Samantha introduction
This Pecan Pie Dump Cake is quick, sweet, and very easy. It tastes like pecan pie but needs little work. For a similar version, see the Pioneer Woman-style pecan pie dump cake for another take on this dessert.
why make this recipe
Make this recipe when you want a fast dessert that still feels special. It uses pantry items and takes little prep. It feeds a crowd and pairs well with ice cream.
how to make Pecan Pie Dump Cake
Preheat the oven and get a 9×13-inch pan ready. Pour the dry cake mix in the pan and sprinkle the pecans on top. Drizzle the melted butter over the dry mix. Whisk the sweetened condensed milk, vanilla, brown sugar, and salt, then pour it over the pan. Bake until golden and bubbling, then let it cool a bit before serving. For other simple step details, you can read this simple pecan pie dump cake recipe.
Ingredients :
- 1 box yellow cake mix (standard 15.25 oz (432 g) box; no need to prepare batter)
- 1 cup unsalted butter (melted (2 sticks or 227 g))
- 1 cup chopped pecans ((120 g) fresh or toasted for deeper flavor)
- 1 can (14 oz) sweetened condensed milk (Nestlé La Lechera or Eagle Brand (397 g))
- 1 tsp vanilla extract (pure vanilla for best flavor)
- 1/2 tsp salt (balances the sweetness)
- 1/2 cup packed brown sugar ((110 g) light or dark; enhances caramel notes)
Directions :
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Layer the Dry Base: Pour the yellow cake mix evenly into the prepared pan — no mixing or beating required!
- Add the Crunch: Sprinkle the chopped pecans evenly across the top of the dry cake mix for that signature pecan pie texture.
- Drizzle the Butter: Slowly drizzle the melted butter across the entire surface, covering as much of the cake mix and pecans as possible.
- Mix the Gooey Filling: In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, brown sugar, and salt until smooth and combined.
- Pour It On: Gently pour the condensed milk mixture over the cake base, spreading evenly with a spatula or the back of a spoon.
- Bake Until Golden: Place in the oven and bake for 40–45 minutes, or until the top is golden brown, bubbling at the edges, and the center is mostly set.
- Cool Slightly & Serve: Allow to cool for 10–15 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best flavor.
how to serve Pecan Pie Dump Cake
Cut into squares and serve warm. A scoop of vanilla ice cream makes it richer. You can also add whipped cream or a small drizzle of caramel sauce.
how to store Pecan Pie Dump Cake
Cover the leftovers and keep them at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat single pieces in the microwave for 15–20 seconds or warm in a 300°F oven for 5–10 minutes.
tips to make Pecan Pie Dump Cake
- Use fresh or lightly toasted pecans for the best flavor.
- Drizzle the butter slowly so it soaks into the mix.
- If the top browns too fast, tent with foil near the end of baking.
- Let the cake cool a bit so the center sets and slices clean.
- For a deeper caramel flavor, use dark brown sugar.
variation (if any)
- Add 1/2 cup chopped chocolate or chocolate chips under the pecans for a chocolate-pecan twist.
- Swap some pecans for walnuts for a milder nut flavor.
- Use coconut flakes with pecans for a tropical note.
- For less sweet, use half the brown sugar in the condensed milk mixture.
FAQs
Q: Do I need to mix the cake mix with anything?
A: No. You do not mix the cake mix. Pour it dry into the pan and add the other ingredients on top.
Q: Can I use salted butter?
A: Yes, but reduce or skip the 1/2 tsp salt in the filling if you use salted butter.
Q: Can I make this in a smaller pan?
A: You can, but baking time will change. Check at 30 minutes and bake until golden and bubbling.
Q: Can I freeze the cake?
A: Yes. Wrap cooled pieces tightly and freeze up to 2 months. Thaw in the fridge before reheating.
Q: Is this safe to make ahead?
A: You can assemble and cover the pan in the fridge for a few hours before baking. For best texture, bake the same day.
Conclusion
If you want a different seasonal idea, try this Pumpkin Dump Cake by Baked Bree for a fall twist. For another pecan pie dump cake variation and tips, see Easy Southern Pecan Pie Dump Cake at Grits and Pinecones.
Pecan Pie Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Pour the yellow cake mix evenly into the prepared pan — no mixing or beating required!
- Sprinkle the chopped pecans evenly across the top of the dry cake mix.
- Slowly drizzle the melted butter across the entire surface, covering as much of the cake mix and pecans as possible.
- In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, brown sugar, and salt until smooth and combined.
- Gently pour the condensed milk mixture over the cake base, spreading evenly with a spatula or the back of a spoon.
- Place in the oven and bake for 40–45 minutes, or until the top is golden brown, bubbling at the edges, and the center is mostly set.
- Allow to cool for 10–15 minutes before slicing.
