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Easy Southern Pecan Pie Dump Cake Recipe

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4.1 from 2 reviews

This Easy Southern Pecan Pie Dump Cake is a decadent, comforting dessert that combines the rich flavors of pecan pie with the simplicity of a dump cake. Featuring a sweetened condensed milk filling, roasted pecans, and a spiced yellow cake topping, it’s a perfect dessert for any occasion. Ready in just one hour and serving 12, this no-fuss recipe delivers a luscious, nutty treat with minimal effort.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Filling Ingredients

  • 2 cups dark brown sugar
  • 3 large eggs, lightly beaten
  • 14 ounces sweetened condensed milk (1 can)
  • ½ cup roasted pecan halves
  • ½ cup roasted chopped pecans
  • ½ cup (1 stick) salted butter, softened
  • 1½ teaspoons vanilla extract

Topping Ingredients

  • 15 ounces yellow cake mix (1 box)
  • 2 teaspoons cinnamon
  • 1 teaspoon maple syrup
  • ½ teaspoon nutmeg
  • ½ cup (1 stick) salted butter, softened

Garnish

  • Remaining ½ cup roasted pecan halves
  • Purchased caramel sauce for serving

Instructions

  1. Prepare the oven and dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch casserole dish with nonstick baking spray to ensure easy cleanup and prevent sticking.
  2. Make the filling: In a large mixing bowl, combine 2 cups dark brown sugar, 3 lightly beaten eggs, one 14-ounce can of sweetened condensed milk, ½ cup roasted pecan halves, ½ cup roasted chopped pecans, ½ cup (1 stick) softened salted butter, and 1½ teaspoons vanilla extract. Use an electric hand mixer or stand mixer to blend thoroughly until smooth and well combined.
  3. Mix the topping: In a separate large bowl, add the 15-ounce box of yellow cake mix, 2 teaspoons cinnamon, 1 teaspoon maple syrup, ½ teaspoon nutmeg, and ½ cup (1 stick) softened salted butter. Use a fork or clean hands to incorporate the butter into the dry mixture until evenly combined and resembling small crumbles.
  4. Add the filling to the dish: Pour the wet pecan filling evenly into the prepared casserole dish. Then sprinkle the crumbled dry topping mixture over the filling, covering it completely.
  5. Bake: Sprinkle the remaining ½ cup roasted pecan halves evenly over the top. Bake the assembled cake uncovered in the preheated oven for approximately 45 minutes, or until the center is set and no longer jiggly. The cake should be golden brown on top.
  6. Cool and serve: Allow the cake to cool slightly before serving. Drizzle generously with purchased caramel sauce. Serve warm or at room temperature, ideally with a scoop of ice cream for extra indulgence.

Notes

  • Using roasted pecans enhances the nutty flavor, but you can toast raw pecans if preferred.
  • The cake is best served warm but can be stored covered in the refrigerator for up to 3 days and reheated before serving.
  • For a gluten-free version, substitute with a gluten-free yellow cake mix.
  • Be careful not to overbake; the center should be set but still moist.
  • This recipe pairs wonderfully with vanilla ice cream or freshly whipped cream.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://monicarecipes.com/easy-southern-pecan-pie-dump-cake-recipe/