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Easy Southern Pecan Pie Dump Cake

A delightful dessert that combines the rich, nutty goodness of pecans with the comforting sweetness of cake in an effortless manner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups dark brown sugar Can be replaced with light brown sugar for a milder flavor.
  • 3 large eggs (lightly beaten) Can substitute with flax eggs for a vegan twist.
  • 14 ounces sweetened condensed milk Evaporated milk with added sugar can be a temporary alternative.
  • 1 cup roasted pecan halves (divided) Walnuts can be used if pecans aren’t available.
  • 1 cup roasted chopped pecans (divided) Omit or replace with chopped almonds for variation.
  • 1 cup salted butter (softened and divided) Unsalted butter works if you adjust for added salt elsewhere.
  • 1.5 teaspoons vanilla extract Imitation vanilla can substitute if in a pinch.
Topping Ingredients
  • 15 ounces box yellow cake mix Gluten-free cake mix is an excellent substitute.
  • 2 teaspoons cinnamon Pumpkin pie spice can replace it for a holiday flair.
  • 1 teaspoon maple syrup Honey or agave syrup are great alternatives.
  • 0.5 teaspoon nutmeg A pinch of allspice can substitute.
For Serving
  • as needed Purchased caramel sauce Drizzle over the top for an irresistible finish.

Method
 

Preparation
  1. Preheat your oven to 350°F and spray a 9×13 casserole dish with nonstick baking spray.
Make the Filling
  1. In a large mixing bowl, use an electric hand mixer to mix the dark brown sugar, eggs, sweetened condensed milk, half of the pecan halves, half of the chopped pecans, half of the softened butter, and vanilla until smooth and well-combined.
Mix the Topping
  1. In a separate large bowl, add the yellow cake mix, cinnamon, maple syrup, and nutmeg, along with the remaining softened butter. Use a fork or your hands to work the butter into the mixture until it resembles small crumbles.
Assembly and Baking
  1. Pour the wet mixture into the prepared casserole dish, then sprinkle the dry cake mixture over the top until it completely covers the filling.
  2. Top with the remaining pecans and bake uncovered for 45 minutes or until the center is set and no longer jiggly.
Serving
  1. Allow it to cool slightly before drizzling with caramel sauce. Serve warm or at room temperature, preferably with a scoop of vanilla ice cream.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen for up to three months.