Pecan Pie Dump Cake

If fall had a flavor, this might just be it. 🍂 The rich, buttery taste of pecan pie meets the easy, no-fuss magic of a dump cake in this Pecan Pie Dump Cake from our own Test Kitchen — and yes, it’s baked and taste-tested by everyone’s favorite kitchen lady, Sally! ❤️

This dessert has all the comfort of a classic pecan pie but comes together in half the time. The golden cake layer perfectly soaks up that gooey, caramel-like pecan filling, giving you a mix of crunch, sweetness, and melt-in-your-mouth texture in every bite. It’s the kind of dessert that fills your home with the scent of brown sugar and spice — and has everyone asking for seconds. 🥧✨

Top each warm serving with a scoop of vanilla ice cream and a drizzle of caramel for a true holiday treat. Whether you’re making it for Thanksgiving, a fall potluck, or a cozy night in, this one’s sure to steal the show!

Photo from our own Test Kitchen, featuring the baker of this amazing dish Sally!
Look for the “add to cart” button below for ingredients available online or stop by in-store to shop everything you need for your next cozy baking day.

Pecan Pie Dump Cake

Test Kitchen

Category

Dessert

A gooey, buttery mix of pecan pie and cake — this Pecan Pie Dump Cake is a fall favorite from our Test Kitchen! 🍁🥧 Baked and approved by Sally herself, it’s simple, rich, and best enjoyed warm with a scoop of ice cream and caramel drizzle.

Pecan Pie Dump Cake

Ingredients

  • 4 Large Eggs - at room temperature

  • 1 cup Dark Corn Syrup

  • ¾ cup Light Brown Sugar - packed

  • 2 Tb Heavy Whipping Cream

  • 2 tsp Vanilla Extract

  • 1 cup Salted Butter - melted, divided in half

  • 3 ½ c Pecan Halves, divided 2 c & 1 ½ c

  • 1 box Butter Yellow Cake Mix, ex Betty Crocker

  • 2 tsp Pumpkin Pie Spice

  • Vanilla Ice Cream & Caramel for topping

Directions

  1. Preheat oven to 350 F. Coat a 9x13 in baking dish with cooking spray

  2. Whisk together eggs, corn syrup, brown sugar, cream, vanilla, & ½ cup of the butter until smooth.

  3. Stir in 2 cups of the pecans until well coated

  4. Transfer mixture to prepared baking dish

  5. Sprinkle cake mix & pumpkin pie spice evenly over pecan mixture. Do Not Mix!

  6. Drizzle evenly with remaining ½ c butter & sprinkle with remaining 1 ½ c pecans

  7. Bake in preheated oven for 20 minutes uncovered

  8. Cover with foil & bake until lightly golden brown & there are no dry spots remaining, about 20 more minutes

  9. Let cool for at least 15 minutes before serving warm or at room temperature with ice cream & caramel on top!
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