Description
Pecan Pie Dump Cake is a no-fuss dessert that combines the gooey richness of pecan pie with the fluffy texture of a yellow cake mix. Perfect for holidays or cozy nights in, it’s easy to prepare and incredibly indulgent.
Ingredients
- 1 can (15 oz) pecan pie filling
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together pecan pie filling, evaporated milk, and eggs until smooth.
- Pour the mixture into the prepared baking dish and spread evenly.
- Evenly sprinkle the dry cake mix over the filling without stirring.
- Scatter the chopped pecans over the cake mix layer.
- Slowly pour the melted butter over the top, trying to cover as much of the dry mix as possible.
- Bake for 50–60 minutes, or until the top is golden brown and bubbly around the edges.
- Let cool slightly before serving warm with ice cream or whipped cream.
Notes
- Use butter pecan or spice cake mix for a flavor twist.
- Add whole pecans on top for extra crunch.
- Stir in cinnamon or nutmeg for warmth.
- Drizzle with maple syrup before serving for added sweetness.
- Store leftovers in the fridge for up to 4 days and reheat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
