If you crave the sticky-sweet flavor of pecan pie but don’t have time for pie crusts and stove-top syrup, you’re in the right place.
Today I’ll show you how to make an easy Pecan Pie Dump Cake with a caramel twist that gives you all the gooey goodness without the usual work. You will learn how to build a dessert that tastes homemade and nostalgic, yet only takes minutes to assemble. Trust me, you can pull this off even if you’re new to baking.
This cake draws from my own kitchen experiments. I wanted something faster than traditional pie, but I refused to sacrifice that warm, nutty flavor. Adding caramel sauce gave it a softer bite and an even richer finish. One slice, and I knew it deserved a permanent place on my dessert table.
Why You Will Love This Easy Pecan Pie Dump Cake
You get the golden, buttery top and soft, bubbling center of a classic dump cake. At the same time, the deep caramel and toasted pecan flavors bring it much closer to a true pecan pie experience. The cake mix acts like a shortcut crust, while the caramel builds a thick layer that mimics a syrupy pie filling.
Unlike pie, there’s no rolling, chilling, or blind baking. Just layer and bake.
Key Takeaway:
Dump cake simplicity, pecan pie flavor, caramel softness.
Helpful Link: Need another easy option? Try this Chocolate Dump Cake.
Ingredients that Create the Classic Pecan Pie Flavor
The magic happens when you combine chopped pecans, brown sugar, caramel sauce, yellow cake mix, and melted butter. Toasting the pecans before baking deepens their flavor and adds a subtle crunch.
You can also drizzle a little corn syrup or maple syrup over the caramel layer if you want a richer, stickier center that mimics traditional pecan pie filling.
Helpful Link: If you love layered desserts, you will enjoy this Pineapple Coconut Layered Dump Cake.
Corn Syrup vs Maple Syrup
In my notes, I found that adding a little corn syrup gives a deeper, more traditional pecan pie flavor. Maple syrup, however, brings a lighter sweetness with a hint of natural depth.
If you prefer a rich, classic filling, add corn syrup. If you want a more subtle, earthy flavor, choose maple.
Either choice keeps the caramel as the centerpiece.
How to Assemble the Pecan Pie Dump Cake
Scatter chopped pecans across the bottom of a greased baking dish. Sprinkle brown sugar over the pecans.
Warm the caramel sauce slightly and pour it over the nuts and sugar. Optionally drizzle corn syrup or maple syrup for added richness.
Top everything with dry yellow cake mix. Do not stir. Drizzle melted butter evenly over the dry cake mix, covering as much surface as possible.
Bake until golden brown on top and bubbling around the edges. Let cool slightly before serving.
Helpful Link: Another bright idea for your next bake is this Lemon Cream Cheese Dump Cake.
Serving Ideas to Make It Even Better
Warm slices pair beautifully with vanilla ice cream. The hot caramel pools around the ice cream, creating a sauce with every bite.
For a fancier touch, drizzle extra caramel over the top and sprinkle a few toasted pecans.
During cooler months, I like to serve it with a light dusting of powdered sugar for a cozy finish.
Bold Tip:
Serve warm for extra gooeyness. Serve cooled for cleaner slices.
Storing and Reheating Your Pecan Pie Dump Cake
Once cooled, store leftovers in an airtight container in the fridge for up to five days.
Microwave slices for about 20–30 seconds to reheat. You can also warm a whole pan in the oven at 325°F for about 10 minutes covered with foil.
Freezing works well, too. Wrap individual portions tightly and freeze for up to two months. Thaw overnight in the fridge before warming.
Helpful Link: You may also enjoy this easy and juicy Peach Cobbler.
Final Thoughts: A Caramel Shortcut to Pecan Pie Flavor
Making this Pecan Pie Dump Cake with Caramel feels like bringing together the best parts of two desserts I love: the deep, nutty flavor of a good pecan pie and the easy-going comfort of a dump cake.
You don’t need fancy skills or special tools.
You only need a few pantry staples, a warm oven, and a little bit of trust in the magic that happens when simple ingredients come together.
Bold Reminder:
Save this recipe to your Pinterest board so you always have a quick and crowd-pleasing dessert ready.
If you bake it, please leave a comment! Share your results, ask questions, or tell me how you made it your own. I would love to hear your story and keep the kitchen conversation going.
Additional Ideas and Dump Cake Collection
I felt curious about other possibilities after my success with caramel pecan. Caramel Dump Cake came next, which inspired me to tweak flavors and add peanut butter swirls. That experiment led me to discover the wonders of Caramel Peanut Butter Dump Cake. My kitchen soon saw a parade of sweet bakes.
You can explore more creations in this helpful Dump Cake Collection. I studied many versions and realized that a crunchy topping always excites people. Soft fillings pair beautifully with a crisp or crumbly layer. The single-pan approach remains consistent, and each dessert emerges with a distinct identity based on small ingredient tweaks.
My personal favorite is this Caramel Pecan Dump Cake because it feels like a cross between pecan pie and a soft crumb cake. That harmony of sweetness and nuttiness gives it a comforting personality. You might find your own favorite if you experiment with a new combination from the collection. Options range from fruit-packed classics to rich chocolate updates, so there is no shortage of inspiration.
