Pecan Pie Dump Cake Recipe

Looking for a cozy and quick pecan pie dump cake recipe? This easy twist on a Thanksgiving classic blends gooey pecan pie filling with buttery cake mix no crust required. It’s sweet, simple, and baked in one pan!

Intro & Personal Story

What is Pecan Pie Dump Cake?

A pecan pie dump cake recipe is exactly what it sounds like a fuss-free dessert that brings the rich, nutty flavor of pecan pie into a one-pan, no-hassle format. Instead of making pie crust from scratch, you “dump” the filling ingredients right into the pan, top them with cake mix, and bake. The result? A warm, gooey dessert with a crisp, buttery topping that tastes like the best parts of pie and cake combined.

It’s especially popular around fall and the holidays, making it the perfect addition to any Thanksgiving dessert table. And since it uses pantry staples like yellow cake mix, corn syrup, and brown sugar, you can whip it up on short notice.

Pecan Pie Dump Cake Recipe

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• Author: Emma & Ella
• Total Time: 35 min
• Yield: 9 scoops 1x

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Description

This gooey pecan pie dump cake recipe combines classic holiday flavors with an easy cake mix shortcut. Perfectly sweet, crunchy, and effortless for busy bakers.

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Ingredients

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¾ cup brown sugar (dark)

¼ tsp sea salt

½ cup corn syrup (light, or dark if preferred)

1 tsp vanilla extract

2 eggs

½ cup unsalted butter (divided)

1 cup pecans (coarsely chopped)

½ box yellow cake mix (about 6.5 ounces)

¼ tsp cinnamon (optional)

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Instructions

1. Preheat oven to 350°F: Preheat oven to 350°F and grease a 10-inch cast iron skillet or 8×8 baking dish.
2. In a large bowl: In a large bowl, mix brown sugar, salt, corn syrup, vanilla, eggs, and ¼ cup melted butter.
3. Fold in ½ cup: Fold in ½ cup of chopped pecans.
4. Pour the mixture into: Pour the mixture into the skillet and spread it evenly.
5. In a separate bowl: In a separate bowl, whisk cake mix with cinnamon and sprinkle over the pecan layer.
6. Drizzle remaining ¼ cup: Drizzle remaining ¼ cup melted butter over the top.
7. Sprinkle remaining ¼ cup: Sprinkle remaining ¼ cup pecans.
8. Bake for 25–30 minutes: Bake for 25–30 minutes (35 minutes for aluminum pans) until golden and set.
9. Let cool slightly and: Let cool slightly and serve warm.

Notes

• Spread the butter evenly to avoid dry patches in the topping.

• Try using butter pecan or spice cake mix for extra fall flavor.

• Double the recipe and bake in a 9×13 pan to serve a crowd.

• Store leftovers in an airtight container for 3–4 days in the fridge. Reheat before serving.

• Prep Time: 5 min
• Cook Time: 30 min
• Category: Sweets & Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 scoop
• Calories: 411
• Sugar: 45g
• Sodium: 306mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 63mg

Why You’ll Love It

We’re Emma and Ella The Cooking Twins and this pecan pie dump cake recipe is straight from our sweet, no-fuss dessert playbook. It reminds us of fall weekends with our grandma, who always had a warm skillet of pecan something waiting for us. Back then, she didn’t do fussy crusts either just real flavor and warm, sticky goodness.

You’ll love how easy it is to make this dessert. With just one bowl and one skillet, there’s minimal cleanup. Plus, this easy pecan dump cake with cake mix is endlessly adaptable. Prefer dark corn syrup? Want to swap in butter pecan cake mix? Go for it. It’s cozy, customizable, and ready in 35 minutes.

We also love pairing this with no-bake fall favorites like our no-bake orange creamsicle cheesecake and date brownie balls for a sweet buffet of seasonal treats.

And if you’re building out your Thanksgiving spread, it’s the perfect partner to chilled showstoppers like our high-protein cheesecake jars or a slice of strawberry cake and cheesecake.

Hosting Thanksgiving, contributing to a Friendsgiving, or just making a cozy dessert for two — this pecan pie dump cake disappears fast. Grab your skillet let’s bake!

Quick Overview

This pecan pie dump cake recipe is a fast-track ticket to dessert heaven. It brings together the sweet, buttery richness of pecan pie with the fluffy simplicity of yellow cake mix. The best part? No pie crust drama. You just mix, dump, and bake all in under 40 minutes.

We love making this in a cast iron skillet, but it works just as beautifully in an 8×8 pan. You’ll only need about 10 ingredients and one bowl, making this perfect for busy days or last-minute dessert needs.

Here’s a quick look at what you’ll need and what to expect.

Pecan Pie Dump Cake Snapshot

This dessert pairs well with creamy, chilled options like our no-bake Easter cheesecake or our brownie refrigerator cake. Want to go all out? Serve a warm slice with a scoop of vanilla ice cream and a drizzle of caramel sauce.

To share your results or ask questions, tag us on Facebook or drop your version on our Pinterest board we love seeing how you make it your own.

Ingredients

You’ll only need about 10 simple ingredients to bring this pecan pie dump cake recipe to life. Everything mixes together easily with zero prep stress. We’ve included just a pinch of cinnamon for warmth, but feel free to leave it out or go bold with a spice cake mix if you’re feeling festive.

This recipe is designed for a 10-inch skillet or an 8×8 baking dish. Want to double the batch? Just switch to a 9×13 pan and bake a little longer.

