Easy Pecan Pie Dump Cake Recipe – Gooey & Crowd-Pleasing Dessert
This Pecan Pie Dump Cake is the ultimate shortcut to holiday dessert bliss! With layers of buttery cake mix, sweet pecan pie filling, and crunchy pecans, it’s a rich, gooey treat that’s ridiculously easy to make. No mixing bowls, no fuss—just dump, bake, and enjoy. Perfect for Thanksgiving, potlucks, or cozy nights in. Serve warm with whipped cream or ice cream for extra indulgence!
Equipment
- 9x13-inch baking dish
- Measuring Cups and Spoons
- Small saucepan or microwave-safe bowl (for melting butter)
- Oven
- Optional: ramekins for individual servings
Ingredients
- 1½ to 2 cups pecan halves (toasted)
- 1 (14 oz) can sweetened condensed milk
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
Optional:
- ½ tsp cinnamon
- 1 tbsp maple syrup or bourbon
- ½ cup chocolate chips or caramel drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Layer pecans evenly across the bottom of the dish.
- Pour condensed milk over pecans, followed by brown sugar and vanilla.
- Sprinkle cake mix evenly over the top—do not stir.
- Drizzle melted butter across the entire surface.
- Bake for 45–50 minutes until golden and bubbly.
- Cool for 15–20 minutes before serving for cleaner slices.
Notes
- Toast pecans in a dry skillet or oven for 5–7 minutes for deeper flavor.
- Use real butter for best texture—margarine won’t crisp the topping as well.
- Don’t stir the layers; the dump-and-bake method creates the perfect texture.
- Let cool slightly before slicing to help the filling set.
- Try spice cake mix for a fall twist or bourbon for a grown-up version.
- Serve warm with ice cream or chilled with whipped cream.