Pecan Pie Dump Cake (Easy & Irresistible)
This Pecan Pie Dump Cake combines the classic flavor of Southern pecan pie with the easy, fuss-free style of a dump cake. Layers of buttery cake mix, gooey caramel-like filling, and crunchy pecans bake into a dessert that’s indulgent, simple, and guaranteed to impress. Serve it warm with ice cream or whipped cream for the ultimate comfort dessert!
Equipment
- 9x13-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
Flavor Boosters
- 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.