Pecan Pie Dump Cake Recipe (Easy 9×13 Holiday Dessert)

Name: Pecan Pie Dump Cake
Prep time: 15 min
Cook time: 55 min
Total time: 130 min
Ingredients: 2 cups pecans, toasted and chopped (220 g); 4 large eggs (room temperature); 1 cup light brown sugar, packed (213 g); 1 cup light corn syrup (240 ml; or pure maple syrup plus 1 tbsp flour); 1/4 cup unsalted butter, melted (57 g, slightly cooled); 2 tsp vanilla extract; 1/2 tsp fine salt; 1 box yellow cake mix (15.25 oz / 432 g, dry mix only); 3/4 cup unsalted butter, melted (1 1/2 sticks / 170 g); 1/2 cup pecan halves, toasted (50 g)

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Chef Emma

November 1, 2026

On November 1, 2026

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This pecan pie dump cake recipe gives you everything you like about pecan pie, the gooey brown sugar filling and the toasty nuts, without rolling a single crust. You whisk a quick pecan pie filling right in a bowl, pour it into a 9×13 dish, sprinkle dry yellow cake mix over the top, drizzle on melted butter and bake. The cake mix turns into a crisp, buttery, cobbler-like lid over a soft caramel layer full of pecans. It takes about 15 minutes of hands-on work and serves 12.

Below you’ll find the ingredients, the step-by-step method, how to toast the pecans, the butter coverage trick that stops dry spots, a from-scratch topping, a troubleshooting table, a holiday make-ahead plan and storage tips. The printable recipe card is at the bottom.

Golden baked pecan pie filling packed with pecan halves on a cooling rack, similar to a pecan pie dump cake recipe

Table of Contents

Why You’ll Love This Pecan Pie Dump Cake

A classic pecan pie is rich and impressive, but the crust takes time and the filling can be fussy to set. A pecan dump cake keeps the flavor and drops most of the work. It also stretches one batch of filling across a whole 9×13 pan, so it feeds more people than a single pie.

No pie crust. The cake mix bakes into the crunchy, buttery part, so there’s no dough to roll, chill or crimp.
One bowl and one dish. You whisk the filling in a bowl and do everything else right in the pan.
Feeds a crowd. A 9×13 pan gives 12 generous squares, which is easier to share than two pies.
Great for holidays. It bakes ahead, travels well and frees up the oven for the turkey or ham.
Two textures in every bite. You get a gooey, custardy pecan pie layer under a crisp, golden topping.

Ingredients for Pecan Pie Dump Cake

Here’s everything for a standard 9×13-inch pan. The exact amounts are also in the recipe card below.

For the pecan pie filling

Pecans, 2 cups (220 g), chopped, plus ½ cup (50 g) halves for the top. Toast them first for the deepest flavor (see the toasting section).
Large eggs, 4, at room temperature. They set the filling into a soft custard, just like a pecan pie.
Light brown sugar, 1 cup (213 g), packed. Dark brown sugar works too and tastes more like molasses.
Light corn syrup, 1 cup (240 ml). This gives the classic glossy, gooey pecan pie texture. Dark corn syrup is fine and a little richer.
Unsalted butter, ¼ cup (57 g), melted and slightly cooled.
Vanilla extract, 2 teaspoons.
Fine salt, ½ teaspoon. Salt keeps the filling from tasting flat and sugary.

For the topping

Yellow cake mix, 1 box (15.25 oz / 432 g), dry. Don’t add the eggs, oil or water listed on the box. Butter pecan or butter golden cake mix also works.
Unsalted butter, ¾ cup (1½ sticks / 170 g), melted.
Optional to serve: vanilla ice cream, whipped cream or a pinch of flaky salt.

Want a maple option?

Swap the corn syrup for 1 cup (240 ml) of pure maple syrup and whisk 1 tablespoon (8 g) all-purpose flour into the filling. Maple syrup is thinner than corn syrup, so the flour helps it set. Pancake syrup isn’t a good swap because it’s mostly corn syrup with flavoring and turns very sweet.

