If you’ve been searching for a dessert that’s as effortless as it is indulgent, then the Pecan Pie Dump Cake Recipe is your new best friend. This recipe takes the rich, nutty flavor of classic pecan pie and transforms it into a layered delight where gooey pecans meet a buttery cake topping without any complicated steps. It’s perfect for busy days when you want a crowd-pleasing sweet finish that feels homemade but requires minimal effort. Whether it’s a family gathering or a casual weekend treat, this Pecan Pie Dump Cake Recipe will quickly become a beloved staple on your dessert table.

The image shows a close-up of a square piece of pecan dessert being lifted by a silver fork. The dessert has three layers: a bottom layer that looks dense and moist with a brown color, a middle layer that is thick, smooth, and creamy with a pale yellow shade, and a top layer covered in glossy caramel sauce with several whole and crushed pecans scattered across it. The dessert is in a clear glass baking dish, which rests on a white marbled surface. The lighting highlights the shiny texture of the caramel and the rich detail of the pecans. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Pecan Pie Dump Cake Recipe lies in its straightforward ingredients that come together to create an incredible depth of flavor and texture. Each element plays a crucial role, from the creamy sweetness of the condensed milk to the crunch of the pecans, making the final cake rich, buttery, and wonderfully nutty.

Sweetened condensed milk (1 can, 15 oz): Adds creamy sweetness and a luscious base for the pecan filling.
Brown sugar (1/2 cup, packed): Brings a warm, caramel-like richness essential for that classic pecan pie taste.
Large eggs (3): Helps bind the mixture and provides structure.
Vanilla extract (1 tbsp): Enhances the overall flavor with a hint of warmth and depth.
Pecan halves (2 cups): Infuses the cake with its signature crunch and toasty nut flavor.
Yellow cake mix (1 box, about 15.25 oz): Creates the delectably soft, buttery crust on top without any fuss.
Unsalted butter (1 cup, or 2 sticks), melted: Drizzled on top to moisten the cake mix and develop that irresistible golden crust.

How to Make Pecan Pie Dump Cake Recipe

Step 1: Prepare Your Oven and Dish

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure every bite releases easily once baked. This simple prep step prevents sticking and sets you up for a perfect result.

Step 2: Mix the Pecan Pie Base

In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until everything is fully blended. This mixture forms that signature gooey, caramel-like filling that pecan pie lovers adore.

Step 3: Add the Pecans

Gently stir in the pecan halves. These nuts not only bring crunch but also infuse the dessert with their rich, buttery flavor. Pour the entire mixture evenly into your prepared baking dish, spreading it out to create an even layer.

Step 4: Sprinkle the Cake Mix

Take the dry yellow cake mix and sprinkle it evenly over the pecan mixture. It’s important not to stir the layers—you want the cake mix to sit on top, ready to soak up the butter and form a golden crust as it bakes.

Step 5: Drizzle with Butter

Drizzle the melted butter evenly across the entire surface, making sure to cover as much of the dry cake mix as possible. This step is what gives the topping that crave-worthy buttery finish and helps the cake mix turn into a tender crust.

Step 6: Bake to Perfection

Bake your dump cake for 45–50 minutes until it’s bubbling around the edges and the top is golden brown. This cooking time ensures that the filling cooks through while the topping becomes crisp and inviting.

Step 7: Cool Slightly Before Serving

Once out of the oven, let your Pecan Pie Dump Cake Recipe cool for 15–20 minutes. This waiting period helps the dessert set just enough for clean slices, though it’s absolutely irresistible served warm and gooey.

How to Serve Pecan Pie Dump Cake Recipe

Pecan Pie Dump Cake Recipe - Recipe Image

Garnishes

A scoop of vanilla ice cream on top of a warm slice instantly elevates this dessert, melting into every nook and cranny of the cake’s buttery top. You can also sprinkle a little powdered sugar or add a drizzle of caramel sauce for an extra touch of sweetness and presentation.

