Description
This irresistible pecan pie dump cake combines the gooey richness of pecan pie with the simplicity of a dump cake. Made with canned pecan pie filling, yellow cake mix, and buttery pecans, it's an easy, crowd-pleasing dessert that’s perfect for holidays and family gatherings.
Ingredients
- 1 can (approx. 21 oz) pecan pie filling
- 1 cup chopped pecans
- 1 box yellow cake mix
- ¾ cup unsalted butter, sliced
- ½ tsp ground cinnamon (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread the pecan pie filling evenly in the dish.
- Sprinkle chopped pecans over the filling.
- Evenly pour the dry cake mix on top—do not stir.
- Arrange butter slices across the cake mix to cover most of the surface.
- Sprinkle cinnamon and drizzle vanilla if using.
- Bake for 45–50 minutes or until golden brown and bubbly around the edges.
- Let cool slightly before serving. Serve warm or at room temperature.
Notes
- For deeper flavor, use butter pecan or spice cake mix.
- Chocolate chips or a splash of bourbon can enhance the richness.
- Try substituting apple pie filling and walnuts for a tasty variation.
- Store leftovers in the fridge up to 4 days; reheat in microwave or oven.
- Freezes well for up to 2 months.
