Description

This Pecan Pie Dump Cake is a delightfully easy dessert that combines the rich flavors of pecan pie with the simplicity of a dump cake. Using pecan pie filling and yellow cake mix, it’s layered and baked to golden perfection, creating a moist, tender cake with a luscious pecan topping. Perfect for gatherings or a comforting treat, this recipe offers a warm, nutty flavor enhanced with optional cinnamon and a buttery finish.

Ingredients

Scale

Pecan Pie Layer

1 can (15 oz) pecan pie filling or 1 1/2 cups homemade pecan pie filling

Cake Layer

1 box (15.25 oz) yellow cake mix
3 large eggs

Topping

1/2 cup unsalted butter, melted
1/2 cup chopped pecans
1/2 tsp cinnamon (optional, for extra warmth)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Layer Pecan Filling: Evenly spread the pecan pie filling over the bottom of the prepared baking dish. This will form the base layer of the dessert.
Mix Cake Batter: In a mixing bowl, whisk together the yellow cake mix and eggs until fully combined. The batter will be thick and sticky.
Spread Batter Over Filling: Spread the cake batter gently and as evenly as possible over the layer of pecan pie filling. It’s okay if some filling peeks through.
Add Butter and Toppings: Drizzle the melted unsalted butter evenly over the top of the batter. Then sprinkle with chopped pecans and cinnamon if using, adding a warm, nutty flavor and crunch.
Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the cake is golden brown and set in the middle. A toothpick inserted should come out with moist crumbs but no raw batter.
Cool and Serve: Allow the cake to cool slightly before serving. For an indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

You can use store-bought pecan pie filling or homemade for a fresher taste.
Ensure the butter is melted but not hot to avoid cooking the batter prematurely.
Optional cinnamon adds a warm spice note that complements the pecans beautifully.
For a gluten-free version, substitute the cake mix with a gluten-free yellow cake mix.
Best served warm; leftovers can be stored in the refrigerator and reheated gently.