Description
- This pecan pie dump cake recipe combines gooey caramel pecan pie filling with a buttery cake mix topping ready in under an hour with minimal prep.
Ingredients
Scale
- 1 box yellow or butter cake mix
- 2 cans pecan pie filling (or 1 can + chopped pecans)
- ¾ cup melted butter
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Chopped pecans for topping
- Vanilla ice cream or whipped cream (for serving)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or spray.
- Spread pecan pie filling evenly in the dish.
- Sprinkle dry cake mix evenly over the filling—do not stir.
- Drizzle melted butter over the top of the dry cake mix.
- Top with extra chopped pecans if desired.
- Bake for 45–50 minutes until golden and bubbling.
- Cool slightly and serve warm with ice cream or whipped cream.
Notes
- Do not mix the layers.
- Use real butter for best texture.
- Try different cake mixes like spice or butter pecan for variety.
- Toast the pecans before topping for extra flavor.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg