Description
A rich, gooey pecan pie dump cake that’s buttery, nutty, and incredibly easy to make—perfect for holidays or anytime you crave something sweet.
Ingredients
Main Ingredients
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1 can (15 oz) pecan pie filling (or substitute with 1½ cups of homemade filling)
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1 box yellow cake mix (15.25 oz)
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3 large eggs
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1 can (12 oz) evaporated milk
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½ cup chopped pecans
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1 cup unsalted butter (2 sticks), melted
Optional Add-Ins and Toppings
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½ tsp ground cinnamon (for added warmth)
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¼ cup brown sugar (for more caramel flavor)
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Whipped cream or vanilla ice cream (for serving)
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A drizzle of caramel sauce (for extra indulgence)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Pour the pecan pie filling into the prepared baking dish. Spread evenly using a spatula.
Evenly sprinkle the dry yellow cake mix over the top of the pie filling. Do not stir.
Drizzle melted butter evenly over the cake mix, making sure to cover as much of the surface as possible.
Top with chopped pecans.
Bake in the preheated oven for 45–50 minutes or until the top is golden and bubbly.
Let it cool for 10–15 minutes before serving.
- Prep Time: 10
- Cook Time: 50
- Category: dessert
Nutrition
- Serving Size: 10
- Calories: 420