Description
This Pecan Pie Dump Cake is a rich, buttery dessert that combines the gooey indulgence of pecan pie with the ease of a one-pan cake. No mixing bowls, no fuss — just layers of sweet, nutty flavor and a golden crust that forms as it bakes. Perfect for last-minute guests, holiday potlucks, or cozy family dinners. Serve it warm with vanilla ice cream or chilled for firmer slices. Either way, it’s a crowd-pleasing dessert you’ll come back to again and again.
Ingredients
Scale
- 2 (21 oz) cans pecan pie filling
- ½ cup evaporated milk
- 2 large eggs, beaten
- ½ cup brown sugar
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1–1½ cups chopped pecans (toasted, optional)
- Nonstick spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- In a bowl, whisk together pecan pie filling, evaporated milk, eggs, and brown sugar. Pour into prepared dish.
- Sprinkle chopped pecans over the filling evenly.
- Spread the dry cake mix evenly over the pecan mixture. Do not stir.
- Drizzle melted butter evenly over the top, ensuring as much of the cake mix is covered as possible.
- Bake for 45–50 minutes or until golden brown and bubbling around the edges.
- Let cool for 15–20 minutes before serving.
Notes
Toast the pecans before using for added flavor.
For extra crunch, add more chopped pecans on top
Spice cake mix gives this dessert a warm autumn twist.
Serve warm with ice cream, or cold with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410