Pecan Pie Dump Cake

This dessert brings together the gooey, nutty filling of a classic pecan pie and the soft, buttery crumb of a yellow cake. It bakes in a single 9×13-inch pan and requires very little active time.

Using a boxed cake mix speeds up the process while still delivering a rich flavor. The hot water poured over the top creates a tender cake layer that bakes right over the sticky pecan base.

Ingredients You Need

• Brown sugar: Light brown sugar works well, but dark brown sugar will give the filling a deeper molasses flavor.
• Corn syrup: You can use either light or dark corn syrup depending on what you have in the pantry.
• Yellow cake mix: A standard 15.25-ounce box is required. White or butter pecan cake mix will also work.
• Pecan halves: Buy raw, unsalted pecans. Chopped pecans are fine if you prefer smaller pieces in each bite.
• Butter: Salted butter balances the sweetness. If using unsalted butter, add a half teaspoon of salt to the wet filling.

Exact amounts are in the recipe card below.

How to Make It

Make the pecan filling: Whisk the wet ingredients and a portion of the brown sugar together until smooth. Fold in most of the pecans and spread the mixture into a greased baking dish.

Prepare the cake topping: Mash softened butter into the dry cake mix until it looks like wet sand. Scatter this evenly over the pecan base and add the remaining brown sugar.

Add water and bake: Pour hot water over the top without stirring to hydrate the cake mix. Add the rest of the pecans and bake until the edges are golden and the center is mostly set.

Baking Tips

• For food safety, the internal temperature of the egg-based pecan filling must reach 160°F (71°C) on an instant-read thermometer.
• For the right texture, use very hot tap water rather than actively boiling water.
• The center of the cake will continue to firm up as it cools down in the pan.

Serving Ideas

Serve slices warm or at room temperature. It pairs well with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream to balance the sweetness.

Storing and Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the baked cake for up to 2 months. Reheat individual slices in the microwave for 15 to 20 seconds until warmed through.

FAQ

Pecan Pie Dump Cake

Print Recipe

A layered dessert with a gooey pecan pie filling topped with yellow cake mix and caramel sauce.

• Author: Sofia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 9x13-inch cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups (300 g) packed light brown sugar, divided
• 1 cup (340 g) light corn syrup
• 1/2 cup (113 g) salted butter, melted and cooled
• 3 large eggs
• 2 teaspoons (10 ml) vanilla extract
• 4 cups (400 g) pecan halves, divided
• 1 (15.25-ounce / 432 g) box yellow cake mix
• 1/2 cup (113 g) salted butter, softened
• 1 cup (240 ml) hot water
• 1/2 cup (120 ml) caramel sauce

Instructions

1. Preheat the oven to 350°F (175°C). Coat a 9×13-inch baking dish with cooking spray or butter.
2. Whisk 1 cup (200 g) of the brown sugar, the corn syrup, melted butter, eggs, and vanilla extract in a medium bowl until smooth.
3. Stir 3 cups (300 g) of the pecan halves into the wet mixture. Pour this filling into the prepared baking dish and spread it into an even layer.
4. Place the dry yellow cake mix in a large bowl. Add the softened butter and mash it into the dry mix using a fork until the mixture resembles wet sand.
5. Scatter the buttered cake mix evenly over the pecan layer in the baking dish. Sprinkle the remaining 1/2 cup (100 g) of brown sugar on top.
6. Pour the hot water slowly and evenly over the cake mix. Do not stir the layers together. Tilt the pan slightly if needed to distribute the water.
7. Scatter the remaining 1 cup (100 g) of pecan halves over the wet cake mix.
8. Bake for 35 to 40 minutes. The edges will be set and golden brown, while the center should jiggle slightly. For food safety, ensure the egg filling reaches an internal temperature of 160°F (71°C).
9. Let the cake cool completely in the pan. Drizzle the caramel sauce over the top before serving.

Notes

• For food safety, the internal temperature of the egg-based pecan filling must reach 160°F (71°C) on an instant-read thermometer.
• For the right texture, use very hot tap water rather than actively boiling water.
• The center of the cake will continue to firm up as it cools down in the pan.

Keywords: pecan pie dump cake, fall desserts, easy cakes, pecan desserts, thanksgiving baking