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
Scale
- 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