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

Scale

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

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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.