Last updated on November 7th, 2025 at 08:53 pm
Pecan Pie Dump Cake
If you love the sweet, nutty richness of pecan pie but crave something easier and even more indulgent, this Pecan Pie Dump Cake will be your new favorite dessert. Dump cakes are famous for their no-fuss layering method — no mixing, no rolling out dough — just a few pantry staples “dumped” into a pan that bake into gooey, caramelized perfection. This version takes inspiration from the classic pecan pie and transforms it into a soft, buttery cake with a golden top and a luscious center. Whether you’re baking for the holidays, a family potluck, or a cozy weekend treat, this recipe delivers big flavor with minimal effort. Serve it warm with vanilla ice cream or whipped cream, and you’ll have a crowd-pleaser that feels homemade and comforting, without hours in the kitchen.
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.
What Your Kitchen Needs for This Recipe
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.
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.
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.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 square | 420 | 4g | 52g | 22g | 1g | 38g |
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.
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.
Enjoyed this recipe? Leave a review!
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. 💛
