This Pecan Pie Dump Cake combines the rich, buttery flavor of pecan pie with the soft, golden texture of a cake. It has a gooey center, crunchy pecans, and a sweet, caramel-like filling. It’s an easy dessert for Thanksgiving, Christmas, family gatherings, potlucks, or any time you crave a nutty dessert.
The image shows a particularly gooey, pecan-packed version. The recipe below is a practical home-baking version based on the ingredients visible in your image, with the additional ingredients and baking instructions needed to make it successfully.
Prep: 15 minutes
Bake: 45–60 minutes
Serves: 10–12
1. Complete ingredients
I Tried Betty Crocker, Duncan Hines, and Pillsbury’s Boxed Yellow Cake – Business Insider
Cake base
1 box (about 15.25 oz / 432 g) yellow cake mix
4 large eggs
1 cup (227 g) unsalted butter, melted
1 cup (120–125 g) chopped pecans
A woman pours corn syrup for the filling of a pecan pie. Process of cooking pecan pie in home kitchen for American Thanksgiving Day.
Pecan pie filling
1 cup (200 g) packed brown sugar
¾ cup (180 ml) light corn syrup
2 large eggs
¼ cup (57 g) unsalted butter, melted
2 teaspoons vanilla extract
¼ teaspoon salt
Raw Pecans Near Me for Baking Cooking and Fresh Flavour
Topping
½–1 cup (50–100 g) pecan halves
1 tablespoon brown sugar, optional
A small pinch of flaky salt, optional
Important note: The picture lists four eggs, one cup of chopped pecans, one cup of melted butter, and one box of yellow cake mix. The other ingredients above create the pecan-pie-style filling and are additions to make this a complete, tested-style recipe format rather than a claim that every ingredient is shown in the image.
2. Step-by-step instructions
Biscuit batter preparation process. Woman spreads butter and flour over the sides of glass baking form.
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9 × 13-inch (23 × 33 cm) baking dish with butter or nonstick cooking spray.
Keep the oven rack near the middle for even baking.
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Step 2: Prepare the pecan filling
In a large mixing bowl, whisk together:
4 large eggs
1 cup melted unsalted butter, cooled slightly
1 cup light corn syrup
½ cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Whisk until smooth, then fold in the 1 cup of chopped pecans.
Closeup of pecan pie in glass pan with homemade crust and raw sweet filling with nut halves before baking in kitchen
Step 3: Add the pecan mixture
Pour the filling into the greased baking dish and spread it evenly.
Make sure the chopped pecans are distributed throughout the filling so every serving has plenty of nutty flavor.
“Dump” Cakes Explained
Step 4: Add the yellow cake mix
Sprinkle the dry yellow cake mix evenly over the filling.
Do not prepare the cake mix according to the box. Do not stir the layers together. Keeping the layers separate helps create the distinctive cake topping and gooey pecan layer.
Strawberry Cheesecake Dump Cake – Yahoo News
Step 5: Add the pecan topping
Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible. Arrange pecan halves on top.
Optional: sprinkle 1 tablespoon of brown sugar over the pecans for a more caramelized finish.
Pecan Pie Dump Cake Recipe – Recipes Epic
Step 6: Bake until golden
Bake for approximately 45–55 minutes. Start checking around 40 minutes because ovens and baking dishes vary.
The top should be golden brown, and the filling should be bubbling around the edges. If the top browns too quickly, cover it loosely with foil.
Pecan Pie Dump Cake Recipe
Step 7: Cool and serve
Let the cake rest for at least 20–30 minutes before serving. This allows the filling to thicken.
Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
This version follows the ingredient quantities shown in your picture and a matching pecan-pie-style filling approach. The layering method is consistent with published versions of pecan pie dump cake.
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3. All about the pecans
Pecan – Pecan Nutrition Facts, Calories, Carbs – Pecan Health Benefits
Fresh Pecan Pieces-Davis Mountains Nut Company
Home – karino kada
Pecans are the main flavor ingredient in this dessert. They provide a buttery, earthy, slightly sweet taste and a crunchy texture that contrasts with the soft filling.
Pecan detail
Information
Main nut
Pecan
Flavor
Buttery, mild, rich and slightly sweet
Texture
Crunchy when toasted; softer inside the filling
Amount inside cake
1 cup chopped pecans
Amount for topping
½–1 cup pecan halves
Nut preparation
Raw or lightly toasted, shelled pecans
Storage
Airtight container in a cool place or refrigerator
How to prepare the pecans
Chopped pecans: Use small pieces so the nuts spread throughout the filling.
Pecan halves: Arrange them on top for an attractive bakery-style finish.
Toasted pecans: Toast in a dry skillet over low to medium heat for 3–5 minutes, stirring frequently. Cool before adding.
Freshness: Avoid pecans that smell stale, bitter, or like old cooking oil.
Can you substitute other nuts?
Halved and chopped walnuts composition
Walnuts
Replace pecans in equal quantities. Walnuts are slightly more bitter and earthy, so the flavor will be less sweet and buttery.
Whole and chopped almonds
Almonds
Chopped almonds provide a firmer crunch and a mild nutty taste. They work well but have a different texture.
