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Pecan Pie Dump Cake

A close-up of a moist slice of pecan pie dump cake, topped with crunchy pecans and a gooey caramel-like topping.
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An easy Southern pecan pie dump cake recipe perfect for holiday dessert tables, made with buttery cake mix and ready in a 9×13 pan.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 jar (12 oz) caramel ice cream topping
  • 1 can (14.5 oz) evaporated milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Evenly sprinkle the dry yellow cake mix over the bottom of the prepared baking dish.
  3. Scatter the chopped pecans over the dry cake mix.
  4. Pour the melted butter evenly over the cake mix and pecans.
  5. Drizzle the caramel ice cream topping over the butter and pecans.
  6. Pour the evaporated milk over the entire mixture.
  7. Bake for 40-50 minutes, or until the top is golden brown and the cake is set.
  8. Let the dump cake cool slightly before serving warm.

Notes

  • Serve warm with whipped cream or vanilla ice cream.
  • This dessert is ideal for Thanksgiving and Christmas gatherings.
  • You can find caramel ice cream topping in the ice cream aisle of most grocery stores.

Nutrition

Find it online: https://fooddexterity.com/pecan-pie-dump-cake/