If you’re craving the rich taste of pecan pie but don’t have time to mess with crusts and rolling pins, this recipe is your answer. No dough. No fuss. Just simple ingredients layered in a pan and baked into sweet, gooey perfection. It’s the kind of dessert that feels homemade without the heavy lifting.
Table of Contents
What is a Dump Cake?
A dump cake is as easy as it sounds. You layer the ingredients in a baking dish without mixing. The oven does all the work, creating a soft, gooey base with a golden, crumbly top. No mixers or crust-making needed.
Why You’ll Love It:
- Just dump and bake. No complicated steps or special tools.
- All the flavor of a classic pecan pie packed into a single dish.
- Great for any crowd size. Use a 9×13 pan for gatherings or a small skillet for a cozy dessert night.
- The hidden caramel layer adds a deep, buttery richness that makes each bite unforgettable.
It’s fast. It’s indulgent. And it’s proof that you don’t need to be a pastry chef to make something incredible.
Essential Ingredients & Expert Substitutions
This recipe uses everyday pantry items to create a rich, bakery-style dessert. But it also gives room for creativity with smart swaps and flavor upgrades. Here’s what you need and how to make it work for your taste or pantry.
Pecan Pie Filling (The Gooey Base):
- Dark Brown Sugar
This adds a deeper molasses flavor compared to light brown sugar. It gives the filling that signature pecan pie richness. - Butter
You can use either salted or unsalted. If you choose salted, skip adding extra salt later. The butter melts into the sugar and syrup to create the sticky base layer. - Pecans
Use chopped pecans for even texture. For best results, toast them lightly in a dry pan. Toasting boosts the flavor and adds a satisfying crunch.
The Topping (The Crumbly Cake Layer):
- Yellow Cake Mix
This is the classic choice. It brings sweetness and structure without the need to measure out flour and sugar. Brands like Duncan Hines and Betty Crocker both work well. - Alternate Cake Mixes
To switch things up, try using Spice Cake Mix or Butter Pecan Cake Mix. These options add warm spice notes or extra nutty richness without changing the process.
The Go-To Gooey Factor: Corn Syrup vs. Maple Syrup
Corn syrup gives the filling a glossy, sticky texture that holds everything together. Maple syrup brings a deeper, more natural sweetness. It won’t set as firmly but adds a bold flavor that many people prefer.
How to Make Pecan Pie Dump Cake Without Corn Syrup
If you’re looking to skip corn syrup, here are tested alternatives:
- Maple Syrup Substitute: Use the same amount as you would corn syrup. The texture will be looser but the taste will be more robust.
- Brown Sugar and Evaporated Milk Blend: Mix half a cup of dark brown sugar with a third of a cup of evaporated milk. This creates a thick, sweet base with a smooth texture.
These swaps maintain the gooey feel while offering different taste profiles. Choose what suits your pantry or flavor preference.
Step-by-Step Instructions (The Quickest Method)
Making this Pecan Pie Dump Cake is fast and foolproof. Each step is designed for ease with no need for mixing bowls or fancy tools. Just layer, bake, and serve.
Step 1: Prep the Pan and Toast the Pecans
Grease a 9×13 baking dish or a medium-sized oven-safe skillet with butter or nonstick spray. If you want deeper flavor, toast the chopped pecans in a dry skillet over medium heat for about five minutes. Let them cool before using.
Step 2: Mix the Pecan Filling Base
In a bowl, combine the dark brown sugar, eggs, melted butter, vanilla extract, and corn syrup or your chosen substitute. Stir until everything is smooth and glossy.
Step 3: Pour the Filling and Caramel Sauce
Pour the pecan mixture evenly into the prepared pan. Drizzle a layer of caramel sauce over the top. Use a spoon or spatula to spread it gently for full coverage.
Step 4: Sprinkle the Dry Cake Mix
Evenly sprinkle the dry yellow cake mix over the filling. Do not stir. Let the layers remain separate to keep the dump cake texture.
Step 5: Drizzle the Butter
Melt your butter and slowly drizzle it over the dry cake mix. Make sure to cover as much surface area as possible. This step is key to avoiding dry or powdery spots in the finished cake.
Step 6: Bake Until Golden and Bubbly
Place the dish in a preheated oven at 350°F. Bake for about 45 to 50 minutes. The top should be golden brown and the edges should bubble slightly. Let it rest for at least 15 minutes before serving to allow the layers to set.
Visual Tip:
This is the perfect spot to insert a video or photo series showing each layer and step. Clear visuals help readers feel confident trying the recipe.
Pecan Pie Dump Cake
- Total Time: 55 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
This pecan pie dump cake is a gooey, buttery dessert packed with rich caramel flavor, toasted pecans, and a soft cake topping. No crust, no hassle, just bake and enjoy.
