I made a ridiculously easy pecan pie dump cake that ranks among my favorite Pecan Desserts, using boxed cake mix, butter, and crunchy pecans to capture that classic pie flavor with almost no fuss.

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I never meant to invent a dessert but this Pecan Pie Dump Cake showed up when I grabbed a box of yellow cake mix and a can of pecan pie filling and called it dinner. The first bite fooled everyone into thinking I spent all day baking, yet it was almost embarrassingly simple.

It’s a perfect trick for holiday chaos and also a weirdly impressive weeknight finish. If you like Pecan Desserts Recipes or you’re into quick hits from Cake Mix Desserts, you gotta try this.

I’m warning you though, once it’s out of the pan people disappear pretty fast.

Ingredients

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Yellow cake mix: Quick source of carbs and sugar, makes the cake sweet, fluffy, and easy.
Pecan pie filling: Thick syrupy sweetness, adds sticky goo and deep caramel notes, not many nutrients though.
Pecans: Crunchy nuts, good source of healthy fats and protein, offer fiber and flavor.
Unsalted butter: Rich in fat, gives moistness and richness, boosts flavor, use melted.
Light brown sugar: Adds molasses-y sweetness and chew, extra caramel depth, still high in sugar.
Light corn syrup: Very sticky sweetener, helps filling set and stay gooey, mostly simple carbs.
Eggs: Bind the filling, add protein and structure, make custardy texture when baked.
Vanilla extract: Tiny amount lifts flavors, adds warm aroma, makes everything taste more rounded.

Ingredient Quantities

1 (15.25 ounce) box yellow cake mix (plain yellow or butter cake mix not pudding style)

1 (14 ounce) can pecan pie filling (store bought) or use the homemade filling ingredients below if you cant find it

2 cups chopped pecans, plus a few extra for sprinkling

3/4 cup unsalted butter, melted

1/2 cup packed light brown sugar (optional for extra goo)

For homemade pecan filling option 3/4 cup light corn syrup

For homemade pecan filling option 3/4 cup packed light brown sugar

For homemade pecan filling option 2 large eggs

For homemade pecan filling option 2 tablespoons unsalted butter, melted

For homemade pecan filling option 1 teaspoon vanilla extract

Pinch of salt

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking dish, or line with foil for easy cleanup.

2. If using store bought pecan pie filling, pour the 14 ounce can into a bowl and stir in 2 cups chopped pecans. If you’re making the homemade filling, whisk together 3/4 cup light corn syrup, 3/4 cup packed light brown sugar, 2 large eggs, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract and a pinch of salt, then fold in the 2 cups chopped pecans.

3. Spread the pecan filling evenly in the prepared 9×13 dish.

4. Sprinkle the entire 1
5.25 ounce box of yellow cake mix evenly over the filling surface. Do not stir it in, just cover the filling completely.

5. If you want extra goo, sprinkle 1/2 cup packed light brown sugar evenly over the cake mix.

6. Drizzle the 3/4 cup melted unsalted butter evenly over the top; try to drizzle in little pools so most of the cake mix gets moistened. You can use a spoon to distribute the butter a bit.

7. Scatter a few extra chopped pecans on top for crunch and looks.

8. Bake on the center rack for about 45 to 55 minutes, until the top is golden brown and the filling is bubbling at the edges. If the top browns too fast tent loosely with foil.

9. Let the dump cake cool 20 to 30 minutes so the filling sets up a bit, then slice and serve warm with whipped cream or vanilla ice cream if you like.

Equipment Needed

You’ll need these:

1. Oven set to 350 F
2. 9×13 inch baking dish or foil to line it
3. Two mixing bowls (one for pecan filling, one to hold cake mix if you like)
4. Whisk (for homemade filling)
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl to melt the butter
7. Can opener plus knife and cutting board for chopping pecans
8. Rubber spatula or large spoon to spread the filling and distribute butter
9. Oven mitts and a cooling rack for resting the pan after baking

FAQ

Can I use store bought pecan pie filling or should I make the homemade version?

Yes use the canned filling it's fine and saves time. If you want fresher taste mix 3/4 cup light corn syrup, 3/4 cup packed light brown sugar, 2 large eggs, 2 Tbsp melted butter, 1 tsp vanilla and a pinch of salt then stir in the pecans and pour over the cake mix.

My dump cake turns out soggy on the bottom, how do I fix that?

A little goo is normal but try these: use a 9×13 pan, spread the cake mix evenly, don't overpour the filling (or skip the extra 1/2 cup brown sugar), bake until edges are bubbling and top is golden, and bake 5-10 minutes longer if it seems underdone. Overcrowded pans or lower oven temp causes sogginess.

How do I know when it's done – toothpick test works?

Toothpick won't come out totally clean because the filling is gooey. Look for a golden top, bubbling edges, and a slightly set center, about 45-50 minutes at 350 F. If center jiggles too much, give it another 5-10 minutes.

Can I swap the pecans or make this nut free?

