Pecan Pie Dump Cake Easy Recipe

Introduction

Pecan Pie Dump Cake is a delightfully easy dessert that combines the rich, gooey sweetness of pecan pie with a buttery, crisp cake topping. Made with simple pantry staples, it offers a comforting, crowd-pleasing treat perfect for holidays or cozy nights in. Just layer the ingredients, bake, and enjoy!

Ingredients

• 1 can (15 ounces) sweetened condensed milk
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 cups pecan halves
• 1 box (15.25 ounces) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
3. Step 3: Fold the pecan halves gently into the wet mixture, ensuring nuts are evenly coated.
4. Step 4: Pour the pecan mixture evenly into the prepared baking dish and smooth the top with a spatula.
5. Step 5: Sprinkle the dry yellow cake mix evenly over the pecan layer without stirring or pressing down.
6. Step 6: Drizzle the melted butter evenly over the cake mix, covering as much surface as possible to ensure a golden crust.
7. Step 7: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and the filling is bubbly around the edges.
8. Step 8: Allow the cake to cool slightly before serving for cleaner slices and gooey, delicious layers.

Tips & Variations

• For extra crunch, sprinkle some additional pecans on top before baking.
• Use chopped pecans instead of halves for a more even nut distribution.
• Try walnuts or toasted almonds as a nut substitute for a different flavor profile.
• For a dairy-free version, use plant-based condensed milk and vegan butter alternatives.
• Add a pinch of cinnamon or a teaspoon of lemon zest to the wet mixture for a seasonal twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat individual servings gently in the microwave to maintain the gooey texture. This dessert also freezes well — wrap tightly and freeze for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped pecans instead of halves?

Yes, chopped pecans work well and distribute more evenly throughout the dessert, offering a similar taste and texture.

Is there a gluten-free option?

You can substitute the yellow cake mix with a gluten-free boxed cake mix for similar results and enjoy a gluten-free version.

Pecan Pie Dump Cake Easy Recipe

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★★★★★

4.6 from 630 reviews

• Author: Ella
• Total Time: 75 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

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Description

This Pecan Pie Dump Cake is a simple, indulgent dessert that combines a gooey, rich pecan filling with a buttery, golden cake topping. Using pantry staples such as sweetened condensed milk, brown sugar, eggs, and pecan halves, it mimics the flavors of classic pecan pie without the fuss of making a crust. The cake mix sprinkled on top turns into a crisp, tender crust accented by melted butter. Perfect for holidays, potlucks, or cozy family gatherings, this one-dish bake is easy to assemble and impresses with its nutty caramel flavors and comforting texture.

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Ingredients

Scale 1x2x3x

Filling

• 1 can (15 ounces) sweetened condensed milk
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 cups pecan halves

Topping

• 1 box (15.25 ounces) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted

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Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking and help form a golden crust.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until the mixture is fully blended and smooth. This creates a creamy, sweet base.
3. Add Pecans: Gently fold in the pecan halves, distributing them evenly throughout the mixture for a consistent nutty flavor in every bite.
4. Pour Mixture into Baking Dish: Pour the pecan mixture evenly into the prepared pan and smooth the top with a spatula to ensure even baking.
5. Layer Cake Mix: Sprinkle the dry yellow cake mix evenly over the pecan filling layer without stirring or pressing down. This dry topping will bake into a tender, crispy crust.
6. Drizzle Melted Butter: Slowly drizzle the melted butter evenly over the cake mix, aiming to cover as much of the dry surface as possible to promote browning and add richness.
7. Bake: Bake in the preheated oven for 45 to 50 minutes until the top is golden brown and the filling is bubbly at the edges. If edges brown too quickly, tent loosely with foil.
8. Cool and Serve: Allow the cake to cool slightly before serving to let the layers set, making it easier to serve tidy portions. Enjoy warm or at room temperature, optionally with whipped cream or ice cream for extra indulgence.

Notes

• Butter can be allowed to cool slightly before drizzling to prevent scrambling eggs beneath.
• Use freshly shelled pecans for best flavor; stale nuts can dull the taste.
• This dessert reheats well and tastes great for up to 3 days when stored properly.
• Substitute walnuts or toasted almonds for pecans to vary the nutty flavor.
• For a dairy-free version, use plant-based condensed milk and vegan butter substitutes.
• To make gluten-free, substitute the yellow cake mix with a gluten-free variety.
• Add cinnamon or citrus zest to the wet mix for seasonal flavor twists.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan pie dump cake, easy pecan dessert, dump cake recipe, no crust pecan pie, layered cake, holiday dessert, American dessert, easy baking recipe