Pecan Pie Dump Cake

3.67 from 3 votes

This easy pecan pie dump cake is rich, gooey, and packed with buttery pecans. Made with pantry staples, it’s the perfect no-fuss dessert for any gathering.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Cooling Time 30

Total Time 1 25

Servings: 9

Course: Dessert

Cuisine: American, southern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1 box Yellow cake mix Do not prepare; use dry
1.5 cups Chopped pecans 1 cup for base, ½ cup for topping
1 can Sweetened condensed milk 14 oz
1 cup Brown sugar Dark preferred for gooey depth
½ cup Corn syrup Light or dark works
3 Eggs Large
1 teaspoon Vanilla extract Use bourbon vanilla for extra flavor
¼ teaspoon Salt
1 cup Butter Melted unsalted or salted
1 teaspoon Cinnamon Optional but recommended
¼ teaspoon Nutmeg Optional for spice warmth
½ cup Chocolate chips Optional for variation

Equipment

1 9×13 glass baking dish Glass helps get the gooey base right
1 Mixing bowl Medium size
1 Whisk Or fork For mixing the filling
1 Measuring cups/spoons For precise ingredient use
1 Spatula For serving1OvenPreheated to 350°F

Method

Preheat oven to 350°F and grease a 9×13 baking dish.
Spread 1 cup chopped pecans evenly on bottom.
Whisk eggs, brown sugar, corn syrup, condensed milk, vanilla, salt, and cinnamon.
Pour filling over pecans in baking dish.
Sprinkle dry cake mix over filling. Do not stir.
Drizzle melted butter evenly over cake mix.
Sprinkle remaining ½ cup pecans across top.
Bake uncovered 55–60 minutes until top is dark and bubbly.
Let cool at least 1 hour for gooey layers to set.
Serve warm or room temp. Add ice cream if desired.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.