If you’re craving the rich flavor of pecan pie but want a simpler, more relaxed baking experience, this Pecan Pie Dump Cake is your go‑to. From Midwestern kitchens to cozy Southern classics, it brings warmth, nutty sweetness, and golden buttery topping—all with minimal effort.
If you bake this, we’d love to hear how it turned out! Share your photo and story in our Peas and Carrots Society—we always love seeing your creations. And if you love this recipe, check out our full collection of vegetarian and vegan recipes for more delicious ideas!
Pecan Pie Dump Cake
This gooey Pecan Pie Dump Cake is the perfect no-fuss dessert for the holiday season. A buttery cake topping meets a pecan pie-inspired filling, all baked in one dish. Includes an easy vegan version!
Yield: 1 9×13 cake
Classic Ingredients
- 1 15 oz box yellow cake mix
- 1 ½ cups chopped pecans
- ½ cup light corn syrup
- ½ cup dark or light brown sugar packed
- 1 tsp vanilla extract or bourbon vanilla
- 3 large eggs lightly beaten
- ½ cup 1 stick melted butter
Vegan Version
- 1 15 oz box vegan-friendly cake mix
- 1 ½ cups chopped pecans
- ½ cup light corn syrup or maple syrup
- ½ cup brown sugar
- 1 tsp vanilla extract
- ¾ cup unsweetened applesauce or 3 flax eggs (3 Tbsp ground flaxseed + 9 Tbsp water)
- ½ cup melted plant-based butter or refined coconut oil
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole dish.
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In a large mixing bowl, whisk together corn syrup, brown sugar, vanilla extract, and eggs (or applesauce/flax eggs). Stir in chopped pecans.
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Pour the filling mixture into your prepared baking dish and spread evenly.
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Sprinkle dry cake mix evenly over the filling—do not stir.
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Drizzle melted butter (or plant-based butter) evenly over the top of the cake mix.
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Bake for 45 minutes, or until the top is golden brown and the filling is bubbly. If browning too quickly, loosely cover with foil after 30 minutes.
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Let cool for 10–15 minutes. Serve warm with your favorite toppings.
- For extra crunch, top with a few whole pecans before baking.
- Spice it up with a pinch of cinnamon or use butter pecan cake mix for deeper flavor.
- Leftovers can be stored in the fridge for 4–5 days or frozen for up to 2 months.
FAQ
Can I make this ahead of time?
Yes. You can assemble it, cover it, and refrigerate overnight, then bake when you’re ready.
Can I reduce the sugar?
Yes, but lowering it too much will affect the gooey texture and caramel‑like filling. Start by reducing brown sugar by ¼ cup if desired.
Is this the same as a traditional pecan pie?
Not exactly. Traditional pecan pie involves a crust and a custard‑like filling. This is a hybrid — the topping is cake mix instead of crust, so it’s easier and faster.
Can I use a gluten‑free cake mix?
Absolutely! Just ensure the mix is certified GF and adjust baking time if necessary.
Do I have to use corn syrup?
It helps replicate that classic pecan‑pie texture. You can substitute maple syrup or even omit it, but the texture will be somewhat different.