3.94 from 15 votes

This recipe for pecan pie dump cake is a great mix of rich, buttery cake and nutty pecan pie. Perfect easy recipe to make in the fall or winter!

Pecan Pie Dump Cake...tastes like a mixture between a cake/crumble and a pecan pie. So good! Perfect when served warm with vanilla ice cream.

I went a little MIA on the old blog over the past few days after an unexpected internet outage around here. Thursday, a lightning storm fried our modem...not good when both you and your husband sometimes work from home. But we're finally back up and running after a few hours of email catch-up last night, so I thought I'd share a recipe from last week with y'all today!

I've professed my love of dump cakes on the blog with this crockpot dump cake made with fruit. They are just so stinking easy and delicious. You literally dump everything in a pan and bake. Plus, the options and variations are endless. If you need an easy go-to recipe, these are a must!

The Pecan Pie Dump Cake I'm sharing today is perfect for fall and winter. I can see this being a great (and easy) Thanksgiving dessert. It's rich, hearty, and absolutely perfect when served with a little bit of vanilla ice cream on the side. Hope y'all enjoy!

Pecan Pie Dump Cake...tastes like a mixture between a cake/crumble and a pecan pie. So good! Perfect when served warm with vanilla ice cream.
Pecan Pie Dump Cake...tastes like a mixture between a cake/crumble and a pecan pie. So good! Perfect when served warm with vanilla ice cream.

Pecan Pie Dump Cake

This recipe for pecan pie dump cake is a great mix of rich, buttery cake and nutty pecan pie. Perfect easy recipe to make in the fall or winter!
3.94 from 15 votes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 562 kcal

Ingredients
  

Instructions
 

  • In a large bowl, combine brown sugar, white sugar, salt, and cinnamon with a fork. Add in corn syrup, vanilla extract, eggs, and ½ cup melted and cooled butter. Mix well. Fold in 1 cup of pecans until well-incorporated.
  • Pour mixture into a greased 9x13" pan. Over the top of the mixture, evenly spread cake mix. Top with remaining pecans (1 cup) evenly. Pour 1 ½ cups butter over the top of the dish, until most of the cake mix is moistened.
  • Bake dump cake in a 350 degree oven for 40-45 minutes, until edges of the top are just starting to brown. Serve warm with ice cream.

Nutrition Facts

Calories: 562kcalCarbohydrates: 65gProtein: 4gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 102mgSodium: 615mgPotassium: 117mgFiber: 2gSugar: 51gVitamin A: 775IUVitamin C: 0.1mgCalcium: 106mgIron: 1mg
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6 Comments

    1. I want to make this... Quick question... When do I add cake mix ☺️ with the sugar and butter?

      1. Leslie Lambert says:

        Once you combine the pecan pie syrup mixture, you'll sprinkle the cake mix on top! Then, top with butter and pecans.

  1. 4 stars
    Less butter on top I think. Otherwise this is delicious!! Perfect with ice cream or alone. I’m going to see if it works with just a cup of butter over the cake. I’ll let you know how it turns out. This recipe is a keeper!

    1. Just made it last night cutting down the brown sugar to 1/2cup and reduced the topping butter to 3/4 cup. Turned out great!!

  2. 5 stars
    This was delicious! I made just a couple of changes. Cut the brown sugar back to 1/2 cup, and the ending butter to only 1 1/2 sticks (3/4 cup). Turned out plenty sweet, and so yummy! 🙂
    Thanks for the recipe!