Pecan Pie Dump Cake
This Pecan Pie Dump Cake is a fuss-free twist on a classic Southern dessert! It’s rich, buttery, and loaded with gooey pecan pie flavor.
Ingredients
- 2 cups pecan halves
- 1 can 14 oz sweetened condensed milk
- 1 cup brown sugar packed
- 1 box 15.25 oz yellow cake mix
- 1 cup unsalted butter melted
- Optional: 1 tsp vanilla extract 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Evenly layer the pecan halves on the bottom of the dish.
- Pour the sweetened condensed milk over the pecans.
- Sprinkle the brown sugar evenly over the top.
- Spread the yellow cake mix evenly on top—do not stir.
- Drizzle melted butter across the entire surface of the cake mix.
- Bake for 45–50 minutes, or until golden brown and bubbly.
- Cool slightly before serving. Enjoy warm with ice cream or whipped cream!
Notes
- Use toasted pecans for extra crunch.
- Add 1 tbsp bourbon or chocolate chips for variation.
- Best served warm, but delicious at room temp too.