Description
Pecan Pie Dump Cake is a simple yet indulgent dessert that combines gooey pecan pie filling with a buttery cake topping. Made with just a few pantry staples, it’s quick to prepare, crowd-pleasing, and perfect for holidays, parties, or an easy weeknight treat.
Ingredients
Scale
- 1 can (21 oz) pecan pie filling (or canned pecan pie mix)
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 3 large eggs
- ½ cup (1 stick) unsalted butter, melted
- ½ cup brown sugar
- ½ teaspoon cinnamon (optional)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread pecan pie filling evenly across the dish.
- In a bowl, whisk together eggs, brown sugar, and cinnamon. Pour over the filling.
- Sprinkle chopped pecans evenly over the filling layer.
- Spread dry yellow cake mix evenly over the top (do not stir).
- Drizzle melted butter across the entire surface.
- Bake for 40–50 minutes, or until golden brown and bubbling at the edges.
- Let cool for 15–20 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
- For extra flavor, drizzle caramel sauce over the base before adding cake mix.
- Use butter pecan or chocolate cake mix for a fun twist.
- Let the cake rest before serving for a firmer texture.
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 400kcal
- Sugar: 34g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55g