Can I make this recipe ahead of time?

Yes. I often mix the filling in the morning and pour it into the baking dish, then cover and refrigerate. Sprinkle the cake mix and butter just before baking so the top stays fresh. Bake as directed when you are ready.

My top browned too fast. What did I do wrong?

Your oven might run hot, or your butter might be pooling on top. Tent the dish with foil for the last 10 to 15 minutes, or swap to a lower rack. Rotating the pan halfway through also helps.

Can I use salted butter?

Yes, but reduce the added salt elsewhere. Salted butter will add flavor but can alter the balance. For control, I prefer unsalted butter so I can decide the salt level.

Is this gluten-free friendly?

Yes with a gluten-free yellow cake mix. Keep in mind gluten-free mixes vary; some need slightly different bake times. I recommend checking the center with a toothpick and adding a few extra minutes if needed.

How do I keep the top crisp but the inside gooey?

Use a metal pan for a crisper top and make sure the cake mix is evenly moistened by the melted butter. Bake until edges are bubbly and golden but the center still jiggles slightly. Cooling a bit before serving helps the filling set without losing its gooey texture.

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

Description

A simple and forgiving dessert that combines the flavors of pecan pie with the ease of a dump cake, perfect for family gatherings.

Ingredients

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

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until smooth. Stir in the pecan halves and pour into the prepared baking dish.
Sprinkle the dry cake mix evenly over the filling without stirring.
Drizzle the melted butter over the top to cover as much of the cake mix as possible.
Bake for 45–50 minutes or until golden brown and bubbly.
Allow to cool for 15–20 minutes before serving. Serve slightly warm with a scoop of vanilla ice cream.

Notes

For less sweetness, choose a cake mix that is not overly sugary. Can be served with vanilla ice cream or whipped cream.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American