If there’s one decadent dessert that’s guaranteed to wow both pecan lovers and cake enthusiasts, it’s Pecan Pie Dump Cake. Imagine all those gooey, nutty flavors from a classic Southern pecan pie, married to the buttery, golden crown of a dump cake—rich, indulgent, and effortless to make! This recipe delivers a bakery-worthy treat without fuss, perfect for holidays, a potluck, or just when you’re craving something sweet and homey.
Ingredients You’ll Need
What makes Pecan Pie Dump Cake so wonderful is how a few simple ingredients transform into something truly special. Each element has a role—from the creamy, toasty filling right down to that signature crunch—so every bite counts!
- Pecan pie filling: This canned gem brings instant gooey sweetness and heaps of pecan flavor.
- Evaporated milk: It lends a creamy body and balance that you just can’t get from regular milk.
- Large eggs: Essential for creating a luscious, custard-like base for the cake.
- Yellow cake mix: Adds sweet, buttery flavor and forms that classic dump cake topping.
- Chopped pecans: The heart of this dessert; they provide a deep nutty crunch and beautiful complexity.
- Unsalted butter, melted: Poured on top, it bubbles as it bakes, making the cake golden and irresistible.
- Nonstick cooking spray: A quick spritz prevents sticking, so every slice comes out beautifully.
How to Make Pecan Pie Dump Cake
Step 1: Prep Your Pan and Preheat
Begin by heating your oven to 350°F (175°C). Give your 9×13-inch baking dish a good misting with nonstick spray so your delicious Pecan Pie Dump Cake lifts out easily when it’s done—no sticky mess!
Step 2: Mix the Filling Base
In a large bowl, whisk together the pecan pie filling, evaporated milk, and eggs. You want the mixture to be smooth and evenly combined, ensuring every bite is custardy and rich with that signature pecan flavor.
Step 3: Pour and Layer
Pour your velvety pecan mixture into the prepared baking dish, spreading it out into an even layer. Next, sprinkle the dry yellow cake mix evenly over the top—don’t stir! This layer is what turns into a golden, slightly crunchy topping as it bakes.
Step 4: Add Crunch and Richness
Scatter the chopped pecans generously over the cake mix. Then, slowly drizzle the melted butter across the entire surface, trying to moisten as much of the cake mix as possible. Trust the magic: the oven takes care of the rest!
Step 5: Bake to Perfection
Pop your Pecan Pie Dump Cake into the preheated oven and bake for 50 to 55 minutes. When it emerges, you’ll see a bubbling, golden brown crust with a gloriously set center. Let it cool for at least 15 minutes before slicing—if you can resist.
How to Serve Pecan Pie Dump Cake
Garnishes
A scoop of vanilla ice cream or a cloud of whipped cream on top of this warm cake is pure heaven. For a spark of color and crunch, add a sprinkling of extra toasted pecans or even a drizzle of caramel sauce.
Side Dishes
Pecan Pie Dump Cake is rich, so it’s best paired with something refreshing. Try serving alongside fresh sliced strawberries or a citrus fruit salad to lighten things up. Coffee or hot tea is a cozy finishing touch!
Creative Ways to Present
For parties, cut the cake into neat bars and nestle each one in a cupcake liner for easy serving. If you’re feeling fancy, layer cubes of the cake with whipped cream in parfait glasses for a gorgeous trifle effect.
Make Ahead and Storage
Storing Leftovers
Keep any extra Pecan Pie Dump Cake well-covered and pop it in the fridge. It stays fresh and delicious for up to four days, making it ideal for enjoying slice by slice!
Freezing
For longer storage, you can freeze individual portions of the cake. Wrap tightly in plastic wrap and store in a freezer bag—just thaw overnight in the fridge when you’re ready for a treat.
Reheating
Want that fresh-from-the-oven experience? Warm leftovers in the microwave for 20-30 seconds. Or heat, covered, in a low oven until just warmed through for a slightly crisp top.
FAQs
Can I use a different cake mix flavor?
Absolutely! Spice cake or butter pecan cake mix will add even more warmth and richness to your Pecan Pie Dump Cake. Don’t be afraid to experiment with your favorites.
Can I make this recipe gluten-free?
Yes, you can substitute with a gluten-free yellow cake mix; the results are still deliciously moist and gooey.
Is it better served warm or cold?
It’s totally up to you! Warm, it’s gooey and comforting; cold, it firms up for cleaner slices and a more pronounced flavor. Try both ways and see which you like best.
What if I can’t find pecan pie filling?
If pecan pie filling isn’t available, you can use a mixture of chopped pecans, corn syrup, brown sugar, and a bit of vanilla as a homemade swap.
Can I double the recipe for a crowd?
Definitely—just use two 9×13-inch pans and bake both at the same time, rotating halfway through for even baking. It makes entertaining a breeze!
Final Thoughts
This Pecan Pie Dump Cake truly is comfort food at its finest—minimal effort, maximum reward, and guaranteed rave reviews from everyone who tries it. I hope you’ll give it a spot on your dessert table soon; one bite, and you’ll understand why this is a year-round favorite in my kitchen!
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Pecan Pie Dump Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pecan Pie Dump Cake is a delicious and easy-to-make dessert that combines the flavors of pecan pie with the simplicity of a dump cake. With layers of pecan pie filling, cake mix, and pecans, all drizzled with melted butter, this dessert is sure to be a crowd-pleaser.
Ingredients
Pecan Pie Filling:
- 1 (15-ounce) can pecan pie filling
Cake Batter:
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 box yellow cake mix
Topping:
- 1 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter, melted
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix Ingredients: In a large bowl, whisk together the pecan pie filling, evaporated milk, and eggs until smooth. Pour the mixture into the baking dish.
- Add Toppings: Sprinkle the dry cake mix, chopped pecans over the top. Drizzle the melted butter evenly over the surface.
- Bake: Bake for 50–55 minutes until the top is golden brown and the center is set.
- Cool and Serve: Let cool for 15 minutes before serving. Enjoy warm or chilled, with optional toppings.
Notes
- You can use a spice cake mix or butter pecan cake mix for extra flavor.
- For more crunch, add extra pecans on top halfway through baking.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
