Pecan pie dump cake became a staple in my kitchen, and it’s the kind of dessert that turns any ordinary evening into a sweet memory. It wasn’t even for a special occasion just a cozy Tuesday night, the kind where I needed to feel close to home. My grandma used to make the most incredible pecan pie every Thanksgiving, and somehow, with one bite of this gooey, golden cake, I was back at her table, watching her smile as we dug in. Now? It’s the cake I reach for when I want to make people feel loved. My husband? He calls it “the comfort cake.”
Pecan Pie Dump Cake
Equipment
- Mixing Bowl
- Whisk
- Cast Iron Skillet or 8×8 Baking Pan
- Spatula
Ingredients
Filling
- 0.75 cup Brown Sugar dark
- 0.25 teaspoon Sea Salt
- 0.5 cup Corn Syrup light or dark
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 0.5 cup Unsalted Butter divided
- 1 cup Pecans coarsely chopped
Topping
- 0.5 box Yellow Cake Mix about 6.5 ounces
- 0.25 teaspoon Cinnamon optional
Why This Pecan Pie Dump Cake Will Become Your Family’s Favorite
This pecan pie dump cake has everything: the rich flavor of a classic pecan pie, the soft buttery crumble of cake, and the ease of just one skillet. It’s warm, gooey, crunchy, and so easy to throw together, even when the kids are bouncing off the walls. And don’t worry it’s not one of those desserts that require fancy tools or rare ingredients. Just simple pantry staples, love, and a little pecan pie magic.
The Ingredients You’ll Need (And My Little Twists!)
- 3/4 cup dark brown sugar – I always use dark for a deeper, caramelized flavor.
- 1/4 teaspoon sea salt – a pinch brings out all the sweetness.
- 1/2 cup light corn syrup – or use dark if you want even more molasses depth.
- 1 teaspoon vanilla extract – real vanilla, always.
- 2 eggs – room temperature makes mixing easier.
- 1/2 cup unsalted butter – divided, because we’ll use it twice!
- 1 cup pecans – coarsely chopped, but leave a few whole for crunch.
- 1/2 box yellow cake mix – about 6.5 ounces, trust me, it’s just right.
- 1/4 teaspoon cinnamon – optional, but I always sneak it in. Grandma’s secret touch!
Let’s Bake This Beautiful Pecan Pie Dump Cake Together
Start by preheating your oven to 350°F. I love using a 10-inch cast iron skillet, but an 8×8 pan works too. Just grease it lightly with butter don’t skip this step, or you’ll miss those lovely golden edges!
In a large bowl, whisk together the brown sugar, salt, corn syrup, vanilla, eggs, and 1/4 cup of the melted butter. It should look glossy and smell amazing like a pecan pie in the making.
More recipes I love: Butterscotch Toffee Cookie Bars
Fold in half of the pecans (about 1/2 cup). Pour this sweet, nutty mixture right into your skillet and smooth it out gently with the back of a spoon.
In another bowl, combine your cake mix and cinnamon. Sprinkle this dry mixture evenly over your pecan filling. Don’t pack it down, just let it float gently over the top.
Drizzle the remaining 1/4 cup melted butter all over the cake mix. It’ll soak through and create those golden, crispy edges we all love. Top it with the rest of the pecans for a little extra crunch and beauty.
Bake the pecan pie dump cake for 25–30 minutes if using cast iron, or about 35 minutes in an aluminum pan. You’re looking for a golden top and a set, jiggly center. Let it cool slightly before digging in but good luck waiting!
Storage Tips Straight from My Kitchen
If you somehow have leftovers (which is rare around here), just pop them into an airtight container and store in the fridge for 3–4 days. When you’re ready for another slice of pecan pie dump cake, reheat in the microwave for 15–20 seconds. Or, if you’ve got a crowd, cover the whole skillet with foil and warm it in a 300°F oven for about 10–15 minutes.
Anna’s Tips for Dump Cake Perfection
- Drizzle evenly. Don’t rush this part. Even butter drizzle = even baking = no dry patches!
- Try different cake mixes. Spice cake brings a cozy warmth. Butter pecan adds extra nutty flavor. Get creative!
- Want to serve more? Just double everything and bake the pecan pie dump cake in a 9×13 pan. Add 10–15 extra minutes to the bake time.
What Is the Biggest Mistake to Avoid When Making a Dump Cake?
It’s all about the butter. If you forget to drizzle it evenly or don’t use enough, you’ll get dry, uncooked patches. Trust me melted butter is the glue that holds the pecan pie dump cake together.
What’s the Difference Between Dump Cake and Cobbler?
Great question! Dump cake uses cake mix and melted butter for a crumbly topping, while cobbler usually has a biscuit or pie dough topping. Dump cakes are more gooey and cake-like, especially pecan pie dump cake!
Can I Eat 2 Week Old Pecan Pie?
I wouldn’t risk it. After 3–4 days, even in the fridge, the texture gets weird and the flavor turns. Fresh pecan pie dump cake is best, always.
Do You Refrigerate Dump Cake After Baking?
Yes, especially if you’re saving it for later. It keeps better and stays safe to eat. Just warm up the pecan pie dump cake before serving!
What If I Forgot to Grease the Pan for Dump Cake?
Oh no! It’s okay, don’t panic. Just be gentle when scooping it out, and next time, swipe that butter on before you pour in the pecan pie dump cake filling.
Why Is My Dump Cake Not Cooking in the Middle?
It might need more time, or the butter didn’t soak through evenly. If the top’s brown but the middle’s raw, loosely cover the pecan pie dump cake with foil and bake another 10–15 minutes.
Ready to Try This Pecan Pie Dump Cake?
This cake is more than dessert it’s a hug in a skillet. Whether it’s for a Sunday dinner or a quiet night in, I hope it brings your kitchen the same joy it brings mine.
More recipes I love: Bento Cake: With Buttercream Frosting
If you bake this pecan pie dump cake, tag me! I love seeing your sweet creations and sharing them with our little food-loving family. Happy baking!
