Pecan Pie Dump Cake
A super easy, gooey dessert that combines the rich flavors of pecan pie with the simplicity of a dump cake. Perfect for busy bakers who want a quick, delicious treat!
Equipment
- 9x13-inch baking dish
- Spoon or spatula
- Oven
- Measuring cups and spoons
Ingredients
- 1 box yellow cake mix or butter cake mix for extra richness
- 2 cups pecans chopped
- 1 can 14 oz sweetened condensed milk
- 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or non-stick spray.
- Spread the dry cake mix evenly across the bottom of the baking dish.
- Sprinkle chopped pecans on top of the cake mix.
- Pour the sweetened condensed milk evenly over the entire dish. Do not stir.
- Drizzle melted butter over the top, covering as much of the surface as possible.
- Bake for 35-40 minutes, or until the top is golden brown and bubbly.
- Let cool for a few minutes, then serve warm with whipped cream or ice cream.
Notes
Leftovers can be stored in the fridge for up to 3 days. Reheat before serving.
For a richer flavor, use butter pecan cake mix instead of yellow cake mix.
Feel free to add chocolate chips or coconut for a fun twist!
You can make this recipe ahead of time and refrigerate it, but make sure to bake it fresh when serving.