Introduction

Pecan Pie Dump Cake is a simplified twist on the classic pecan pie that’s rich, gooey, and irresistibly nutty. It combines the ease of a dump cake with the beloved flavors of pecan pie, making it perfect for holidays or any sweet craving.

A close-up view of a square slice of pecan pie sitting in a clear glass pan on a white marbled surface. The slice shows three distinct layers: a golden-brown crust at the bottom with crumbly texture, a thick middle layer of light caramel filling that looks smooth and creamy, and a top layer covered with glossy, dark brown pecan halves that are slightly uneven and shiny. A silver fork slightly pierced into the slice is held by a woman's hand coming from the right side, lifting a piece. The background is softly blurred to keep focus on the pie slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large bowl, whisk together sweetened condensed milk, brown sugar, eggs, and vanilla extract until smooth.
Step 3: Stir in the pecan halves until they are evenly coated with the mixture.
Step 4: Pour the pecan mixture evenly into the prepared baking dish and spread to cover the bottom.
Step 5: Sprinkle the dry yellow cake mix evenly over the pecan layer, making sure the entire surface is covered.
Step 6: Drizzle the melted butter evenly over the top of the cake mix layer.
Step 7: Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Step 8: Let the cake cool for at least 20 minutes before serving to allow it to set.

Tips & Variations

For deeper flavor, toast the pecans lightly in a dry skillet before mixing them into the filling.
Substitute half the pecans with walnuts for a different nutty taste.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

Store leftover pecan pie dump cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual portions gently in the microwave to restore warmth and gooey texture.

How to Serve

The image shows a square slice of thick pecan pie with three distinct layers: the bottom layer is a light golden crust with a firm texture, the middle layer is smooth and creamy with a pale yellow color, and the top layer is a glossy, dark brown topping filled with whole pecan halves that look crunchy and caramelized. The slice is being lifted by a shiny silver fork held by a woman's hand, revealing the layers clearly. The pie is in a clear glass baking dish with some more pie in the background, placed on a white marbled surface. The lighting highlights the shiny glaze and textures of the pie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, you can use a gluten-free yellow cake mix to make this recipe gluten-free, just ensure your other ingredients are gluten-free as well.

Can I prepare this dessert ahead of time?

Absolutely! You can assemble the cake the night before and bake it fresh the next day. Just keep it covered and refrigerated until baking.

Pecan Pie Dump Cake Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Pecan Pie Dump Cake is a delightful twist on traditional pecan pie, combining the rich, gooey filling of pecan pie with the ease of a dump cake. Sweetened condensed milk, brown sugar, and eggs create a luscious base dotted with crunchy pecans and topped with a buttery yellow cake mix. Perfect for holidays or any special occasion, this dessert requires minimal prep and delivers maximum flavor with a delightfully crispy top and soft interior.

Author: Nora
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

1 can (15 oz) sweetened condensed milk
1/2 cup brown sugar, packed
3 large eggs
1 tbsp vanilla extract
2 cups pecan halves

Topping

1 box (about 15.25 oz) yellow cake mix
1 cup (2 sticks) unsalted butter, melted

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s properly heated for baking.
Mix Filling Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until smooth and combined.
Add Pecans: Stir in the pecan halves, distributing them evenly throughout the filling mixture.
Pour Filling into Pan: Pour the pecan filling into a greased 9×13-inch baking dish, spreading it out evenly.
Top with Cake Mix: Sprinkle the yellow cake mix evenly over the pecan filling. Make sure to cover the surface completely.
Drizzle Butter: Pour the melted unsalted butter evenly over the cake mix topping. This will create a crisp and golden crust as it bakes.
Bake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and the filling is set. A toothpick inserted in the center should come out mostly clean with some moist crumbs.
Cool: Allow the cake to cool for at least 30 minutes before serving to let the filling set further and make it easier to slice.
Serve: Cut into squares and serve as is or with whipped cream or vanilla ice cream for an extra indulgent treat.

Notes

Use fresh or toasted pecans for the best flavor and crunch.
Make sure to evenly distribute the melted butter over the cake mix to achieve a uniform crust.
Allow the dessert to cool fully before slicing to prevent it from falling apart.
Store leftovers covered in the refrigerator for up to 4 days.
Reheat slices briefly in the microwave for a warm treat.

Keywords: pecan pie dump cake, easy pecan pie, dump cake recipe, holiday dessert, pecan dessert, quick cake recipe