Save Pecan Pie Dump Cake is the dessert I lean on when I crave classic holiday flavors but want something a little more effortless than pie. It captures the gooey richness of pecan pie and wraps it into a warm, spiced cake with practically zero fuss. Ideal for cozy gatherings or late-night cravings, this recipe never fails to win compliments.
It all started one Thanksgiving when my oven space was tight. This cake saved the day and now it is just as anticipated as the turkey at every holiday table.
Ingredients
- Yellow cake mix: this brings classic cake flavor and effortless prep look for a brand with rich vanilla scent
- Pumpkin puree: gives natural sweetness and earthy moisture choose pure pumpkin not pie filling
- Evaporated milk: creates the custard texture check for a can with no dents or bulges for freshness
- Large eggs: add structure and richness let them come to room temperature for smoother blending
- Granulated sugar: balances spice and adds sweetness opt for fine granules for easier whisking
- Cinnamon: brings that hallmark warmth go for a fresh and fragrant ground variety
- Nutmeg: supports the spice profile always choose whole nutmeg and grate it fresh if you can
- Salt: lifts and sharpens all the flavors use fine sea salt so it dissolves evenly
- Chopped pecans: offer crunch and that distinct nutty butteriness pick glossy whole nuts and chop them yourself
- Melted butter: binds everything while delivering buttery gold over the top select real unsalted butter for the richest flavor
Instructions
- Prepare the Pan:
- Lightly grease a 9 by 13 inch baking dish with butter or nonstick spray to prevent sticking and ensure easy serving
- Mix the Pumpkin Custard:
- In a large mixing bowl whisk together pumpkin puree evaporated milk eggs sugar cinnamon nutmeg and salt whisk thoroughly until the mixture turns silky smooth with no visible streaks this ensures an even custard base
- Transfer and Spread:
- Pour the pumpkin mixture into the prepared dish and use a spatula to spread it so it covers the bottom in an even layer do not rush this part as a smooth surface makes the layers cook evenly
- Layer Cake Mix:
- Evenly sprinkle the dry yellow cake mix over the pumpkin base do not stir or pat down resist the urge to mix as the cake mix creates the crumbly crisp topping
- Top with Pecans:
- Scatter chopped pecans evenly over the cake mix try to get an even spread so each portion gets some nutty crunch
- Butter Drizzle:
- Slowly drizzle melted butter evenly across the entire dessert surface pay special attention to dry spots as the butter is what helps form the golden crisp top
- Bake Until Golden and Bubbling:
- Place the dish on the center rack in the oven bake for 50 to 60 minutes until the top is deeply golden and you see edges bubbling gently around the pan rotate the dish halfway if your oven bakes unevenly
- Cool Before Serving:
- Let the cake rest for at least 30 minutes this allows it to set and makes slicing simpler it is delicious warm or completely chilled on day two
Save Those toasted pecans are my absolute favorite part they pick up so much flavor and remind me of the crunchy edges of my grandma’s pies nothing brings everyone to the kitchen faster than the scent of butter and spice wafting from the oven
Storage Tips
Once fully cooled cover tightly with foil or transfer to an airtight container it keeps in the fridge for up to four days For big gatherings I have made it two days ahead and flavors only improve Let each slice come to room temperature or rewarm gently before serving
Ingredient Substitutions
No yellow cake mix Swap in spice cake mix or even French vanilla mix prefer walnuts over pecans Go right ahead Dairy free adaptations work fine use coconut milk and plant based butter just keep the ratios true
Serving Suggestions
A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream is traditional For brunch try a small square with Greek yogurt and a drizzle of maple syrup If you have caramel sauce thinly drizzle it across the top for next level flavor
Save This cozy treat delivers nostalgic pie flavor with almost no stress Serve it up warm for a crowd pleasing dessert that fills your home with buttery spice and joy.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned puree?
Yes, homemade pumpkin puree works well. Make sure it's well-drained and smooth for best results.
- → Can I substitute walnuts for pecans?
Walnuts can be substituted for pecans and will lend a slightly more robust, earthy flavor.
- → Do I need to prepare the cake mix first?
No, the dry cake mix is sprinkled directly over the pumpkin layer before baking.
- → Should the dessert be served warm or cold?
It can be served either way. Warm offers a gooey texture, while cold yields a firmer slice.
- → Is it necessary to top with ice cream or whipped cream?
Toppings are optional but add creaminess and enhance the spiced, nutty flavors.
- → Can I make this dessert ahead of time?
Yes, it can be baked in advance and stored refrigerated. Reheat or serve chilled as desired.