Pecan Pie Dump Cake Recipe
Pecan Pie Dump Cake with Caramel layers toasted pecans, rich caramel sauce, and buttery cake mix into a gooey, warm dessert. Easy to make and packed with pecan pie flavor, it offers a soft, satisfying texture without the work of a traditional pie.
Ingredients
- 1 box yellow cake mix (about 15.25 oz)
- 1 ½ cups pecans, chopped
- 1 jar caramel sauce (about 12 oz)
- ½ cup brown sugar
- 1 can (12 oz) evaporated milk
- ½ cup butter, melted
- ½ teaspoon cinnamon (optional)
- 2-5 whole pecans (optional, for decoration)
- (Optional) ¼ cup corn syrup or maple syrup, for extra gooey texture
Instructions
- PREHEAT AND PREPARE:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - TOAST THE PECANS (Optional but Recommended):
For deeper flavor, spread pecans on a baking sheet and toast in the preheated oven for 5 minutes. Let cool slightly before using. - LAY DOWN THE PECANS AND SUGAR:
Spread the chopped pecans evenly across the bottom of the prepared baking dish. Sprinkle the brown sugar evenly over the pecans. - SPREAD THE CARAMEL SAUCE:
Warm the caramel sauce in the microwave for about 10–15 seconds to make it easier to pour. Drizzle the warmed caramel sauce evenly over the pecans and brown sugar layer. - OPTIONAL EXTRA RICHNESS:
If desired, drizzle ¼ cup corn syrup or maple syrup over the caramel for a gooier pecan pie-style filling. - LAYER THE CAKE MIX:
Sprinkle the dry yellow cake mix evenly across the top. Do not stir. Keep the layers separate for the best texture. - DRIZZLE BUTTER AND EVAPORATED MILK:
After sprinkling the dry cake mix, drizzle the melted butter evenly across the surface, then pour the evaporated milk evenly over the top.
Do not stir.
Cover as much of the dry mix as possible to promote even baking and prevent dry patches. - BAKE:
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the caramel bubbles around the edges. - COOL BEFORE SERVING:
Allow the cake to cool for at least 15 minutes before slicing. This resting time helps the caramel filling thicken for easier serving.
- PREHEAT AND PREPARE:
Notes
- Toasted pecans add extra depth, but you can skip toasting for a softer texture.
- Watch closely toward the end of baking. If the top browns too quickly, loosely cover with foil.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual slices in the microwave for 20–30 seconds, or rewarm the full dish in the oven at 325°F for about 10 minutes covered with foil.
- Freeze extra portions by wrapping tightly in plastic and storing in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 412Total Fat 23gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 14gCholesterol 26mgSodium 480mgCarbohydrates 49gFiber 2gSugar 27gProtein 4g
Thank you to our readers for pointing out areas I could improve in this recipe! Your feedback helps me create better content and ensure every recipe is as easy and enjoyable as possible.
I’m a bit confused. Your description mentions this as a brown sugar cake and if it is too sweet to cut back the sugar in the cake mix. I’m curious because there is no indication of how much sugar or brown sugar should be added in the recipe ingredients or anywhere for that matter. Is there a mistake? I’d like to give the recipe a try but I’m hesitant. Thank you
I agree, Laura. Even the layering directions listed in recipe don’t match the steps noted in the blog, and there are several tips about serving hot, but also guidance about best when cooled completely. Frustrating.
Hi Beth,
Thanks so much for your comment! I’ve updated the recipe to make the layering instructions clearer and consistent with the blog text. The key is to spread the layers evenly without stirring—that’s what gives it the best texture.
I also added a note about serving, explaining that the cake is delicious warm and gooey or cooled for easier slicing, so both options work great.
I really appreciate you pointing this out, and I’m sorry for any confusion. Let me know if you have any other questions—I’m happy to help!
Best,
Emma
Laura, Thank you so much for your comment! You’re absolutely right—there was a bit of confusion in the description and instructions, and I truly appreciate you bringing this to my attention. After reviewing the recipe, I’ve made some updates to ensure everything is clear and consistent.
First, regarding the sugar: The recipe doesn’t actually call for any additional sugar or brown sugar because the sweetness comes from the caramel sauce and cake mix. I’ve clarified the description to remove any mention of “cutting back sugar” since it doesn’t apply here. If you’d like to reduce the overall sweetness, you can use an unsweetened caramel sauce or a lower-sugar cake mix—both are great options!
As for the instructions, I’ve added clearer details about the layering process and the importance of not stirring the layers (which is what gives dump cakes their signature texture). I also clarified the serving recommendations: the cake can be served warm for a gooey texture or cooled for easier slicing, and both are equally delicious.
I hope these updates make the recipe much easier to follow. I’d love for you to give it a try and let me know how it turns out—I think you’ll love it!
Warmly,
Emma
Yummy this recipe sounds absolutely scrumptious!! I’d love to try it soon!!! Thank you for such a beautiful recipe!!!🤩🤩🤩🤩
Hi Tara,
Your enthusiasm is contagious—thank you so much! 🥰 I think you’re going to love this recipe; it’s one of those desserts that feels like a little hug on a plate (especially with caramel and pecans involved!). If you try it soon, I’d love to hear all about it. And if you have any fun twists in mind, I’m all ears! Happy baking, and thank you again for your kind words—they mean the world! 💛