Ingredients Table

This is the same warm, rich flavor combo we love in cozy bakes like our lemon poppy seed sheet cake or our cheesecake and brownie cake, but here it’s condensed into one skillet and zero stress.

Make sure to use a good-quality butter for flavor, and coarsely chop the pecans to keep some crunch. We recommend measuring everything out before you start mixing especially the butter, which gets divided.

Step-by-Step Instructions

This pecan pie dump cake recipe comes together in one bowl and one pan. No mixers, no dough rolling just classic fall flavor in every bite. Here’s how to make it, step by simple step.

How to Make Pecan Pie Dump Cake

Step 1: Preheat and Prep
Set your oven to 350°F. Lightly grease a 10-inch cast iron skillet or an 8×8 baking dish. If you’re using aluminum, you’ll need to extend the baking time slightly (we’ll cover that below).

Step 2: Make the Filling
In a large bowl, mix together the brown sugar, sea salt, corn syrup, vanilla extract, eggs, and ¼ cup of melted butter. Stir until well blended.

Step 3: Add the Pecans
Fold in ½ cup of the chopped pecans. This forms the gooey base layer that mimics traditional pecan pie filling.

Step 4: Pour and Smooth
Pour the pecan mixture into your greased skillet. Use the back of a spoon to spread it evenly across the surface.

Step 5: Top with Cake Mix
In a separate bowl, whisk together ½ box of yellow cake mix and the cinnamon (if using). Sprinkle this dry mix evenly over the pecan layer. Don’t press it down just let it sit on top.

Step 6: Drizzle with Butter
Melt the remaining ¼ cup of butter and drizzle it across the cake mix layer. Try to cover as much surface area as possible this helps the topping bake up golden and crisp.

Step 7: Add More Pecans
Finish by sprinkling the remaining ¼ cup of chopped pecans across the top.

Step 8: Bake
Place the cake in the center of the oven.

• For a cast iron skillet or glass pan, bake for 25–30 minutes.
• If using an aluminum pan, extend the time to about 35 minutes.
  You’re looking for a golden top and a center that’s set but slightly jiggly just like pecan pie.

Step 9: Cool and Serve
Let the cake cool for at least 10 minutes before serving. It’s great warm or chilled. Serve with a scoop of vanilla ice cream or enjoy it straight from the pan.

We often serve this cake alongside cooler desserts like our brownie in a mug or no-bake orange creamsicle cheesecake when hosting Thanksgiving guests. The contrast is irresistible.

Serving Suggestions

This pecan pie dump cake recipe is a warm, gooey crowd-pleaser on its own but if you want to take it up a notch, we’ve got a few easy tricks.

Best Ways to Serve It

1. Warm with Vanilla Ice Cream
The classic. Serve a hot scoop straight from the skillet with a cold scoop of vanilla ice cream. The contrast in temperature and texture makes every bite extra satisfying.

2. Drizzle It Up
Try adding caramel sauce or maple glaze just before serving. It enhances the pecan flavor and gives it that glossy holiday finish.

3. Whipped Cream & Cinnamon
Prefer something lighter? A dollop of whipped cream and a pinch of ground cinnamon bring a cozy twist that’s perfect for fall.

4. Chilled for Later
Let it cool completely, then refrigerate. The texture firms up a bit and becomes rich and dense more like a pecan bar. It’s a great option for prepping dessert ahead.

This cake makes a great finish to a fall meal or potluck, especially when paired with chilled options like our date chocolate bark or a slice of strawberry lemonade pound cake.

Solo plate or part of a dessert board — this easy pecan pie dump cake makes holiday hosting feel effortless.

Pro Tips & Storage

Even though this pecan pie dump cake recipe is simple, a few smart tweaks can make it even better. Baking it fresh or prepping ahead for Thanksgiving — these tips help every bite turn out right.

Pro Tips for the Best Pecan Dump Cake

1. Don’t Skip the Butter Drizzle
Evenly drizzling the melted butter over the dry cake mix helps prevent dry spots. Use a spoon to guide it across the top especially around the edges.

2. Customize the Cake Mix
Classic yellow cake works great, but you can easily swap it for butter pecan or spice cake for more autumn vibes. We’ve even tried it with einkorn pancake mix in a pinch and it was surprisingly good.

3. Want More Crunch?
Toast your pecans lightly before folding them into the batter. This brings out a deeper, nuttier flavor that’s especially good if you’re serving with ice cream.

4. Double for a Crowd
This recipe doubles beautifully. Use a 9×13-inch pan and increase the bake time by about 10–15 minutes. It’s a smart move when hosting or building a dessert bar with options like our cheesecake jars.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for 3–4 days.
• Reheat Individual Portions: Microwave each scoop for 15–20 seconds.
• Reheat a Large Batch: Cover the dish with foil and warm in a 300°F oven for 10–15 minutes.

This Thanksgiving pecan pie dump cake tastes just as good on day two, especially cold or gently reheated. It’s a low-fuss dessert that keeps delivering.

FAQs

There you have it our favorite pecan pie dump cake recipe, perfect for cozy cravings or your next holiday table. It’s quick, craveable, and loaded with fall flavor. You don’t need baking skills just simple ingredients, a skillet, and 35 minutes.

Try it today, share your twist on Facebook, or pin it for later on Pinterest. And don’t forget to check out more no-bake magic on our blog.