Pecan Pie Dump Cake
This Pecan Pie Dump Cake delivers all the gooey richness of a classic pecan pie with the ease of a dump-and-bake dessert. Made with pantry staples and no mixing bowls required after the first step, it’s a foolproof treat perfect for holidays or cozy gatherings.
Ingredients
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup melted butter
- 1 tsp vanilla extract
- 3 large eggs
- 1 can 12 oz evaporated milk
- 1 box yellow cake mix
- ½ cup additional melted butter
- ½ tsp cinnamon optional
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch dish.
- In a bowl, whisk eggs, brown sugar, ½ cup butter, vanilla, and evaporated milk.
- Pour into the baking dish.
- Sprinkle cake mix evenly on top.
- Drizzle with remaining melted butter.
- Add chopped pecans and cinnamon.
- See full steps with tips & photos → https://wimpysdiner.net/pecan-pie-dump-cake/
Notes
- Use a butter knife to gently swirl the top for a more marbled finish, if desired.
- For extra crunch, toast the pecans before sprinkling.
- This recipe can be doubled for a crowd and baked in two pans.
- Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave to enjoy warm.