Pecan Pie Dump Cake Recipe That’s Better Than Pie Itself

The flavor of pecan pie, the simplicity of a dump cake, all in one skillet.

Pecan pie dump cake recipe lovers, this one’s for you. If you crave that deep, nutty, brown sugar flavor of traditional pecan pie but don’t have time for a full crust and hours in the kitchen, this is the dessert you’ll turn to again and again. With just a few pantry staples and one skillet, this recipe delivers all the indulgent texture of a Southern classic in an easy, no-fuss format.

I’ve made this recipe more times than I can count at supper clubs, potlucks, and cozy nights at home in Asheville. It bakes up with a gooey base that tastes like homemade pecan pie and finishes with a golden, buttery cake topping that’s pure comfort. There’s no mixing bowl juggling, no fancy tools just pour, layer, and bake.

In this guide, you’ll learn exactly how to make the perfect pecan pie dump cake recipe from scratch. We’ll cover ingredient tips, common mistakes, texture tricks, and all the answers to those “people also ask” questions like what makes dump cake different from cobbler and why it’s called that in the first place.

From the scent of toasted pecans to that first warm bite, this is dessert that feels like home.

Pecan Pie Dump Cake Recipe from My Southern Table

Why This Dish Brings Back Every Warm Memory

The first time I made this pecan pie dump cake recipe, I wasn’t trying to impress anyone. It was a cold night in early November, and the pantry was running low. I had brown sugar, some butter, and half a box of cake mix. And just like that, a tradition was born.

I grew up in a small Midwestern town where pecan pie showed up at every potluck, holiday table, and church supper. But it wasn’t until I moved to the edge of the Blue Ridge that I started baking this version casual, quick, but full of everything I love about pie. Now it’s the dessert I make when guests show up unannounced or I need something cozy and comforting with zero stress.

What I love most about this pecan pie dump cake recipe is how little effort it takes. There’s no crust to roll. No special equipment. You mix your filling in one bowl, layer it into a skillet, top it with cake mix, drizzle on butter, and bake. That’s it. The result is a beautifully layered dessert that hits all the right notes sweet, nutty, warm, and buttery.

This version isn’t overly sweet or one-note. The sea salt balances the syrupy center. The cinnamon adds depth. And the pecans? They toast up golden on top, giving every bite a little crunch. I bake it in cast iron because that’s what feels right, but an 8×8 pan works too.

The Comfort of Cast Iron and a Well-Stocked Pantry

There’s something deeply comforting about pulling a dessert from the oven that smells like pecan pie but takes half the work. For me, the cast iron skillet isn’t just a baking dish it’s a link to the way we used to cook, using what we had and trusting our instincts. I always say, the best recipes aren’t the ones with the most ingredients. They’re the ones you make without overthinking.

This recipe leans into that idea. You don’t need to be a baker. You don’t need a mixer. You just need a bowl, a spoon, and the willingness to try.

Whether it’s for a weeknight treat or a table full of friends, this pecan pie dump cake recipe always gets folks talking. And eating.

Pecan Pie Dump Cake Recipe

Harper Ava

This pecan pie dump cake recipe combines the gooey richness of pecan pie with the simplicity of a dump-and-bake dessert. Made in a skillet or baking dish with pantry staples, it's perfect for holidays, potlucks, or cozy nights at home.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 Servings

Calories 411 kcal

Ingredients

  

• 3/4 cup brown sugar dark
• 1/4 tsp sea salt
• 1/2 cup corn syrup light or dark
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup unsalted butter divided
• 1 cup pecans coarsely chopped
• 1/2 box yellow cake mix about 6.5 ounces
• 1/4 tsp cinnamon optional

Instructions

 

• Preheat oven to 350°F and grease a 10-inch cast iron skillet or 8×8 baking pan.
• In a large bowl, combine brown sugar, salt, corn syrup, vanilla, eggs, and 1/4 cup melted butter. Stir until smooth.
• Fold in 1/2 cup of the chopped pecans.
• Pour the mixture into the skillet and smooth it out.
• In another bowl, whisk together cake mix and cinnamon. Sprinkle evenly over the filling.
• Drizzle the remaining 1/4 cup melted butter over the top.
• Sprinkle the rest of the pecans over the surface.
• Bake for 25–30 minutes, or 35 minutes if using an aluminum pan, until golden and set in the center.
• Let cool slightly before serving warm.

Notes

• Store leftovers in an airtight container in the fridge for 3–4 days.
• Reheat in the microwave or oven at 300°F until warm.
• Serve with vanilla ice cream or whipped cream for a classic finish.

• Nutrition (estimated per serving):

  • Calories: 420
  • Sugar: 28g
  • Sodium: 190mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Cholesterol: 65mg
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g

Keyword cast iron dessert, easy skillet dessert, pecan dessert, pecan pie dump cake recipe, southern dump cake

Simple Ingredients, Reliable Results

The easiest pecan pie dump cake recipe starts with what’s already in your pantry

One of the best things about this pecan pie dump cake recipe is how low-effort it is. You don’t need anything fancy, and you won’t have to pull out every bowl in your kitchen. Most of the ingredients are things you already have on hand, especially if you bake often. In under 10 minutes, everything is in the pan and heading into the oven.

