Pecan Pie Dump Cake Easy Recipe

Introduction

Pecan Pie Dump Cake is a simple yet indulgent dessert that combines the rich, gooey flavors of pecan pie with a buttery, crisp cake topping. This no-fuss recipe uses pantry staples and bakes everything in one dish, making it perfect for busy home cooks and special occasions alike.

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 bowl, whisk together sweetened condensed milk, brown sugar, eggs, and vanilla extract until smooth and fully combined.
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.
7. Step 7: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling bubbles at the edges.
8. Step 8: Allow the cake to cool slightly before serving to let the filling set for clean slices.

Tips & Variations

• For a different nutty flavor, substitute pecan halves with walnuts or toasted almonds.
• Use a gluten-free yellow cake mix to make this dessert gluten-free.
• Scatter extra pecans on top before baking for added crunch.
• Try adding a pinch of cinnamon or a dash of lemon zest in the wet mixture for a flavor twist.
• For a dairy-free version, use plant-based condensed milk and vegan butter alternatives.

Storage

Store the pecan pie dump cake covered in the refrigerator for up to three days. Reheat individual portions in the microwave for about 20 seconds to regain warmth and gooey texture. It also freezes well; thaw overnight in the fridge before reheating gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped pecans instead of halves?

Yes, chopped pecans distribute more evenly throughout the cake and provide a similar texture and flavor.

Is there a gluten-free option?

You can substitute the yellow cake mix with a gluten-free cake mix to make this recipe suitable for gluten-free diets.

Pecan Pie Dump Cake Easy Recipe

---

★★★★★

4.9 from 93 reviews

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

Pin Recipe

Print Recipe

Description

This Pecan Pie Dump Cake Easy recipe offers a quick and indulgent dessert combining a gooey pecan filling with a buttery, crispy yellow cake topping. Using pantry staples like sweetened condensed milk, brown sugar, eggs, vanilla, pecan halves, yellow cake mix, and melted butter, it creates a rich, caramel-laden treat reminiscent of classic pecan pie without the fuss of traditional pie crust. Perfect for holidays, potlucks, or cozy family nights, it bakes in one dish and delivers comforting layers of nutty crunch and tender cake.

---

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

---

Instructions

1. Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter to ensure the cake does not stick and bakes evenly.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until fully blended and smooth, resulting in a glossy, uniform filling.
3. Add Pecans: Carefully fold the pecan halves into the wet mixture, coating the nuts evenly to distribute the classic nutty texture and flavor throughout the filling.
4. Layer in Pan: Pour the pecan mixture evenly into the prepared baking dish, smoothing the top with a spatula to ensure consistent baking.
5. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the entire pecan mixture layer, taking care not to stir or press down so the topping remains loose and tender.
6. Drizzle Butter: Slowly drizzle the melted butter over the cake mix layer, covering as much of the dry surface as possible to help create a golden, crisp crust.
7. Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes or until the top is golden brown and the filling is bubbling around the edges. Remove and allow to cool slightly before serving to set the gooey filling for neat slices.

Notes

• For best results, ensure the melted butter is evenly drizzled to avoid dry or overly crisp patches on the topping.
• Use fresh, plump pecan halves for optimal crunch and flavor—stale nuts affect taste adversely.
• This cake can be stored in an airtight container and reheated for up to three days, maintaining its flavor and texture.
• Try swapping pecans with walnuts or toasted almonds for a flavor variation.
• For a dairy-free version, substitute condensed milk and butter with plant-based alternatives and use vegan cake mix options.
• Sprinkle extra pecans on top before baking for additional crunch.
• Serve warm with vanilla ice cream, whipped cream, or caramel sauce for enhanced indulgence.
• Use gluten-free yellow cake mix to make the dessert gluten-free.

• 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, pecan dessert, holiday dessert, American dessert, one dish dessert