If you’ve been searching for a sweet treat that truly stands out, The Most Addictive Pecan Pie Dump Cake You’ll Ever Make is an absolute showstopper. This incredible dessert blends the gooey richness of pecan pie with the buttery, golden-topped ease of a dump cake, all wrapped up in a simple recipe anyone can master. With crunchy pecans, a brown sugar-caramel filling, and the irresistible aroma of freshly baked cake, this dish is comfort food at its very best. Whether it’s a holiday gathering or a low-key Tuesday night, this dessert draws rave reviews from everyone lucky enough to snag a slice.
Ingredients You’ll Need
One of the best things about The Most Addictive Pecan Pie Dump Cake You’ll Ever Make is how it delivers bakery-level flavor with everyday ingredients. Each component adds its own unique flair, promising a cake that’s gooey, crunchy, buttery, and sweet in every bite.
- Pecan Pie Filling (1 can, 15 oz): This shortcut gives you all that classic pecan pie flavor and gooey texture with zero stress.
- Evaporated Milk (1 can, 12 oz): Creamy and rich, it helps create a custard-like filling without needing heavy cream.
- Large Eggs (3): Essential for setting the filling and ensuring the cake bakes up just right.
- Yellow Cake Mix (1 box): The secret to that buttery, golden lid — it bakes into a sweet, soft-yet-crisp topping you’ll adore.
- Chopped Pecans (1½ cups): An extra layer of crunch and rich, nutty flavor that’s pure pecan pie bliss.
- Unsalted Butter, melted (¾ cup): Melted butter seeps into the cake mix and pecans, creating a crisp, decadent topping.
- Vanilla Extract (1 teaspoon): Adds warmth and dimension to the filling—you’ll really notice its presence!
- Cinnamon (½ teaspoon, optional): Adds a whisper of spice that makes everything just a bit cozier.
- Pinch of Salt: Balances the sweetness and enhances all the dessert’s flavors.
How to Make The Most Addictive Pecan Pie Dump Cake You’ll Ever Make
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish to ensure your cake comes out cleanly and every slice looks picture-perfect. This quick prep means you’ll be ready to layer and bake without delay.
Step 2: Whisk the Filling
In a large mixing bowl, combine the pecan pie filling, evaporated milk, eggs, vanilla extract, cinnamon (if you’re using it), and a pinch of salt. Whisk everything together until nice and smooth—the filling will smell positively dreamy and look glossy and rich.
Step 3: Create the Base Layer
Pour the creamy filling mixture into your prepared baking dish, using a spatula to spread it evenly. This will serve as the gooey, luscious base that sets The Most Addictive Pecan Pie Dump Cake You’ll Ever Make apart from the rest.
Step 4: Sprinkle the Cake Mix
Grab your box of yellow cake mix and sprinkle it evenly over the filling—do not stir! This technique is what gives you that distinct dump cake texture, with pockets of light cake and creamy filling underneath. It feels a bit magical, I promise.
Step 5: Top with Pecans and Butter
Scatter the chopped pecans over the dry cake mix so there’s plenty of crunch in every bite. Then, slowly drizzle the melted butter across the entire surface, making sure you cover as much of the cake mix as possible. This golden touch will ensure a gloriously crisp and flavorful top.
Step 6: Bake Until Perfection
Slide your dish into the oven and bake for 50–60 minutes, or until the top is golden brown and the center is set. Your kitchen will fill with the most tempting scent! Let the cake cool for at least 15 minutes, so the filling thickens and is easy to slice.
How to Serve The Most Addictive Pecan Pie Dump Cake You’ll Ever Make
Garnishes
Dress up each serving with a generous dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess perfectly offsets the warm, rich flavors of the cake, and a little sprinkle of extra cinnamon or chopped pecans makes it picture-worthy.
Side Dishes
While this dessert truly shines on its own, it pairs beautifully with hot coffee or a glass of cold milk. If you’re serving a crowd, consider pairing it with light, citrusy fruit salad or a tangy berry compote to balance out the richness.
Creative Ways to Present
Try layering slices with vanilla ice cream in parfait glasses for an elegant twist, or cut the cake into little squares and serve on a tiered platter for bite-sized party treats. Dressing up The Most Addictive Pecan Pie Dump Cake You’ll Ever Make is half the fun!
Make Ahead and Storage
Storing Leftovers
Simply cover any leftovers tightly with plastic wrap or transfer slices to an airtight container. The cake will keep in the fridge for up to four days, and somehow tastes even better on day two as the flavors mingle.
Freezing
If you want to stash some away for a rainy day, let the cake cool completely, wrap well in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge before reheating to preserve its fabulous texture.
Reheating
For the best results, warm individual servings in the microwave for about 20–30 seconds, or reheat larger portions in a 300°F oven until heated through. That gooey filling and crisp pecan topping come right back to life!
FAQs
Can I substitute something for the pecan pie filling?
Absolutely! If you can’t find pecan pie filling, blend 1 cup of corn syrup, 1 cup of chopped pecans, and 1 cup of brown sugar. This homemade option still gives you that gorgeous, gooey base The Most Addictive Pecan Pie Dump Cake You’ll Ever Make is known for.
Should I use salted or unsalted butter?
Unsalted butter is best, as it lets you control the saltiness of the dish. If you only have salted butter, just reduce or skip the pinch of salt in the filling.
Can I make this cake ahead of time?
Definitely! Bake The Most Addictive Pecan Pie Dump Cake You’ll Ever Make a day ahead, cool, then cover and refrigerate. Warm up before serving to refresh that delicious crisp topping.
Is it necessary to use the optional cinnamon?
While cinnamon isn’t strictly necessary, it adds a lovely warmth that really shines, especially in colder months. If you’re a cinnamon lover, don’t skip it!
How do I know when the dump cake is done baking?
The cake is ready when the top is deeply golden and the edges are bubbling slightly. The center should be just set and not jiggly—let it rest for 15 minutes before slicing so it sets up perfectly.
Final Thoughts
I have no doubt you’ll fall in love with The Most Addictive Pecan Pie Dump Cake You’ll Ever Make on the very first bite. It’s easy, crowd-pleasing, and irresistibly delicious—so go ahead and treat yourself and your loved ones to a slice (or two!) of pure joy. Happy baking!
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The Most Addictive Pecan Pie Dump Cake You’ll Ever Make Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the irresistible flavors of pecan pie with the convenience of a dump cake in this easy-to-make and delicious dessert recipe.
Ingredients
- 1 can (15 oz) pecan pie filling
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- pinch of salt
- 1 box yellow cake mix
- 1½ cups chopped pecans
- ¾ cup unsalted butter (melted)
Pecan Pie Filling:
Crumb Topping:
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Wet Ingredients: In a bowl, combine pecan pie filling, evaporated milk, eggs, vanilla, cinnamon, and salt until smooth.
- Layer: Pour the mixture into the baking dish. Sprinkle cake mix over without stirring. Top with pecans, then drizzle melted butter.
- Bake: Bake for 50-60 minutes until golden and set. Cool for 15 minutes before serving.
- Serve: Enjoy warm with whipped cream or ice cream.
Notes
- Substitute pecan pie filling with a mix of corn syrup, chopped pecans, and brown sugar if needed.
- Store leftovers covered in the fridge for up to 4 days for a delicious treat!
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 33g
- Sodium: 340mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