Ingredients
- 1 1/2 cups dark brown sugar
- 3 large eggs
- 1 cup melted butter, divided
- 3/4 cup corn syrup or maple syrup
- 2 cups chopped pecans (toasted if desired)
- 1/2 cup caramel sauce
- 1 box yellow cake mix
- Nonstick spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or medium skillet with butter or nonstick spray.
- Toast pecans in a dry skillet over medium heat for 2–3 minutes until fragrant. Let cool.
- In a large bowl, whisk together dark brown sugar, eggs, melted butter (reserve half for topping), and corn syrup or maple syrup. Stir in pecans.
- Pour pecan mixture evenly into prepared baking dish. Drizzle caramel sauce over the top. Do not stir.
- Sprinkle dry yellow cake mix evenly over the pecan layer. Do not mix.
- Drizzle remaining melted butter over the cake mix, covering as much surface as possible.
- Bake for 40–45 minutes, until golden and bubbling at the edges. Cover with foil in the last 10 minutes if top browns too quickly.
- Let cool for at least 20 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Notes
To avoid dry topping, make sure melted butter covers all areas of cake mix. For best results, allow dessert to rest before serving so the filling sets.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: One slice
- Calories: 410
- Sugar: 35g
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 53g
- Protein: 3g
Pecan Pie Dump Cake Troubleshooting FAQ
Even with a simple recipe, a few things can go off track. These quick fixes will help you get perfect results every time.
Why is my filling too runny?
This usually means the cake was underbaked. It needs enough time for the eggs and sugar to set properly. Also, if you cut into it too soon, the layers may not hold together. Let the cake cool for at least fifteen to twenty minutes before serving.
Why is the topping dry or powdery?
This happens when the melted butter doesn’t fully cover the dry cake mix. Make sure to drizzle slowly and cover every corner. You can also use a spoon to gently press down on any dry areas after adding the butter.
How do I prevent the pecans from burning?
If the top starts to brown too quickly, loosely place a piece of foil over the cake halfway through baking. This protects the pecans while the filling continues to cook underneath.
Can I make this ahead of time?
Yes. You can fully bake it and store it in the fridge for up to three days. Reheat in the oven at a low temperature before serving. You can also prepare the filling ahead, store it in the fridge, and assemble just before baking.
Serving, Storage, and Reheating for Best Results
This dessert is at its best when served warm. The gooey layers shine and the topping stays soft with a light crunch.
Serving Suggestions
Serve each slice while it’s still warm. Top it with a scoop of vanilla ice cream for a classic finish. Whipped cream also pairs well and adds a light, creamy touch. A drizzle of extra caramel sauce can make it even more indulgent.
Storage Instructions
Let the cake cool completely before storing. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for three to five days.
How to Reheat
For the best texture, reheat individual portions in the oven at a low temperature. This helps re-crisp the topping while warming the filling. If you’re short on time, the microwave works too. Just heat in short bursts until warmed through, but keep in mind the topping may soften.
Ready to Dump, Bake, and Serve!
You don’t need to roll dough or fuss with pastry tools to enjoy the rich taste of pecan pie. This dump cake recipe brings that same comforting flavor with a fraction of the effort. Whether you’re hosting a gathering or just want something sweet for a quiet evening, this dessert delivers.
Try it once and it may just become your go-to holiday treat. And if you’re in the mood for more simple, satisfying bakes, check out our other easy favorites like Chocolate Dump Cake or Pineapple Coconut Layered Dump Cake.
FAQs
What is the biggest mistake to avoid when making a dump cake?
The most common mistake is stirring the layers. A dump cake depends on layering ingredients without mixing. Stirring ruins the texture and stops the topping from forming properly. Also, missing spots while drizzling butter can leave dry patches on top.
What is the best topping for dump cake?
Vanilla ice cream is the top choice because it melts into the warm cake and adds a creamy contrast. Whipped cream, chopped pecans, or a drizzle of caramel sauce are also great ways to finish it.
Why is dump cake called dump cake?
It gets its name from the method. You literally “dump” the ingredients into the pan in layers. There’s no mixing involved. This quick approach is what makes dump cake so easy to make.
What’s another name for a dump cake?
Some people call it a layered dessert or a no-mix cake. While the names vary, the idea stays the same. It’s all about ease and flavor without the fuss.
What’s in a dump cake?
A basic dump cake has a fruit or filling base, a dry cake mix topping, and melted butter. In this version, the filling is a pecan pie-style mix with brown sugar and eggs. The topping is yellow cake mix and butter, which bakes into a soft crust.
Which is healthier, pecan pie or pumpkin pie?
Pumpkin pie usually has fewer calories and less sugar. Pecan pie, especially in cake form, is richer due to the sugar, butter, and nuts. If you’re looking for a lighter dessert, pumpkin pie is often the better pick.
