Description
This Pecan Pie Dump Cake is the easiest way to get all the rich, gooey goodness of pecan pie—without the fuss of making a crust. Layered with sweetened condensed milk, brown sugar, and crunchy pecans under a buttery cake topping, this crowd-pleasing dessert takes just minutes to prep and delivers major comfort. Whether you’re baking for Easter, a potluck, or a cozy weekend treat, this one’s always a hit.
Ingredients
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1 can (15 oz) sweetened condensed milk
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1/2 cup brown sugar, packed
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3 large eggs
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1 tbsp vanilla extract
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2 cups pecan halves
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1 box (about 15.25 oz) yellow cake mix
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1 cup (2 sticks) unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until fully combined.
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Stir in the pecan halves, then pour the mixture evenly into the prepared baking dish.
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Sprinkle the dry cake mix evenly over the top—don’t stir!
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Drizzle melted butter evenly across the entire surface, covering as much of the dry cake mix as possible.
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Bake for 45–50 minutes, or until golden and bubbly.
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Let cool for 15–20 minutes before serving. Best served warm with a scoop of vanilla ice cream!
Notes
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Don’t stir the layers—dump and layer as written for the perfect texture.
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You can sub spice cake mix or butter pecan cake mix for extra seasonal flavor.
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For added depth, stir a splash of bourbon or maple syrup into the pecan layer.
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Store leftovers in the fridge and warm individual portions for an easy treat later.
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Perfect for make-ahead—bake the night before and reheat to serve.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pecan Pie Dump Cake