Sweet & Simple: Pecan Pie Dump Cake

Introduction:

Pecan Pie Dump Cake is a decadent, yet incredibly simple dessert that combines the buttery, nutty flavor of classic pecan pie with the ease of a cake mix. It’s a one-bowl, one-pan treat that delivers a golden, sweet, and slightly gooey dessert with minimal effort. Perfect for family dinners, potlucks, or holidays, this dump cake brings all the flavors of traditional pecan pie without the complicated baking process.

This recipe is ideal for both beginner bakers and anyone looking for a quick, crowd-pleasing dessert. The combination of crunchy pecans, rich caramel-like filling, and soft cake topping makes it irresistible to serve straight from the oven.

Ingredients:

1 box yellow cake mix
3 large eggs
1 can (12 oz) evaporated milk
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Pinch of salt (optional)

The yellow cake mix forms a light, fluffy base, while the combination of evaporated milk, eggs, and brown sugar creates a rich, custardy filling. Pecans provide crunch and depth of flavor.

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the eggs, evaporated milk, brown sugar, and vanilla extract until smooth.
Pour the mixture into the prepared baking dish.
Evenly sprinkle the yellow cake mix over the top of the liquid mixture. Do not stir.
Drizzle the melted butter over the top of the cake mix, trying to cover as much as possible.
Sprinkle the chopped pecans evenly over the top.
Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the cake topping comes out clean.
Allow to cool slightly before serving; the filling will be slightly gooey.

Serving and Storage:

Serve the Pecan Pie Dump Cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. This dessert is rich and sweet, perfect for special occasions or casual family dinners.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 15–20 seconds to restore warmth and gooey texture.

Tips:

Use room temperature eggs and butter for better mixing and even baking.
For a softer topping, cover the cake with foil for the first 30 minutes of baking.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Chop pecans coarsely for added crunch and texture.
Do not stir the cake mix into the filling—this layering effect creates the gooey texture.

Conclusion:

Pecan Pie Dump Cake is a quick, easy, and utterly delicious dessert that combines all the rich flavors of traditional pecan pie with the simplicity of a cake mix. Its buttery, nutty, and slightly gooey texture makes it a favorite for both family dinners and festive occasions.

With minimal ingredients and preparation time, this dump cake delivers maximum flavor and satisfaction. Once you try it, it’s sure to become your go-to recipe for an easy, crowd-pleasing dessert.

FAQ:

Can I use a different cake mix?
Yes, white or spice cake mixes also work and can add subtle flavor variations.

Can I make this ahead of time?
Yes, prepare the cake the night before, cover, and refrigerate. Reheat gently before serving.

Do I have to use evaporated milk?
Evaporated milk creates the custardy texture, but whole milk can be used as a substitute with slightly thinner filling.

Can I freeze this cake?
Yes, bake first, allow to cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How can I make it extra gooey?
Use slightly more butter and do not overbake; the center should remain soft and custardy.