Pecan Pie Dump Cake Easy

There is nothing quite like a pecan pie dump cake when you need a fast but impressive dessert that brings all the gooey comfort of classic pecan pie—without fussing with pie dough or multiple dishes. This recipe relies on simple pantry staples and minimal prep to produce a spoonable treat with a deep caramel flavor and irresistible pecan crunch.

When I first made this on a Thanksgiving morning one year it was a total lifesaver. My family now asks for it instead of traditional pie and there is never a crumb left.

Gather Your Ingredients

• Sweetened condensed milk: gives the cake its gooey rich base, always pick a can with no dents for best freshness
• Brown sugar: bumps up the caramel flavor, a good quality dark brown sugar brings extra depth
• Eggs: provide structure and help set the filling, go for large fresh eggs if possible
• Vanilla extract: rounds out the sweetness, use pure vanilla for fullest flavor
• Pecan halves: add crunch and classic southern charm, look for plump fresh nuts with no shriveled bits
• Yellow cake mix: makes this recipe impossible to mess up, choose a cake mix you like the flavor of since that is the final cake layer
• Unsalted butter: brings buttery flavor and helps toast the topping, real butter works best over margarine for that golden taste

How to Make It

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a nine by thirteen inch baking dish. This keeps the cake from sticking and ensures a golden crust every time.

Mix the Wet Ingredients:

In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until the mixture is uniform and glossy. This step is key for a smooth filling so take your time and scrape down the sides of the bowl.

Add the Pecans:

Gently stir in the pecan halves, making sure each nut is coated in the sticky sweet base. This gives an even pecan hit in every bite.

Pour into the Baking Dish:

Spread the sticky pecan mixture evenly into your prepared dish. Smooth the top with a spatula so the layer is even and each area bakes at the same rate.

Layer the Cake Mix:

Sprinkle the dry yellow cake mix over the pecan base in an even layer. Do not stir or pat down. The loose powder forms the ultra tender topping.

Add the Butter:

Slowly drizzle the melted butter all over the cake mix, doing your best to cover as much dry surface as you can. Any dry bits may bake up a little crisp but that texture can be delicious so do not stress too much.

Bake to Perfection:

Slide your pan into the oven and bake for forty five to fifty minutes. Watch for a bubbling golden crust and feel free to tent with foil if it browns too quickly on the edges. The filling should be gooey but set. Allow to cool slightly before serving so you get tidy servings and gooey layers.

My personal favorite thing about this cake is the pecan layer. When I was a kid we would pick pecans at my grandmother's house and still I love using freshly shelled nuts for the richest nutty flavor. My kids now help me sprinkle the cake mix which always reminds me of those family baking days.

Flavor Boosters

If you want a twist, try using walnuts or even toasted almonds in place of pecans. For a dairy free version there are some good plant based condensed milks and vegan butter options available. I once used a butter pecan cake mix which amped up the pecan flavor even more.

Serving Suggestions

This dessert shines straight from the pan but if you want to dress it up scoop onto plates with a big dollop of vanilla ice cream or a drizzle of warm caramel sauce. For breakfast or brunch a spoonful next to strong coffee is pure comfort. Try it with whipped cream on holidays.

Creative Twists

In fall, scatter chopped apples or pears under the pecans for a fruity layer. In December a shake of cinnamon over the cake mix ties it to holiday flavors. In spring, try lemon zest in the wet mix for zing.

This cake is the perfect way to treat a crowd, and the leftovers—if you have any—taste just as amazing. Enjoy every gooey, nutty bite with your favorite people!

Common Questions About This Recipe

→ Can I use chopped pecans instead of halves?

Yes, chopped pecans work well and distribute more evenly throughout the dessert, offering a similar taste and texture.

→ Is there a gluten-free option?

You can substitute the yellow cake mix with a gluten-free boxed cake mix for similar results.

→ Should the cake be served warm or cold?

It’s delicious warm, fresh out of the oven, but can also be enjoyed at room temperature or chilled.

→ Can I make this dessert ahead of time?

Yes, prepare and bake in advance, then reheat briefly before serving for best texture and flavor.

→ What toppings pair well with this dessert?

Try vanilla ice cream, whipped cream, or a caramel drizzle to complement the gooey and buttery flavors.