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The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Pecan Pie Dump Cake

Pecan Pie Dump Cake

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Looking for a dessert that’s easy to make but rich in flavor?

This Pecan Pie Dump Cake is the perfect fusion of two beloved classics: gooey pecan pie and buttery dump cake.

With minimal prep and no mixer required, it’s your go-to treat for holidays, potlucks, or lazy baking days.

Why You’ll Love This Recipe

Effortless baking – Just mix, dump, and bake. No crust, no stress.

Incredible texture – A crisp, golden top gives way to a gooey pecan pie filling underneath.

Crowd-pleaser – A big-batch dessert that’s easy to slice and serve.

Customizable – Add chocolate chips, bourbon, or use spice cake for a twist.

Perfect pairing – Serve warm with vanilla ice cream or whipped cream for that extra wow.

What You’ll Need (Ingredient Highlights)

Chopped Pecans – Adds crunch and that signature nutty flavor.

Brown Sugar – Enhances sweetness with a deep, caramel flavor.

Evaporated Milk – Creates a creamy, custard-like filling without being overly rich.

Yellow Cake Mix – The ultimate shortcut for a buttery, golden topping.

Melted Butter – Helps the dry mix transform into a crisp, tender crust.

Vanilla Extract – Adds warmth and depth.

Eggs – Binds the filling together.

Cinnamon (Optional) – Adds a warm spice note that complements the pecans beautifully.

Pro Tips Before You Start

Use quality pecans – Fresh, untoasted pecans make a big difference.

Spread the dry cake mix evenly – Don’t stir it in. It forms the crust!

Don’t skimp on butter – Make sure you drizzle it all over to moisten the cake mix.

Watch for doneness – You’ll know it’s ready when the top is golden and the edges are bubbly.

Serve warm – The flavor and texture are best when it’s still a bit warm from the oven.

How to Make Pecan Pie Dump Cake

Step 1:
Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2:

In a large mixing bowl, whisk together 3 eggs, 1 cup brown sugar, ½ cup melted butter, 1 teaspoon vanilla extract, and 1 can (12 oz) evaporated milk.

Whisk until fully combined and smooth.

Step 3:

Pour the pecan custard mixture into your prepared baking dish, spreading it out evenly.

Step 4:

Sprinkle the entire box of yellow cake mix evenly over the top.

Do not stir it into the filling.

Step 5:

Drizzle ½ cup melted butter evenly over the dry cake mix.

Try to cover as much of the surface as possible.

Step 6:

Sprinkle 1 cup of chopped pecans on top.

Add ½ tsp of cinnamon for an optional warm spice touch.

Step 7:

Bake for 40–45 minutes or until the top is golden brown and the filling is bubbling around the edges.

Step 8:

Let it cool for at least 10–15 minutes before serving.

Serve warm with a scoop of ice cream or a dollop of whipped cream.

What to Serve It With

Vanilla bean ice cream – Melts right into the warm cake.

Whipped cream – Adds a soft, cool contrast.

Salted caramel drizzle – For an extra indulgent touch.

Coffee or tea – Balances the sweetness with something warm and comforting.

Fresh berries – For a pop of brightness and color.

Variations / Substitutions

Add chocolate chips – Sprinkle between the filling and cake mix for a chocolate-pecan pie vibe.

Swap the cake mix – Try spice cake or butter pecan cake for a twist.

Go boozy – Add a splash of bourbon to the filling for an adult-friendly version.

Use walnuts or a nut mix – Great if you’re out of pecans.

Make it gluten-free – Use a gluten-free cake mix and check your other ingredients.

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave individual portions for 30–45 seconds until warm.

Freezer: Freeze in an airtight container for up to 2 months.

Thaw overnight in the fridge and reheat before serving.

Avoid sogginess: Store without ice cream or whipped cream toppings.

FAQs

Can I make this ahead of time?
Yes! Bake the cake a day in advance and store it in the fridge.

Reheat before serving.

Do I have to use yellow cake mix?
No. Spice cake, butter pecan, or even chocolate cake mix can work well.

Can I use fresh milk instead of evaporated milk?
Evaporated milk creates a thicker filling.

You can substitute with heavy cream or half-and-half for a similar texture.

How do I know when it’s done baking?
The top should be golden brown, and the edges should bubble slightly.

The center will firm up as it cools.

 Can I double the recipe?
Yes, but bake it in two pans. A deeper dish may affect the baking time and texture.

Can I make this nut-free?
Yes. Just omit the pecans, or try adding oatmeal crumble topping instead for texture.

Is this a good dessert for potlucks?
Absolutely! It travels well and tastes even better when slightly cooled.

Final Thoughts

This Pecan Pie Dump Cake is proof that baking a rich, satisfying dessert doesn’t have to be complicated.

It’s everything you love about pecan pie—gooey, buttery, sweet—wrapped into a simple recipe you can whip up any time.

Whether it’s Thanksgiving, a family gathering, or just a weeknight craving, this dessert delivers comfort with every bite.

The Boat Shed Kitchen

Pecan Pie Dump Cake

Pecan pie dump cake is a layered dessert made with a sweet custard base, buttery yellow cake mix, and crunchy pecans on top. No mixer needed—just mix, dump, and bake. Perfect for holidays, potlucks, or whenever you want a crowd-pleasing dessert with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Cooling Time 10 minutes mins
Total Time 1 hour hr 5 minutes mins
Servings: 12
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • ½ cup melted butter
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 can 12 oz evaporated milk
  • 1 box yellow cake mix
  • ½ cup additional melted butter
  • ½ tsp cinnamon optional

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch dish.
  2. In a bowl, whisk eggs, brown sugar, ½ cup butter, vanilla, and evaporated milk.
  3. Pour into the baking dish.
  4. Sprinkle cake mix evenly on top.
  5. Drizzle with remaining melted butter.
  6. Add chopped pecans and cinnamon.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pecan-pie-dump-cake/

Notes

• You can toast the pecans lightly before baking for deeper flavor.
• Swap yellow cake mix for spice cake mix for a fall-inspired twist.
• For a less sweet version, reduce brown sugar by ¼ cup.

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