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pecan pie dump cake

Pecan Pie Dump Cake

Indulge in the rich flavors of a pecan pie dump cake. This easy dessert combines gooey caramelized pecans and buttery cake for a Southern treat everyone will love.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 pieces
Calories: 300kcal
Cost: $10

Equipment

  • Mixing bowls
  • Whisk or spatula
  • 9x13-inch baking dish
  • Measuring cups and spoons

Instructions

  • Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  • Spread the pumpkin puree evenly in the greased dish.
  • Sprinkle the brown sugar and a pinch of salt over the pumpkin puree.
  • Scatter the chopped pecans evenly across the top.
  • Sprinkle the dry yellow cake mix evenly over the pecan layer.
  • Drizzle the melted butter over the top, covering most of the cake mix.
  • Bake for 45-50 minutes until the top is golden brown and bubbly around the edges.

Notes

For enhanced flavor, toast the pecans before adding them.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Store leftovers covered at room temperature for up to two days or refrigerate for up to a week. For longer storage, freeze individual portions wrapped in foil for up to three months. Thaw overnight in the fridge before reheating.
Feel free to substitute pumpkin puree with sweet potato puree, use walnuts instead of pecans, or opt for gluten-free cake mix to cater to dietary preferences.

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
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