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Pecan Pie Dump Cake

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This Easy Pecan Pie Dump Cake is the perfect mashup of gooey pecan pie and classic dump cake. With minimal prep and no mixing required, it’s the ultimate make-ahead dessert for holidays, potlucks, or weeknight indulgence.

Ingredients

Scale

1 cup chopped pecans (toast for added flavor)

1 can (14 oz) sweetened condensed milk

1 cup light or dark corn syrup

½ cup (1 stick) unsalted butter, melted

1 tsp pure vanilla extract

1 box yellow cake mix (15.25 oz) (do not prepare it)

½ cup (1 stick) cold unsalted butter, sliced thinly

1 cup water

Instructions

Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Add Pecans
Sprinkle the chopped pecans evenly across the bottom of the baking dish.

Step 3: Pour Wet Ingredients
In order, pour the sweetened condensed milk, corn syrup, melted butter, and vanilla extract evenly over the pecans. Do not stir.

Step 4: Add Cake Mix
Sprinkle the dry yellow cake mix evenly over the wet ingredients, spreading gently to cover everything. Again, do not stir.

Step 5: Add Butter Slices
Dot the surface of the cake mix with the cold butter slices, spacing them evenly for consistent coverage.

Step 6: Add Water
Slowly and evenly pour 1 cup of water over the top of the entire dish. This helps moisten the cake mix during baking.

Step 7: Bake
Bake for 50–60 minutes, or until the top is golden brown and bubbling around the edges.

Step 8: Cool and Serve
Allow the cake to cool for 10 minutes to let the layers set. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Toasting Pecans: Toasting the pecans in a dry skillet over medium heat for 3–5 minutes enhances their flavor.

Butter Matters: Use real butter (not margarine) for best texture and flavor.

Flavor Variations:

Use spice cake mix or butter pecan cake mix for a seasonal twist.

Add ½ cup chocolate chips for a fudgy surprise.

Layer in ½ cup sweetened coconut flakes for tropical flair.

Make-Ahead Tip: This cake can be baked a day ahead and reheated before serving.

Storage:

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Reheat individual servings in the microwave for 30–45 seconds.

Find it online: https://claradelish.com/pecan-pie-dump-cake/