Name: Gooey Pecan Pie Dump Cake That Melts In Your Mouth
Prep time: 10 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 can Sweetened Condensed Milk (For a lighter cake, substitute with evaporated milk.); 1 cup Brown Sugar (Using dark brown sugar gives a richer taste.); 3 large Eggs (Recommended for stability.); 2 teaspoons Vanilla Extract (Using pure vanilla can elevate the taste experience.); 1 cup Pecan Halves (Chopped pecans can be used for a pronounced nutty presence.); 1 box Yellow Cake Mix (A spiced cake mix can offer a seasonal twist.); 1/2 cup Unsalted Butter (Ensure it's melted for easier application.)

As the warm scent of caramelized pecans fills the air, I can’t help but feel that perfect blend of nostalgia and excitement. Introducing my favorite dessert, the Pecan Pie Dump Cake—a charming, effortless fusion of classic pecan pie and buttery cake that has become a staple in my home. This recipe is not just a sweet treat; it’s a celebration of simplicity and comfort, making it ideal for spontaneous gatherings or cozy family dinners. With just a few ingredients and minimal prep time, you’ll create a gooey, delicious dessert that’s sure to steal the show without the fuss of traditional pie-making. Curious to discover how this delightful dessert comes together? Let’s dive into the magic of this Pecan Pie Dump Cake!

Why is Pecan Pie Dump Cake So Beloved?

Simplicity at its finest: This recipe uses minimal ingredients and requires no complicated pie crust, making it a breeze to whip up. Gooey, Rich Flavor: The sweetened condensed milk and brown sugar create a luscious, caramelized interior that’ll have everyone coming back for seconds. Versatile delight: Feel free to switch up the cake mix or add flavors like bourbon for a unique twist. Crowd-Pleasing Comfort: Perfect for potlucks and holiday gatherings, this cake satisfies both pecan pie lovers and cake enthusiasts alike. Don’t forget that serving it warm with a scoop of vanilla ice cream elevates this dessert to a whole new level!

Pecan Pie Dump Cake Ingredients

Ready to create this gooey delight? Here’s what you’ll need!

For the Cake Mixture

Sweetened Condensed Milk – Provides sweetness and creaminess; for a lighter cake, substitute with evaporated milk.
Brown Sugar – Adds depth and a caramel-like flavor; using dark brown sugar gives a richer taste.
Eggs – Serve as a binder, giving structure; large eggs are recommended to ensure stability.
Vanilla Extract – Enhances the overall flavor profile; using pure vanilla can elevate the taste experience.
Pecan Halves – Key for that nutty crunch; you can use chopped pecans for a more pronounced nutty presence.

For the Cake Layer

Yellow Cake Mix – This forms the cake layer; a spiced cake mix can offer a seasonal twist.
Unsalted Butter – Adds richness and moisture; be sure it’s melted for easier application over the cake mix.

Enjoy these ingredients as you embark on the delightful journey of making your Pecan Pie Dump Cake!

Step‑by‑Step Instructions for Pecan Pie Dump Cake

Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While the oven warms up, generously grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your Pecan Pie Dump Cake releases easily after baking and allows for that golden, bubbly finish we all love.

Step 2: Mix the Base Ingredients
In a large mixing bowl, whisk together sweetened condensed milk, brown sugar, eggs, and vanilla extract until smooth and well combined, about 2 minutes. You’re aiming for a luscious, creamy mixture that is fully integrated. The aroma of vanilla should start to waft through your kitchen, creating excitement for the upcoming dessert.

Step 3: Add the Pecans
Gently fold in the pecan halves into your prepared mixture. Ensure the nuts are evenly dispersed throughout the batter for that signature nutty crunch in every bite of your Pecan Pie Dump Cake. Once combined, pour this delicious mix into your greased baking dish and spread it evenly.

Step 4: Layer the Cake Mix
Carefully sprinkle the dry yellow cake mix evenly over the pecan layer in the baking dish. Avoid stirring or mixing it; you want to maintain the layered look that gives the cake its unique texture. Watch as the bright yellow cake mix blankets the rich filling and adds to the anticipation of baking.

Step 5: Drizzle with Butter
Melt the unsalted butter and drizzle it evenly over the layer of cake mix. Aim for coverage over as much of the mix as possible to ensure a moist and decadent cake layer. The butter will sink and meld while baking, creating a delightful, gooey topping.

Step 6: Bake to Perfection
Place your baking dish in the preheated oven and bake for about 45–50 minutes. Keep an eye on it as it bakes; the top should be golden brown and bubbly, signaling that it’s ready to come out. The sweet, nutty aroma should fill your kitchen, tempting everyone nearby.

Step 7: Cool and Serve
Once baked, allow your Pecan Pie Dump Cake to cool for about 15–20 minutes before serving. This waiting period gives the layers a chance to set and makes slicing easier. Serve it warm, ideally with a scoop of vanilla ice cream, to enhance the already gooey and delightful experience.

Make Ahead Options

Preparing your Pecan Pie Dump Cake in advance is a game-changer for busy weeknights or festive gatherings! You can mix the sweetened condensed milk, brown sugar, eggs, and vanilla up to 24 hours ahead, storing the mixture in an airtight container in the refrigerator. When you’re ready to bake, simply stir in the pecans and follow the layering process as usual. For optimal quality, avoid adding the cake mix and butter until just before baking to maintain the cake’s texture. If you need to store leftovers, they can be refrigerated for up to 3 days; simply reheat individual portions in the microwave for a quick, gooey dessert that’s just as delightful as when freshly baked!

Pecan Pie Dump Cake Variations

Get ready to take your Pecan Pie Dump Cake to the next level with these delightful twists on the classic recipe!

