Pecan Pie Dump Cake Recipe

What the heck is this magical creation?

Okay, so imagine if pecan pie and cake had a baby, but without all the fuss of making an actual pie crust or doing any real baking work. That’s this dump cake! It’s literally called “dump” because you dump everything in layers and let the oven do the magic. The bottom turns into this gooey, caramelly pecan pie filling while the top gets all cakey and crispy. It’s basically what would happen if pecan pie decided to be more awesome and less work. My aunt brought this to Thanksgiving three years ago, and now my family physically blocks the door if I try to show up without it.

Why You’ll Love This Recipe

• It’s basically fool-proof. Seriously, if you can open packages and turn on an oven, you can make this.
• The name “dump cake” is hilarious to say at fancy gatherings. “Oh, this? It’s just a dump cake I threw together.”
• It feeds a crowd and everyone thinks you spent way more time on it than you did.
• The top gets this amazing buttery crunch while the bottom stays gooey and rich.
• It’s customizable – want more nuts? Throw ’em in! Want it boozy? I’ve got tips for that too!
• You don’t need a mixer or any fancy equipment. A 9×13 pan and an oven, that’s it.
• It actually tastes BETTER the next day, so it’s perfect to make ahead.

The Good Stuff You’ll Need

• 2 1/2 cups pecan halves (or pieces if you’re cheap, I don’t judge)
• 1 box yellow cake mix (don’t get the pudding-in-the-mix kind)
• 1 1/2 cups packed brown sugar (dark brown if you’re fancy, light if that’s what’s in your pantry)
• 1/2 cup butter, melted (that’s one stick – and yes, real butter, not that fake stuff)
• 4 large eggs (room temperature works best, but who actually remembers to take eggs out early?)
• 1 cup corn syrup (light or dark, both work)
• 1 tablespoon vanilla extract (the real kind, not the imitation garbage)
• 1/2 teaspoon salt (just the regular kind, nothing fancy needed)
• Optional but amazing: 2-3 tablespoons bourbon or rum (for the grown-up version)

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Let’s Do This

Prep Work (5 minutes):

1. Preheat your oven to 350°F. If your oven runs hot, go for 325°F. If your oven is from the 1970s and barely works, maybe 375°F.
2. Grab a 9×13 baking dish and spray it with cooking spray. Or butter it if you’re feeling fancy. Just don’t skip this step unless you enjoy chiseling cake out of the pan.
3. Toast about 1 cup of the pecans in a dry skillet for a few minutes until they smell amazing. This step is technically optional, but it makes a HUGE difference in flavor. Just watch them like a hawk because they go from “perfectly toasted” to “completely burnt” in about 3 seconds.

The Dump and Layer Part (10 minutes tops):

1. Scatter 1 cup of the pecans (the toasted ones if you did that step) across the bottom of your greased pan. Just throw ’em in there.
2. In a bowl, whisk together (or fork-stir if you’re like me and hate washing whisks) the eggs, corn syrup, 1 cup of the brown sugar, vanilla, salt, and bourbon/rum if using. Don’t overmix – just get everything combined.
3. Pour this gooey mixture over the pecans in the pan. It’ll look like way too much liquid, but trust me, it’s fine.
4. Take your cake mix and literally dump it evenly over the liquid layer. DON’T STIR IT. Just let it sit there like a lazy cake blanket.
5. Sprinkle the remaining 1/2 cup brown sugar over the cake mix.
6. Drizzle the melted butter all over the top. Try to cover as much of the dry cake mix as possible, but don’t stress if some spots stay dry.
7. Scatter the remaining 1 1/2 cups pecans over everything.

The Baking Part (50-60 minutes):

1. Stick it in the oven and set a timer for 45 minutes.
2. Check it – the top should be golden brown and the edges should be bubbling. If the center still looks soggy, give it another 5-10 minutes.
3. Here’s the hardest part: LET IT COOL for at least 30 minutes before cutting into it. I know it’s torture, but if you cut it too soon, you’ll just have a sloppy (though delicious) mess.

Serving It Up:

Scoop it out while it’s still slightly warm and top with:

• A scoop of vanilla ice cream that slowly melts into all the nooks and crannies
• Or a giant dollop of whipped cream
• Or be a hero and do BOTH

Serving Suggestions

• Honestly, this is rich enough to stand on its own, but vanilla ice cream takes it to a whole new level of awesome.
• If you want to get really wild, drizzle some caramel sauce over the top. Yes, it’s over-the-top. That’s the point.
• Coffee or bourbon are the perfect drinks to serve with this – they cut through the sweetness perfectly.
• If you’re serving this at Thanksgiving, put it on the dessert table next to the pumpkin pie and watch which one disappears first. (Spoiler: it’s this one.)
• For a fancy dinner party, serve individual portions in little ramekins with a tiny sprig of mint so people think you’re sophisticated.

Switch It Up

• The Chocolate Lover’s Version: Add a cup of chocolate chips to the pecan layer at the bottom. Or use a chocolate cake mix instead of yellow.
• The Fall Spice Edition: Add 2 teaspoons of pumpkin pie spice to the liquid mixture for some warm autumn vibes.
• The Coconut Twist: Sprinkle a cup of shredded coconut over the top with the pecans. It gets all toasty and amazing.
• The Maple Makeover: Replace half the corn syrup with pure maple syrup. Expensive? Yes. Worth it? Also yes.
• The Lazy Version: Skip toasting the pecans and use pre-chopped ones. It’ll still be delicious, just slightly less amazing.
• The Boozy Version: Up the bourbon to 1/4 cup. I won’t tell anyone.

Storage Solutions

• This cake actually gets BETTER after sitting overnight. The flavors meld together and the gooey part gets even more intense.
• Cover it with foil and keep it at room temperature for 2-3 days. If your house is super warm, stick it in the fridge, but let it come back to room temp before serving.
• You can freeze portions for up to 3 months. Wrap them individually so you can thaw just what you need for those emergency dessert cravings.
• To reheat: 15-20 seconds in the microwave makes it taste fresh-baked. Or 10 minutes in a 300°F oven if you’re not in a hurry.
• Pro tip: This makes an amazing breakfast with coffee. I’m not saying you should eat dessert for breakfast, but I’m also not saying you shouldn’t.

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Questions People Actually Ask

Q: Can I use a different cake mix flavor?
A: Absolutely! Butter pecan cake mix is amazing here. Spice cake works great too. Even chocolate is good if you’re into that whole chocolate-pecan thing.

Q: I hate corn syrup. Can I use something else?
A: You can use all brown sugar and a bit more butter, but it won’t be quite as gooey. Honey also works but gives a different flavor. Real talk though: this is DESSERT. It’s not supposed to be healthy.

Q: My cake mix has pudding in it. Will that work?
A: It’ll work, but it gets super dense and almost TOO moist (if that’s even possible). Regular cake mix is better for this recipe.

Q: Can I make this ahead for a party?
A: YES! In fact, it’s better if you make it the day before. The flavors get all happy together overnight.

Q: My kids don’t like nuts. Can I leave them out?
A: Technically yes, but then it’s just a… syrup cake? Maybe make them brownies instead. Or get different kids. (KIDDING!)

Q: Can I halve the recipe?
A: Sure, use an 8×8 pan and check for doneness around 35-40 minutes. But honestly, why would you want less of this amazingness?

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