There’s something deeply nostalgic about a pecan pie—rich, sticky, and loaded with sweet Southern charm. But if you’re short on time (or just not in the mood to roll out crust), this Pecan Pie Dump Cake recipe is your shortcut to pure dessert joy.
Perfect for the holiday season or family gatherings, this buttery treat comes together in one baking dish with minimal fuss and maximum flavor. And yes—we’ve included a vegan version so everyone can indulge.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
Why You’ll Love This Pecan Pie Dump Cake Recipe
- Effortless prep There’s no pie crust to roll or blind‑bake. Just layer, bake, and serve.
- Crowd‑pleaser Whether it’s a holiday potluck or casual Sunday dinner, this dessert hits home.
- Make‑ahead friendly Assemble ahead of time and bake when ready.
- Easily veganized Simple swaps make it totally plant‑based without sacrificing flavor.
- Cozy Southern flavor Gooey, rich, and irresistible.
Ingredients
Classic Version
- yellow cake mix
- pecans
- light corn syrup (or maple syrup)
- brown sugar (light or dark)
- vanilla extract (or bourbon vanilla)
- eggs
- butter
- Optional: more pecans for topping; vanilla ice cream, whipped cream, or caramel sauce for serving
Vegan Version
- vegan‑friendly yellow cake mix
- pecans
- light corn syrup (or maple syrup)
- brown sugar (light or dark)
- vanilla extract
- unsweetened applesauce or flax eggs
- plant‑based butter (or refined coconut oil)
- Optional: more pecans for topping; vegan whipped cream, coconut whip, or dairy‑free vanilla ice cream
Instructions
Step 1: Preheat and Prep the baking dish
Preheat your oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish or casserole dish with nonstick spray.
Step 2: Make the Filling Layer
In a large mixing bowl, whisk together the eggs (or applesauce/flax mixture), corn syrup, brown sugar, and vanilla extract. Fold in the chopped pecans. Pour this mixture into the prepared baking dish and spread evenly.
Step 3: Add the Cake Mix Layer
Sprinkle the dry cake mix evenly over the pecan‑filling layer. Resist the urge to stir—this is a dump cake, not a mixed‑together cake. Layering is key.
Step 4: Add Butter
Drizzle the melted butter (or plant‑based butter) evenly over the cake mix layer. This helps hydrate the cake mix from above as it bakes.
Step 5: Bake
Place the dish into the preheated oven and bake for about 45 minutes, or until the top is golden brown and the center is bubbly and set. If the top browns too quickly, loosely cover with aluminum foil for the last 10 minutes.
Step 6: Cool Slightly and Serve
Allow the cake to cool for about 10–15 minutes before serving so the gooey filling can set slightly. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel or a dollop of whipped cream for extra indulgence.
Serving Suggestions
- a scoop of vanilla ice cream (or vegan ice cream)
- a drizzle of caramel topping or brown sugar caramel
- whipped cream or coconut whip
- a sprinkle of ground cinnamon or a few toasted pecans on top for texture and warmth.
Storage Tips
- Refrigerator Store leftovers in an airtight container in the fridge for up to 4‑5 days.
- Freezer Wrap tightly (foil + plastic) or use freezer‑safe containers. Freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating For best texture, warm a slice in a 300 °F oven for about 10 minutes. The microwave works in a pinch (20‑30 seconds per slice) but may make the topping less crisp.
Tips and Variations
- Use a cast iron skillet instead of a baking dish for a rustic presentation and extra browning.
- Swap the yellow cake mix with butter pecan cake mix or spice cake mix for seasonal flair.
- If you want even more gooeyness, reduce baking time by ~5 minutes—but make sure it’s still bubbly in the center.
- Making for a large crowd? Double the recipe and bake in a 9×13 dish (or two) – you might need to add 5–10 minutes to baking time.
- Toast the pecans lightly (~5 minutes in oven) before mixing for a deeper nutty flavor.
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
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole dish.
- In a large mixing bowl, whisk together corn syrup, brown sugar, vanilla extract, and eggs (or applesauce/flax eggs). Stir in chopped pecans.
- Pour the filling mixture into your prepared baking dish and spread evenly.
- Sprinkle dry cake mix evenly over the filling—do not stir.
- Drizzle melted butter (or plant-based butter) evenly over the top of the cake mix.
- 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.
- Let cool for 10–15 minutes. Serve warm with your favorite toppings.
Notes
- 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.
