Description

This Quick and Easy Pecan Pie Dump Cake combines the rich, nutty flavor of toasted pecans with the sweet, buttery goodness of a yellow cake mix and brown sugar. With just a few simple ingredients and minimal prep, it’s a convenient dessert perfect for any occasion. Baked to golden perfection, this dump cake offers the classic taste of pecan pie with an effortless twist.

Ingredients

Scale

Pecan Topping

1 cup Chopped Pecans (Rich, nutty flavor; toast for enhanced taste)

Cake Layer

1 box Yellow Cake Mix (15.25-ounce box simplifies the process)
1 cup Butter (Melted, unsalted for better control over sweetness)
1 cup Brown Sugar (Packed, adds classic pecan pie flavor)
2 large Eggs (For binding and structure)
0.5 cup Milk (Whole milk recommended for best flavor)
1 teaspoon Vanilla Flavoring (Optional, enhances sweetness and aroma)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when you finish preparing the cake.
Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent sticking and make removal easy.
Mix Dry Ingredients: In a large mixing bowl, combine the chopped pecans, yellow cake mix, and brown sugar, mixing them together evenly to distribute flavors.
Prepare Wet Mixture: In a separate bowl, whisk together the melted unsalted butter, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
Combine Ingredients: Pour the wet mixture into the dry ingredients and gently fold them together until just combined; avoid overmixing to keep the cake tender.
Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool for 10-15 minutes before serving. Enjoy it warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for added indulgence.

Notes

To enhance the pecan flavor, toast the chopped pecans lightly in a dry skillet before mixing.
Using unsalted butter allows better control of sweetness and flavor balance.
If desired, replace whole milk with a dairy alternative, but whole milk gives better flavor and texture.
For an extra decadent touch, serve with whipped cream, ice cream, or caramel sauce.
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 350 kcal
Sugar: 28 g
Sodium: 250 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg