If you love the sweet, gooey richness of pecan pie and the buttery comfort of a cobbler, this Pecan Pie Dump Cake is about to become your new favorite dessert. It’s everything you crave in a fall treat—warm, nutty, caramel-like, and perfectly cozy.
The filling bakes into a luscious, custard-style base made with eggs, brown sugar, corn syrup, and a splash of heavy cream for a silky, almost toffee flavor. On top, a buttery yellow cake mix turns golden and slightly crisp, forming that irresistible cobbler-like crust. Every bite delivers the perfect mix of textures—gooey center, chewy edges, and crunchy toasted pecans.
With the aroma of pumpkin pie spice filling the kitchen, this easy dessert feels like a hug from the holidays. Serve it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for the ultimate comfort in a dish.
💛 Why You’ll Love This Recipe
- Two desserts in one: Like pecan pie meets cobbler.
- No mixer required: Just whisk, dump, and bake!
- Rich and cozy flavors: Brown sugar, butter, and toasted pecans make it irresistible.
- Perfect for gatherings: Easy to make, serve, and store.
🥣 Ingredients
- Cooking spray
- 4 large eggs, room temperature
- 1 cup dark corn syrup
- ¾ cup packed light brown sugar
- 2 Tbsp heavy whipping cream
- 2 tsp vanilla extract
- 1 cup (8 oz) salted butter, melted, divided
- 3½ cups (about 14 oz) pecan halves, divided
- 1 (13.25 oz) box butter yellow cake mix (such as Betty Crocker)
- 2 tsp pumpkin pie spice
- Vanilla ice cream and caramel sauce, for serving (optional)
👩🍳 Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray.
Step 2: Mix the Base
In a large bowl, whisk together eggs, corn syrup, brown sugar, cream, vanilla, and ½ cup melted butter until smooth. Stir in 2 cups pecans, coating them well. Pour this mixture into the prepared baking dish.
Step 3: Add the Toppings
Sprinkle the cake mix and pumpkin pie spice evenly over the top of the pecan mixture. Drizzle with the remaining ½ cup melted butter and sprinkle over the remaining 1½ cups pecans.
Step 4: Bake
Bake uncovered for 20 minutes. Then tent the dish with foil and bake another 20 minutes, or until the top is golden brown and no dry spots remain.
Step 5: Cool and Serve
Allow the cake to cool for at least 15 minutes—this helps the filling set and makes for cleaner slices. Serve warm or at room temperature with vanilla ice cream and caramel drizzle, if desired.
🧁 Tips for the Perfect Pecan Pie Dump Cake
- Use melted butter: It creates a denser, chewier texture—like a brownie-meets-pie layer.
- Tent with foil: Prevents overbrowning and keeps the cake moist.
- Cool before slicing: Helps the filling firm up for neater serving.
- Switch it up: Try spice cake mix for extra autumn flavor.
🧊 Storage
- Refrigerate: Store cooled cake in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.
🍂 The Perfect Holiday Dessert
This Pecan Pie Dump Cake is everything you want in a Southern-inspired dessert—simple to make, decadent to eat, and guaranteed to impress. Whether for Thanksgiving, Christmas, or a cozy weekend treat, it’s the kind of recipe you’ll reach for again and again.