Description
This pecan pie dump cake is a buttery, gooey twist on the classic pie—no crust, no fuss, and just 10 minutes of prep for a crowd-pleasing dessert!
Ingredients
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1/2 cup melted unsalted butter
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1 cup pecan halves
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2 cups dry yellow cake mix
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1 cup packed brown sugar
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1/2 cup water
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1 teaspoon vanilla extract
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1/2 teaspoon cinnamon
Instructions
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Preheat oven to 350°F (175°C).
Get your oven ready while you prep the ingredients. -
Melt butter and pour into a 9×13-inch baking dish.
Swirl to coat the bottom evenly. -
Spread pecan halves evenly over the butter.
Try to get a single, even layer. -
Mix brown sugar, water, vanilla, and cinnamon.
Stir until smooth and syrupy. -
Pour the sugar mixture over the pecans.
It’s okay if it doesn’t fully cover them. -
Sprinkle the dry yellow cake mix evenly on top.
Don’t stir—just layer it right over. -
(Optional) Dot with extra butter for a golden top.
A few pats of butter can help it crisp. -
Bake for 35–40 minutes.
Cake is done when golden, bubbly, and set in the center. -
Let cool for 10–15 minutes.
This helps the syrup settle and the texture firm up. -
Serve warm with ice cream or whipped cream.
Enjoy that sweet, gooey magic with your favorite topping.
Notes
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Use Real Butter
For the best flavor and texture, use unsalted real butter—margarine won’t give the same rich results. -
Don’t Stir the Layers
It may be tempting, but don’t mix the layers before baking. The “dump” method gives this cake its signature gooey base and crisp top. -
Cake Mix Tip
Yellow cake mix works best, but spice cake mix is a fun option for a fall-inspired flavor twist. -
Storage & Reheating
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5. Reheat in the microwave or a low oven to revive that gooey texture.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Cuisine: American