The base is made from brown sugar, corn syrup, eggs, and vanilla, giving you that rich, sticky filling you expect from a classic pecan pie. Melted butter adds moisture and richness, while chopped pecans bring texture and crunch. Then, a layer of dry yellow cake mix forms a golden top that’s buttery, soft, and slightly crisp around the edges.

Here’s everything you’ll need:

• 3/4 cup dark brown sugar
• 1/4 teaspoon sea salt
• 1/2 cup light corn syrup (dark can be used for a deeper flavor)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup unsalted butter, melted and divided in half
• 1 cup coarsely chopped pecans
• 1/2 box yellow cake mix (about 6.5 ounces)
• 1/4 teaspoon ground cinnamon (optional)

Step-by-step instructions that work every time

Preheat your oven to 350°F. Lightly grease a 10-inch cast iron skillet or use an 8×8 baking pan.

1. In a mixing bowl, combine the brown sugar, sea salt, corn syrup, vanilla extract, eggs, and 1/4 cup of melted butter. Stir until smooth.
2. Fold in 1/2 cup of the chopped pecans.
3. Pour this mixture into your skillet and smooth it out using the back of a spoon.
4. In another bowl, whisk together the cake mix and cinnamon (if using). Evenly sprinkle this dry mixture over the filling.
5. Drizzle the remaining 1/4 cup of melted butter over the top and scatter the rest of the pecans across the surface.
6. Bake for 25 to 30 minutes, or until golden and the center has set. If using an aluminum pan, extend baking time to 35 minutes.
7. Allow to cool for a few minutes before serving warm.

This dessert is perfect on its own, but it pairs beautifully with a scoop of vanilla ice cream or whipped cream.

Common Mistakes and Easy Fixes

Make your pecan pie dump cake recipe foolproof every time

Even though this dessert is simple, there are a few easy mistakes that can mess with the texture or flavor. Luckily, they’re easy to avoid once you know what to look for. Whether you’re baking for the first time or you’ve made this pecan pie dump cake recipe before, these tips will help you nail it every time.

One of the biggest mistakes people make is overbaking. Since the top layer is cake mix and the bottom is a gooey pie filling, it’s easy to think it needs more time in the oven. But if you overdo it, you’ll end up with dry cake and hard pecans. Instead, check the center gently around the 25-minute mark. It should be set but still soft. Remember, it will continue to firm up as it cools.

Another issue? Uneven topping. If the dry cake mix isn’t spread out evenly or if the butter isn’t distributed well, some bites will stay powdery. That’s why it’s important to sprinkle the mix gently and evenly, then drizzle the melted butter across the entire surface. Don’t skip the corners.

If your pecan pie dump cake recipe turns out too runny, it might be from underbaking or too much syrup. Stick with the 1/2 cup listed, and make sure your oven is fully preheated before the cake goes in. A cold oven throws everything off.

Creative Variations to Make It Your Own

This pecan pie dump cake recipe is flexible. You can make it richer, spicier, or more nutty depending on what you like or what you have at home. Here are a few ideas:

• Add chocolate chips: A handful of semi-sweet chips gives it a brownie-meets-pecan-pie twist.
• Use dark corn syrup: For a deeper, more old-fashioned flavor.
• Try a spice blend: Add nutmeg or a pinch of clove to the cake mix for extra warmth.
• Swap the nuts: If you’re short on pecans, chopped walnuts or even almonds can work.
• Top it with bourbon whipped cream: For adults only, but incredible.

The great thing about any pecan pie dump cake recipe is how forgiving it is. It can handle a few tweaks without losing that signature gooey base and soft, golden top.

Serving, Storing, and Reheating the Right Way

How to make your pecan pie dump cake recipe taste perfect, even days later

This dessert is one of those rare recipes that tastes just as good the next day maybe even better. The flavors deepen, the texture settles, and with a quick warm-up, it’s right back to that gooey, rich state that makes it so loved. Knowing how to store and reheat your pecan pie dump cake recipe is key if you want to keep that just-baked magic alive.

Once the cake has cooled completely, transfer any leftovers into an airtight container. It will keep well in the refrigerator for 3 to 4 days. If you’ve baked it in a cast iron skillet and want to store it that way, make sure the skillet is covered tightly with foil or a reusable wrap.

To reheat, simply scoop out a portion and microwave it for about 30 to 45 seconds. You want it warm and soft, not piping hot. If you’re reheating a full pan, cover it with foil and place it in a 300°F oven for 10–15 minutes. That brings back the moisture and texture without overcooking it.

This pecan pie dump cake recipe is perfect for make-ahead gatherings or weeknight comfort. And if you ever want to freeze it, wrap slices individually in parchment and seal them in freezer bags. They’ll last about 2 months.

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FAQ: What People Ask About Pecan Pie Dump Cake Recipe