Pecan Pie Dump Cake (Easy Thanksgiving Dessert)

Pecan pie dump cake gives you a gooey, caramel-sweet pecan pie layer on the bottom and a crisp, buttery cake mix crust on top, baked together in one 9×13 dish. The filling is a classic pecan pie custard of 4 eggs, 1 1/2 cups (360 ml) corn syrup and 1 cup (213 g) brown sugar, whisked with melted butter and vanilla and loaded with 2 cups (230 g) chopped pecans. Dry yellow cake mix and melted butter go over the top, and the oven does the rest at 350°F (175°C) in about 50 minutes.

It takes 15 minutes of hands-on work, needs no pie crust and serves 15, which makes it an easy Thanksgiving dump cake for a crowd. Let it cool 30 minutes so the filling can set.

At a Glance

• Yield: 15 servings
• Pan: 9×13-inch (23×33 cm) glass or ceramic baking dish
• Time: 15 minutes prep, 45 to 55 minutes baking, 30 minutes cooling
• Difficulty: easy, one bowl and a whisk, no mixer
• Key technique: an even layer of dry cake mix, fully dampened with melted butter

Why This Pecan Pie Dump Cake Works

The bottom layer is a real pecan pie filling, not a sweet sauce. Eggs are what set it: as the custard heats past roughly 180°F (82°C), the proteins firm up and turn the syrup into a thick, gooey layer. Four eggs to 1 1/2 cups of syrup keeps it close to the ratio in a classic pecan pie recipe, just spread thinner across a bigger pan.

The cake mix works like a crumble lid. Filling bubbles up into the dry mix from below while melted butter soaks in from above, so the top bakes into a crisp, golden crust with a soft, cakey band where the two layers meet. One 15.25 oz (432 g) box covers a 9×13 about 1/3 inch (8 mm) deep.

Ingredient Notes

Eight ingredients make the whole pan. These are the ones that change the result:

• Corn syrup: light tastes like classic pecan pie; dark adds a deeper molasses note. Both set the same way.
• Brown sugar: 1 cup (213 g), packed. Dark brown sugar with dark corn syrup tastes closer to a praline.
• Butter: 1 cup (227 g) unsalted in total, 1/4 cup (57 g) for the filling and 3/4 cup (170 g) for the topping. Let the filling butter cool for 5 minutes so it does not scramble the eggs.
• Yellow cake mix: any standard 15.25 oz (432 g) box, used dry. Butter pecan or spice cake mix also work.
• Pecans: chopped in the filling, halves on top, where they toast as it bakes.

How to Layer It

The method is three layers. Whisk the eggs first until no streaks of white remain, then whisk in the corn syrup, brown sugar, cooled butter, vanilla and salt for about 1 minute, just until smooth. Stop before it turns foamy, because air bubbles rise in the oven and leave a spongy layer under the crust.

Stir in the chopped pecans and pour the filling into a greased dish, nudging the nuts into an even layer.

Sprinkle the dry cake mix over the filling a handful at a time, breaking up clumps with your fingers and pushing it into the corners. Smooth it lightly with the back of a spoon, but do not stir it in.

Drizzle the melted butter slowly in a zigzag over the whole surface, aiming at any powdery spots, then scatter the pecan halves on top. Every patch should look damp or sit within about 1 inch (2.5 cm) of butter, because bone-dry mix stays powdery after baking. Bake on the middle rack for 45 to 55 minutes.

How to Tell It Is Done

A finished pecan pie dump cake has a deep golden, crisp top, filling bubbling thickly at the edges and a center that wobbles only slightly when you nudge the dish, like set gelatin rather than a wave. On an instant-read thermometer, the filling in the center should read about 200°F (93°C).

Start checking at 45 minutes. The center keeps firming as it cools, so the 30-minute rest is part of the recipe. Serve it warm with vanilla ice cream or whipped cream.

Fixing Dry Patches, Runny Filling and Burnt Pecans

Make Ahead and Storage

Treat leftovers like pecan pie, because the filling is an egg custard: refrigerate within 2 hours of baking, covered, for up to 4 days. The top softens overnight; 20 to 30 seconds per serving in the microwave brings back the gooey center.

For Thanksgiving, bake it up to 1 day ahead, cool completely, cover and chill, then rewarm the whole dish under foil for 15 to 20 minutes at 325°F (165°C). It sits well next to a pumpkin crunch cake on the same dessert table. Wrapped portions freeze for up to 3 months; thaw overnight in the fridge.

