Description
This Pecan Pie Dump Cake combines the gooey richness of pecan pie with the buttery crunch of cake — an easy, no-mix dessert that’s irresistibly delicious and perfect for fall gatherings!
Ingredients
Scale
- Base Layer
- 1 can (15 oz) pecan pie filling or 2 cups homemade pecan filling
- 1 cup chopped pecans (plus extra for topping)
- Cake Layer
- 1 box yellow cake mix (15.25 oz)
- ¾ cup unsalted butter (1½ sticks), melted
- Optional Add-Ins
- 1 tsp vanilla extract (for richer flavor)
- 1 tsp cinnamon (for warmth)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or spray.
- Add the Pecan Pie Filling: Spread the pecan pie filling evenly over the bottom of the pan. Sprinkle chopped pecans on top for extra texture and crunch.
- Add the Cake Mix: Sprinkle the entire box of dry cake mix evenly over the pecan filling. Do not stir!
- Pour the Butter: Drizzle melted butter evenly across the top, ensuring all dry mix is moistened.
- Bake to Perfection: Bake for 40–45 minutes, until the top is golden brown and bubbly at the edges.
- Cool & Serve: Allow to cool for 15 minutes before serving. The filling will thicken and become rich and gooey. Serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
For an extra nutty crunch, sprinkle a few whole pecans on top before baking. This dump cake tastes even better the next day as the flavors meld together!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 34g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg