Description
This Pecan Pie Dump Cake is a quick and delicious dessert that combines the rich flavors of pecan pie with the ease of a cake mix. Perfect for holidays or anytime you want a crowd-pleasing treat, it layers pecan pie filling with a moist yellow cake batter and chopped pecans, baked to golden perfection.
Ingredients
Scale
Filling
- 1 (15-ounce) can pecan pie filling
Cake Batter
- 1 (15.25-ounce) box yellow cake mix
- 3 large eggs
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped pecans
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer pecan filling: Spread the entire can of pecan pie filling evenly across the bottom of the prepared baking dish to form the base layer.
- Mix cake batter: In a large bowl, combine the dry yellow cake mix, eggs, evaporated milk, melted butter, and vanilla extract. Stir thoroughly until the batter is smooth and all ingredients are well incorporated.
- Add batter over filling: Pour the prepared cake batter gently over the pecan pie filling, spreading evenly with a spatula to cover the entire surface.
- Top with pecans: Evenly sprinkle the chopped pecans on top of the cake batter to add crunch and extra flavor.
- Bake the cake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool for at least 15 minutes before serving. Optionally, serve warm with whipped cream or vanilla ice cream for a decadent finish.
Notes
- Serve warm with whipped cream or vanilla ice cream for an extra indulgent dessert.
- For added crunch and flavor, toast the chopped pecans lightly before sprinkling them on top.