Chocolate Chip, Bourbon and Maple Variations

• Chocolate chip: stir 1 cup (170 g) semisweet chips into the filling with the pecans. They melt into pockets, so it tastes like chocolate pecan pie.
• Bourbon: whisk 2 tablespoons (30 ml) bourbon into the filling, the same idea as our maple bourbon pecan pie bars.
• Maple: replace 1/2 cup (120 ml) of the corn syrup with pure maple syrup and add 1/2 teaspoon cinnamon. Swapping all of the corn syrup gives a softer set.

For a fruit version, caramel apple dump cake and cranberry orange dump cake use the same cake mix topping.

Quick Questions

Do you stir the cake mix into the filling?

No. Stirring turns the middle gummy and you lose the crisp crust.

Can I make it without corn syrup?

Golden syrup swaps in 1:1 with the same set. Maple syrup works for part of it, as in the maple variation above.

Can I halve the recipe?

Yes. Use an 8×8 pan, 2 eggs, half of every other ingredient and about 1 3/4 cups (216 g) of the cake mix, then bake for 35 to 45 minutes.

Save It for Thanksgiving

Pin this pecan pie dump cake to your Thanksgiving desserts or dump cake recipes board.

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Yield: 15 servings

Pecan Pie Dump Cake with Yellow Cake Mix

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This pecan pie dump cake bakes a gooey, caramel-sweet pecan pie filling under a crisp, buttery yellow cake mix crust in one 9x13 dish. Whisk 4 eggs with corn syrup, brown sugar, melted butter, vanilla and salt, stir in chopped pecans, then cover with dry cake mix, melted butter and pecan halves. Bake at 350°F (175°C) for 45 to 55 minutes, until the top is deep golden and the center barely jiggles. With 15 minutes of prep and 15 servings, it is an easy Thanksgiving dump cake for a crowd. Serve it warm with vanilla ice cream.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 30 minutes

Total Time 1 hour 35 minutes

Ingredients

Pecan Pie Layer

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• 4 large eggs, room temperature
• 1 1/2 cups (360 ml) light or dark corn syrup
• 1 cup (213 g) packed light brown sugar
• 1/4 cup (57 g) unsalted butter, melted and cooled 5 minutes
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 2 cups (230 g) chopped pecans

Cake Topping

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• 1 box (15.25 oz / 432 g) yellow cake mix, dry
• 3/4 cup (170 g) unsalted butter, melted
• 1 cup (100 g) pecan halves

Instructions

1. PREP THE PAN: Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9x13-inch glass or ceramic baking dish with butter or nonstick spray.
2. MIX THE FILLING: In a large bowl, whisk the eggs until no streaks of white remain. Whisk in the corn syrup, brown sugar, 1/4 cup (57 g) melted butter, vanilla and salt for about 1 minute, just until smooth. Do not whip it foamy.
3. ADD THE PECANS: Stir in the chopped pecans, pour the filling into the prepared dish and nudge the nuts into an even layer.
4. ADD THE CAKE MIX: Sprinkle the dry cake mix evenly over the filling, breaking up clumps with your fingers and covering the corners. Smooth it gently with the back of a spoon. Do not stir it into the filling.
5. BUTTER AND PECANS: Drizzle the remaining 3/4 cup (170 g) melted butter slowly over the whole surface, aiming for any dry spots. Scatter the pecan halves over the top.
6. BAKE: Bake for 45 to 55 minutes, until the top is deep golden and crisp, the edges are bubbling and the center jiggles only slightly. If the pecans darken before 35 minutes, tent loosely with foil.
7. COOL AND SERVE: Cool on a wire rack for at least 30 minutes so the filling sets. Scoop and serve warm with vanilla ice cream or whipped cream.

Notes

• Doneness: the top should be deep golden, the edges bubbling and the center should jiggle only slightly. The center of the filling reads about 200°F (93°C).
• Dry patches: if powdery spots show at the 20-minute mark, spoon 1 to 2 tablespoons more melted butter over them.
• Dark pecans: tent loosely with foil after 30 to 35 minutes if the top browns too fast.
• Runny filling: it sets as it cools, so wait at least 30 minutes before scooping. If it is still loose when cool, bake 5 to 10 minutes more.
• Storage: refrigerate within 2 hours, covered, for up to 4 days. Rewarm servings for 20 to 30 seconds in the microwave, or freeze for up to 3 months.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 545Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 82mgSodium: 321mgCarbohydrates: 64gFiber: 2gSugar: 35gProtein: 5g