Side Dishes

This rich dessert pairs beautifully with lightly whipped cream or a simple cup of strong coffee or tea. If you’re serving it at a meal’s end, a handful of fresh berries on the side can add a refreshing contrast to the cake’s sweetness.

Creative Ways to Present

For special occasions, try serving individual portions in ramekins for a charming, personalized touch. You can also layer pieces of the dump cake with whipped cream and toasted pecans in dessert glasses to create a visually stunning parfait inspired by this recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Pecan Pie Dump Cake Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Just cover tightly to maintain moisture and prevent the topping from becoming too hard.

Freezing

This dump cake freezes well if you want to prepare it in advance. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To enjoy leftovers at their best, reheat slices in the microwave for about 30 seconds or in a warm oven (around 300°F) for 10-15 minutes until warmed through. Add a scoop of ice cream or whipped cream after reheating for that fresh-out-of-the-oven experience.

FAQs

Can I use a different type of nuts instead of pecans?

Absolutely! While pecans provide the classic flavor and texture, walnuts, almonds, or even hazelnuts can be a delicious twist. Just be sure to use the same quantity to maintain the balance of the recipe.

Is there a gluten-free version of this cake?

Yes, you can swap the yellow cake mix for a gluten-free cake mix alternative. Make sure the other ingredients are gluten-free as well, and the baking time should stay roughly the same.

Can I make this dessert vegan-friendly?

This recipe relies heavily on eggs, butter, and sweetened condensed milk, which aren’t vegan. However, with specialty vegan substitutes like plant-based condensed milk, flax eggs, and dairy-free butter, you could experiment to replicate the flavors.

How do I know when the cake is done baking?

The cake is ready when the top is golden brown and bubbly around the edges. You can also gently shake the pan: the filling should be set and not overly jiggly. The top crust should feel firm to the touch.

Can I prepare this recipe in smaller portions?

Definitely! The recipe can be halved or quartered to fit smaller pans, like an 8×8-inch dish. Just adjust the baking time accordingly, checking for doneness a bit earlier than the original time.

Final Thoughts

I cannot recommend the Pecan Pie Dump Cake Recipe enough if you want a luscious, rich dessert that comes together in a snap but tastes like you spent hours in the kitchen. It’s the perfect way to wow guests or treat yourself to something delightfully decadent without any stress. Trust me, once you try this, it will become your go-to dessert for any occasion.

Pecan Pie Dump Cake Recipe

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Author: Emma
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Pecan Pie Dump Cake is a delightful and easy-to-make dessert that combines the rich flavors of pecan pie with the simplicity of a dump cake. With layers of sweetened condensed milk, pecans, and a buttery yellow cake mix topping, it bakes into a golden, bubbly treat perfect for any occasion. Serve warm with ice cream for an indulgent experience.

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

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Instructions

Preheat and prepare dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Mix filling ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
Add pecans and pour filling: Stir in the pecan halves evenly, then pour the entire mixture into the prepared baking dish, spreading it out evenly.
Add cake mix topping: Sprinkle the dry yellow cake mix evenly over the top of the filling layer. Do not stir or mix it in; leave it as a dry layer on top.
Drizzle melted butter: Pour the melted unsalted butter in an even layer over the dry cake mix, making sure to cover as much of the surface as possible to help the topping bake to a crisp, golden crust.
Bake the cake: Place the baking dish in the oven and bake for 45 to 50 minutes or until the top is golden brown and the mixture is bubbly around the edges.
Cool and serve: Remove the cake from the oven and allow it to cool for 15 to 20 minutes to set. Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence.

Notes

Do not stir the cake mix and butter layers after assembling; the distinct layers create the classic dump cake texture.
Letting the cake cool slightly will help it set for easier serving.
For added flavor, you can toast the pecans lightly before adding to enhance their nuttiness.
This dessert is best enjoyed warm but can be reheated gently.
Store leftovers covered in the refrigerator for up to 3 days.