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Pecan Pie Dump Cake

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This Pecan Pie Dump Cake is an easy, indulgent dessert that combines the gooey richness of pecan pie with the buttery simplicity of a dump cake. Perfect for holidays or cozy nights in, it’s layered with caramel-like filling, crunchy pecans, and a golden cake topping.

Ingredients

  • 1 box yellow or butter cake mix
  • 1 can (15 oz) pecan pie filling
  • OR homemade filling: 1 can (14 oz) sweetened condensed milk, 1 cup brown sugar, 3 large eggs, 1 tsp vanilla extract, pinch of salt, 1 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup chopped pecans (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread canned pecan pie filling in the bottom of the dish.
  3. If using homemade filling, whisk together sweetened condensed milk, brown sugar, eggs, vanilla, salt, and pecans. Pour into baking dish.
  4. Sprinkle dry cake mix evenly over the filling. Do not stir.
  5. Drizzle melted butter evenly over the top of the cake mix.
  6. Scatter additional chopped pecans over the top.
  7. Bake for 40–45 minutes, until golden brown and bubbly at the edges.
  8. Let cool for 15 minutes before serving for best texture.

Notes

  • Use butter pecan or spice cake mix for variation.
  • Add a splash of bourbon to the pecan mixture for a boozy twist.
  • Mix in chocolate chips for a chocolate-pecan version.
  • Delicious served warm with vanilla ice cream or whipped cream.
  • Can also be made in a slow cooker on low for 2–3 hours.

Nutrition

Find it online: https://recipesbyliza.com/pecan-pie-dump-cake/