Pecan Pie Dump Cake Recipe

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Pecan Pie Dump Cake Recipe

Pecan Pie Dump Cake is a gooey 9x13 dessert with buttery pecan filling, yellow cake mix topping, and the best warm ice cream finish.

Prep Time15

Cook Time45

Cool Time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

½ cup unsalted butter, melted
vanilla extract, to taste (I recommend 1–2 teaspoons)
2 cups milk
1 (14-ounce) can sweetened condensed milk
1 cup packed brown sugar
1 cup granulated sugar
pinch of salt
1½ cups pecans, halved
1 (15.25-ounce) box yellow cake mix
½ cup unsalted butter, cut thinly
For serving: vanilla ice cream, highly recommended

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish.
In a saucepan over medium-low heat, whisk together butter, milk, sweetened condensed milk, brown sugar, sugar, salt and vanilla. Stir constantly until it turns a light golden color and thickens slightly (usually 6-10 minutes). Remove from heat and stir in the pecans. Pour the mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the top. Cut butter very thinly and cover all over the cake mix.
Bake for 45 - 55 minutes, or until the top is golden brown, the edges are bubbling and the center looks mostly set.
Let cool for 10 - 15 minutes. Serve warm with vanilla ice cream and caramel syrup.

Notes

Recipe Tips.

Stir the filling constantly on the stovetop so the sugars dissolve and the milk does not scorch.
Cook just until lightly golden and slightly thickened, it will continue to set as it bakes.
Sprinkle the cake mix evenly over the filling so every bite has topping.
Slice the butter very thin and cover as much of the cake mix as possible to avoid dry spots.
Make-ahead tip: this is best served warm, but you can bake it earlier and reheat servings before adding ice cream.

Store. Cover leftovers and refrigerate for up to 4 days. Warm individual servings in the microwave, or reheat covered in the oven at 325°F until warmed through.

Freeze. Freeze tightly wrapped for up to 2 months, though the topping may soften after thawing. Thaw overnight in the refrigerator, then reheat before serving with ice cream.

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