Imagine the gooey, buttery, nutty magic of pecan pie—but even easier, even richer, and ready with just 5 minutes of hands-off prep.
This Pecan Pie Dump Cake is the ultimate holiday hack: a buttery yellow cake base, swirled through with a thick layer of caramel-pecan filling, all topped with a crisp, buttery crumb crust that shatters with every forkful.
And the best part? No rolling pins. No pie crusts. No stress. Just dump, swirl, and bake—then watch it disappear before you finish pouring the coffee.
Let’s make dessert magic the easy way.
Why You’ll Love This Dump Cake
✅ Only 5 ingredients—pantry staples you already own
✅ Ready in 5 minutes of prep—perfect for busy hosts
✅ Naturally nut-free option (but please, don’t skip the pecans!)
✅ Better than pie for feeding a crowd
✅ Tastes like you fussed—but you didn’t
Ingredients You’ll Need
1 (15.25 oz) box yellow cake mix (plus ingredients listed on box—usually oil, eggs, water)
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar pecan halves, lightly toasted (or 2 cups chopped pecans)
½ cup (1 stick) unsalted butter, melted
¼ tsp flaky sea salt (optional but highly recommended)
