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Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy

Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy

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If you’re searching for a dessert that combines ease and indulgence, look no further than this Pecan Pie Dump Cake: Gooey, Buttery, and Outrageously Easy. This delightful cake captures the essence of a traditional pecan pie without the hassle of making a crust, making it ideal for busy weeknights or special occasions. With its rich, gooey filling and buttery cake mix topping, this dessert is sure to become a favorite among family and friends. Plus, it requires minimal prep time and only a handful of simple ingredients that you probably already have on hand. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat that everyone will love!

Ingredients

Scale
  • 1 can (15 oz) sweetened condensed milk
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 2 cups pecan halves
  • 1 box (about 15.25 oz) yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together sweetened condensed milk, brown sugar, eggs, and vanilla extract until well combined.
  3. Gently stir in the pecan halves and pour the mixture into a greased 9×13-inch baking dish.
  4. Evenly sprinkle the dry yellow cake mix over the top without stirring.
  5. Drizzle melted butter evenly over the cake mix.
  6. Bake for 45–50 minutes or until golden brown and bubbly.
  7. Allow to cool for about 15–20 minutes before serving warm.

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