Equipment You Need

A 9×13-inch (3-quart) baking dish. Glass or ceramic bakes gently and evenly. A metal pan bakes faster, so check 5 minutes early.
A rimmed baking sheet under the dish to catch any bubbling sugar.
A medium mixing bowl and a whisk for the filling.
A liquid measuring cup with a spout for pouring the melted butter slowly.
An instant-read thermometer to check that the egg filling has set.
A pastry brush (optional) for nudging butter over dry spots.

How to Make This Pecan Pie Dump Cake Recipe (Step by Step)

1. Heat the oven and prep the dish

Heat the oven to 350°F (175°C) with a rack in the center. Grease the 9×13 dish well with butter or baking spray, including the corners, because the sugary filling likes to stick. Set the dish on a rimmed baking sheet.

2. Toast and chop the pecans

Spread all the pecans on a dry sheet pan and toast them for 7 to 9 minutes while the oven heats, until fragrant and a shade darker. Let them cool for a few minutes. Chop 2 cups and keep the ½ cup of halves whole for the top.

3. Whisk the filling

In a medium bowl, whisk the eggs until the yolks and whites are fully blended.
Add the brown sugar, corn syrup, melted butter, vanilla and salt. Whisk until smooth and glossy, about 1 minute.
Stir in the chopped pecans.

Whisk gently. A frothy filling can puff and crack in the oven.

4. Pour the filling into the dish

Pour the pecan filling into the greased dish and spread the nuts out evenly with a spatula so every square gets its share.

5. Sprinkle on the dry cake mix

Break up any lumps in the cake mix with your fingers, then sprinkle it evenly over the filling, right to the edges. Level it gently with the back of a spoon. Don’t stir it in and don’t press it down; some of it will sink a little, and that’s fine.

6. Pour the butter and add the pecan halves

Pour the melted butter slowly over the cake mix in thin rows, first in one direction, then crosswise, until most of the surface looks wet. Scatter the toasted pecan halves over the top.

7. Bake until the filling is set

Bake for 50 to 60 minutes, until the top is deep golden and the edges bubble. If the top browns quickly, lay a sheet of foil loosely over it after 35 to 40 minutes. The center should only jiggle slightly when you nudge the dish. Push an instant-read thermometer through the topping into the middle of the filling; it should read 160°F (71°C).

8. Cool before serving

Let the cake cool for at least 1 hour. The filling keeps setting as it cools; cut it too early and it runs.

Cracked pecans in a white dish, ready to shell and toast for a pecan dump cake

How to Toast Pecans for More Flavor

Raw pecans taste mild and a little soft. Toasting brings out their natural oils, deepens the flavor and keeps them crunchy under the topping. It’s the easiest upgrade in this pecan pie cake, and it only takes a few minutes.

Method	How to do it	Time
Oven (best for 2+ cups)	Spread on a dry sheet pan at 350°F (175°C), stir once halfway	7 to 9 minutes
Skillet	Dry skillet over medium-low heat, stirring often	4 to 6 minutes
Microwave	Single layer on a plate, stir every minute	3 to 5 minutes

Watch them closely. Pecans go from toasted to burnt in about a minute, especially in a skillet.
Use your nose. When they smell nutty and buttery, they’re done.
Cool before chopping. Warm pecans are softer and crumble into dust.
Chop, don’t grind. Rough ¼- to ½-inch pieces give the filling texture. Very fine pieces disappear.

Pecans are high in oil and can turn rancid. Taste one before baking. If it’s bitter or smells like paint, buy a fresh bag. Store opened pecans in the fridge or freezer.

How to Avoid Dry Spots on Top

Dry, powdery patches are the most common dump cake problem. Cake mix needs fat and moisture to bake into a crisp crust, so the fix is better butter coverage, not more butter.

The butter coverage method

Level the mix. Mounds shed butter and dips collect it. An even layer soaks it up evenly.
Pour in a grid. Pour half the butter in thin lines from left to right, then the rest from top to bottom. A spouted cup gives you control.
Brush the gaps. Nudge pooled butter toward dry areas with a pastry brush or a spoon. Don’t stir it in.
Don’t forget the corners. Edges are easy to miss and brown fastest.
Check mid-bake. At about 30 minutes, dab any pale spots with 1 to 2 tablespoons of extra melted butter.

