🧁 Ingredients (Serves 8–10)
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1 box (15.25 oz / 430 g) yellow cake mix
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1 can (15 oz / 425 g) pecan pie filling or substitute below ↓
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3 large eggs
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1 cup (240 ml) evaporated milk
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1 tsp vanilla extract
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1 cup (120 g) chopped pecans
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¾ cup (170 g) melted butter
💡 If you don’t have pecan pie filling:
Mix 1½ cups light corn syrup, 1 cup brown sugar, 4 eggs, and 2 cups chopped pecans — that’ll do the trick.
👩🍳 Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish (butter or cooking spray).
2. Make the Filling Layer
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In a large bowl, whisk together pecan pie filling, eggs, evaporated milk, and vanilla until smooth.
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Pour mixture evenly into the prepared dish.
3. Add Cake Mix
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Sprinkle the dry yellow cake mix evenly over the pecan filling — don’t stir!
4. Top with Butter & Pecans
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Drizzle melted butter evenly over the cake mix layer.
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Sprinkle chopped pecans on top for crunch.
5. Bake
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Bake for 45–55 minutes, or until the top is golden brown and the filling is bubbly.
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Let cool for at least 20–30 minutes before serving — it will thicken as it cools.
🍨 Serving Suggestions
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Sprinkle with a touch of sea salt for a salted-caramel twist.
🌟 Tips
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Don’t mix the layers — the “dump” method creates that gooey pie layer on the bottom and a crisp cake top.
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You can swap yellow cake mix for butter pecan or spice cake mix for a flavor twist.
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Store leftovers in the fridge for up to 4 days — reheat before serving.
Would you like me to give you a mini individual pecan pie dump cake version (perfect for parties or portion control)?
