This easy dessert brings together the buttery richness of pecan pie with the fluffy comfort of cake—all in one dump-and-bake dish!
Ingredients
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1 box yellow cake mix
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3 large eggs
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1 can (12 oz) evaporated milk
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½ cup unsalted butter, melted
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1 cup light corn syrup
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1 cup packed brown sugar
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1½ cups chopped pecans
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1 tsp vanilla extract
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Whole pecans, for garnish (optional)
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Caramel sauce, for drizzling (optional)
Instructions
1. Preheat the Oven:
Set to 350°F and lightly grease a 9×13-inch baking dish.
2. Mix the Wet Layer:
Whisk eggs, evaporated milk, melted butter, corn syrup, brown sugar, and vanilla until smooth.
3. Add Pecans:
Stir in chopped pecans. Pour into the prepared dish.
4. Add Cake Mix:
Evenly sprinkle the dry cake mix over the top. Do not stir.
5. Bake:
Bake 45–50 minutes until golden brown and mostly set. A slight jiggle is perfect!
6. Cool & Serve:
Let cool 15 minutes before serving. Drizzle with caramel sauce and top with pecans if desired.
Total Time: 1 hour
Serves: 12–16
Most Popular Questions & Answers
Q1: Can I use a different cake mix flavor? Yes! Butter pecan, spice cake, or white cake mix all work beautifully.
Q2: Can I use sweetened condensed milk instead of evaporated milk? No, it will make the cake too sweet and thick. Stick with evaporated milk for proper texture.
Q3: Can I make this ahead of time? Absolutely! It keeps well in the fridge for 3–4 days. Reheat gently before serving.
Q4: Can I freeze pecan pie dump cake? Yes! Let it cool, wrap tightly, and freeze for up to 2 months. Thaw overnight in fridge.
Q5: Why don’t we stir the cake mix in?
Because it creates a layered effect—gooey on the bottom, cakey on top.
Q6: Can I reduce the sugar? You can cut the brown sugar to ¾ cup, but don’t reduce the corn syrup—it helps with the pecan pie texture.
Helpful Tips to Make It Even More Delightful
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Toast the pecans before adding for richer flavor.
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Add ½ tsp cinnamon or nutmeg to the wet mix for warmth.
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Use salted butter if you like a sweet-salty contrast.
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Swap caramel sauce for maple syrup drizzle for a fall twist.
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Add a scoop of vanilla ice cream or whipped cream on top.
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Mix in a handful of mini chocolate chips for a chocolatey variation.
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Use dark brown sugar for a deeper molasses flavor.
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Try bourbon vanilla extract for a Southern touch.
40 Secrets to Achieving the Perfect Pecan Pie Dump Cake
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Use room temperature eggs for better mixing.
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Lightly tap the pan after pouring batter to remove air pockets.
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Toast pecans in a skillet until fragrant (5 mins).
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Add flaky sea salt on top before baking.
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Use a glass baking dish for even browning.
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Cut clean edges with a hot knife.
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Line pan with parchment for easy lift-out.
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Let it cool completely before slicing for clean cuts.
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Add 1 tbsp bourbon to the wet layer for extra depth.
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Use premium corn syrup (like Karo brand) for best consistency.
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Add 1 tsp apple cider vinegar to enhance the flavor profile.
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Sift the cake mix before sprinkling for even coverage.
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Sprinkle a layer of brown sugar on top for a crunchy crust.
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Use European-style butter for richer taste.
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Add a touch of orange zest for a citrusy twist.
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Bake on the middle oven rack for even cooking.
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Place a baking sheet underneath to catch any drips.
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Mix a bit of cream cheese into the wet layer for extra richness.
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Add a pinch of salt to balance sweetness.
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Use a cake tester to check doneness in the center.
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Don’t overbake—a little jiggle means gooey magic inside.
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Don’t stir the cake mix! Layering is key.
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Add 1 tbsp of vanilla pudding mix to the cake mix for moisture.
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Chop pecans unevenly for texture contrast.
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Avoid using margarine—real butter only.
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For nut allergies, sub toasted coconut or crushed graham crackers.
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Warm your caramel drizzle for easier spreading.
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Double the pecans if you’re a nut lover!
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Use a pastry brush to lightly butter the top before baking.
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For extra crunch, add a crushed pretzel topping.
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Serve with coffee or chai tea for cozy vibes.
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Don’t refrigerate before it cools fully—it may get soggy.
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Add a layer of graham cracker crumbs under the wet layer.
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Store leftovers in an airtight container to retain texture.
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Add a small pinch of clove or allspice for warmth.
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Try hazelnuts or walnuts if you’re out of pecans.
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Bake a mini version in ramekins for individual servings.
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Use a microplane to zest citrus right into the wet layer.
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For crispy topping, broil the last 2 minutes carefully.
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Enjoy warm for gooey texture, cold for firmer texture — both are divine!