1) Preheat and prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. If you want super easy cleanup, line with parchment (leave overhang).
2) Build the pecan pie base
In a large mixing bowl, whisk together:
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eggs
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brown sugar
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granulated sugar
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corn syrup
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melted butter
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vanilla
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salt
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cinnamon (if using)
Whisk until smooth and glossy, about 30–45 seconds. Stir in 2 cups chopped pecans.
Pour the mixture into your prepared baking dish and spread evenly. If you’re using pecan halves, sprinkle them across the top now (they toast beautifully while baking).
3) Add the cake mix topping (the “dump” part)
Evenly sprinkle the dry yellow cake mix over the pecan filling. Don’t mix—this is important for the dump cake texture.
If using toffee bits or mini chocolate chips, scatter them over the cake mix.
4) Butter it up
Drizzle melted butter evenly over the entire surface. Try to cover as much dry cake mix as possible. If you notice big dry patches, add a little more melted butter (or dot with thin slices of butter).
Pro tip: If you want a smoother top, gently pat the cake mix down with a spatula before drizzling butter—just don’t push it into the filling.
5) Bake until golden and gooey
Bake for 40–50 minutes, or until:
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the top is deep golden brown
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the edges are bubbling
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the center looks set but still slightly gooey underneath (that’s the magic)
If the top browns too quickly, loosely tent with foil for the last 10 minutes.
6) Rest (don’t skip this)
Let the dump cake rest for 20–30 minutes before serving. This gives the filling time to thicken so you get perfect scoops instead of a lava flood (still delicious, but messier).
How to Serve It (Best Results)
Spoon a warm portion into a bowl, add a scoop of vanilla ice cream, and finish with caramel drizzle. If you love that sweet-salty bakery vibe, add a tiny pinch of flaky salt on top. It turns the caramel and pecans into pure praline heaven.
Tips for the Best Pecan Pie Dump Cake
Choose chopped + halves for the perfect texture
Chopped pecans blend into the gooey filling, while pecan halves on top toast and look beautiful. If you only have one type, use what you’ve got.
Corn syrup alternatives (if you prefer)
Corn syrup gives the classic pecan pie texture. If you want a different flavor:
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Maple syrup: richer, slightly looser set, very holiday.
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Honey: floral and sweet; reduce to 3/4 cup so it’s not overpowering.
Avoid dry cake mix patches
The only real “dump cake mistake” is leaving too much dry cake mix uncovered. Drizzle slowly and evenly. If you spot dry areas halfway through baking, you can carefully drizzle a bit more melted butter over those spots.
Want it even gooier?
Add 2 extra tablespoons melted butter to the filling, or reduce bake time by 5 minutes. (Just be sure it rests long enough to set.)
Fun Variations
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Bourbon Pecan: add 1–2 tbsp bourbon to the filling.
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Chocolate Turtle: add 1/2 cup chocolate chips + extra caramel drizzle.
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Spiced Holiday: add 1/4 tsp nutmeg + pinch of cloves.
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Butter Pecan Cake Mix: swap yellow cake mix for butter pecan cake mix for double pecan flavor.
Storage & Make-Ahead
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Room temperature: up to 2 days (covered)
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Refrigerator: up to 5 days (covered)
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Reheat: microwave individual servings 20–30 seconds, or warm in a 300°F oven for 10–15 minutes.
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Freezing: freeze portions in airtight containers up to 2 months. Thaw overnight in the fridge and reheat.
Conclusion
This Pecan Pie Dump Cake is the no-stress dessert that tastes like you spent hours baking. It delivers everything people crave about pecan pie—buttery sweetness, caramel-like goo, toasted pecans—with a golden cake topping that makes it feel extra indulgent. Serve it warm with vanilla ice cream and caramel, and you’ll understand why it disappears faster than any “fancy” dessert on the table. If you’re bringing one dish to a holiday gathering, make it this one—because you’ll be asked for the recipe before the pan is even empty.
