Name: Irresistible Pecan Pie Dump Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup caramel sauce (240ml, store-bought or homemade); 1 cup maple syrup or corn syrup (240ml); ½ cup brown sugar (100g); 1 tsp vanilla extract; ½ tsp cinnamon; 2 cups pecan halves (200g); 1 box yellow cake mix (15 oz, dry, unprepared); 1 cup unsalted butter, melted (230g); ½ cup chocolate chips (optional, 90g)

Jump to Recipe· 4.5 from 24 reviews

If you’re craving a dessert that’s both unbelievably simple and absolutely delicious, you’ve got to try this Irresistible Pecan Pie Dump Cake Recipe. Seriously, it’s one of those sweet treats that feels fancy but takes almost no effort—perfect for when you want to impress without stressing. I can’t tell you how many times this has saved me during last-minute get-togethers or cozy family dinners. Stick around, because I’m sharing all my best tips to make sure yours turns out perfectly gooey, nutty, and utterly irresistible.

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Why This Recipe Works

Effortless Assembly: Dumping layers of simple ingredients into one dish means no fancy techniques, just delicious results.
Perfect Flavor Balance: The rich caramel and maple syrup combo contrasts beautifully with crunchy pecans and buttery cake.
Flexible and forgiving: You can easily tweak sweetness or add chocolate chips to customize the dessert to your taste.
Guaranteed Crowd-Pleaser: This dump cake always disappears fast – trust me, everyone will ask for seconds!

A close-up of a slice of pecan pie on a white plate, showing three clear layers: a crumbly, light golden crust at the bottom; a thick, sticky caramel-like filling in the middle that is a rich amber color and oozes slightly onto the plate; and a top layer of glossy, dark brown pecan halves arranged closely together with a shiny glaze. The background shows a soft, warm indoor setting blurred out with natural light. The plate sits on a wooden surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Irresistible Pecan Pie Dump Cake Recipe comes together to create that dreamy, sticky-sweet filling and crunchy topping we love. When shopping, look for quality pecans and a cake mix you trust—it really makes a difference.

Caramel sauce: Adds gooey richness; homemade adds extra depth, but store-bought works fine for speedy prep.
Maple syrup or corn syrup: Provides sweetness and sticky texture to mirror classic pecan pie filling.
Brown sugar: Gives that classic caramel-y flavor and helps thicken the filling.
Vanilla extract: A little splash brightens the flavors and makes everything taste homemade.
Cinnamon: Warm spice complements the nuts and sugar for a cozy fall vibe.
Pecan halves: The star nut, providing crunch and toasty flavor—toast them lightly if you want extra punch.
Yellow cake mix: The easy crust and topping layer, it bakes up light and buttery without extra fuss.
Unsalted butter: When melted and drizzled, it soaks into the cake mix giving that golden crisp top.
Chocolate chips (optional): For when you want to add a little melty chocolate surprise—highly recommended in my book!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own depending on the occasion or who’s coming to dinner. Feel free to swap a few things or add extras—it always works out!

Nut Swap: Once, I swapped pecans for walnuts and it was just as delicious, just a slightly different crunch and flavor.
Less Sweet: If you want a lighter dessert, try using half maple syrup and half apple juice, then reduce brown sugar slightly.
Chocolate Lover’s Twist: Adding chocolate chips on top and mixing a sprinkle into the cake mix layer is my go-to upgrade for chocoholics.
Gluten-Free: Use a gluten-free yellow cake mix and double-check caramel sauce ingredients, and you’re good to go!

Step-by-Step: How I Make Irresistible Pecan Pie Dump Cake Recipe

Step 1: Prep Like a Pro

First up, preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and grease it lightly. I usually use butter, but non-stick spray works too — just enough so the caramel won’t stick. This quick step ensures cleanup is a breeze later.

Step 2: Whisk Your Filling

In a bowl, combine the caramel sauce, maple syrup, brown sugar, vanilla extract, and cinnamon. Stir these together gently but thoroughly until smooth and glossy. This mixture forms the luscious base of your dump cake, so you want it evenly mixed. If your caramel is too thick, a quick microwave zap makes it pourable.

Step 3: Layer Up

Pour and spread that sticky caramel mixture evenly into the prepared baking dish. Sprinkle pecan halves over the top in an even layer. Don’t worry too much about perfect coverage; the nuts add texture and flavor all around.

