If you’ve ever dreamed of a dessert that combines the gooey richness of pecan pie with the effortless charm of a cake that practically makes itself, then this Pecan Pie Dump Cake Recipe was made for you. Imagine the deep caramel notes of maple syrup and brown sugar marrying perfectly with crunchy pecans all nestled under a golden, buttery cake crust. This recipe is as simple as dumping ingredients in layers and letting the oven do the magic, making it an instant favorite for busy weeknights or cozy weekend treats.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in crafting the luscious texture and unforgettable flavor of the Pecan Pie Dump Cake Recipe. From the eggs that add richness to the brown sugar and maple syrup that provide that classic pecan pie sweetness, every element brings this dish to life.
- 4 large eggs, room temperature: Helps create a rich, custard-like base for the pecan filling.
- 1¼ cup (250 g) light brown sugar: Adds deep sweetness and a hint of molasses flavor.
- ¾ cup (180 ml) maple syrup: Brings warm caramel notes and moisture to the filling.
- 2 teaspoons cornstarch (or 1 tablespoon flour): Provides the perfect thickening for the filling, preventing it from being too runny.
- 2 teaspoons (10 ml) vanilla extract: Brightens and enhances all the other flavors.
- ½ cup (120 ml) melted butter: Adds richness and smoothness to the filling.
- 1 cup chopped pecans: Gives that signature nutty crunch in every bite.
- 15.25 oz. box yellow cake mix: Creates the deliciously soft and crisp cake topping.
- 1 teaspoon ground cinnamon: Provides a gentle warmth and complements the pecans beautifully.
- ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced: Melted on top during baking to make the cake crust perfectly golden and flaky.
- 1 cup chopped pecans: Scattered on top for an extra layer of crunch and nutty aroma.
How to Make Pecan Pie Dump Cake Recipe
Step 1: Prepare the Pecan Pie Filling
Start by preheating your oven to 350°F (177°C). In a large mixing bowl, lightly whisk the eggs until smooth. Then add in the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter, whisking until the mixture is well combined with a luscious consistency. Stir in the chopped pecans for that delightful crunch and rich texture that makes the filling so irresistible.
Step 2: Layer the Cake
Generously grease a 9 x 13-inch baking dish with a tablespoon of butter to keep the cake from sticking and add extra flavor to the edges. Pour the pecan pie filling evenly into the dish, spreading it to cover the bottom thoroughly. Next, sprinkle the yellow cake mix evenly on top of the filling and dust it with ground cinnamon. This layering builds the framework for the perfect balance of gooey sweetness and cakey goodness.
Step 3: Top with Butter and Pecans
Distribute the cold, sliced unsalted butter evenly over the cake mix layer, spacing the pats of butter to ensure most of the cake mix is covered—this is the secret to a buttery, golden crust. Finally, scatter the remaining chopped pecans on top. These will toast beautifully in the oven, adding an irresistible nutty crunch. Bake for 40 to 45 minutes until the top turns golden brown and the filling bubbles enticingly.
Step 4: Cool and Serve
Once baked, cool the pecan pie dump cake for about 20 to 30 minutes on a wire rack. This waiting time allows the layers to set just right for clean serving. When ready to serve, scoop generous portions onto plates or bowls, and if you’re feeling indulgent, top with vanilla ice cream and a drizzle of caramel sauce for a show-stopping finish.
How to Serve Pecan Pie Dump Cake Recipe
Garnishes
A scoop of creamy vanilla ice cream is the classic accompaniment, melting slowly over the warm dump cake’s sweet, nutty layers. A drizzle of salted caramel or a sprinkle of extra chopped pecans can take the presentation to a whole new level, giving each bite a delightful contrast of textures and flavors.
Side Dishes
You can keep things simple with a cup of strong coffee or a creamy latte to balance the Pecan Pie Dump Cake Recipe’s sweetness. If you want to serve a little heartier, fresh whipped cream or a fruit salad with tart berries cut through the richness with a refreshing twist.
Creative Ways to Present
For a charming twist, try serving the Pecan Pie Dump Cake Recipe in individual ramekins or mini cast-iron skillets for personal portions. Top each with a pecan half and a small sprig of mint for a beautiful, rustic look. You can also turn this dessert into parfaits by layering warmed dump cake with whipped cream and chopped pecans in glasses.
