Last updated on February 11th, 2026 at 06:59 pm
Pecan Pie Dump Cake
If you love classic pecan pie but don’t love the extra steps, this Pecan Pie Dump Cake is about to become your new favorite dessert. It combines the rich, buttery flavor of Southern pecan pie with the effortless simplicity of a dump cake. No complicated layering, no pie crust to roll out — just a few pantry staples and one baking dish.
With gooey caramel-like filling, crunchy toasted pecans, and a golden buttery cake topping, this dessert is perfect for holidays, potlucks, or cozy weekends at home. If you enjoy easy comfort desserts, you’ll also love this sweet and simple treat cinnamon Sugar dessert pizza. And if you’re building a cozy homemade baking collection, this classic easy-homemade-bread is another must-try recipe for your kitchen.
Why You’ll Love This Pecan Pie Dump Cake
This recipe is perfect when you want something impressive without extra effort. It takes only about 10 minutes to prepare, requires no complicated mixing steps, and delivers that rich, caramel-like pecan pie flavor with a buttery cake topping. It’s beginner-friendly but tastes like something you’d serve at a holiday table.
Equipment
You’ll need a 9×13-inch baking pan (a metal pan works best for even baking), a medium mixing bowl, a whisk, measuring cups and spoons, and a spatula or butter knife. Aluminum foil is optional in case the edges brown too quickly.
Ingredients
1 box yellow cake mix (15.25 oz / 432 g)
1 cup unsalted butter, melted (2 sticks / 227 g)
1 cup chopped pecans (120 g), fresh or lightly toasted
1 can (14 oz / 397 g) sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon salt
½ cup packed brown sugar (110 g), light or dark
How to Make Pecan Pie Dump Cake
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Pour the dry yellow cake mix evenly into the prepared pan. Do not mix it with any liquid at this stage.
Sprinkle the chopped pecans evenly over the cake mix layer.
Drizzle the melted butter slowly over the surface, trying to cover as much of the dry mix as possible.
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, brown sugar, and salt until smooth.
Pour this mixture gently over the layered ingredients in the baking dish. Spread lightly if needed, but avoid overmixing.
Bake for 40 to 45 minutes, or until the top is golden brown and bubbling around the edges. The center should look mostly set but still slightly soft.
Let the cake cool for 10 to 15 minutes before serving. It’s especially delicious warm with vanilla ice cream or whipped cream.
Flavor Variations
For a deeper, nuttier flavor, brown the butter before drizzling it over the cake mix. If you prefer a nut-free version, replace pecans with crushed graham crackers or granola clusters. For extra indulgence, drizzle caramel sauce over the top before serving.
Baking Tips for Success
Metal pans bake more evenly than glass or ceramic. If the edges brown too quickly, tent the pan loosely with foil. For a gooier texture, use the full cup of butter and avoid overbaking. Allow the cake to rest before slicing so it sets properly.
Storage and Reheating
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm individual portions in the microwave for 15 to 20 seconds to bring back that soft, gooey texture.
Perfect For
Thanksgiving dessert
Holiday gatherings
Potlucks
Easy weekend baking
Southern-inspired comfort desserts
Pro Tips
Flavor Boosters
- Browned Butter Magic: For a richer, nutty flavor, brown the butter before pouring it over the cake mix.
- Nut-Free Swap: Skip the pecans and use granola clusters or crushed graham crackers for crunch without nuts.
- Serving Suggestion: This cake shines when served warm! Reheat leftovers in the microwave for 15–20 seconds.
Baking Success Secrets
- Pick the Right Pan: A metal 9×13 pan bakes more evenly than glass or ceramic. If using glass, reduce bake time slightly.
- Butter Balance: Want it extra gooey? Stick with the full cup of butter. Prefer a firmer cake? Use about ¾ cup.
- Swirl for Evenness: After pouring in the condensed milk and butter, lightly swirl them into the dry mix. This prevents dry spots and overly wet pockets.
- Check Early & Adjust: Start checking around 35 minutes. If edges brown too fast, cover loosely with foil until the center is set.
- Cool Before Serving: Let the cake rest 15–20 minutes before slicing. This helps the gooey center firm up without overbaking.
What Your Kitchen Needs for This Recipe
Recipe Right Non-Stick 9x13-Inch Oblong Cake Pan
Durable steel pan with non-stick coating for even baking and easy cleanup — perfect for dump cakes, brownies, and casseroles.