Sure – walnuts work great for a similar texture. For nut free try toasted coconut flakes or extra chocolate chips for crunch. Note you'll change the classic pecan pie flavor but it still tastes great.

How should I store or freeze leftovers?

Cool completely then cover and refrigerate up to 3-4 days. To freeze, wrap tightly or put in an airtight container up to 2 months. Thaw in fridge then warm in a 325 F oven for 10-15 minutes before serving.

It's really sweet, can I make it less sugary?

Yep. Use the optional 1/2 cup brown sugar sparingly or skip it, use a cake mix labeled less sugar, or cut the corn syrup in the homemade filling to 1/2 cup and add a little extra vanilla. You'll keep the texture but dial back sweetness.

Pecan Pie Dump Cake Recipe Substitutions and Variations

Yellow cake mix: swap with vanilla or butter cake mix 1:1 (same texture); or use a gluten free yellow mix 1:1 if needed; if you wanna make it from scratch try about 1 3/4 cups flour, 1 cup sugar, 2 tsp baking powder, pinch salt, 2 eggs, 1/2 cup melted butter and 1/2 cup milk — won’t be exactly the same but it works.
Pecan pie filling / light corn syrup: if you cant find canned filling make your own with 3/4 cup corn syrup, 3/4 cup packed light brown sugar, 2 eggs, 2 tbsp melted butter and 1 tsp vanilla (mix and fold in pecans); swap corn syrup 1:1 with maple syrup or golden syrup for a richer flavor, or use honey 1:1 but expect faster browning and a stronger flavor.
Pecans: swap with chopped walnuts or almonds in equal amounts for similar texture; for nut allergies use toasted sunflower seeds or pepitas 1:1 — they give crunch but different flavor.
Unsalted butter (melted): use melted coconut oil 1:1 for dairy free, or use regular salted butter and skip any added salt; vegetable oil works too (use same volume) but the topping will be a bit less rich.

Pro Tips

– Pool the butter, dont just drizzle thin lines across the top. Make little puddles so the dry cake mix gets fully moistened, and if you see any dry spots after pouring, poke with a spoon and add a bit more butter there. Let melted butter cool a minute before pouring so it’s not scalding hot on the filling.
– Toast the pecans first, either in a skillet or quick 7 to 8 minute roast in the oven until fragrant, then let them cool before chopping. Toasting brings out way more flavor and helps them stay crunchy inside the gooey filling.
– For extra goo use the optional brown sugar or swap in dark brown sugar for deeper caramel notes, sprinkle it unevenly so some bites are super sticky and some are more cake-like. If you make the filling from scratch a splash more corn syrup will give you that classic pecan pie chew.
– Watch the edges for bubbling not just the top, and if the surface is browning too fast loosely tent foil to keep it from burning. Let the pan rest 20 to 30 minutes before slicing so the filling firms up, youll get cleaner slices and it tastes better slightly cooled with vanilla ice cream.

Pecan Pie Dump Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a ridiculously easy pecan pie dump cake that ranks among my favorite Pecan Desserts, using boxed cake mix, butter, and crunchy pecans to capture that classic pie flavor with almost no fuss.

Servings

servings

Calories

498

kcal

Equipment: You’ll need these:

Ingredients

1 (15.25 ounce) box yellow cake mix (plain yellow or butter cake mix not pudding style)
1 (14 ounce) can pecan pie filling (store bought) or use the homemade filling ingredients below if you cant find it
2 cups chopped pecans, plus a few extra for sprinkling
3/4 cup unsalted butter, melted
1/2 cup packed light brown sugar (optional for extra goo)
For homemade pecan filling option 3/4 cup light corn syrup
For homemade pecan filling option 3/4 cup packed light brown sugar
For homemade pecan filling option 2 large eggs
For homemade pecan filling option 2 tablespoons unsalted butter, melted
For homemade pecan filling option 1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish, or line with foil for easy cleanup.
If using store bought pecan pie filling, pour the 14 ounce can into a bowl and stir in 2 cups chopped pecans. If you're making the homemade filling, whisk together 3/4 cup light corn syrup, 3/4 cup packed light brown sugar, 2 large eggs, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract and a pinch of salt, then fold in the 2 cups chopped pecans.
Spread the pecan filling evenly in the prepared 9×13 dish.
Sprinkle the entire 1
25 ounce box of yellow cake mix evenly over the filling surface. Do not stir it in, just cover the filling completely.
If you want extra goo, sprinkle 1/2 cup packed light brown sugar evenly over the cake mix.
Drizzle the 3/4 cup melted unsalted butter evenly over the top; try to drizzle in little pools so most of the cake mix gets moistened. You can use a spoon to distribute the butter a bit.
Scatter a few extra chopped pecans on top for crunch and looks.
Bake on the center rack for about 45 to 55 minutes, until the top is golden brown and the filling is bubbling at the edges. If the top browns too fast tent loosely with foil.
Let the dump cake cool 20 to 30 minutes so the filling sets up a bit, then slice and serve warm with whipped cream or vanilla ice cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.