1-Hour Pecan Pie Dump Cake: A Buttery, Irresistible Delight

There’s something magical about a dessert that tastes like it took hours but only asks for minutes—that’s the beauty of this pecan pie dump cake. I first made it years ago during a chaotic Thanksgiving when time was tight, and my aunt handed me her “lifesaver” recipe. Now, it’s my go-anywhere, feed-everyone favorite. Just layer a rich pecan filling with cake mix and butter, pop it in the oven, and watch it transform into a caramel-kissed, nutty masterpiece. Trust me, even the skeptics will beg for seconds.

Why You’ll Love This Pecan Pie Dump Cake

Let me count the ways this dessert will steal your heart (and save your sanity):

• Effortless magic: Dump, layer, bake—no fancy techniques, just pure deliciousness
• Ready in about an hour (including that heavenly cooling time when you try not to sneak bites)
• Tastes like grandma’s pecan pie but with that irresistible cakey top layer
• Uses pantry staples—no last-minute grocery runs!
• The buttery, caramelized pecans? Absolute perfection every time

Seriously, it’s the dessert equivalent of a warm hug.

Ingredients for Pecan Pie Dump Cake

Gather these simple ingredients—I promise you won’t need any fancy equipment or hard-to-find items. Just the good stuff that makes this dessert taste like pure Southern comfort. (And heads up: this recipe contains nuts, so be mindful of allergies!)

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For the Pecan Filling:

• 1 1/2 cups packed brown sugar (light or dark—I use dark for that deep molasses flavor)
• 1/2 teaspoon salt (balances the sweetness perfectly)
• 1 cup light corn syrup (or dark for extra richness—your call!)
• 2 teaspoons vanilla extract (the real stuff, please)
• 4 large eggs, beaten (room temp blends smoother)
• 1/2 cup (1 stick) unsalted butter, melted (salted works too—just skip the extra salt)
• 1 cup pecans, coarsely chopped or halves (I like a mix for texture)

For the Topping:

• 1 box (15.25 oz) yellow cake mix (or Butter Pecan for extra nutty vibes)
• 1/2 teaspoon ground cinnamon (optional, but oh-so-cozy)
• 1/2 cup (1 stick) unsalted butter, melted (yes, more butter—embrace it)
• 1 cup pecans, coarsely chopped or halves (for that glorious crunchy top)

See? Nothing complicated—just honest ingredients that work magic together. Now let’s bake!

How to Make Pecan Pie Dump Cake

This is where the magic happens! Don’t let the simplicity fool you—every step matters to create that perfect gooey filling and crisp topping. I’ll walk you through it just like my aunt did for me that first hectic Thanksgiving. (P.S. That “no stirring” rule? Non-negotiable!)

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Step 1: Prepare the Pecan Filling

First, grab your biggest mixing bowl. Whisk together the brown sugar, salt, corn syrup, and vanilla until it looks like liquid caramel. Then, drizzle in the melted butter while whisking—the mix will get glossy and smooth. Now, beat those eggs in a separate bowl (this prevents overmixing) and stir them in gently. Last, fold in the pecans until every nut is coated in that syrupy goodness. Pour this heavenly mess into your greased 9×13-inch dish—it’ll be thin, but trust me, it thickens beautifully.

Step 2: Layer the Cake Mix

Here’s the fun part: grab your cake mix and sprinkle it evenly over the filling like you’re dusting snow over a pecan forest. No patting, no stirring—just let it sit there all fluffy and dry. (Resist the urge to mix! The layers need to stay separate to work their magic.) Drizzle the melted butter over the top, trying to cover as much of the cake mix as possible. Scatter the remaining pecans like confetti—they’ll toast up into little crunchy jewels.

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Step 3: Bake and Cool

Slide your creation into the preheated 350°F oven and let the alchemy begin! After about 30 minutes, your kitchen will smell like a bakery’s dream. Bake 40-50 minutes total until the top is golden and the edges bubble like a caramel volcano. Let it cool for 15-20 minutes—this is CRUCIAL for the filling to set. (I know it’s hard to wait, but cutting in too soon turns it into pecan soup!) Serve it warm, and prepare for the compliments to roll in.

