Pecan Pie Dump Cake Rich Gooey Irresistible

A rich, gooey dessert combining sweet pecan pie filling, fluffy yellow cake mix, crunchy chopped pecans, vanilla, and melted butter. The ingredients are simply added to a baking dish and baked until golden and bubbling, creating a contrast of soft, syrupy bottom and buttery, golden top.

Equipment

• 9×13-inch baking dish
• Oven

Ingredients

• 1 can (about 21 ounces) pecan pie filling
• 1 teaspoon vanilla extract
• 1 box yellow cake mix, approximately 15.25 ounces
• 1 cup chopped pecans
• 1 cup unsalted butter, melted
• Optional: ½ teaspoon ground cinnamon
• Optional: ¼ teaspoon salt
• Optional: ½ cup additional pecan halves for decorating
• Optional: 2 tablespoons brown sugar for sprinkling over the top
• For Serving: Vanilla ice cream
• For Serving: Whipped cream
• For Serving: Caramel sauce
• For Serving: Extra toasted pecans

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
2. Pour the pecan pie filling evenly into the bottom of the prepared baking dish. Add the vanilla extract and gently spread it through the filling. If using, sprinkle the cinnamon over the filling at this stage.
3. Sprinkle the yellow cake mix evenly over the entire surface of the pecan filling. Do not stir the cake mix into the pecan mixture.
4. Sprinkle the chopped pecans evenly over the dry cake mix. Reserve a small handful of larger pecan halves to arrange over the top if desired.
5. Slowly drizzle the melted butter over the entire cake mix, distributing it as evenly as possible.
6. Bake for approximately 40–50 minutes, or until the top is golden brown, the pecans are lightly toasted, the edges are bubbling, and the center looks mostly set but remains soft and gooey. If the top begins browning too quickly, loosely cover the dish with aluminum foil.
7. Remove the dump cake from the oven and allow it to cool for approximately 15–20 minutes before serving.
8. Spoon a generous portion into a dessert bowl. Top with vanilla ice cream, and optionally drizzle with caramel sauce and sprinkle with toasted pecans.

Notes

Do not stir the cake mix into the pecan mixture; keeping the layers separate allows the cake mix to absorb the melted butter and develop a golden topping. The filling will be extremely hot and loose straight from the oven but thickens as it cools.