If you adore the rich, buttery flavors of pecan pie but crave an easy, fuss-free dessert, this Pecan Pie Dump Cake Recipe is your new best friend. It combines the gooey sweetness of classic pecan pie filling with a moist, golden cake topping, all baked together in one pan for a simple yet irresistible treat. Whether it’s a holiday gathering or just a cozy night in, this dump cake offers that comforting taste of homemade goodness without hours in the kitchen.
Ingredients You’ll Need
The magic of this Pecan Pie Dump Cake Recipe comes from a handful of simple, pantry-friendly ingredients that create layers of texture and flavor. Each one plays a special role in making the cake perfectly moist, crunchy, and sweet.
- Pecan pie filling: Provides the rich, nutty base with that classic gooey sweetness.
- Yellow cake mix: Acts as the fluffy, cakey topping for a lovely contrast.
- Large eggs: Help bind the batter and add tenderness.
- Evaporated milk: Adds moisture and a hint of creamy richness.
- Unsalted butter, melted: Brings buttery flavor and helps create a crisp top crust.
- Vanilla extract: Enhances the overall sweetness with warm, aromatic notes.
- Chopped pecans: Sprinkle on top for extra crunch and a delightful nutty finish.
How to Make Pecan Pie Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick and comes out easily after baking.
Step 2: Layer the Pecan Pie Filling
Spread the entire can of pecan pie filling evenly across the bottom of the greased dish. This sticky, sweet layer is what makes this dump cake so luscious and rich.
Step 3: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, eggs, evaporated milk, melted butter, and vanilla extract. Stir everything together until you have a smooth, well blended batter without any lumps—this is the fluffy topping that will bake to perfection.
Step 4: Add Batter Over Filling
Pour the batter gently over the pecan pie filling layer. Use a spatula to spread it evenly so every bite has a good balance between the gooey filling and cakey topping.
Step 5: Sprinkle Chopped Pecans
Scatter the chopped pecans evenly on top of the batter. This not only adds texture and crunch but also amplifies that irresistible nutty aroma as it bakes.
Step 6: Bake to Golden Perfection
Bake the dump cake for about 35 to 40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. After baking, let it cool for at least 15 minutes to set up nicely before serving.
How to Serve Pecan Pie Dump Cake Recipe
Garnishes
This cake shines on its own, but a scoop of vanilla ice cream or a dollop of fresh whipped cream lifts it to the next level of indulgence. For an added touch, sprinkle a dash of cinnamon or drizzle caramel sauce on top for extra warmth and sweetness.
Side Dishes
Serve your pecan pie dump cake alongside a hot cup of coffee or tea for a cozy dessert pairing. Fresh berries or a simple fruit compote can also provide a lovely tart contrast that balances the richness of the cake.
Creative Ways to Present
For a festive twist, bake the dump cake in individual ramekins for personalized servings. You can also layer it parfait-style in clear glasses with whipped cream and toasted pecans for an impressive visual treat that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pecan pie dump cake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, maintaining its moist texture and rich flavors.
Freezing
If you want to prepare ahead or save some cake for later, wrap individual slices tightly in plastic wrap and foil before placing them in the freezer. Frozen dump cake keeps well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Warm your slice gently in the microwave for about 30 to 45 seconds to revive the gooey, just-baked feeling. For a crisper top crust, pop it in a preheated 350-degree oven for 10 minutes. Be sure to watch closely so it doesn’t dry out.
FAQs
Can I use a different cake mix instead of yellow?
Absolutely! While yellow cake mix gives that classic buttery flavor, you can experiment with white, spice, or even butter pecan cake mixes to change up the flavor profile.
Is it necessary to use evaporated milk?
Evaporated milk adds richness and guarantees a tender cake, but you can substitute regular milk if that’s what you have on hand. It might slightly alter the texture but still tastes delicious.
Can I make this recipe nut-free?
You can omit the chopped pecans topping and substitute the pecan pie filling with a similar nut-free fruit filling, but it won’t have the same signature nutty crunch the pecan pie dump cake is loved for.
How long does this cake take to bake?
The Pecan Pie Dump Cake Recipe requires about 35 to 40 minutes at 350 degrees Fahrenheit, just long enough for the batter to set and the top to turn a gorgeous golden brown.
What’s the best way to serve this for a crowd?
This recipe yields 12 generous servings, making it perfect for family dinners or holiday parties. Consider serving warm with sides of ice cream, whipped cream, and maybe some fresh fruit to delight your guests.
Final Thoughts
Once you try this Pecan Pie Dump Cake Recipe, it’s going to become your go-to dessert for any occasion needing a quick but truly satisfying sweet treat. It brings all the flavors we love about pecan pie with none of the hassle, delivering a warm, comforting dish that everyone will ask for again. So grab your ingredients and get ready to impress without breaking a sweat!
Print
Pecan Pie Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Pie Dump Cake is a simple, comforting dessert that combines the rich flavors of pecan pie with the ease of a dump cake. Using a box of yellow cake mix and canned pecan pie filling, it’s effortless to prepare yet delivers a deliciously gooey, nutty treat perfect for holidays or any special occasion.
Ingredients
Filling
- 1 (15-ounce) can pecan pie filling
Cake Batter
- 1 (15.25-ounce) box yellow cake mix
- 3 large eggs
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Spread Pecan Pie Filling: Spread the entire can of pecan pie filling evenly across the bottom of the prepared baking dish to create a rich base layer.
- Combine Cake Batter Ingredients: In a large mixing bowl, thoroughly combine the dry yellow cake mix, 3 large eggs, 1/2 cup evaporated milk, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth and well incorporated.
- Pour Batter Over Filling: Pour the prepared cake batter evenly over the pecan pie filling layer, then gently spread it to cover the filling completely for uniform baking.
- Add Chopped Pecans: Sprinkle 1/2 cup of chopped pecans evenly over the top to add crunchy texture and enhance flavor.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean indicating doneness.
- Cool and Serve: Allow the cake to cool for at least 15 minutes before serving. This helps the layers set for easier slicing and enhances flavor. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
- Serve warm with whipped cream or vanilla ice cream for extra indulgence.
- For added crunch and flavor, toast the chopped pecans lightly before sprinkling on top.
- Use a spatula to gently loosen the edges if the cake sticks to the baking dish.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