Tips for the Best Pecan Pie Dump Cake

After making this recipe more times than I can count (hello, holiday potlucks!), I’ve picked up a few tricks to guarantee perfection every single time:

• Dark corn syrup is your secret weapon – it adds a deeper, almost toffee-like flavor that takes this from good to “oh-my-goodness” levels. But light syrup works great too if that’s what’s in your pantry!
• Room temp eggs matter – cold eggs can make the filling separate. I leave mine out while preheating the oven – bonus: they whisk smoother!
• The toothpick test lies! Unlike cakes, you want some moist crumbs clinging to it. If the top’s golden and the edges are bubbling like crazy, it’s done.
• Let it rest – I know it’s hard, but those 20 minutes of cooling let the filling transform from lava to luscious. (Worth it!)

And one last tip: always make extra – it disappears faster than you’d think!

Variations for Pecan Pie Dump Cake

Oh, the fun you can have with this recipe! Here are my favorite twists:

• Butter Pecan cake mix instead of yellow – doubles down on that nutty goodness
• Toss chocolate chips into the filling – because chocolate and pecans were meant to be
• Swap 1/4 cup bourbon for vanilla in the filling (adults-only deliciousness)
• Top with vanilla ice cream while warm – the melty contrast is everything

See? Even “simple” can be full of surprises!

Serving and Storing Pecan Pie Dump Cake

Nothing beats a warm slice of this pecan pie dump cake with a scoop of vanilla ice cream slowly melting over the top—it’s like a hug for your taste buds! Leftovers (if you’re lucky enough to have any) keep beautifully. Just cover the dish tightly with foil or transfer slices to an airtight container. They’ll stay dreamy in the fridge for up to 3 days. Want that just-baked warmth? A quick 10-second zap in the microwave brings back that gooey magic!

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Pecan Pie Dump Cake FAQs

I get so many questions about this recipe—let’s tackle the big ones!

Can I use homemade cake mix?

Absolutely! Combine 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt. But honestly? The boxed mix works like a charm here—no shame in keeping it easy!

Why is my topping soggy?

Two likely culprits: over-mixing (those layers need to stay separate!) or not enough butter drizzled over the cake mix. Next time, pretend you’re painting—get every inch covered with that golden butter.

Can I freeze leftovers?

You bet! Freeze individual slices wrapped in foil for up to 3 months. Thaw overnight in the fridge, then warm in the oven at 300°F until toasty. (Microwaving straight from frozen makes the topping gummy—learned that the hard way!)

Can I halve the recipe?

Totally! Use an 8×8-inch pan and bake 35-40 minutes. But fair warning—you’ll wish you’d made the full batch when everyone starts fighting over the last bite.

Nutritional Information

Just keeping it real—this pecan pie dump cake is a treat, not health food! Nutrition varies by ingredients, but per serving, you’re looking at about 420 calories and 22g fat. Worth every bite if you ask me!

Share Your Pecan Pie Dump Cake!

Made this recipe? I’d love to hear how it turned out! Snap a photo, leave a rating, or share your pecan-packed masterpiece below—happy baking!

1-Hour Pecan Pie Dump Cake: A Buttery, Irresistible Delight

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This Pecan Pie Dump Cake layers a homemade pecan pie filling with dry cake mix, melted butter, and pecans for a rich, easy dessert.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the Pecan Filling:
  • 1 1/2 cups packed brown sugar (light or dark)
  • 1/2 teaspoon salt
  • 1 cup light corn syrup (dark can be used for richer flavor)
  • 2 teaspoons vanilla extract
  • 4 large eggs, beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup pecans, coarsely chopped or halves
• For the Topping:
  • 1 box (approx. 15.25 oz) yellow cake mix (Butter Pecan cake mix can also be used)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup pecans, coarsely chopped or halves

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk brown sugar, salt, corn syrup, vanilla, eggs, and 1/2 cup melted butter. Stir in 1 cup pecans.
3. Pour filling into the baking dish.
4. Sprinkle dry cake mix and cinnamon (if using) evenly over filling. Do not stir.
5. Drizzle remaining 1/2 cup melted butter over the cake mix. Top with remaining pecans.
6. Bake 40-50 minutes until golden brown and filling is bubbly.
7. Cool 15-20 minutes before serving.

Notes

• Allergen Warning: Contains nuts.
• For a richer taste, use dark corn syrup.
• Letting it cool helps the filling set.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 45g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 95mg

Keywords: pecan pie dump cake, easy dessert, pecan dessert, Southern baking