Pecan Pie Dump Cake Easy Recipe

Introduction

Pecan Pie Dump Cake is an easy, no-fuss dessert that combines the rich, gooey goodness of pecan pie with a buttery cake topping. This recipe uses simple pantry staples and comes together quickly, making it perfect for holidays, potlucks, or any time you crave a sweet treat.

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) and grease a 9×13-inch baking dish with nonstick spray or butter.
2. Step 2: In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until smooth and fully combined.
3. Step 3: Fold the pecan halves gently into the wet mixture until evenly incorporated.
4. Step 4: Pour the pecan mixture evenly into the prepared baking dish and smooth the top.
5. Step 5: Sprinkle the dry yellow cake mix evenly over the pecan layer. Do not stir or press down.
6. Step 6: Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
7. Step 7: Bake in the preheated oven for 45 to 50 minutes, until the top is golden and the filling is bubbling at the edges.
8. Step 8: Allow the cake to cool slightly before serving to let the layers set for tidy slices.

Tips & Variations

• Use chopped pecans instead of halves for more even nut distribution throughout the cake.
• Try walnuts or toasted almonds as a nut alternative for different flavors and textures.
• For a dairy-free version, substitute with plant-based condensed milk and vegan butter.
• Sprinkle extra pecans on top before baking for added crunch.
• For a festive twist, add a sprinkle of cinnamon over the cake mix or fold in chopped apples beneath the pecans.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions briefly in the microwave or oven until warmed through. This cake is also delicious served at room temperature or chilled.

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 help distribute the nuts more evenly throughout the cake while maintaining great flavor and texture.

Is there a gluten-free option for this recipe?

Absolutely. Simply substitute the yellow cake mix with a gluten-free boxed cake mix to make this dessert gluten-free without sacrificing taste or texture.

Pecan Pie Dump Cake Easy Recipe

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★★★★★

4.4 from 84 reviews

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

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Description

This Pecan Pie Dump Cake Easy recipe combines the rich, gooey filling of classic pecan pie with a buttery yellow cake topping baked to a golden crisp. Made with simple pantry ingredients like sweetened condensed milk, brown sugar, eggs, pecan halves, and yellow cake mix, it offers a hassle-free dessert that tastes indulgently homemade. With minimal prep and a single baking dish, it’s perfect for holiday gatherings, potlucks, or anytime comfort craving. Each bite delivers a luscious caramel flavor balanced by crunchy pecans and a tender cake crust, making it a favorite twist on traditional pecan pie without the fuss of pie crusts.

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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. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with nonstick spray or butter to prevent sticking and help create 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 smooth and well blended. This ensures a consistent, glossy filling.
3. Add Pecans: Fold the pecan halves gently into the wet mixture until evenly coated. This spreads the nutty flavor throughout the filling.
4. Layer in Pan: Pour the pecan mixture evenly into the prepared baking dish. Smooth the surface with a spatula for uniform baking.
5. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the entire pecan filling layer. Do not stir or press; leaving it loose creates a tender crust.
6. Drizzle Butter: Slowly drizzle the melted butter over the cake mix, covering as much surface as possible to help it bake to a crisp, golden topping.
7. Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes. The top should be golden and crisp, while the filling bubbles around the edges.
8. Cool and Serve: Allow the cake to cool slightly before serving to set the filling and make for tidy slices. Enjoy warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

• Use fresh, plump pecan halves for the best nutty flavor.
• Butter should be melted but slightly cooled before drizzling to prevent cooking the eggs prematurely.
• This recipe can be prepared ahead and reheated carefully before serving.
• Substitute the yellow cake mix with a gluten-free option to make the cake gluten-free.
• For a twist, try walnuts or toasted almonds instead of pecans.
• Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

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

Keywords: pecan pie dump cake, easy pecan pie recipe, dump cake recipe, pecan dessert, one dish dessert, holiday dessert, pecan pie alternative, yellow cake mix dessert