Easy Pecan Pie Dump Cake

The warm aroma of toasted pecans and cinnamon fills the kitchen as this Pecan Pie Dump Cake bakes. It creates a dessert that captures the essence of fall without the fuss. Layers of sweet brown sugar and creamy condensed milk blend with spiced cake mix. This forms a gooey, nutty treat that’s surprisingly simple to assemble. Its golden top and tender center make it a standout for any gathering.

This Pecan Pie Dump Cake fits perfectly into busy schedules. It’s ready in about an hour with minimal prep. It stores well for a few days. Moreover, it reheats to that just-baked warmth everyone craves. Busy moms and professionals appreciate how it delivers classic pecan pie flavor. You avoid the rolling or crimping of traditional crusts.

Why We Love This Recipe

• Simple Assembly: This Pecan Pie Dump Cake comes together in layers without mixing. It’s ideal for quick weeknight desserts.
• Rich Flavor: Toasted pecans and warm spices create a cozy, indulgent taste. It reminds you of holiday favorites.
• Family Friendly: Its gooey texture and nutty crunch appeal to all ages. Thus, it becomes a hit at potlucks or family dinners.
• Versatile Serving: Enjoy it warm with ice cream. Or serve at room temperature for effortless entertaining.

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Ingredients to make Pecan Pie Dump Cake

The ingredients in this Pecan Pie Dump Cake harmonize beautifully. Pecans provide crunch. Brown sugar adds depth. Quality nuts and fresh spices elevate the overall richness and aroma.

• Light brown sugar – offers deep molasses sweetness to mimic traditional pecan pie filling.
• Large eggs – bind the wet mixture for a smooth, cohesive base layer.
• Sweetened condensed milk – creates a creamy, caramel-like texture when baked.
• Pecan halves – deliver toasty crunch; use halves for even distribution or chop for variety.
• Salted butter – adds richness and helps the topping crisp up nicely.
• Vanilla extract – enhances all flavors with its warm, aromatic note.
• Salt – balances sweetness without overpowering the nutty elements.
• Yellow cake mix – forms the easy, spiced crust layer; opt for butter-based for extra tenderness.
• Ground cinnamon – infuses subtle warmth to complement the pecans.
• Ground nutmeg – adds a hint of earthy spice for depth.
• Caramel sauce – optional drizzle for serving to boost indulgence.

How to Make Pecan Pie Dump Cake

Step 1: Preheat and Prepare Dish

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. This ensures easy release. It sets the stage for even baking and prevents sticking. Gather all ingredients for a smooth start.

Step 2: Mix Wet Pecan Layer

In a large bowl, combine light brown sugar, beaten eggs, sweetened condensed milk, 1 cup pecan halves, 1/2 cup softened butter, vanilla, and salt until smooth. This creates the rich, gooey base inspired by pecan pie. Pour it evenly into the prepared dish for a uniform foundation.

Step 3: Prepare Dry Cake Mix

In a medium bowl, whisk the yellow cake mix with cinnamon and nutmeg. Do this to evenly distribute the spices. This dry mixture will form the top layer without needing extra mixing. Sprinkle it directly over the wet layer without stirring. Thus, you maintain distinct textures.

Step 4: Add Butter and Remaining Pecans

Melt the remaining 1/2 cup butter. Drizzle it over the cake mix to moisten the surface thoroughly. Top with the rest of the pecan halves for a crunchy finish. The butter helps the mix bake into a golden crust. Meanwhile, pecans toast on top.

Step 5: Bake Until Set

Bake uncovered for 45 minutes. Do this until the top turns golden brown. The center should have a slight jiggle but be mostly set. Avoid overbaking to keep the filling gooey. Let it cool slightly before slicing for the best texture.

Pro Tips for Success

• Don’t Stir Layers: Keep the dry cake mix separate from the wet base. This ensures a proper dump cake texture with distinct gooey and crisp elements.
• Use Fresh Pecans: Toast them lightly if desired for enhanced nutty flavor. However, the baking process will do most of the work.
• Cover Evenly: Drizzle melted butter thoroughly over the mix. This prevents dry spots and promotes even browning.
• Check Doneness: Look for a golden top with minimal jiggle in the center. This helps avoid under or overbaking.

How to Serve Pecan Pie Dump Cake

Garnishes

I love adding a dollop of whipped cream or a scoop of vanilla ice cream right on top. It provides that creamy contrast to the warm nuts. A light sprinkle of powdered sugar or extra chopped pecans brings subtle crunch and visual appeal. These touches make each slice feel special without much effort.

Side Dishes

Pair this Pecan Pie Dump Cake with a strong cup of coffee or hot tea. This balances its sweetness during afternoon breaks. Fresh berries on the side add a bright, tart pop. It complements the rich flavors. For family meals, simple vanilla yogurt works well as a lighter accompaniment.

Creative Ways to Present

I often cut the cake into squares and arrange them on a platter. Add drizzles of caramel sauce for a rustic dessert board. Layer slices in parfait glasses with yogurt for portable treats during busy days. The golden edges shine when served on autumn-colored plates for cozy gatherings.

Make Ahead and Storage

Storing Leftovers

I store Pecan Pie Dump Cake in an airtight container at room temperature for up to three days. This keeps it moist. For longer freshness, refrigerate it covered for up to five days. It helps maintain the gooey center. Always check for any off smells before enjoying.

Freezing

Portion the cooled Pecan Pie Dump Cake into slices. Wrap each tightly in plastic before placing in a freezer bag for up to two months. This method preserves the nutty texture without sogginess. Thaw overnight in the fridge when ready to serve.

Reheating

I reheat individual slices in the microwave for 20-30 seconds to restore warmth. Cover with a damp paper towel to prevent drying. For the whole cake, warm in a 300°F oven for 10-15 minutes. Tent with foil. This keeps the top crisp while the inside stays tender.