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Anjali

Grandma's Pecan Pie Dump Cake

Pecan Pie Dump Cake is a warm, rich, and gooey fall dessert that combines the best parts of a classic southern pecan pie and a tender, golden dump cake. Featuring toasted pecans, a sticky brown sugar caramel base, and a fluffy cake topping, this dish delivers maximum comfort with minimal effort.
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Prep Time 15 minutes
Cook Time 40 minutes
no resting time required 0 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 539
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Pecans halved
  • 2 eggs room temp.
  • 2 cups unsalted butter melted
  • 1 cup dark corn syrup
  • ¾ cup light brown sugar packed
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon Kosher Salt
  • 1 box yellow cake mix 15.25 oz (or butter pecan cake mix)
  • ½ cup unsalted butter melted
  • ½ teaspoon ground cinnamon for topping
  • Vanilla ice cream, Salted caramel syrup, Whipped cream for serving

Equipment

  • 13x9" baking dish

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 13 x 9 inch baking dish with nonstick cooking spray or softened butter.
  2. Heat a dry skillet over medium heat on your stovetop. Add the pecan halves and toast for 3 to 5 minutes, stirring frequently until fragrant. Remove immediately from heat.
  3. Spread the toasted pecan halves evenly across the bottom of your prepared baking dish.
  4. In a medium bowl, whisk together the eggs, 1/2 cup melted butter, dark corn syrup, brown sugar, vanilla extract, ground cinnamon, and salt until smooth and fully combined.
  5. Pour the brown sugar liquid mixture directly over the pecans in the baking dish, ensuring they are evenly coated.
  6. Evenly sprinkle the dry cake mix powder over the liquid pecan layer. Do not stir or mix the layers together.
  7. Drizzle the remaining 1/2 cup melted butter evenly over the dry cake mix layer, covering as much surface area as possible. Dust the top with the remaining 1/2 teaspoon of ground cinnamon.
  8. Place in the preheated oven and bake uncovered for 20 minutes.Loosely tent the baking dish with a sheet of aluminum foil to prevent the pecans and cake top from over-browning. Bake for another 20 minutes.
  9. Remove from the oven and let cool for 5 to 10 minutes so the pie base sets properly. Slice into squares and serve warm with a scoop of vanilla ice cream, whipped cream, and a drizzle of salted caramel syrup.

Notes

  • Toasting Pecans is Key: Toasting the pecans beforehand removes raw bitterness, releases natural aromatic oils, and keeps the nuts crisp under the gooey pie base.
  • Do Not Stir: The hallmark of a true dump cake is layering without mixing. Let the oven heat merge the butter and cake mix into a golden crust.
  • Foil Tenting: Covering the dish with foil halfway through baking ensures the interior cooks thoroughly without scorching the pecans or the delicate cake topping.
  • Butter Coverage: Try to distribute the top drizzle of melted butter as evenly as possible over the dry cake powder to ensure a rich, cakey texture.