Pecan Pie Dump Cake
This Pecan Pie Dump Cake combines all the gooey goodness of classic pecan pie with the ease of a dump cake. Made with simple pantry ingredients, it's the perfect no-fuss dessert for holidays or any cozy gathering.
Equipment
- 9x13 inch baking dish
- Mixing Bowl
- Spatula
Ingredients
- 1 can pecan pie filling (21 oz / 595 g)
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 box yellow cake mix
- 1 cup chopped pecans toasted if desired
- 3/4 cup unsalted butter sliced into thin pats
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Spread the entire can of pecan pie filling evenly into the bottom of the dish.
- Pour sweetened condensed milk over the pie filling and spread gently to cover.
- Evenly sprinkle dry yellow cake mix over the top—do not stir.
- Sprinkle chopped pecans evenly over the dry mix layer.
- Arrange the sliced butter pats across the entire top, covering as much surface area as possible.
- Bake uncovered for 45–50 minutes or until golden brown and bubbling. Allow to cool slightly before serving.
Notes
For extra indulgence, serve with whipped cream or vanilla ice cream. You can substitute chopped walnuts for pecans if desired.