Pecan Pie Dump Cake Easy Recipe

Introduction

Pecan Pie Dump Cake is a wonderfully simple dessert that captures all the gooey, nutty goodness of classic pecan pie without the fuss of making a crust. This one-dish cake layers a rich pecan filling under a buttery yellow cake topping, baking into a golden, caramelized treat perfect for holidays or any cozy gathering.

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 mixing 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 evenly, ensuring every nut is coated with the mixture.
4. Step 4: Pour the pecan mixture evenly into the prepared baking dish and smooth the surface with a spatula.
5. Step 5: Sprinkle the dry yellow cake mix evenly over the pecan layer, avoiding any stirring or mixing.
6. Step 6: Drizzle the melted butter evenly over the top, covering as much of the cake mix as possible to achieve a golden crust.
7. Step 7: Bake in the preheated oven for 45 to 50 minutes, until the top is golden and bubbly around the edges. Let the cake cool slightly before serving.

Tips & Variations

• Use chopped pecans instead of halves for a more even nut distribution.
• Try walnuts or toasted almonds as a nut variation.
• For a dairy-free version, substitute with plant-based condensed milk and vegan butter.
• Scatter chopped apples or pears under the pecans in fall for a fruity twist.
• Add a sprinkle of cinnamon over the cake mix for a cozy holiday flavor.
• Let the melted butter cool slightly before drizzling to prevent scrambling the eggs beneath.

Storage

Store leftover cake in an airtight container in the refrigerator for up to three days. Reheat individual portions briefly in the microwave or warm the entire dish in a low oven before serving. This cake also holds well at room temperature for a few hours if covered.

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 offer a more even nut distribution throughout the cake without changing the flavor.

Is there a gluten-free option for this recipe?

You can substitute the yellow cake mix with a gluten-free boxed cake mix to make this dessert gluten-free without sacrificing texture or taste.

Pecan Pie Dump Cake Easy Recipe

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★★★★★

4.5 from 69 reviews

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

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Description

Pecan Pie Dump Cake Easy is a decadent, buttery layered dessert combining a gooey pecan filling with a golden, crisp cake topping. Made with pantry staples, it offers the rich caramel flavor and nutty crunch of traditional pecan pie without the hassle of pie crust. Perfect for holidays or gatherings, this simple recipe layers sweetened condensed milk, brown sugar, eggs, vanilla, and pecans topped with yellow cake mix and melted butter, all baked to bubbling perfection.

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Ingredients

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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 promote even browning.
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 smooth and well combined. Be sure to scrape down the sides for an even blend.
3. Add Pecans: Gently fold in the pecan halves so they are evenly coated with the wet mixture, ensuring a consistent pecan distribution in every bite.
4. Pour into Baking Dish: Evenly pour the pecan mixture into the prepared baking dish and smooth the top with a spatula for uniform baking.
5. Layer Cake Mix: Sprinkle the dry yellow cake mix evenly over the pecan filling without stirring or pressing it down, creating a loose, tender topping layer.
6. Drizzle Butter: Slowly drizzle the melted butter evenly over the cake mix layer, covering as much dry mix as possible to promote a golden, crisp crust.
7. Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and the filling is bubbling around the edges. If the edges brown too quickly, tent with foil.
8. Cool and Serve: Allow the cake to cool slightly before serving to let the filling set for neat slices. Serve warm or at room temperature with optional whipped cream or vanilla ice cream.

Notes

• Use fresh, plump pecans for the best flavor; substitute walnuts or toasted almonds for a twist.
• For a dairy-free version, use plant-based condensed milk and vegan butter alternatives.
• Butter can be cooled slightly before drizzling to avoid scrambling the eggs underneath.
• This cake is naturally gluten-free if you use a gluten-free yellow cake mix.
• Leftovers reheat well and taste great for up to three days.

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

Keywords: Pecan Pie Dump Cake, Easy Pecan Dessert, One Dish Cake, Southern Dessert, Holiday Dessert, Pecan Cake