Melted butter vs sliced butter

Method	How it works	Result
Melted butter (this recipe)	Pour slowly in a grid and brush toward gaps	The most even, golden, crisp top
Thin cold slices	Lay ⅛-inch slices edge to edge over the mix	A chunkier, cobbler-style top with some pale spots
Half and half	Pour ½ cup melted, fill gaps with slices from ¼ cup cold butter	Good for fixing stubborn dry areas

The pecan filling also helps here. As it bakes, the sugary liquid bubbles up into the cake mix from below, so this cake is more forgiving than a dry fruit version.

No Cake Mix? Make a From-Scratch Topping

If you don’t keep boxed mix in the pantry, a homemade dry mix works the same way. It bakes into a slightly crisper, less sweet crust, which suits the very sweet pecan layer.

All-purpose flour, 1½ cups (190 g), spooned and leveled.
Granulated sugar, 1 cup (200 g).
Baking powder, 1½ teaspoons.
Fine salt, ½ teaspoon.
Ground cinnamon, ½ teaspoon (optional), for a warm, spiced top.

Whisk the dry ingredients together, sprinkle them over the filling exactly like cake mix, and use the same ¾ cup (170 g) melted butter and grid pouring method. Bake for the same 50 to 60 minutes. For a crumblier top, add ½ cup (40 g) old-fashioned oats.

Is the dry cake mix safe?

Yes, once it’s fully baked. Flour and cake mix are raw ingredients that can carry harmful bacteria, so don’t taste the dry mix or the unbaked topping. The FDA explains why in its guide to handling flour safely.

Don’t let kids lick the spoon or the empty cake mix bag.
Wash your hands, counters and bowls after handling flour, cake mix and raw eggs.
Bake until the topping is golden all over, with no powdery spots left.

Tips for the Best Pecan Pie Dump Cake

Use room-temperature eggs. They blend smoothly into the sugar and syrup. Cold eggs can make the melted butter seize into small lumps.
Let the melted butter cool a little. Very hot butter can start to cook the eggs in the filling.
Don’t skip the salt. Half a teaspoon balances the brown sugar and corn syrup.
Trust the thermometer. Because the filling has eggs, bake it until the center reaches 160°F (71°C), the safe temperature for egg dishes on the FoodSafety.gov safe minimum temperature chart.
Tent, don’t pull early. If the top is brown before the center is set, cover it with foil and keep baking.
Cool it fully. One hour gives a gooey but sliceable layer. For neat squares, chill it for 2 hours.

Troubleshooting table

Problem	Likely cause	Fix next time
Dry, powdery spots on top	Butter didn’t reach every area	Pour in a grid, brush the gaps, dab spots mid-bake
Runny filling	Underbaked, or cut while hot	Bake to 160°F (71°C) and cool at least 1 hour
Top too dark, center loose	Metal pan or a hot oven	Tent with foil after 35 minutes; check your oven temperature
Filling cracked or puffed	Overbaked, or too much air whisked in	Whisk gently and start checking at 50 minutes
Gummy layer under the crust	Cake mix stirred into the filling	Sprinkle it on top and don’t mix
Too sweet	Sweet mix plus a sweet filling	Use dark corn syrup, extra salt and plain yellow cake mix
Bitter nuts	Pecans burnt or stale	Toast gently and taste one first

Easy Variations and Substitutions

Once you’ve made this pecan pie dump cake recipe once, it’s easy to change the flavor or the pan size.

Chocolate chip pecan pie: stir ¾ cup (130 g) semisweet chocolate chips into the filling. If chocolate is your thing, also try our chocolate dump cake.
Bourbon pecan: add 2 tablespoons bourbon to the filling with the vanilla.
Pumpkin pecan: for a fall mix of flavors, see our pumpkin dump cake, which uses a pecan topping.
Butter pecan cake mix: swap it in for yellow mix for an even nuttier top.
Spiced filling: add ½ teaspoon cinnamon and a pinch of nutmeg to the filling.
Smaller batch: halve everything (2 eggs, half the remaining filling, half the mix and 6 tablespoons butter) and bake in an 8×8-inch dish for 40 to 45 minutes, to 160°F (71°C).

