The Easiest Pecan Pie Dump Cake Recipe That Will Wow Your Guests

There’s something magical about pecan pie a rich, buttery dessert bursting with sweet, nutty flavor. But let’s be honest, making a traditional pecan pie can be time-consuming and sometimes intimidating with its crust and candy thermometer. That’s why this Pecan Pie Dump Cake recipe is a game-changer. It combines all the gooey goodness of pecan pie with the simplicity of a dump cake, using just a few pantry staples and minimal effort. Perfect for holidays, potlucks, or any day you crave a comforting Southern treat!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish liberally with butter or non-stick spray to ensure the dump cake releases easily after baking.

Step 2

Make the Gooey Pecan Filling: In a large bowl, whisk together half of the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth. Fold in half (about 1.5 cups) of the chopped pecans.

Step 3

Layer the Filling in the Baking Dish: Pour the pecan filling evenly into the prepared baking dish. Spread it out with a spatula to cover the bottom evenly.

Step 4

Sprinkle the Cake Mix and Spices : Optionally mix the yellow cake mix with cinnamon. Sprinkle the cake mix uniformly over the pecan filling without mixing layers.

Step 5

Add Butter and Remaining Pecans: Drizzle the remaining melted butter evenly over the dry cake mix. Scatter the remaining chopped pecans on top.

Step 6

Bake the Dump Cake: Bake on the middle rack for 45-50 minutes until the top is golden brown and bubbly. Cover loosely with foil if browning too quickly.

Step 7

Cool and Set: Remove from oven and cool for at least 20-30 minutes to allow the filling to set.

Step 8

Serve and Enjoy: Serve warm or at room temperature with vanilla ice cream, whipped cream, or caramel sauce drizzled on top for extra indulgence.

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