Nut-Free: Substitute pecans with chocolate chips for a decadent, sweet version. This variation will bring a whole new flavor while still offering that delightful gooeyness.
Spice It Up: Swap yellow cake mix for spice cake mix to add a hint of warmth and fall flavors. The cinnamon and nutmeg will perfectly complement the sweetness of the pecans.
Gourmet Touch: Incorporate a splash of bourbon or maple syrup into the batter for a sophisticated flavor boost. This little addition will elevate your cake and impress your guests.
Vegan Version: Use almond, oat, or coconut milk in place of sweetened condensed milk, and a flax egg instead of real eggs. Your cake will still deliver that rich taste while fitting a vegan diet.
Fruit Fusion: Toss in some sliced bananas or fresh berries for a fruity twist that adds natural sweetness and a pop of color. This fresh component balances the richness of the pecan pie flavors beautifully.
Sweetened Condensed Milk Alternative: For a lighter version, swap out sweetened condensed milk with unsweetened applesauce. This will make for a healthier take that’s still satisfying.
Double the Nuts: Add walnuts or almonds in addition to pecans for a delightful variety of textures and nutty flavors. Mixing nuts creates a more complex profile!
Luscious Layering: Elevate your cake with a layer of cream cheese frosting atop the warm cake. The creamy topping creates a beautiful contrast and indulgent finish.

If you’re looking for more delectable dessert ideas, don’t miss out on my irresistible Basque Burnt Cheesecake or serve alongside classic Cheesecake Ice Cream for an unforgettable treat!

Expert Tips for Pecan Pie Dump Cake

Layering Is Key: Do not mix the layers before baking; simply layer the ingredients as directed to achieve that gooey texture.
Check for Doneness: Baking times can vary by oven; look for a golden, bubbly top to ensure your Pecan Pie Dump Cake is perfectly baked.
Flavor Enhancements: Add a splash of bourbon or maple syrup into the pecan layer for a richer, more complex flavor that elevates your dessert.
Mix Variations: Experiment with spice or butter pecan cake mixes for a twist on this classic recipe; it’s all about personal preference!
Serve Warm: This cake is best enjoyed warm with a scoop of vanilla ice cream; the contrast of temperatures creates a delightful experience!

How to Store and Freeze Pecan Pie Dump Cake

Fridge: Keep your cooled Pecan Pie Dump Cake in an airtight container for up to 3 days. Reheat individual portions in the microwave for a quick and satisfying treat.

Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months.

Thawing: To enjoy it again, thaw the cake overnight in the fridge. Reheat in the microwave or oven until warmed through for that gooey, delightful texture.

Make-Ahead: You can also prepare the cake batter in advance, store it covered in the fridge, and bake it fresh when you’re ready to serve.

What to Serve with Pecan Pie Dump Cake

Indulge in a delightful feast that elevates your Pecan Pie Dump Cake into a memorable meal.

Creamy Mashed Potatoes: The savory creaminess of mashed potatoes provides a comforting balance to the sweet, gooey dessert.
Roasted Vegetables: A medley of caramelized veggies adds a delicious earthiness, creating a wonderful contrast to the rich flavors of the cake.
Fresh Green Salad: A crisp salad with tangy vinaigrette offers a refreshing bite, cleansing the palate and complementing the cake’s sweetness.
Vanilla Ice Cream: Serving the warm dump cake with a scoop of vanilla ice cream elevates the experience, providing creaminess and a cool contrast.
Caramel Sauce Drizzle: Enhance the sweetness by drizzling caramel sauce over each serving—an irresistible addition that amps up the decadent factor!
Coffee or Tea: A warm cup of coffee or herbal tea can perfectly cut through the richness, adding a comforting finish to your dessert experience.

Pecan Pie Dump Cake Recipe FAQs

What type of pecans should I use for the Pecan Pie Dump Cake?
Absolutely! I recommend using pecan halves for a classic look and crunch, but if you prefer a more pronounced nutty flavor, you can chop them up a bit. If you have allergies or guests who can’t have nuts, consider swapping the pecans for chocolate chips which can still provide that sweet richness.

How long can I store my Pecan Pie Dump Cake in the refrigerator?
You can store your cooled Pecan Pie Dump Cake in an airtight container in the refrigerator for about 3 to 4 days. Just make sure to let it cool down completely before sealing it, to avoid condensation which could make it soggy.

Can I freeze Pecan Pie Dump Cake? How?
Yes, you can freeze this delightful cake! To freeze, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It will keep well for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and then warm it up in the oven or microwave. This ensures you maintain that gooey texture we all love!

What should I do if my Pecan Pie Dump Cake isn’t baking evenly?
If you notice your cake isn’t baking evenly, try rotating the baking dish halfway through the baking time. Ovens can have hot spots, so this simple step can help ensure an evenly baked dessert. Also, keep an eye on it towards the end, as baking times can vary—you’re looking for that golden, bubbly top!

Is this Pecan Pie Dump Cake suitable for those with dietary restrictions?
While this recipe does contain eggs and nuts, which are common allergens, you can adapt it for those needs! For a nut-free version, simply replace the pecans with chocolate chips or omit them entirely. If someone has an egg allergy, substitute the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal with 3 tablespoons of water per egg) for a similar binding effect.

Can I make this Pecan Pie Dump Cake ahead of time?
Definitely! You can prepare the batter in advance and store it covered in the refrigerator for up to 24 hours before baking. This way, when you’re ready to serve dessert, all you need to do is bake it fresh. Just allow a few extra minutes in the oven if it’s chilled right from the fridge.