It’s one‑bowl simplicity at its best, and always a hit when I bring it to any gathering.