I still remember the first time I made this Pecan Pie Dump Cake—it was one of those afternoons when I wanted something cozy, sweet, and a little indulgent without spending hours in my kitchen. The moment the cake started baking, my entire home filled with the warm scent of toasted pecans, buttery caramel, and vanilla. I stood by the oven longer than I needed to, watching the top bubble and brown, already knowing this would become one of my favorite desserts. It tastes like pecan pie and cake had the most delicious, gooey baby together, and honestly, I fell in love after the very first bite.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 2 cups pecan halves or chopped pecans
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
After testing this recipe a few times, I learned that quality ingredients really matter here, especially the pecans. I always use fresh pecans because stale ones ruin the flavor fast. You can swap yellow cake mix for butter pecan cake mix if you want extra richness—I’ve done that, and it’s incredible. Don’t skip the brown sugar, though; it’s what creates that gooey pecan-pie-like layer that makes this dessert unforgettable.(See the next page below to continue…)