Step 4: Cake and Butter Time

Now sprinkle the dry yellow cake mix evenly over the pecans. Next comes one of the best parts—drizzling melted butter all over the top. Try to cover as much area as possible. The butter melts during baking, soaking into the cake mix and creating that golden, crisp topping we all love.

Step 5: The Optional Chocolate Chip Surprise

If you’re like me and adore chocolate, sprinkle those chocolate chips over the top. They create pockets of gooey sweetness contrasting with the nuts and caramel. You can’t go wrong!

Step 6: Bake Until Bubbly

Pop the pan in your preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the edges are bubbling vigorously and the top turns a beautiful golden brown. If you notice any edges browning too quickly, you can tent with foil for the last 10 minutes.

Step 7: Cool and Serve

Let your dump cake cool for at least 15 minutes before serving. This resting time helps the filling set up so you get nice slices instead of a spill. Of course, serving it warm with a scoop of vanilla ice cream is the ultimate indulgence.

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Pro Tips for Making Irresistible Pecan Pie Dump Cake Recipe

Even Layering: Don’t rush sprinkling the cake mix—try to get an even layer so the butter melts uniformly and crisps the top perfectly.
Butter Temperature: Melt your butter slowly and cool it slightly before drizzling to avoid soaking the batter too quickly.
Pecan Prep: Toast pecans lightly in a dry pan for 3-5 minutes if you want that extra nutty aroma and crunch.
Check Doneness Early: Start checking at around 40 minutes—you want bubbling edges but not burning.

How to Serve Irresistible Pecan Pie Dump Cake Recipe

Irresistible Pecan Pie Dump Cake Recipe - Recipe Image

Garnishes

I love topping this dump cake with a scoop of creamy vanilla ice cream or some homemade whipped cream. A sprinkle of chopped pecans or a drizzle of extra caramel sauce makes it look so inviting. If I’m feeling fancy, a dusting of powdered sugar gives a festive touch.

Side Dishes

While this dessert is a star on its own, it pairs wonderfully with strong coffee or a cup of hot tea. Sometimes I serve it alongside fresh fruit to balance the sweetness, especially citrus like orange slices.

Creative Ways to Present

For holidays or dinner parties, I like to serve this dump cake in individual ramekins, baked the same way but portioned out—makes it feel special and personalized. Another winning trick is layering it with whipped cream and toasted pecans in clear glasses for a layered dessert parfait look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. It stays fresh for about 3 days, and honestly, I often find it tastes even better the next day as the flavors meld. Just bring it to room temp before serving, or warm gently.

Freezing

If you want to freeze leftovers, wrap the cake tightly in plastic wrap and foil to avoid freezer burn. When thawed overnight in the fridge, it keeps its texture surprisingly well. Reheat in a warm oven for a few minutes to refresh that crispy top.

Reheating

I usually reheat slices in the microwave for 20-30 seconds if I’m short on time, but a quick 5-7 minute oven warm-up at 325°F (160°C) brings back that fresh-from-the-oven charm with a crisp top and bubbly interior.

FAQs

Can I make this Irresistible Pecan Pie Dump Cake Recipe without pecans?

Absolutely! While pecans add the classic crunch and flavor, you can swap them for other nuts like walnuts or almonds, or even omit nuts altogether if there are allergy concerns. It will still be deliciously sweet and buttery.
Is the yellow cake mix necessary?

The yellow cake mix serves as a quick and easy crust and topping that bakes into a soft, buttery layer. If you prefer, you could try a spice cake mix or even pound cake mix for a different twist, but yellow cake is classic for balance.
Can I make the caramel sauce from scratch?

Yes! Homemade caramel adds incredible flavor and richness. I like to make a simple caramel with sugar, butter, and cream for a fresh taste, but feel free to use a good-quality store-bought sauce for convenience.
How do I know when the dump cake is done?

Your dump cake is ready when the edges are bubbling actively and the top is golden brown and crisp. A toothpick inserted near the center should come out with moist crumbs but not raw batter.

Final Thoughts

This Irresistible Pecan Pie Dump Cake Recipe holds a truly special place in my kitchen rotation—it’s the kind of dessert that makes everyone gather ’round, smile, and say “Wow, you made this?” with genuine surprise at how easy it is. I hope you’ll enjoy making it as much as I do and share it with your friends and family. Once you try this, it might just become your go-to for celebrations or a sweet treat after a busy day. So grab your ingredients, dump, and bake—your new favorite dessert awaits!