The Definition of a Dump Cake and Why You’ll Love It

What’s a dump cake? Let’s talk dump cakes for a second. In case you’re not familiar, a dump cake is exactly what it sounds like—just dump everything in a pan, and let the oven do its thing. You get all the deliciousness of a cake or pie with a fraction of the effort (huge win). And this pecan pie version? Well, it’s pure genius, in my opinion (heh).

This cake only requires a little effort. If you love the gooey richness of pecan pie, but hate to make pie (me), or don’t have time to make a whole pie, this dump cake is the answer. It’s buttery, sweet, packed with pecans, and has a golden cake topping that comes together with almost no effort. No crust to roll—just mix, layer, and bake.

Ingredient Notes

• Dark Brown Sugar: Using dark brown sugar adds a deeper, more caramel-like flavor that complements the pecans and makes the filling taste more like traditional pecan pie. Light brown sugar can work in a pinch, but the flavor will be milder.
• Corn Syrup: This helps bind the filling and gives it that classic glossy pecan pie texture. Make sure to use light corn syrup (unless you prefer a richer flavor, then dark corn syrup is always an option).
• Use different cake mix. You can mix up the cake flavors. While yellow cake mix is the classic choice for this recipe, you could try butter pecan or even spice cake mix for a more exciting crust.
• Cinnamon is optional, but delightful. The touch of cinnamon in the cake mix adds a warm coziness that complements the pecans really well. But, if you’re not a huge cinnamon fan, feel free to skip it.

Step-By-Step Instructions

1. Preheat your oven to 350° Fahrenheit and lightly grease a 10-inch cast iron skillet or an 8 x 8 baking pan if that’s what you prefer.
2. In a large bowl, mix the brown sugar, sea salt, corn syrup, vanilla extract, eggs, and 1/4 cup melted butter together and stir well.
3. Fold in half of your chopped pecans (about 1/2 cup) and pour the mixture into your skillet or pan. Spread it out evenly using the back of a spoon.

1. In a separate bowl, combine the cake mix with cinnamon (if you’re using it). The cinnamon adds a little warmth, but it’s totally optional. Sprinkle the cake mix evenly over the pecan mixture.

1. Drizzle the remaining 1/4 cup melted butter evenly over the cake mix. Then sprinkle the remaining 1/4 cup of pecans on top of that.

1. Pop it in the oven and bake it for about 25-30 minutes, or until the top is golden brown and the center is set. If you’re using an aluminum pan, bake cake for 35 minutes. Let it cool slightly before scooping and serving.

Recipe Tips & Notes

• Evenly spread the butter. When melting your butter, make sure it’s evenly distributed across the top of the cake mix. This helps create that lovely crisp, buttery topping and avoid dry, powdery spots.
• Don’t stir the layers. As tempting as it is, resist the urge to mix everything together. Mixing the layers will change the texture of the cake.
• Let it cool slightly before serving. This gives the filling a chance to set up a little bit, making it easier to serve.
• Add a pinch of sea salt. A light sprinkle of flaky sea salt over the top after baking can balance out the sweetness and enhance all of the rich, nutty flavors.
• For a crowd. If you’re hosting a larger crowd, don’t worry—you can easily double the recipe and bake it in a 9 x 13 pan. Just double all the ingredients and adjust the baking time accordingly (you’ll likely need to add 5-10 minutes to ensure it bakes through).

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream. This is the ultimate combo in my opinion. That warm, gooey filling and crisp topping pair perfectly with a nice cold scoop of vanilla.
• A drizzle of caramel sauce. Take this cake up a notch with an extra drizzle of caramel right before serving. Bonus points if it’s gently warmed.
• Whipped cream. A dollop of fresh whipped cream (or the canned stuff—I don’t judge) balances the sweetness and adds a light, fluffy touch.

Storage & Reheating Recommendations

Store any leftover pecan pie dump cake covered in the refrigerator for up to 4 days. To reheat, simply pop a slice (or a spoonful) in the microwave for 15–20 seconds until warm. If you’re reheating a larger portion, you can cover the baking dish with foil and warm it in a 300°F oven for about 10–15 minutes. It tastes just as cozy the next day—maybe even better actually (there’s just something about leftovers isn’t there?).