Pecan Pie Dump Cake (Skillet)

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If you’re like and me and you love, love, love pecan pie, but dread the hassle of making a pie from scratch, then this pecan pie dump cake might just be your new best friend. It’s all the rich, gooey, nutty goodness of a pecan pie, but without having to deal with pie crust. This is a small-batch recipe too, perfect for when you’re craving pecan pie, but don’t want a ton of leftovers. And the best part? It’s ridiculously easy to make.

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).

Two bowls of pecan pie dump cake with ice cream and a spoon.
Two tacos sitting on a white plate with chopped avocado and cilantro on top.

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    The Ingredients For Pecan Pie Dump Cake

    • 3/4 cup brown sugar (dark brown sugar is best for a rich, caramel like flavor, but you can use light if that’s what you have on hand)
    • 1/4 tsp sea salt
    • 1/2 cup corn syrup
    • 1 tsp vanilla extract
    • 2 eggs
    • 1/2 cup unsalted butter (divided into 1/4 cup and 1/4 cup—see below)
    • 1 cup pecans (coarsely chopped and divided into 1/2 cup and 1/2 cup—see below)
    • 1/2 box yellow cake mix (about 7.6 ounces)
    • 1/4 tsp cinnamon (optional)
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    The Step-By-Step Directions

    1. Preheat and Prep: 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. Mix the Base: 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. Add the Pecans: 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.
    Brown sugar, salt, corn syrup, vanilla extract, eggs, and butter mixed together in a glass bowl with an antique spoon.
    Chopped pecans added to the bowl.
    1. Cake Topping Time: 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.
    Pecan pie mixture added to a cast iron skillet with a spoon on top.
    Yellow cake mix sprinkled on top of the pecan mixture in a cast iron skillet.
    1. Butter and Pecans: 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.
    Melted butter drizzled over the cake mix with chopped pecans sprinkled over the top of the butter.
    1. Bake and Serve: 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.
    • Be sure to check out the full ingredient list and recipe instructions below.
    Two bowls of pecan pie dump cake with vanilla ice cream and a spoon.

    Why You’ll Love This Pecan Pie Dump Cake

    First off, this pecan pie dump cake is a small-batch recipe, meaning it’s perfect when you don’t want to be stuck with a ton of leftovers. It’s made in a 10-inch skillet (or an 8 x 8 pan), which is just the right size for a family dessert. But 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).

    Now, if you’ve ever made a traditional pecan pie, you know it’s no small feat. Between making the pie crust from scratch, chilling it, rolling it out, and blind baking (let’s not even get into the stress of trying to avoid a soggy bottom!), it’s a real labor of love. But this dump cake? You get all the classic flavors of pecan pie without any of the hassle. Just mix, dump, bake, and enjoy. Can’t bet that.

    A bunch of pecans in a bowl showing their detail.

    A Few Pro Tips From Me to You

    • Butter matters: 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.
    • Cake mix tricks: If you’re feeling adventurous, 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 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.
    A bite of cake on a spoon sitting on a bowl of more cake and ice cream.

    Perfect For The Holidays, Or Not

    Whether you’re making this for a holiday dessert or just because you’re in the mood for pecan pie (me), this pecan pie dump cake is going to be a huge hit. It’s rich, gooey, nutty, and has the perfect balance of textures—soft on the inside with a crunchy, buttery topping. Plus it’s gorgeous.

    Oh, and let’s not forget how amazing this smells while it’s baking. I’m warning you, it’s dangerous. Your kitchen will be filled with the aroma of caramelized sugar, toasted pecans, and warm vanilla. It’s the kind of scent that makes everyone wander into the kitchen and ask, “ooh whatcha makin’?”

    A bowl of pecan pie dump cake with two scoops of vanilla ice cream and a spoon.

    So next time you’re craving pecan pie, but don’t want to spend hours in the kitchen making a whole stinking pie, give this pecan pie dump cake a try. It’s easy, delicious, and just might replace your traditional pecan pie during the holiday season.

    A bite of cake on a spoon sitting on a bowl of more cake and ice cream.

    Pecan Pie Dump Cake

    By: Kristine Underwood
    Skip the pie and make this easy pecan pie dump cake instead. It's everything you love about pecan pie—a gooey, caramel-like filling loaded with pecans, but it's topped with a buttery, crisp cake layer instead. The best part is, it's made in just one pan with minimal effort.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Course Sweets & Dessert
    Cuisine American
    Servings 9 scoops
    Calories 411 kcal

    Ingredients

    • 3/4 cup brown sugar (dark)
    • 1/4 tsp sea salt
    • 1/2 cup corn syrup
    • 1 tsp vanilla extract
    • 2 eggs
    • 1/2 cup unsalted butter (divided)
    • 1 cup pecans (coarsely chopped)
    • 1/2 box yellow cake mix (about 6.5 ounces)
    • 1/4 tsp cinnamon (optional)

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and lightly grease a 10-inch cast iron skillet (or an 8 x 8 baking pan).
    • In a large bowl, combine the brown sugar, sea salt, corn syrup, vanilla extract, eggs, and 1/4 cup melted butter and mix well.
      3/4 cup brown sugar, 1/4 tsp sea salt, 1/2 cup corn syrup, 1 tsp vanilla extract, 2 eggs, 1/2 cup unsalted butter
    • Fold in 1/2 cup chopped pecans.
      1 cup pecans
    • Pour mixture into skillet and using the back side of a spoon, even the mixture out.
    • In a medium bowl, whisk together the cake mix and cinnamon. Sprinkle the cake mixture evenly over nut mixture.
      1/2 box yellow cake mix, 1/4 tsp cinnamon
    • Drizzle remaining 1/4 cup melted butter evenly over top of cake. Sprinkle with remaining 1/4 cup pecans.
    • Bake cake for 25-30 minutes or until golden and set in center. If you're using an aluminum pan, bake cake for 35 minutes. Let cool slightly, and serve.
    • Store leftover cake in an airtight container in the fridge for 3-4 days. Reheat it gently before eating it again.

    Nutrition

    Serving: 1 scoopCalories: 411kcalCarbohydrates: 58gProtein: 3gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 63mgSodium: 306mgPotassium: 101mgFiber: 1gSugar: 45gVitamin A: 374IUVitamin C: 0.1mgCalcium: 95mgIron: 1mg

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