Last updated on August 25th, 2025 at 06:50 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.
Ingredients
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup packed brown sugar
Kitchen Tools You’ll Need
- 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!)
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter. - Layer the Dry Base
Pour the yellow cake mix evenly into the prepared baking dish—no mixing needed! - Add the Crunch
Sprinkle the chopped pecans right over the cake mix. This gives that signature pecan pie crunch. - Drizzle the Butter 🧈
Slowly drizzle melted butter across the cake mix and pecans, covering as much of the surface as possible. - Mix the Gooey Filling
In a bowl, whisk together the sweetened condensed milk, vanilla extract, brown sugar, and salt until smooth. - Pour It On
Carefully pour the condensed milk mixture over the cake, making sure it spreads evenly. - Bake Until Golden ⏲️
Bake for 40–45 minutes, or until the top is golden brown and bubbling, and the center is mostly set. - Cool Slightly & Serve
Let cool for 10–15 minutes before serving. Enjoy it warm with vanilla ice cream or a dollop of whipped cream for that ultimate holiday treat. 🎄
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 |
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. 💛