Casserole Dishes for Oven Ceramic Bakeware Sets of 4
Elegant and versatile – This MALACASA 9×13 ceramic baking dish delivers even heat, is oven-safe, and doubles as a beautiful serving piece straight from oven to table. Perfect for casseroles, lasagna, and your favorite dump cakes.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 square | 420 | 4g | 52g | 22g | 1g | 38g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Craving More Easy Desserts?
If this Pecan Pie Dump Cake hit the spot, you’ll love exploring more cozy desserts from our kitchen. Try our Greek Yogurt Cake for a lighter twist or indulge in the creamy layers of our Lemon Mascarpone Cake. Both recipes share the same effortless charm that makes weeknight baking feel special.
Get Inspired with More Sweet Treats
For dessert lovers who can’t resist comforting flavors, don’t miss our Gluten-Free Carrot Cake Cupcakes — a moist, spiced favorite that’s perfect for every occasion. Or keep it simple and satisfying with our Protein Mug Cake, ready in minutes when the craving hits.
Pecan Pie Dump Cake (Easy & Irresistible)
Equipment
- 9×13-inch baking pan metal works best for even baking
- Mixing Bowl medium-sized for the condensed milk mixture
- Whisk for blending condensed milk, vanilla, and sugar
- Measuring Cups and Spoons for butter, sugar, and vanilla
- Spatula or butter knife to gently swirl ingredients
- Aluminum foil optional, for tenting if the cake browns too quickly
- Oven mitts safety first!
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
Instructions
- 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.
Notes
- Browned Butter Magic: For a deeper nutty flavor, brown the butter before drizzling it over the cake mix.
- Nut-Free Option: Replace pecans with granola clusters or crushed graham crackers for a delicious crunch.
- Serving Suggestion: This dessert tastes best warm — reheat leftovers in the microwave for 15–20 seconds before serving.
- Pick the Right Pan: A metal pan bakes more evenly than glass or ceramic. If using glass, reduce the bake time slightly.
- Butter Balance: For a gooier center, use a full cup of butter. For a firmer texture, use about ¾ cup.
- Swirl for Evenness: After pouring in the condensed milk and butter, lightly swirl the top layer to avoid dry spots or overly wet pockets.
- Check Early & Adjust: Begin checking at 35 minutes. If edges brown too quickly, cover loosely with foil until the center sets.
- Cool Before Serving: Let the cake rest 15–20 minutes before cutting to help the gooey center firm up without overbaking.
Enjoyed this recipe? Leave a review!
Yummy altered recipe
This is an amazing recipe. Just had to fine tune it to make it even better. After reading the reviews I mixed everything together and baked it for 30 min in a 9X13 pan.. The cake was moist and kinda crumbly to so I used some homemade whipped cream and layered it in a glass dish . It was amazing.
Response from Fork And Fry
Hello Seedubb, I’m glad you liked it! Just to clarify for others, the recipe calls for baking 40–45 minutes in a 9×13 pan so it sets properly. Baking it for 30 minutes can make it softer, but your whipped-cream layering sounds like a tasty way to serve it.
inability to print
There is no link to print a hard copy
Response from Fork And Fry
Hi Peggy,
Thank you so much for your feedback — you’re absolutely right! At the moment, there isn’t a direct print option for this recipe. I really appreciate you pointing that out.
In the meantime, you can save or share the recipe link so it’s easy to access whenever you need it. I’ll definitely keep your suggestion in mind as I work on improving the user experience — a print-friendly version is a great idea!
Warmly,
Fork and Fry Team
Not sure about this
It tastes good, however , a little dry. I followed directions exactly. If make again, I think I will use more butter.
Response from Fork And Fry
Thank you so much for trying the recipe and sharing your feedback! I’m really glad you enjoyed the flavor. Sometimes dump cakes can come out a little on the dry side depending on the cake mix or oven, so you’re absolutely right — adding a bit more butter can help. Another trick is to lightly swirl the butter and condensed milk into the dry mix before baking so more of the cake stays moist and gooey. If you give it another go, I’d love to hear how it turns out with the extra butter! 💛
Pinterest Fail!
Too much butter and sweetened condensed milk. It did not get done in the middle without burning on the edges. Probably because of the high sugar content, but even in the middle where it didn’t burn, the cake has a funny texture because of the excessive liquid.
Response from Fork And Fry
I’m really sorry this one didn’t turn out the way you hoped — I know how disappointing that can be! Dump cakes can be a little finicky because ovens and pans bake so differently. The condensed milk + butter combo is what makes it extra gooey, but if your edges browned before the center set, a couple things might help: baking in a metal pan (it cooks more evenly), covering loosely with foil if the top browns too quickly, or using just a little less butter for a firmer texture. I really appreciate you sharing your experience — it helps me add better tips for future bakers. 💛
