If you love the rich, gooey flavor of classic Pecan Pie but don’t want to deal with rolling out crust or watching a pie bake just right, this Pecan Pie Dump Cake is the perfect shortcut dessert!

Pecan Pie

All the Comfort of Pecan Pie – With Half the Effort!

Everything comes together right in the baking dish – just layer, pour, and bake. As it cooks, the pecan pie filling turns soft and caramel‑like while the cake mix bakes into a buttery, golden topping. The result is a warm, cozy dessert that tastes like pecan pie with the ease of a dump cake, making it ideal for holidays, potlucks, or anytime you need an effortless crowd‑pleaser!

Why this Recipe Works

Perfect Balance of Texture – The cake mix bakes up golden and slightly crisp on top while the pecan pie filling underneath stays soft, gooey, and rich – giving you the best parts of both pecan pie and cake in every bite.

Bakes Beautifully Every Time – I love how this cake bakes! The layers settle naturally, giving you consistent results every time!

Simple Ingredients, Reliable Results – Using pantry staples and a dump and bake method, this recipe is nearly foolproof. This is the perfect holiday dessert because there are no special techniques needed!

Warm pecan pie dump cake with caramelized pecans and buttery cake layer

Ingredients You’ll Need

1 1/2 cups Brown Sugar – Adds deep, caramel-like sweetness and gives the filling its classic pecan pie richness.

1 cup Corn Syrup – Creates the glossy, sticky pecan pie texture and helps the filling set without crystalizing.

1 1/4 cup Butter (Melted) – Adds richness and moisture while helping everything bake together into a buttery, indulgent base. The butter is used both in the filling and drizzled on top for the cake layer.

3 Eggs – Acts as the binder, thickening the filling as it bakes so it slices cleanly while staying gooey.

2 tsp Vanilla – Enhances the warm flavors and balances the sweetness.

4 cups Pecan Halves – Provide the signature nutty crunch and toasted flavor that makes this dessert unmistakably pecan pie.

1 (15.25 oz) Yellow Cake Mix – Forms the cake layer on top, baking up golden and tender without mixing.

1 cup Hot Water – Helps the cake mix hydrate and bake evenly, creating a soft, spoonable texture.

Ice Cream or Whipped Cream (Optional) – Adds a creamy contrast to the warm, rich cake when serving.

Caramel Topping (Optional) – Brings extra sweetness and an indulgent finishing touch.

Slice of pecan pie dump cake served warm

How to Make the Best Pecan Pie Dump Cake

NOTE: You can use butter pecan, spice, or white cake mix in place of the yellow cake mix.

Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.

Add 1 cup brown sugar, 1 cup corn syrup, 1/2 cup melted butter, 3 eggs, and 2 tsp vanilla to a medium size bowl. Whisk to combine.

Fold in 3 cups pecan halves. Evenly spread the pecan mixture into the prepared pan.

Sprinkle 1 (15.25 oz) box yellow cake mix evenly over the pecan filling.

Drizzle the remaining 3/4 cup melted butter over the dry cake mix.

Sprinkle remaining 1/2 cup brown sugar over the butter layer.

Pour 1 cup hot water over the top of the dry cake mix and butter. Do not mix. You can carefully tilt the cake pan to distribute the water over the cake mix.

Sprinkle the remaining 1 cup pecan halves over the cake and water layer.

Bake for 30-35 minutes, or until golden brown. It will be a little jiggly in the center, but it will firm up as it cools. The edges should be bubbling and the top golden brown.

Allow cake to cool completely.

Optional: Serve with ice cream or whipped cream, and/or a drizzle of caramel.

Expect a Gooey Center – This dessert is meant to be soft and sticky in the middle like Pecan Pie. It will continue to set as it cools, so don’t overbake trying to make it firm.

Serve it Warm with Toppings – I love serving butter pecan ice cream with this dessert! But vanilla ice cream, whipped cream, or caramel sauce all pair perfectly with the rich, nutty flavors and balance the sweetness.

Read Through Instructions First – Carefully note when not to mix.

You Can Make Ahead – Bake it a day in advance and store it covered in the refrigerator. If desired, reheat individual servings, or the whole dish, before serving.