Pecan Dump Cake

Why You’ll Love This Recipe

I love how quick and fuss-free this recipe is. I don’t need to mix bowls of batter or use fancy equipment—everything comes together right in the baking dish. The result is a warm, gooey cake with a crisp pecan topping that pairs beautifully with ice cream or whipped cream. It’s great for holidays, potlucks, or just when I want a sweet treat without the extra effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 box yellow cake mix
1 cup chopped pecans
1 cup unsalted butter (melted)
1 can (15 oz) sweetened condensed milk
1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C).

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

3. I pour the dry cake mix into the dish and spread it evenly without stirring.

4. I sprinkle the chopped pecans over the cake mix.

5. I drizzle the melted butter evenly over the top, followed by the sweetened condensed milk.

6. I place the dish in the oven and bake for 40–45 minutes, until the top is golden brown and bubbly.

7. I let the cake cool for about 10 minutes before serving, often with a scoop of vanilla ice cream on the side.

Servings and Timing

This recipe makes 12 servings. It takes about 10 minutes to prepare and 45 minutes to bake, for a total of 55 minutes.

Variations

Sometimes I add a pinch of cinnamon or nutmeg to the cake mix for a warm spiced flavor. I also like to swap half the pecans for walnuts for a different nutty taste. For a richer version, I drizzle caramel sauce over the top just before serving.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days. If I want to store it longer, I refrigerate it for up to 5 days and warm individual slices in the microwave for 20–30 seconds before serving.

FAQs

Can I use a different cake mix flavor?

Yes, I sometimes use butter pecan, spice, or even chocolate cake mix for a new twist.

Do I need to stir the ingredients together?

No, I layer everything without mixing, which is what gives the cake its unique texture.

Can I make this cake ahead of time?

Yes, I can bake it the day before and reheat slices before serving.

Can I use salted butter instead of unsalted?

Yes, but I usually reduce any added salt since the butter already has some.

What can I serve with pecan dump cake?

I love it with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Can I add chocolate chips?

Yes, I sometimes sprinkle chocolate chips over the cake mix for extra sweetness.

Is it possible to make this dairy-free?

Yes, I can use dairy-free condensed milk and a plant-based butter substitute.

How do I know when the cake is done?

It’s ready when the top is golden brown and the edges are bubbly.

Can I freeze pecan dump cake?

Yes, I freeze cooled slices in an airtight container for up to 2 months and reheat before serving.

Why is it called a dump cake?

Because I simply “dump” the ingredients into the dish without much mixing or prep.

Conclusion

I love how this pecan dump cake combines rich, buttery flavor with a crunchy nut topping in such an easy way. It’s a no-fuss dessert that feels indulgent and always gets rave reviews. Whether I serve it warm with ice cream or enjoy it plain, it’s a recipe I come back to again and again.