Pecan Pie Dump Cake is the ultimate shortcut to indulgence—combining the gooey, caramel-like richness of pecan pie with the buttery crumble of a classic dump cake. No rolling pins, no pie crust drama—just layer, bake, and devour. With a base of sweetened condensed milk, corn syrup, and brown sugar, this dessert mimics the luscious filling of pecan pie. Topped with dry cake mix and melted butter, it forms a golden crust that contrasts beautifully with the nutty, sticky center. Perfect for holidays, potlucks, or cozy nights in, this fuss-free dessert is a guaranteed crowd-pleaser.
Ingredients
For the Filling:
- 2 cups pecan halves
- 1 can (14 oz) sweetened condensed milk
- ½ cup dark corn syrup
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
For the Topping:
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
Optional Garnishes:
- Vanilla ice cream
- Whipped cream
- Caramel drizzle
- Extra toasted pecans
🍰 Instructions
1. Preheat and Prep
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures easy release and a clean slice later.
2. Layer the Pecans
Spread 2 cups of pecan halves evenly across the bottom of the baking dish. This forms the crunchy, nutty base that will rise through the filling as it bakes.
3. Mix the Wet Filling
In a large bowl, whisk together the sweetened condensed milk, dark corn syrup, brown sugar, eggs, vanilla extract, and salt until smooth and glossy. This mixture mimics the classic pecan pie filling—rich, sweet, and custardy.
4. Pour Over Pecans
Gently pour the wet mixture over the pecans in the baking dish. Don’t stir—the pecans will float slightly and create a layered effect as the cake bakes.
5. Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the wet filling. Resist the urge to stir! The dry mix will absorb moisture and form a golden, crumbly topping.
6. Drizzle the Butter
Pour the melted butter evenly over the cake mix. Try to cover as much surface as possible to ensure a crisp, buttery crust.
7. Bake to Perfection
Place the dish in the oven and bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling around the edges. If the top isn’t browning evenly, rotate the pan halfway through baking.
8. Cool Slightly
Let the dump cake cool for 10–15 minutes before serving. This allows the filling to set slightly and makes scooping easier.
9. Serve and Enjoy
Spoon into bowls and serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for extra indulgence.
🌟 Tips & Variations
- Toasted Pecans: Toast pecans in a dry skillet for 3–5 minutes before layering for deeper flavor.
- Flavor Boost: Add a pinch of cinnamon or nutmeg to the cake mix for a warm, spiced twist.
- Boozy Option: Stir 1 tbsp of bourbon into the filling for a grown-up version.
- Gluten-Free: Use a gluten-free cake mix to accommodate dietary needs.
- Make Ahead: Bake a day in advance and refrigerate. Reheat in the oven at 300°F for 10–15 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months.
This dessert is a celebration of Southern comfort and baking simplicity. Want to try a chocolate chip twist or swap in walnuts for a new flavor profile? I’ve got plenty more dump cake ideas to keep your oven busy and your sweet tooth satisfied.