Here’s an easy Pecan Pie Dump Cake recipe that’s rich, gooey, and requires minimal effort—just layer the ingredients and bake! Perfect for holidays or anytime you crave a pecan pie without the fuss.
Pecan Pie Dump Cake
Prep Time: 10 mins | Cook Time: 45-50 mins | Total Time: ~1 hour
Servings: 8-10
Ingredients:
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1 (15 oz) can pecan pie filling (or homemade mix, see note)
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1 cup chopped pecans (plus extra for topping)
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1 box (15 oz) yellow cake mix (or butter pecan cake mix)
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½ cup (1 stick) unsalted butter, melted
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1½ cups hot water
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½ cup brown sugar
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1 tsp vanilla extract
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½ tsp cinnamon (optional)
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Vanilla ice cream (for serving, optional)
Instructions:
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish or spray with nonstick spray.
2. Layer the Ingredients:
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Bottom Layer: Spread the pecan pie filling evenly in the dish. Sprinkle with chopped pecans.
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Cake Mix Layer: Pour the dry cake mix evenly over the pecans (do not stir!).
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Butter Layer: Drizzle melted butter over the cake mix (try to cover as much as possible).
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Hot Water Layer: In a bowl, mix hot water, brown sugar, vanilla, and cinnamon. Gently pour over the back of a spoon to distribute evenly (do not stir).
3. Bake:
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Bake for 45-50 minutes until the top is golden brown and the edges are bubbly.
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Let cool for 10-15 minutes (it will thicken as it cools).
4. Serve:
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Scoop into bowls and top with vanilla ice cream and extra pecans if desired.
Notes & Tips:
✔ Homemade Pecan Pie Filling: Mix 1 cup corn syrup, ½ cup brown sugar, 2 eggs, 1 tsp vanilla, and 2 tbsp melted butter. Stir in 1½ cups pecans.
✔ No Cake Mix? Use 1½ cups flour + 1 cup sugar + 1½ tsp baking powder instead.
✔ Extra Crunch: Sprinkle pecans on top before baking.
✔ Storage: Cover and refrigerate leftovers for up to 3 days. Reheat in the microwave.
This dump cake tastes like warm pecan pie with a buttery cake topping—minimal effort, maximum deliciousness! Enjoy! 😊
Would you like a slow-cooker version? Let me know! 🥧