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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
Calories: 539kcal
Author: Anjali

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

INSTRUCTIONS

  • Preheat oven to 350°F (175°C). Generously grease a 13 x 9 inch baking dish with nonstick cooking spray or softened butter.
  • 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.
  • Spread the toasted pecan halves evenly across the bottom of your prepared baking dish.
  • 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.
  • Pour the brown sugar liquid mixture directly over the pecans in the baking dish, ensuring they are evenly coated.
  • Evenly sprinkle the dry cake mix powder over the liquid pecan layer. Do not stir or mix the layers together.
  • 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.
  • 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.
  • 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.

Nutrition

Nutrition Facts
Grandma's Pecan Pie Dump Cake
Amount Per Serving
Calories 539 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Cholesterol 27mg9%
Sodium 397mg17%
Potassium 469mg13%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 41g46%
Protein 16g32%
Vitamin A 49IU1%
Vitamin C 0.2mg0%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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