Cashews, raw and processed, in white bowls over gray
Cashews
Cashews taste creamy and mild. Use chopped, unsalted cashews for the best balance.
Bowl with shelled sunflower seeds close up on white background
Sunflower seeds
For a nut-free alternative, use shelled sunflower seeds, provided they are safe for the people eating the dessert. Check cake-mix labels for cross-contact warnings.
Allergy warning: Pecans are tree nuts and can cause serious allergic reactions. Do not serve this cake to anyone with a pecan or relevant tree-nut allergy unless their clinician has confirmed the ingredients are safe.
4. Tips for the best results
For a gooey center: Avoid baking until the entire cake looks dry. The filling should be set rather than liquid, with a slight softness in the middle.
For a crispier top: Distribute the melted butter carefully across the cake mix instead of pouring it all in one spot.
For extra pecan flavor: Toast the pecans before adding them.
For less sweetness: Use unsweetened toppings and serve with plain whipped cream. Do not reduce the sugar or syrup dramatically without adjusting the recipe.
For clean slices: Cool the cake longer before cutting. For a softer dessert, serve it warm with a spoon.
For easier cleanup: Place the baking dish on a rimmed baking sheet in case the filling bubbles over.
5. Frequently asked questions (Q&A)
Q1. Why is it called a dump cake?
A dump cake is generally made by layering ingredients directly in a baking dish instead of mixing a conventional cake batter. In this recipe, the filling is whisked first, then topped with dry cake mix and butter.
Q2. Can I use a different cake mix?
Yes. Yellow cake mix gives the classic buttery flavor. White cake mix works too, while spice cake mix adds cinnamon-like warmth. Follow the same layering technique.
Q3. Can I make it without corn syrup?
You can try pure maple syrup or brown rice syrup, but the flavor and consistency will change. Maple syrup has a stronger flavor and may produce a softer filling. Avoid substituting an equal volume of thin liquid without checking the results.
Q4. Can I use salted butter?
Yes. Use the same quantity, but omit the added salt or reduce it considerably.
Q5. Why is my cake mix still powdery in places?
The melted butter may not have reached those areas. Drizzle it slowly and evenly, covering as much of the surface as possible. A few dry patches can still occur with dump cakes.
Q6. Why is the middle too runny?
It may need more baking time or additional cooling. Return it to the oven in 5–10-minute increments if the center is still liquid, covering the top loosely with foil if it is already brown. Because the recipe contains eggs, do not serve it with an undercooked, liquid filling.
Q7. Can I prepare it a day ahead?
Yes. Bake it, cool it, cover it, and refrigerate it. Reheat individual portions gently before serving.
Q8. How should I store leftovers?
Because this recipe contains eggs and a moist filling, refrigerate leftovers within two hours of baking. Store in an airtight container for about 3–4 days. Reheat until hot throughout.
Q9. Can I freeze pecan pie dump cake?
Yes. Cool it completely, portion it, and freeze in airtight freezer-safe containers for about 2–3 months for best quality. Thaw in the refrigerator and reheat. The topping may soften slightly.
Q10. Can I make this recipe without eggs?
Eggs help the pecan filling set. Egg-free substitutes may produce a different texture, so use a specifically developed egg-free pecan filling recipe rather than simply omitting the eggs.
Q11. Can I make it in a smaller pan?
Yes, but reduce the ingredient quantities proportionally. Do not put the full recipe into a smaller dish, because the filling could overflow or cook unevenly.
Q12. Is this a traditional pecan pie?
No. Traditional pecan pie is usually baked in a pastry crust. This dump cake uses cake mix and melted butter to make a simpler cake-like topping over a pecan filling.
6. Serving suggestions
I Made the Most Popular Cake Recipe in the South Right Now, and It’s the Pecan Dessert of My Dreams – Yahoo Style Canada
Pecan Pie Dump Cake | MrFood.com
Pecan Pie Dump Cake Recipe
Classic: Warm cake with vanilla ice cream.
Extra indulgent: Add caramel sauce and a few toasted pecans.
For afternoon tea: Serve a small square with tea or coffee.
For celebrations: Garnish with pecan halves and a light dusting of powdered sugar.
7. Recipe card — save for later
Pecan Pie Dump Cake
One 9 × 13-inch dish · 10–12 servings
Ingredients
1 box yellow cake mix (about 432 g)
1 cup chopped pecans
1 cup unsalted butter, melted
4 large eggs
1 cup light corn syrup
½ cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½–1 cup pecan halves for topping
Quick method
Preheat oven to 350°F (175°C) and grease the dish.
Whisk eggs, butter, corn syrup, brown sugar, vanilla and salt.
Stir in chopped pecans and pour into the dish.
Sprinkle dry cake mix evenly on top; do not stir.
Drizzle butter over the cake mix and add pecan halves.
Bake for 45–55 minutes, checking for a golden top and a set filling.
Rest 20–30 minutes before serving.
Final note: For the closest match to the photograph, use plenty of pecan halves on top, let the filling remain moist but set, and allow the cake to rest before slicing. The result should be rich, buttery, sweet, and full of pecan flavor.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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