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Delicious pecan pie dump cake topped with pecans and caramel.

Pecan Pie Dump Cake

This Pecan Pie Dump Cake is a quick and easy dessert that tastes like pecan pie and is perfect for feeding a crowd.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Cake Base
  • 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)
Filling
  • 1 can sweetened condensed milk (14 oz; 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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Pour the yellow cake mix evenly into the prepared pan — no mixing or beating required!
  3. Sprinkle the chopped pecans evenly across the top of the dry cake mix.
  4. Slowly drizzle the melted butter across the entire surface, covering as much of the cake mix and pecans as possible.
Filling
  1. In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, brown sugar, and salt until smooth and combined.
  2. Gently pour the condensed milk mixture over the cake base, spreading evenly with a spatula or the back of a spoon.
Baking
  1. 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.
  2. Allow to cool for 10–15 minutes before slicing.

Notes

For best flavor, serve warm with vanilla ice cream or whipped cream. Store leftovers covered at room temperature for up to 2 days, or in the fridge 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.