This Pecan Pie Dump Cake is the epitome of a simple, crowd-favorite dessert, delivering that classic pecan pie flavor with a delightful, buttery cake topping. It’s a rich and gooey treat that’s perfect for any occasion, from weeknight family dinners to holiday gatherings.
My sister Jennifer, our family’s baker, first made this one Thanksgiving using just a few pantry staples. The whole house filled with the scent of toasted pecans and warm butter. That first gooey, crunchy bite became an instant, treasured memory of her joyful spirit in the kitchen.
Why This Recipe Feels Like a Hug in a Dish
- Effortless Preparation: This dessert is incredibly easy to assemble, requiring minimal steps and pantry staples for a quick and satisfying treat.
- Classic Flavor: Enjoy the beloved taste of pecan pie with its gooey, rich filling and crunchy pecan topping.
- Crowd-Pleaser: This Pecan Pie Dump Cake is a guaranteed hit at holidays, potlucks, or any family gathering.
- Versatile Serving: Delicious served warm, perhaps with a scoop of vanilla ice cream for an extra touch of indulgence.
From Our Pantry to Yours
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped pecans (plus extra for topping)
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, sliced thin for topping
The Simple Tools for the Job
A Trusty 9×13-inch Baking Dish
A trusty 9×13-inch dish is essential for this recipe, as it provides the perfect depth for the gooey filling and cake topping to bake evenly.
Your Favorite Whisk
A good whisk is all you need to bring the rich filling together; no fancy mixer is required for this simple and delicious dessert.
Bringing It All Together, Step by Step
First, Let’s Warm Up the Kitchen
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. A little preparation now ensures an easy serving experience later.
Whisking Up the Gooey Center
In a medium bowl, whisk together the condensed milk, eggs, brown sugar, melted butter, and vanilla until the mixture is smooth and well combined. I always love this part, as the sweet aroma begins to fill the kitchen.
Folding in Those Toasty Pecans
Stir in the chopped pecans and pour the mixture evenly into your prepared baking dish. Make sure to spread it out so every bite will be filled with nutty goodness.
Creating the Magic Topping
Sprinkle the dry yellow cake mix evenly over the pecan filling. It’s very important that you do not stir the cake mix into the filling. This layering is what creates the magic of a dump cake.
A Buttery Blanket for a Golden Crust
Arrange the thin slices of butter evenly on top of the cake mix layer. This will melt down as it bakes, creating a wonderfully buttery and golden crust.
Baking to Bubbly Perfection
Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling. Your kitchen will smell absolutely heavenly.
A Moment’s Rest for the Perfect Slice
Let the cake cool for at least 15 minutes before serving. The center will be delightfully gooey, just like the filling of a classic pecan pie.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.
A Few Wholesome Swaps
- Reduce the Sugar: You can cut back on the brown sugar by about 1/4 cup without drastically affecting the texture. The sweetened condensed milk already provides a significant amount of sweetness.
- Use a Whole Wheat Cake Mix: For a slightly healthier twist, you could substitute the yellow cake mix with a whole wheat or multigrain variety.
- Opt for Maple Syrup: For a more natural sweetener, you could replace half of the brown sugar with pure maple syrup, which will also add a lovely complementary flavor.
Our Favorite Ways to Serve This Treat
- A La Mode: This Pecan Pie Dump Cake is absolutely divine served warm with a generous scoop of vanilla bean ice cream. The contrast of the warm, gooey cake and the cool, creamy ice cream is a match made in heaven.
- A Dollop of Cream: For a simpler, yet equally delicious option, top each serving with a dollop of freshly whipped cream or a drizzle of heavy cream.
- Caramel Drizzle: Elevate this dessert by drizzling warm caramel sauce over the top just before serving for an extra layer of rich flavor.
Tips to Make It Perfect Every Time
- Stirring the Layers: The most common mistake is stirring the cake mix into the wet ingredients. The magic of a dump cake comes from the distinct layers, so resist the urge to mix them together.
- Overbaking: Be careful not to overbake the dump cake, as the filling can become dry. The center should still be slightly jiggly when you remove it from the oven; it will continue to set as it cools.
- Not Cooling Before Serving: Allowing the cake to cool for at least 15 minutes is crucial. This gives the gooey center time to set up properly, making it easier to serve.
Keeping It Fresh for Later
Any leftover Pecan Pie Dump Cake can be stored in an airtight container in the refrigerator for up to 4 days. You can enjoy it chilled or gently reheated in the microwave or oven.
From My Kitchen to Yours
There is something truly special about a dessert that comes together with such ease yet brings so much joy. This Pecan Pie Dump Cake is more than just a sweet treat; it’s a reminder of precious family moments and the simple pleasure of sharing something delicious with the ones you love. I hope this recipe brings as much warmth and happiness to your home as it has to mine.
Your Questions, Answered with Love
Can I use a different type of cake mix?
Yes, you can experiment with other cake mixes. A butter pecan or even a spice cake mix could add a fun and delicious twist to this recipe.
Can I add other ingredients to the filling?
Absolutely! For a different flavor profile, you could add a teaspoon of cinnamon or a pinch of nutmeg to the filling. Some people even enjoy adding chocolate chips for a chocolate-pecan version.
Can this recipe be made ahead of time?
Yes, you can bake this dump cake a day in advance. Store it covered in the refrigerator and then reheat it in a 350°F oven until warmed through before serving.
Print
Pecan Pie Dump Cake
- Total Time: 55 minutes
- Yield: 10 servings 1x
Description
This Pecan Pie Dump Cake delivers that classic pecan pie flavor with a gooey, buttery cake topping — a simple, crowd-favorite dessert for any occasion.
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped pecans (plus extra for topping)
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, sliced thin for topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a medium bowl, whisk together condensed milk, eggs, brown sugar, melted butter, and vanilla until smooth.
- Stir in the chopped pecans and pour the mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the top — do not stir.
- Arrange thin slices of butter evenly over the cake mix layer.
- Bake for 40–45 minutes, or until golden brown and bubbling around the edges.
- Let the cake cool for at least 15 minutes before serving. Serve warm for best texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve warm with vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pecan pie, dump cake, easy dessert, holiday baking, Thanksgiving dessert