If you’re a fan of pecan pie but dread the fuss of rolling out crust and stirring sticky fillings, you’re going to absolutely love my Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe. This dessert has all the rich, nutty flavor and gooey sweetness you crave—without the complication. Seriously, it’s like pecan pie meets cake in the best way possible, and it’s a total crowd-pleaser that comes together in under an hour. Stick around, and I’ll walk you through why this dump cake might just become your new go-to dessert for holidays, potlucks, or any time you want something sweet and stress-free.
Why You’ll Love This Recipe
- No-Fuss Baking: You literally dump the ingredients and bake—no crust rolling or complex fillings needed.
- Gooey & Buttery Goodness: The sweetened condensed milk and melted butter make each bite irresistibly rich and moist.
- Perfectly Nutty Texture: The pecan halves provide that classic crunch, making it taste just like pecan pie in cake form.
- Crowd-Pleasing Sweetness: Every time I bring this to family gatherings, it disappears fast—everyone asks for the recipe.
Ingredients You’ll Need
These few ingredients work together like a charm to create that iconic pecan pie flavor and texture in a dump cake format. You’ll want to choose quality pecans for the best crunch, and don’t skip the brown sugar since it adds so much depth.
- Sweetened condensed milk: This adds the gooey, caramel-like base that makes the cake luscious and rich.
- Brown sugar: Using packed brown sugar gives the perfect warm sweetness and a touch of molasses flavor to complement the pecans.
- Eggs: Bind the mixture and add a little fluff to the batter without complicating things.
- Vanilla extract: A splash of vanilla lifts all the other flavors and rounds out the sweetness beautifully.
- Pecan halves: I recommend fresh pecans, but if you only have toasted or pre-packaged, they’ll still add great texture.
- Yellow cake mix: The dry cake mix topping bakes into a buttery, crisp layer that perfectly contrasts the gooey filling.
- Unsalted butter: Melted and drizzled over the top, butter is the secret to that golden crust and adds incredible flavor.
Variations
One of the things I love about this Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe is how easy it is to make your own. I often tweak it depending on the season or what I have on hand. Feel free to personalize it and make it yours!
- Add Chocolate Chips: I sometimes toss in a handful of semi-sweet chocolate chips to add a little chocolatey surprise that pairs wonderfully with pecans.
- Swap Nuts: No pecans? Try walnuts or even almonds for a different but equally delicious nutty crunch.
- Make it Gluten-Free: There are gluten-free yellow cake mixes available that work perfectly, so you won’t miss a thing.
- Spice it Up: A pinch of cinnamon or pumpkin pie spice mixed into the batter brings a cozy twist especially in fall.
How to Make Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. I like to use a non-stick spray or lightly butter the pan to ensure the cake doesn’t stick, making cleanup easier and removing any chance of broken slices.
Step 2: Whisk Together the Wet Ingredients
In a large mixing bowl, whisk the sweetened condensed milk, brown sugar, eggs, and vanilla extract until everything is smooth and fully combined. This base is what makes the Pecan Pie Dump Cake gooey, so don’t skip the whisking step! You want it to be well blended to get that even sweetness and texture throughout.
Step 3: Stir in Your Pecans and Pour
Next, fold the pecan halves into the mixture so they’re nicely coated but still keep their crunch. Pour this evenly into your greased baking dish—you’ll see it’s thick and sweet. This is the heart of all that buttery, nutty goodness.
Step 4: Sprinkle the Dry Cake Mix Over the Top
This is the fun part: sprinkle the dry yellow cake mix evenly over the wet pecan mixture—resist the urge to stir! The cake mix forms a crispy, buttery crust on top as it bakes. Trust me, keeping it separate is what makes this dump cake extraordinary.
Step 5: Drizzle with Melted Butter
Drizzle the melted butter evenly over the entire surface of the cake mix. You want to cover as much as possible because the butter helps the cake mix transform into that golden crust with buttery flavor. I usually pour slowly in a zigzag pattern across the whole pan for the best coverage.
Step 6: Bake and Enjoy the Magic
Bake in your preheated oven for 45–50 minutes, until the top is golden brown and you see bubbling edges. The smell baking in your kitchen is something else—like caramel and nuts dancing together! Let the cake rest for 15–20 minutes before slicing—that way it sets just right and won’t be too runny. I love serving it warm with a big scoop of vanilla ice cream—pure heaven.
Pro Tips for Making Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe
- Use Room Temperature Eggs: I learned the hard way that cold eggs can cause lumps. Warm eggs mix better for a smooth batter every time.
- Don’t Skip the Butter Drizzle: The melted butter on top is the secret to that irresistible golden crust—you want to cover as much cake mix as possible.
- Let It Rest Before Serving: Giving the cake 15-20 minutes to cool keeps it from being too gooey and makes slicing cleaner.
- Use a Glass or Light-Colored Pan if Possible: It helps you watch the edges bubble and prevents burning, so you nail the bake every time.
How to Serve Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe
Garnishes
I usually top my slices with a scoop of creamy vanilla ice cream because it melts into every nook of the gooey cake. Sometimes, I add a drizzle of caramel sauce or a sprinkle of chopped pecans for extra crunch and decadence. Fresh whipped cream is another favorite that makes the dessert feel extra special.
