Sure! Here’s a rich, detailed, and heartfelt recipe for Pecan Pie Dump Cake—more than just a dessert, it’s a warm experience wrapped in flavor, history, and sweet Southern love.
Pecan Pie Dump Cake
Introduction
Pecan Pie Dump Cake is the lovechild of two Southern dessert classics—pecan pie and buttery dump cake. It’s irresistibly gooey, nutty, and rich with layers of caramel-like pecan filling and a golden, buttery topping. Perfect for holidays, potlucks, or cozy Sundays at home, this recipe is a symbol of tradition, comfort, and the simple joys of baking.
Whether you’re a lifelong baker or just beginning, this dessert will have you falling in love at first bite. And just like Southern hospitality, it brings people together around the table—warm hearts, full plates, and happy tummies.
History & Origins
Pecan pie originated in the American South, especially in Texas and Louisiana, in the early 20th century. Corn syrup was a relatively new invention back then, and when bakers mixed it with pecans—native to the South—the pecan pie was born.
The “dump cake” is a more recent creation, often seen as a no-fuss cousin to cobblers and crisps. True to its name, you “dump” everything into a baking dish—no mixing bowls or complicated steps required.
Marrying these two traditions creates a dessert that’s as heartfelt as it is indulgent.
Ingredients (Servings: 12)
- 1 box yellow cake mix
- 3 large eggs
- 1 cup light corn syrup
- 1 can (12 oz) evaporated milk
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup brown sugar (light or dark)
- 2 cups chopped pecans
- 1 tsp vanilla extract
- 1/2 tsp salt
- Optional: 1 tsp cinnamon or a dash of nutmeg for warmth
- Optional: Whipped cream or vanilla ice cream for serving
Method
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Make the Pie Layer:
In a large bowl, whisk together the eggs, corn syrup, evaporated milk, brown sugar, vanilla extract, and salt. Stir in the chopped pecans. Pour this mixture into the bottom of your prepared baking dish. - Add the Cake Mix:
Evenly sprinkle the entire box of yellow cake mix over the pecan mixture. Do not stir—this creates that classic layered dump cake effect. - Add the Butter:
Pour the melted butter evenly over the top of the cake mix. You can tilt the pan slightly to help it distribute. Don’t worry if there are a few dry patches—those will crisp up beautifully. - Bake:
Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is mostly set (a little jiggle is okay—it firms as it cools). - Cool & Serve:
Let the cake cool for at least 20–30 minutes to allow it to set. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Formation & Texture
This dump cake forms in layers:
- Bottom layer: Gooey, nutty pecan pie base.
- Top layer: Golden, buttery, cake-like crust.
- Texture contrast: The soft, caramel-like filling contrasts with the crispy, golden topping—making every bite heavenly.
Lovers of the Dessert
Pecan Pie Dump Cake is beloved by:
- Southern grandmothers who love passing down recipes to new generations.
- Busy moms looking for quick holiday magic.
- Potluck heroes who want to impress with minimal effort.
- Dessert lovers craving nostalgic comfort with every bite.
Conclusion
This Pecan Pie Dump Cake is more than just a dessert—it’s a memory-maker. It’s the kind of sweet treat that makes you sigh with the first bite, smile through the second, and go back for thirds. Whether you’re sharing it at Thanksgiving, bringing it to a bake sale, or enjoying it in the quiet of your kitchen, it brings warmth, love, and Southern sweetness to every table.
From my kitchen to yours—happy baking, sweet soul.
Would you like this as a downloadable recipe card or printable PDF?