Can I make this recipe ahead of time?

Absolutely! I often make this pecan pie dump cake recipe the night before serving. Letting it sit overnight actually enhances the flavor, and the filling sets up nicely for cleaner slices the next day.

Why is my cake mix still dry in spots?

This usually happens when the butter pats aren’t evenly spaced or the water isn’t distributed well over the dry mix. Next time, gently press the cake mix into the filling before baking, or make sure to pour the water slowly and evenly across the top.

Can I reduce the sweetness?

Yes! I’ve had success using unsweetened condensed milk in place of the sweetened version. The texture becomes slightly less creamy, but the flavor stays balanced—especially if you prefer a less sugary dessert.

How do I know when it’s perfectly done?

Watch for golden brown edges , gentle bubbling around the sides, and a slightly jiggly center that firms up as it cools. A toothpick inserted into the cake layer should come out with just a few moist crumbs, not wet batter.

Can I double this recipe?

Definitely. I recommend using two 9×13-inch pans rather than a single oversized pan. This keeps the texture just right—ensuring the top stays crisp while the filling gets that gooey, luscious consistency everyone loves.

easy pecan pie dump cake recipe – The Best 1-Pan Dessert Ever

Name: Pecan Pie Dump Cake Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup chopped pecans; 1 can (14 oz) sweetened condensed milk; 1/2 cup light or dark corn syrup; 1/2 cup melted unsalted butter; 1 teaspoon pure vanilla extract; 1 box yellow cake mix; 1/2 cup butter (cut into thin pats); 3/4 cup room temperature water

Description

Enjoy all the rich flavors of pecan pie with my easy dump cake recipe! Just 10 minutes of prep for a gooey, buttery dessert that’s perfect for holidays or weeknight treats.

Ingredients

Scale

1 cup chopped pecans
1 can (15 oz) sweetened condensed milk
1 cup corn syrup (light or dark)
1/2 cup melted unsalted butter
1 tsp vanilla extract
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, sliced into thin pats
1 cup water

Instructions

Preheat oven to 350°F. Grease a 9×13 inch baking dish.
Spread pecans evenly in the bottom of the dish.
Mix condensed milk, corn syrup, melted butter, and vanilla until smooth. Pour over pecans.
Sprinkle dry cake mix evenly over the liquid layer.
Arrange butter pats evenly over cake mix.
Pour water over the entire surface.
Bake for 50-55 minutes until golden brown.
Cool for 15 minutes before serving.

Prep Time: 10 minutes
Cook Time: 55 minutes