Side Dishes
This dump cake pairs wonderfully with a hot cup of coffee or a glass of cold milk. For holiday meals, I like to serve it alongside roasted vegetables or a light salad to balance all the sweetness with something fresh and savory.
Creative Ways to Present
For special occasions, I’ve baked the cake in individual ramekins for cute, personal servings that look elegant on their own. Another fun idea is layering this dump cake in a trifle dish with whipped cream and extra pecans—an eye-catching presentation that tastes amazing. You can also dust the top with powdered sugar for a pretty, festive touch.
Make Ahead and Storage
Storing Leftovers
After it cools completely, I cover the cake tightly with plastic wrap or foil and store it in the fridge. It stays surprisingly fresh for up to 4 days—though honestly, it rarely lasts that long in my house! When stored properly, the gooey center and crisp topping hold up really well.
Freezing
I’ve frozen this dump cake a few times by wrapping it tightly with plastic wrap and then foil to prevent freezer burn. When thawed in the fridge, it retains much of its texture and flavor. To reheat, pop it in the oven to revive the crisp topping—it’s a fantastic make-ahead dessert for busy days.
Reheating
Reheating is a breeze—just warm individual slices in the microwave for 20-30 seconds if you’re in a hurry. For the best texture, I heat the whole cake in a 350°F oven for about 10 minutes until warmed through and the top crisps back up. It tastes just as amazing as freshly baked!
FAQs
-
Can I use chopped pecans instead of halves?
Absolutely! Chopped pecans work just fine if you prefer smaller nut pieces or want a more even nut distribution throughout the cake. Just keep in mind the texture will be a bit different—less big crunchy bites but still delicious.
-
Is it necessary to use yellow cake mix, or can I use another flavor?
Yellow cake mix is classic for this recipe because it offers a buttery, slightly sweet base that pairs wonderfully with the pecan filling. However, if you want to experiment, a white or even spice cake mix can create interesting flavor twists. Just avoid mixes with extra frosting powders.
-
Can I make this recipe dairy-free or vegan?
This recipe relies on butter and eggs, so for dairy-free or vegan versions you’d need to substitute with vegan butter and egg replacers. Keep in mind that the texture might differ and the cake could be less rich. Using a dairy-free sweetened condensed milk alternative would also be essential.
-
Why don’t I stir the cake mix into the wet ingredients?
Leaving the cake mix dry on top creates a crisp, buttery crust as it bakes instead of becoming soggy or dense. If you stir it, you’ll lose that delightful contrast between the gooey pecan base and the crunchy topping that makes this dump cake so irresistible.
-
What’s the best way to prevent the edges from burning?
Using a glass or light-colored baking dish helps you monitor browning and avoid burning. You can also tent the edges with foil if they start to brown too quickly before the center is fully baked.
Final Thoughts
This Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe has earned a permanent spot in my dessert rotation because it combines incredible flavor with effortless prep. I love how simple ingredients can come together to impress family and friends without me slaving over the stove. Whether you’re new to baking or a seasoned pro wanting a guaranteed crowd-pleaser, this dump cake delivers every time. Give it a try—you’ll wonder why you didn’t discover this gem sooner!
Print
Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Dump Cake combines the rich, gooey sweetness of classic pecan pie with the simplicity of a cake mix, delivering an outrageously easy, buttery dessert that’s perfect for any occasion. Layers of sweetened condensed milk, brown sugar, and crunchy pecans rest beneath a golden cake topping, making it a crowd-pleaser that requires minimal prep and no crust-making.
Ingredients
Wet Ingredients
- 1 can (15 oz) sweetened condensed milk
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup (2 sticks) unsalted butter, melted
Dry Ingredients
- 1/2 cup brown sugar, packed
- 1 box (about 15.25 oz) yellow cake mix
- 2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sweetened condensed milk, packed brown sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.
- Add Pecans: Stir in the pecan halves evenly to distribute them throughout the mixture.
- Pour Mixture: Pour this pecan mixture evenly into the prepared baking dish, spreading it out to cover the bottom uniformly.
- Top with Cake Mix: Without stirring, sprinkle the dry yellow cake mix evenly over the pecan mixture ensuring it covers the entire surface.
- Drizzle Butter: Drizzle the melted unsalted butter evenly across the top of the dry cake mix to moisten it and create a golden crust as it bakes.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes or until the top is golden brown and bubbly.
- Cool and Serve: Remove from the oven and let the dump cake cool for 15 to 20 minutes before serving. For an extra indulgent treat, serve warm with a scoop of vanilla ice cream.
Notes
- This Pecan Pie Dump Cake lets you enjoy all the indulgent, gooey flavors of traditional pecan pie without the hassle of making a pie crust.
- The layer of buttery yellow cake mix on top creates a crispy, golden crust that perfectly complements the gooey pecan filling beneath.
- Perfect for holidays, potlucks, or any cozy gathering, this recipe comes together in just minutes but tastes like a labor of love.
- Leftovers can be stored covered at room temperature for up to two days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 410
- Sugar: 28g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
