Pecan Pie Dump Cake Easy Recipe

Introduction

Pecan Pie Dump Cake is a simple yet indulgent dessert that combines the gooey richness of pecan pie with a buttery, crisp cake topping. Made with pantry staples and baked all in one dish, this treat is perfect for busy days or special gatherings. It offers a comforting blend of nutty crunch and caramel sweetness without the fuss of traditional pie crusts.

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 bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until the mixture is smooth and fully blended.
3. Step 3: Fold the pecan halves into the wet mixture, ensuring they 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. Do not stir or press down.
6. Step 6: Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible to create a golden crust.
7. Step 7: Bake in the preheated oven for 45 to 50 minutes, until the topping is golden brown and the filling bubbles around the edges. Let the cake cool slightly before serving.

Tips & Variations

• Try using chopped pecans for a more even nut distribution throughout the cake.
• Substitute walnuts or toasted almonds to vary the nutty flavor.
• For a dairy-free version, use plant-based condensed milk and vegan butter alternatives.
• Sprinkle cinnamon over the cake mix before baking for a warm, holiday twist.
• For extra crunch, scatter additional pecans on top before baking.

Storage

Store leftovers covered in the refrigerator for up to three days. Reheat gently in the oven or microwave before serving to restore the gooey texture. This cake also travels well for picnics and potlucks.

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?

You can use a gluten-free yellow cake mix in place of the regular cake mix to make this dessert gluten-free without altering the taste significantly.

Pecan Pie Dump Cake Easy Recipe

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★★★★★

4.5 from 104 reviews

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

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Description

This Pecan Pie Dump Cake is a deliciously easy dessert that combines the gooey richness of pecan pie filling with a buttery, golden cake topping. Using pantry staples like sweetened condensed milk, brown sugar, eggs, pecans, yellow cake mix, and melted butter, this recipe requires minimal prep and bakes everything together in one dish. Ideal for gatherings, holidays, or cozy nights, it’s a comforting treat offering rich caramel and nutty flavors without any pie crust fuss.

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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) and grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking and ensure 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 uniform and glossy, scraping down the sides as needed for smoothness.
3. Add Pecans: Gently fold the pecan halves into the wet mixture, making sure each nut is coated evenly to distribute flavor throughout.
4. Pour into Baking Dish: Pour the pecan mixture evenly into the prepared baking dish, smoothing the top with a spatula to create an even layer that bakes uniformly.
5. Layer the Cake Mix: Sprinkle the dry yellow cake mix evenly over the pecan layer. Do not stir or press down; leaving it loose creates a tender, crisp topping.
6. Drizzle Butter: Slowly drizzle the melted butter over the cake mix, covering as much surface as possible. This helps the topping brown to a flaky golden finish.
7. Bake: Bake in the preheated oven for 45 to 50 minutes or until the top is golden and the filling bubbles around the edges. If edges brown too fast, tent with foil. Allow to cool slightly before serving for best texture.

Notes

• Use fresh, plump pecans for the best crunchy texture and rich flavor.
• Butter can be substituted with vegan butter for a dairy-free version.
• You can use chopped pecans instead of halves for more even distribution.
• For a gluten-free option, replace the yellow cake mix with a gluten-free variety.
• Serve warm with vanilla ice cream, whipped cream, or caramel sauce for extra indulgence.
• Leftovers store well refrigerated for up to three days and reheat nicely.
• Do not stir the cake mix into the pecan mixture; leaving it dry on top creates the perfect texture contrast.

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

Keywords: pecan pie dump cake, easy pecan dessert, one dish dessert, American dessert, holiday dessert, pecan pie alternative