Irresistible Pecan Pie Dump Cake (Just 7 Ingredients!)

There’s something wildly comforting about a dessert you can just dump together—and I say that with all the love in my Southern-born heart. This Pecan Pie Dump Cake is a little bit old-fashioned potluck magic, a little bit weeknight miracle. It’s gooey, buttery, nutty, and ridiculously easy to whip up with pantry staples. We’re talking about that sticky-sweet layer of pecan pie filling, a golden cake topping that’s crispy on the edges and soft in the center, and a scent that’ll summon your neighbors like cartoon characters floating toward a pie on a windowsill.

Whether you’re hosting Friendsgiving or just trying to survive a Tuesday with your sanity intact, this dump cake gets the job done—with zero fuss and major flavor. And if you plop a scoop of vanilla ice cream on top? Oh honey, it’s game over.

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Why You’ll Love This Pecan Pie Dump Cake

• Ridiculously easy: No mixing bowls needed—just layer and bake.
• Tastes like the holidays: That pecan-caramel flavor feels like a warm hug.
• Crowd-pleasing: Potluck tested, picky-eater approved.
• Make-ahead friendly: Bake it now, serve it later (or eat it cold—we won’t tell).
• Customizable: Swap the syrup, toast the nuts, add chocolate chips… your call!

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Ingredients

• 1 cup chopped pecans
• 1 can (14 oz) sweetened condensed milk
• 1 cup corn syrup (light or dark)
• ½ cup (1 stick) butter, melted
• 1 tsp vanilla extract
• 1 box yellow cake mix (15 oz)
• ½ cup (1 stick) cold butter, sliced thin
• 1 cup water

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan (don’t skimp on the corners).
2. Sprinkle pecans evenly across the bottom of the pan.
3. Layer the condensed milk, corn syrup, melted butter, and vanilla extract over the pecans. Do not stir. Trust the process.
4. Top with the dry cake mix, spread evenly across the gooey layer.
5. Dot with thin slices of cold butter like a little butter patchwork quilt.
6. Pour the water gently over everything. No stirring—this cake is a hands-off kinda gal.
7. Bake for 50–60 minutes, until golden and bubbly around the edges.
8. Cool for at least 10 minutes. Serve warm with ice cream or whipped cream if you’re feeling extra (and you should be).

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Melania’s Tips for Perfect Pecan Pie Dump Cake

• Toast your pecans first for 5 minutes in a dry skillet—like The Pioneer Woman suggests—it deepens the flavor.
• Try dark corn syrup for a richer, more molasses-like profile.
• Want a decadent twist? Add ½ cup of mini chocolate chips.
• Shortcut option: Swap the syrup and milk for store-bought pecan pie filling—a total time-saver!

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Bake It With the Littles

Dump cakes are the starter recipe for your tiny sous chefs. Let them:

• Sprinkle the pecans (or just snack on a few).
• Pour in the syrupy goodness (with a steady hand).
• Scatter the cake mix like fairy dust.
• Place the butter slices like they’re building a delicious puzzle.

It’s messy, fun, and totally worth it. Bonus: you’ll make memories they’ll actually want to repeat when they’re grown.

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Meal-Prep Magic

• Make-ahead: You can bake this a day in advance. Reheat in the oven at 300°F for 15 minutes or microwave slices individually.
• Storage: Store covered at room temp for 2 days or refrigerate for up to 5.
• Freezer-friendly: Yes, ma’am! Freeze individual slices, then warm up whenever a dessert emergency strikes.

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Healthier Swaps Without Losing the Magic

• Butter: Use unsalted if you’re watching sodium, or sub half with coconut oil.
• Corn syrup: Try maple syrup or honey (the flavor changes slightly but still rocks).
• Cake mix: Look for low-sugar or organic varieties at most grocery stores.
• Nuts: Use walnuts or almonds if pecans aren’t your jam—or skip them for a nut-free version.

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Leftover Remix

Turn those leftovers into:

• Breakfast parfaits: Layer with Greek yogurt and fruit for a sweet morning start.
• Milkshake magic: Blend a cold slice with vanilla ice cream and milk. You’ll thank me.
• Pecan pie trifle: Cube the cake and layer with whipped cream and caramel drizzle in a glass.

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Gift It Like a Pro

• Wrap cooled squares in wax paper, tie with twine, and pop into a mason jar.
• Bake mini versions in disposable foil tins—perfect for holiday drop-offs.
• Pair with a pint of ice cream or a cute wooden spoon for extra charm.

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FAQs

Can I make this gluten-free?
Yes! Use a gluten-free yellow cake mix—Bob’s Red Mill makes a good one.

What if I don’t have corn syrup?
No worries! Maple syrup or honey makes a delicious stand-in.

Can I use pecan pie filling instead?
Absolutely. It’ll be a little richer and thicker—still heavenly.

How do I know when it’s done?
Look for golden edges and bubbling around the sides. The center should be mostly set but still gooey.

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Final Thought

This Pecan Pie Dump Cake is proof that good things don’t have to be complicated. It’s a little messy, a lot delicious, and has that magical ability to make everyone feel right at home. Whether you’re a seasoned baker or someone who just found the baking aisle last week, this cake is your golden ticket to sweet success.

If you’re in a baking mood, don’t miss our 5-Ingredient Chocolate Mug Cake for another quick treat, or this cozy Slow Cooker Cinnamon Applesauce—perfect for topping this dump cake too.

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