If you’d like more easy dump cakes for the holidays, try the classic apple dump cake, a bright cherry dump cake recipe, a fresh blueberry dump cake or a tangy lemon cream cheese dump cake. For another cake-mix dessert with brown sugar and pecans, try the cinnamon-swirled honey bun cake.

Slice of gooey pecan dessert on a white plate, similar to a square of pecan pie cake

What to Serve With Pecan Pie Dump Cake

This dessert is rich and sweet, so cool, creamy or slightly bitter sides balance it best.

Vanilla ice cream on a warm square, so it melts into the gooey layer.
Lightly sweetened whipped cream, with a pinch of cinnamon if you like.
A pinch of flaky salt over each piece to cut the sweetness.
Black coffee or unsweetened tea after a big meal.

It’s a natural finish after a cozy, savory dinner such as our beef tips and gravy. Browse all our cake recipes for more simple bakes.

How to Store, Freeze and Reheat

Because the filling is an egg custard, treat this cake like a pecan pie and keep it in the fridge once it has cooled. Don’t leave it on the counter overnight.

After baking: refrigerate leftovers within 2 hours, covered with foil or a lid, or moved to an airtight container.
Fridge: keep for 3 to 4 days. See the FoodSafety.gov cold storage chart for leftover guidelines.
Freezer: cool completely, wrap squares in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: microwave a single square for 20 to 30 seconds. To warm a whole pan, cover it with foil and heat at 325°F (165°C) for 15 to 20 minutes, uncovering for the last 5 minutes to re-crisp the top.

Make-ahead plan for Thanksgiving and Christmas

A pecan dump cake is one of the easiest holiday desserts to bake ahead, because it tastes just as good chilled or gently rewarmed.

Up to 1 month ahead: toast and chop the pecans, cool them and freeze them in a zip-top bag.
1 to 2 days ahead: bake the cake, cool it for 1 hour, then cover and refrigerate.
Holiday morning: cut into squares while cold for clean edges.
Before serving: rewarm, covered, at 325°F (165°C) for 15 to 20 minutes while dinner rests, or serve it chilled.

Don’t assemble it unbaked the night before. The dry mix soaks up the liquid filling in the fridge and bakes up pasty. You can mix the filling a day ahead and keep it covered in the fridge, then pour, top and bake.

Pecan Pie Dump Cake FAQs

Can I use canned pecan pie filling?

Yes. Use 2 cans (about 21 oz / 595 g each) in place of the homemade filling and stir in 1 cup (110 g) toasted chopped pecans. Canned filling is sweeter and less custardy, and it’s already cooked, so it needs only 40 to 45 minutes.

Why is my pecan pie dump cake runny?

It’s usually underbaked or cut while hot. Bake until the center reaches 160°F (71°C) and only jiggles slightly, then cool for at least 1 hour before serving.

Can I make it without corn syrup?

Yes. Use 1 cup (240 ml) pure maple syrup plus 1 tablespoon flour, or golden syrup in the same amount. Both set well, and maple gives a softer, woodsy flavor.

Does pecan pie dump cake need to be refrigerated?

Yes. The filling contains eggs, so refrigerate it within 2 hours of baking and eat leftovers within 3 to 4 days.

What’s the difference between pecan pie cake and pecan dump cake?

A pecan pie cake usually means a layer cake or bundt with a pecan pie filling or topping. A pecan dump cake is a no-mix bake: filling, dry cake mix and butter layered in one pan.

Can I bake it in a slow cooker?

It isn’t the best choice. The egg filling sets unevenly and the top stays soft, so the oven works better.

Pecan Pie Dump Cake Recipe Card

Calories are an estimate per serving (1/12 of the pan, without toppings) based on USDA FoodData Central values for eggs, light brown sugar, light corn syrup, butter, pecans and yellow cake mix (15.25 oz box).

Chef Emma