Short description

I’ve combined the rich, nutty flavor of pecan pie with the effortless simplicity of a dump cake—and added a caramel twist for extra indulgence. This dessert delivers gooey, comforting warmth without any fuss.

asy Pecan Pie Dump Cake with Caramel

Why You’ll Love This Recipe

I love that this dessert gives me all the classic flavors of pecan pie—but in a single pan, with no crust to roll or syrup to simmer. It comes together in mere minutes, yet the toasted pecans and buttery caramel make it taste like I spent hours on it. When I serve it warm, the caramel melts and becomes a dreamy sauce; when cooled, it slices neatly for a more refined presentation.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chopped pecans
Light brown sugar
Caramel sauce
Yellow cake mix (dry)
Melted butter
Optional: Corn syrup or maple syrup

directions

Preheat the oven and grease a baking dish.
Scatter the chopped pecans evenly across the bottom.
Sprinkle brown sugar over the pecans.
Warm the caramel sauce, then pour it atop the sugar and nuts.
If using, drizzle corn syrup or maple syrup for extra gooeyness.
Sprinkle the dry yellow cake mix over everything—do not stir.
Drizzle the melted butter evenly over the cake mix layer.
Bake until the top is golden brown and the edges are bubbling.
Let it cool slightly before serving.

Servings and timing

This recipe makes one 9×13-inch pan, serving about 8–10 people.

Prep time: ~10 minutes
Bake time: ~35–40 minutes
Cool time: ~10 minutes
Total time: ~55–60 minutes

Variations

Corn syrup vs maple syrup: I use corn syrup when I want a richer, classic pecan pie flavor; maple syrup adds a lighter, earthy sweetness.
Nut swap: Pecans are traditional, but walnuts also work well if pecans aren’t available.
Extract boost: A teaspoon of vanilla or a splash of bourbon can deepen the flavor.
Topping twist: For extra crunch, sprinkle coarse sugar or chopped pecans on top halfway through baking.

storage/reheating

Once cooled, I store the dump cake in an airtight container in the fridge for up to five days.
To reheat a slice, I microwave it for 20–30 seconds. If I’m warming the whole pan, I cover it with foil and bake at 325°F for about 10 minutes.
For freezing, I wrap individual portions tightly and freeze up to two months. Then I thaw them overnight in the fridge before reheating.

FAQs

1. Can I use a different cake mix?

Absolutely—I’ve tried yellow, butter, and even white cake mix, all with great results. Stick with a plain flavor for best contrast with the pecan–caramel layers.

2. Do I have to toast the pecans first?

It’s optional, but I recommend it because I toast mine at 350°F for 5 minutes to deepen the flavor and boost the crunch.

3. Is it possible to make this gluten-free?

Yes. I swap in a gluten-free yellow cake mix and ensure any caramel sauce and toppings are also labeled gluten-free.

4. Can I prep it ahead of time?

I can assemble it and refrigerate for a day before baking. Just add a few extra minutes to the bake time if it’s cooled all the way through from the fridge.

5. How do I know when it’s done?

The top should be golden brown, and you should see bubbling caramel and sugar along the edges of the pan. The center will set a bit as it cools.

Conclusion

I feel like I’ve discovered the perfect midweek shortcut to pecan pie—no fuss, no thermometer, no crust—just layers of caramel, pecans, cake mix, and melted butter baked into pure comfort. I hope this easy caramel pecan dump cake becomes one of your go‑to desserts when you want something warm, sweet, and crowd‑pleasing in under an hour. Enjoy each gooey bite!