Description
This Pecan Pie Dump Cake is an effortless and delicious dessert that combines the rich flavors of pecan pie with the convenience of a cake mix. Perfect for holidays or any special occasion, this recipe layers pecan pie filling with a simple cake batter and a crunchy pecan topping for an indulgent treat that’s sure to impress.
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
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Spread the Pecan Pie Filling: Evenly spread the entire can of pecan pie filling across the bottom of the greased baking dish to create a flavorful base layer.
- Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, evaporated milk, melted butter, and vanilla extract. Stir until the batter is smooth and fully incorporated.
- Layer the Cake Batter: Pour the prepared cake batter gently over the pecan pie filling in the baking dish, spreading it evenly without mixing the layers.
- Add the Topping: Sprinkle the chopped pecans evenly across the top of the batter to add crunch and enhance the nutty flavor.
- Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool Before Serving: Allow the cake to cool for at least 15 minutes. This helps the layers set and makes serving easier and neater.
Notes
- Serve warm with whipped cream or vanilla ice cream for an extra indulgent touch.
- For added crunch and flavor, toast the chopped pecans lightly before sprinkling them on top.
