Pecan Pie Dump Cake

5 from 1 vote

This easy pecan pie dump cake has all the gooey, buttery flavor of classic pecan pie combined with the style of a dump cake.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: slices

Calories: 705kcal

Prepare. Preheat your oven to 350°F and spray a 9x13 casserole dish with nonstick cooking or baking spray.
Mix the pecan pie layer. In a large bowl, combine brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until well mixed.
Stir in the pecans. Add the chopped pecans and stir really well until they’re evenly distributed throughout the batter.
Transfer to the baking dish. Pour into the baking dish and use a rubber spatula to spread evenly.
Flavor the cake mix. In another large bowl, stir together the cake mix with the cinnamon and nutmeg.
Make the topping. Add the softened butter and use a fork or clean hands to work the butter into the cake mix until you have a wet sand texture. Sprinkle the mixture over the baking dish until evenly layered and covering the sugar mixture.
Add pecan halves for extra crunch. Sprinkle halved pecans over the cake mixture and bake uncovered for 45 minutes or until almost set in the center.
Cool and drizzle with caramel. Once baked, allow the cake to cool slightly before drizzling with caramel and serving. Great served with vanilla or butter pecan ice cream!

Let the cake rest at least 15 minutes before cutting — it sets up beautifully as it cools.

You can also freeze this cake if you prefer.