Pecan Pie Dump Cake Recipe
If you’re searching for a show-stopping dessert that’s a breeze to make, Pecan Pie Dump Cake is about to become your new favorite. Imagine everything you love about gooey, caramel-sweet pecan pie transformed into a golden, buttery cake that practically bakes itself. With the irresistible crunch of pecans, a tender cake topping, and a rich underlayer of classic pecan pie filling, this dessert is the ultimate comfort treat that comes together with almost no fuss. Perfect for holidays, potlucks, or a cozy night in, this is one recipe everyone will beg you to share!
Ingredients You’ll Need
The beauty of Pecan Pie Dump Cake lies in its simplicity — just a handful of pantry staples come together to create layers of flavor and texture. Each ingredient plays a starring role, from creating that gooey center to providing the toasty crunch on top.
- Pecan Pie Filling: This is the heart of the dessert, lending that signature syrupy sweetness and nutty essence you crave in a pecan pie.
- Sweetened Condensed Milk: Adds a luscious creaminess and rich caramel flavor that makes every bite indulgent.
- Vanilla Extract: A splash of vanilla deepens the flavor and brings a warm, comforting aroma.
- Yellow Cake Mix: The key to the “dump cake” magic — this forms a soft, tender, golden crust without any extra work.
- Chopped Pecans: For crunch, nuttiness, and that classic pecan pie appeal — toast them first for even more flavor!
- Unsalted Butter (melted): Helps the cake mix bake into a perfectly crisp, golden topping while adding richness.
- Vanilla Ice Cream or Whipped Cream (optional): Adds a cool, creamy finish that melts into the warm cake for pure bliss.
How to Make Pecan Pie Dump Cake
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This simple step ensures your Pecan Pie Dump Cake comes out easily and bakes evenly, so you get perfect squares every time.
Step 2: Layer the Pecan Pie Filling
Spread the entire can of pecan pie filling evenly across the bottom of your prepared baking dish. This creates a gooey, flavorful base that mimics the best part of a traditional pecan pie.
Step 3: Drizzle and Flavor
Pour the sweetened condensed milk evenly over the pecan pie filling, then add the vanilla extract. This duo adds extra richness and depth, making the bottom layer taste like pure decadence.
Step 4: Sprinkle on the Cake Mix
Next, sprinkle the dry yellow cake mix evenly over the entire surface. There’s no need to stir — just let the magic happen as the cake bakes, soaking up all those buttery, nutty flavors.
Step 5: Add the Pecans
Scatter the chopped pecans generously over the cake mix. They’ll toast up beautifully in the oven, adding crunch and a nutty aroma that fills the kitchen.
Step 6: Pour the Butter
Slowly pour the melted butter over the whole cake, trying to cover as much of the dry mix as possible. This helps everything brown up into a beautiful, crumbly crust on top.
Step 7: Bake to Perfection
Bake your Pecan Pie Dump Cake for 45 to 50 minutes, or until the top is golden, bubbly, and your kitchen smells absolutely irresistible. Let it cool for 15 to 20 minutes so the layers can set before you dig in.
How to Serve Pecan Pie Dump Cake
Garnishes
Serve each warm square with a scoop of vanilla ice cream or a generous dollop of whipped cream. For extra flair, sprinkle with a few additional toasted pecans or a light dusting of cinnamon. The contrast of the cold creaminess with the warm cake is truly dreamy!
Side Dishes
Pecan Pie Dump Cake is rich enough to shine on its own, but it pairs beautifully with a cup of strong coffee or a glass of cold milk. If you’re serving a holiday spread, a fresh fruit salad or tangy cranberry sauce makes a nice, bright counterpoint.
Creative Ways to Present
Try baking your Pecan Pie Dump Cake in individual ramekins for a charming, single-serve dessert. You can also top each serving with a drizzle of caramel sauce or even a sprinkle of sea salt for a gourmet touch that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
To store any leftover Pecan Pie Dump Cake, simply cover the baking dish tightly with foil or transfer squares to an airtight container. It’ll keep well in the refrigerator for up to 4 days, making it an excellent make-ahead dessert for busy weeks or entertaining.
Freezing
Pecan Pie Dump Cake can also be frozen! Once cooled, cut into squares and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For that just-baked taste, warm leftover squares in the microwave for about 20–30 seconds, or reheat them in a 300°F oven for 10–15 minutes. This brings back the gooey center and crisp topping — just like freshly made.
FAQs
Can I use homemade pecan pie filling instead of canned?
Absolutely! If you have a favorite homemade pecan pie filling recipe, feel free to use it in your Pecan Pie Dump Cake. Just make sure you have about 15 ounces to match the can size. Homemade filling can add a lovely personal touch and let you control the sweetness and spice.
What’s the best way to toast pecans for extra flavor?
Spread chopped pecans on a baking sheet and toast them in a 350°F oven for 5–7 minutes, stirring halfway through. Keep an eye on them, as they can burn quickly. Toasted pecans bring out a deeper, richer flavor that makes your dump cake even more irresistible.
Can I make this recipe gluten-free?
Yes! Simply swap the regular yellow cake mix with your favorite gluten-free yellow cake mix. Be sure to check the other ingredients for hidden gluten if serving to someone with allergies.
Why is it called a “dump cake”?
The name comes from the super-easy method: you literally “dump” all the ingredients into the pan, layer by layer, with no mixing required. It’s a fun, fuss-free way to whip up a dessert that tastes like you spent hours baking.
Can I add chocolate chips or other mix-ins?
Definitely! Feel free to sprinkle in chocolate chips, butterscotch chips, or even a handful of dried cranberries between the layers. It’s a great way to customize your Pecan Pie Dump Cake for different occasions or cravings.
Final Thoughts
If you love quick, crowd-pleasing desserts that taste like pure homemade comfort, you’re going to fall head over heels for Pecan Pie Dump Cake. It’s easy, impressive, and downright delicious — so grab your ingredients and treat yourself (and your friends!) to a slice of gooey, golden perfection.
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Pecan Pie Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
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. Featuring layers of pecan pie filling, sweetened condensed milk, yellow cake mix, and chopped pecans topped with melted butter, this dessert bakes to a golden, bubbling perfection. Perfect for Thanksgiving or any occasion, it can be served warm with vanilla ice cream or whipped cream for an indulgent treat.
Ingredients
Filling
- 1 can (15 ounces) pecan pie filling
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Cake Layer
- 1 box (15.25 ounces) yellow cake mix
- 1 1/2 cups chopped pecans
- 3/4 cup unsalted butter, melted
Serving
- Vanilla ice cream or whipped cream (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer the Filling: Spread the pecan pie filling evenly across the bottom of the prepared baking dish, creating a smooth base layer.
- Add Sweetened Condensed Milk and Vanilla: Drizzle the sweetened condensed milk evenly over the pecan pie filling, then add the vanilla extract and distribute it gently over the surface.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the top without mixing it into the filling, allowing it to form a crumbly layer.
- Top with Pecans: Scatter the chopped pecans evenly over the dry cake mix layer to add texture and flavor.
- Pour Melted Butter: Drizzle the melted unsalted butter evenly over the entire surface, making sure to cover as much of the dry mix as possible to ensure moistness during baking.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and bubbles around the edges.
- Cool and Serve: Allow the cake to cool for 15 to 20 minutes before serving. Serve warm topped with vanilla ice cream or whipped cream, if desired.
Notes
- You can use store-bought or homemade pecan pie filling based on your preference.
- For an added crunch and enhanced flavor, toast the chopped pecans lightly before using.
- This dessert is best served warm but can be reheated in the oven or microwave to enjoy leftovers.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 460
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
