Caramel Pecan Dessert | The Easiest Dump Cake Ever

Looking for a fuss-free dessert that tastes like it took hours to make? This Pecan Pie Dump Cake is the answer. With all the gooey, nutty richness of a traditional pecan pie—plus the ease of a dump-and-bake method—it’s a no-mixer, no-fuss crowd-pleaser that’s perfect for holidays, potlucks, and cozy weekends.

The magic comes from layering classic pantry staples: a boxed cake mix, chopped pecans, sweetened condensed milk, and a buttery crust that forms as it bakes. The result? A golden, crisp top, a caramelized pecan center, and buttery cake edges that melt in your mouth. It’s rich, sweet, and incredibly satisfying—like pecan pie and cobbler had a delicious baby.

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Ingredients Overview

This recipe’s brilliance lies in how simple each ingredient is while still delivering bold, complex flavor. Here’s what each one does:

Key Ingredients:

• Chopped Pecans: The star of the show. They toast as they bake, releasing nutty oils that give the dessert its signature crunch and depth.

• Brown Sugar: Melts into a rich syrup base, infusing the cake with a molasses-like flavor that mimics the filling of traditional pecan pie.

• Sweetened Condensed Milk: Adds creamy sweetness and helps create the gooey, caramel-like filling layer.

• Boxed Yellow Cake Mix: Forms a crisp topping as it bakes and mixes with the filling underneath to form cakey bites throughout. Vanilla or butter-flavored mixes work great.

• Butter: Melted over the top, it binds everything and gives a buttery finish that brings the cake mix to life.

• Cinnamon (Optional): Adds a warm spice that pairs beautifully with pecans and caramel.

Optional Add-Ins:

• Vanilla Extract: Just a splash deepens the flavor.

• Maple Syrup or Caramel Sauce Drizzle: For extra flair before serving.

• Toffee Bits or White Chocolate Chips: If you want a twist on texture and sweetness.

Everything gets layered—no mixing required—so you truly just “dump” the ingredients and bake.

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Step-by-Step Instructions

Making Pecan Pie Dump Cake is as easy as layering and baking. Here’s how to get the perfect texture and flavor every time.

1. Prep Your Pan

• Preheat the oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

2. Layer the Filling

• Sprinkle 2 cups of chopped pecans evenly over the bottom of the dish.

• Sprinkle ¾ cup brown sugar over the pecans.

• Pour 1 can (14 oz) sweetened condensed milk evenly over the sugar and nuts. It will begin to sink in and soak everything.

3. Add the Cake Mix

• Sprinkle 1 box (15.25 oz) yellow cake mix evenly over the top. Do not mix!

• If using cinnamon, sprinkle ½ teaspoon evenly over the dry cake mix.

4. Finish with Butter

• Melt 1 cup (2 sticks) of unsalted butter, then drizzle it evenly over the dry cake mix, covering as much surface area as possible.

• (Optional: If desired, lightly swirl with a butter knife to ensure full coverage without mixing the layers.)

5. Bake

• Place in the center rack and bake for 45–50 minutes, or until the top is golden brown and bubbling slightly at the edges.

• Let it cool for 15–20 minutes to allow the filling to set.

6. Serve

• Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

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Tips, Variations, and Substitutions

Expert Tips:

• Even Butter Coverage: Uneven butter leads to dry cake spots. Ensure your butter drizzle reaches all corners.

• Rest Before Cutting: Give the cake 15–20 minutes to firm up for easier serving.

• Serve Warm: While still tasty at room temp, the gooey texture really shines when warm.

Easy Variations:

• Maple Pecan Dump Cake: Substitute ¼ cup of the condensed milk with maple syrup for a deeper fall flavor.

• Chocolate Chip Pecan Cake: Add mini chocolate chips for a sweet twist.

• Bourbon Pecan Dump Cake: Stir 1 tablespoon of bourbon into the condensed milk before pouring.

Dietary Adjustments:

• Gluten-Free: Use a gluten-free yellow cake mix.

• Dairy-Free: Try a dairy-free sweetened condensed coconut milk and plant-based butter.

• Lower Sugar: Use a sugar-free cake mix and reduce the brown sugar by half.

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Serving Ideas & Occasions

Pecan Pie Dump Cake is a celebration in itself, but here’s how and when to serve it:

Perfect For:

• Thanksgiving or Christmas: A rustic, easy alternative (or companion) to traditional pie.

• Sunday Dinners: Just right for ending a hearty meal.

• Potlucks & Church Events: Travels well and serves a crowd.

• Bake Sales: Cut into squares once cooled for grab-and-go treats.

Serving Suggestions:

• Top with vanilla bean ice cream, caramel sauce, or a dollop of whipped cream.

• Serve with hot coffee or bourbon-spiked cider for a cozy dessert pairing.

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Nutritional & Health Notes

While rich and indulgent, this dessert can be enjoyed in balance. A small serving satisfies thanks to its sweet and nutty flavors.

Key Nutritional Features:

• Pecans: A source of healthy fats, fiber, and magnesium.

• Condensed Milk: Adds calcium and protein but is high in sugar, so portion mindfully.

• Butter & Sugar: Contribute to the classic dessert texture and flavor—best enjoyed occasionally as a treat.

For a lighter version:

• Use light condensed milk.

• Add rolled oats to the pecan layer for fiber.

• Serve smaller portions with fruit on the side.

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FAQ

1. Can I make this cake ahead of time?

Yes! Bake the day before, let it cool, and store covered at room temperature or in the fridge. Reheat individual portions in the microwave or oven before serving.

2. Can I use a spice cake mix instead?

Absolutely! It gives the dessert a warmer, spiced profile that works beautifully with pecans and caramel.

3. How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days. Warm before serving for best texture.

4. Can I use whole pecans instead of chopped?

Yes, but chopped pecans distribute more evenly and create a better texture in each bite.

5. Can I make this dessert nut-free?

For a similar texture, substitute chopped sunflower seeds or oats, but it will change the flavor.

6. Why is it called a “dump cake”?

Because all the ingredients are “dumped” into the pan—no mixing bowls required. It’s a quick-assembly method for delicious results.

7. Can I freeze Pecan Pie Dump Cake?

Yes, freeze cooled slices wrapped tightly in foil or plastic wrap. Thaw in the fridge overnight and reheat in the oven at 300°F until warmed through.

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