Pecan Pie Dump Cake

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

  • 1 box yellow cake mix

  • 3 large eggs

  • 1 can (12 oz) evaporated milk

  • ½ cup unsalted butter, melted

  • 1 cup light corn syrup

  • 1 cup packed brown sugar

  • 1½ cups chopped pecans

  • 1 tsp vanilla extract

  • Whole pecans, for garnish (optional)

  • 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

  1. Toast the pecans before adding for richer flavor.

  2. Add ½ tsp cinnamon or nutmeg to the wet mix for warmth.

  3. Use salted butter if you like a sweet-salty contrast.

  4. Swap caramel sauce for maple syrup drizzle for a fall twist.

  5. Add a scoop of vanilla ice cream or whipped cream on top.

  6. Mix in a handful of mini chocolate chips for a chocolatey variation.

  7. Use dark brown sugar for a deeper molasses flavor.

  8. Try bourbon vanilla extract for a Southern touch.


🔐 40 Secrets to Achieving the Perfect Pecan Pie Dump Cake

  1. Use room temperature eggs for better mixing.

  2. Lightly tap the pan after pouring batter to remove air pockets.

  3. Toast pecans in a skillet until fragrant (5 mins).

  4. Add flaky sea salt on top before baking.

  5. Use a glass baking dish for even browning.

  6. Cut clean edges with a hot knife.

  7. Line pan with parchment for easy lift-out.

  8. Let it cool completely before slicing for clean cuts.

  9. Add 1 tbsp bourbon to the wet layer for extra depth.

  10. Use premium corn syrup (like Karo brand) for best consistency.

  11. Add 1 tsp apple cider vinegar to enhance the flavor profile.

  12. Sift the cake mix before sprinkling for even coverage.

  13. Sprinkle a layer of brown sugar on top for a crunchy crust.

  14. Use European-style butter for richer taste.

  15. Add a touch of orange zest for a citrusy twist.

  16. Bake on the middle oven rack for even cooking.

  17. Place a baking sheet underneath to catch any drips.

  18. Mix a bit of cream cheese into the wet layer for extra richness.

  19. Add a pinch of salt to balance sweetness.

  20. Use a cake tester to check doneness in the center.

  21. Don’t overbake—a little jiggle means gooey magic inside.

  22. Don’t stir the cake mix! Layering is key.

  23. Add 1 tbsp of vanilla pudding mix to the cake mix for moisture.

  24. Chop pecans unevenly for texture contrast.

  25. Avoid using margarine—real butter only.

  26. For nut allergies, sub toasted coconut or crushed graham crackers.

  27. Warm your caramel drizzle for easier spreading.

  28. Double the pecans if you’re a nut lover!

  29. Use a pastry brush to lightly butter the top before baking.

  30. For extra crunch, add a crushed pretzel topping.

  31. Serve with coffee or chai tea for cozy vibes.

  32. Don’t refrigerate before it cools fully—it may get soggy.

  33. Add a layer of graham cracker crumbs under the wet layer.

  34. Store leftovers in an airtight container to retain texture.

  35. Add a small pinch of clove or allspice for warmth.

  36. Try hazelnuts or walnuts if you’re out of pecans.

  37. Bake a mini version in ramekins for individual servings.

  38. Use a microplane to zest citrus right into the wet layer.

  39. For crispy topping, broil the last 2 minutes carefully.

  40. Enjoy warm for gooey texture, cold for firmer texture — both are divine!

SAVE IT FOR LATER IN PINTEREST