Easy Pecan Pie Dump Cake Recipe
If you crave the warm, gooey, nutty goodness of classic pecan pie but want minimal effort, this Pecan Pie Dump Cake is the answer! It delivers all the comforting, familiar flavors with hardly any work—perfect for an impressive dessert without spending hours in the kitchen.
Equipment
- 9x13-inch baking dish
- Large bowl
- Whisk
- Wire rack
Ingredients
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1 can evaporated milk (12 oz)
- 0.5 cup unsalted butter melted
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1.5 cups chopped pecans
- 1 tsp vanilla extract
- Whole pecans for garnish (optional)
- Caramel sauce for drizzling (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lightly greasing or lining with parchment paper.
- Step 2: In a large bowl, whisk together the eggs, evaporated milk, ½ cup melted butter, corn syrup, brown sugar, and vanilla extract until smooth.
- Step 3: Gently stir in the chopped pecans into the liquid mixture.
- Step 4: Pour the pecan mixture evenly into the prepared baking dish.
- Step 5: Sprinkle the dry yellow cake mix evenly over the top of the pecan layer. DO NOT STIR IT IN.
- Step 6: (Optional) Drizzle more melted butter or dot with thin slices of cold butter over the cake mix layer.
- Step 7: Bake for about 50–60 minutes, or until the top is golden brown and looks set (a toothpick inserted into the cake layer comes out mostly clean).
- Step 8: Let the dump cake cool on a wire rack for at least 15 minutes before slicing and serving warm. Garnish with whole pecans and/or a drizzle of warm caramel sauce if desired.
Notes
For best results, do not stir the dry cake mix into the wet layer; sprinkle it evenly over the top. Ensure the ½ cup of butter for the pecan layer is fully melted. Allow the cake to cool for at least 15 minutes after baking to help the bottom layer set. Store cooled leftovers covered in the refrigerator for up to 4-5 days.