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Pie Dump Cake Recipe keeps wonderfully in the refrigerator for up to 4 days if covered tightly with foil or plastic wrap. Keeping it chilled helps preserve the texture of the cake and the integrity of that rich, pecan pie filling.
Freezing
This dessert freezes surprisingly well! After baking and cooling completely, wrap it tightly in plastic wrap and then aluminum foil or place in an airtight container. Freeze for up to 3 months. When you want a sweet pick-me-up, thaw overnight in the fridge and warm before serving.
Reheating
To enjoy it warm again, simply reheat portions in the microwave for 30 to 60 seconds or place in a preheated 350°F oven for 10 to 15 minutes until heated through and the butter has melted anew, reviving that freshly baked magic.
FAQs
Can I use a different type of cake mix for the topping?
Absolutely! While yellow cake mix gives a classic sweetness and color, you can experiment with white, spice, or even butter cake mixes depending on your taste preferences.
Is there a nut-free version of this recipe?
If pecans aren’t your thing or for allergy concerns, try substituting with toasted oats or chopped pretzels for crunch, though the signature nutty flavor would be missing.
Can this dump cake be made gluten-free?
Yes! Use a gluten-free yellow cake mix and substitute cornstarch accordingly. Just double-check all ingredients to ensure they’re labeled gluten-free for safety.
Why is the butter sliced and placed on top rather than melted and mixed in?
Placing cold, sliced butter on top lets it melt slowly during baking, creating a beautiful, crispy, and flaky crust that contrasts perfectly with the gooey filling underneath.
How does the cornstarch or flour affect the filling?
The cornstarch or flour acts as a thickener, making sure the filling isn’t too runny, so the dump cake sets nicely and slices well without losing that rich, luscious texture.
Final Thoughts
Making this Pecan Pie Dump Cake Recipe is like welcoming a warm hug in dessert form. It’s easy, comforting, and impressively delicious—perfect for sharing with family and friends or savoring as a special treat for yourself. Give it a try, and you might just find your new favorite go-to dessert that everyone asks for again and again.
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Pecan Pie Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Dump Cake combines the rich, nutty flavors of pecan pie and the simplicity of a dump cake into one indulgent dessert. With a gooey pecan filling layered under a spiced yellow cake topping and dotted with buttery pats and extra pecans, it bakes to a golden brown, offering a perfect balance of crunch and sweetness in every bite. Ideal for holiday gatherings or any special occasion, this easy-to-make cake requires minimal prep but delivers maximum flavor and comfort.
Ingredients
Pecan Pie Filling
- 4 large eggs, room temperature
- 1¼ cup (250 g) light brown sugar
- ¾ cup (180 ml) maple syrup
- 2 teaspoons cornstarch (or 1 tablespoon flour)
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) melted butter
- 1 cup chopped pecans
Cake Topping
- 15.25 oz box yellow cake mix
- 1 teaspoon ground cinnamon
- ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Filling: Preheat your oven to 350°F (177°C). In a large mixing bowl, lightly whisk the eggs until smooth. Add the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter. Whisk everything together until the mixture is well combined and smooth. Fold in the chopped pecans evenly.
- Assemble the Base Layer: Lightly grease a 9 x 13 inch baking dish with a tablespoon of butter. Pour the pecan pie filling evenly into the prepared dish, spreading it out smoothly.
- Add Cake Mix Layer: Sprinkle the yellow cake mix evenly over the pecan pie filling. Dust the surface with 1 teaspoon of ground cinnamon to add a warm spice note.
- Top with Butter and Pecans: Evenly space the cold slices of butter over the cake mix layer, ensuring nearly all areas are dotted with butter pats. Then sprinkle the 1 cup of chopped pecans on top for added crunch and flavor.
- Bake the Cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and set. This baking process allows the butter to melt into the cake mix, creating a rich, buttery crust atop the pecan filling.
- Cool and Serve: Let the cake cool on a wire rack for 20 to 30 minutes before serving. For an extra treat, serve warm with a scoop of ice cream and a drizzle of caramel sauce if desired. Enjoy the gooey, nutty, and buttery flavors in every bite!
Notes
- If you don’t have cornstarch, you can substitute it with 1 tablespoon of all-purpose flour to help thicken the filling.
- Using cold butter sliced thinly ensures even melting and helps create a crisp, golden crust on top of the cake.
- For a dairy-free variation, substitute butter with a plant-based alternative, though the texture may vary slightly.
- Allow the cake to cool sufficiently to set the filling before serving; warm servings pair beautifully with vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
