Southern Pecan Dump Cake
A rich and indulgent Southern classic featuring a caramelized pecan-brown sugar layer atop a moist yellow cake and melted butter topping, creating a buttery, nutty, and sweet experience in every bite. Perfect for gatherings with a golden, crispy finish.
Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 12 oz evaporated milk
- 1 cup brown sugar
- 2 cups chopped pecans
- 3/4 cup melted butter
Instructions
- Preheat oven to 350°F (180°C)
- Grease a 9x13 inch baking dish
- Whisk eggs, evaporated milk, and brown sugar until smooth
- Stir chopped pecans into the wet mixture
- Pour wet mixture into baking dish
- Sprinkle dry cake mix evenly over the liquid layer
- Drizzle melted butter across the top
- Tap the dish to settle the mixture evenly
- Bake for 45 minutes until edges pull away and top is golden brown
Notes
Oven accuracy is critical for even baking
Avoid overmixing the layers to maintain cake fluffiness
Use fresh, unsalted pecans for best results
Let cool 10 minutes before serving
For a healthier version, substitute 1/4 cup brown sugar with coconut sugar and reduce butter to 1/2 cup
Avoid overmixing the layers to maintain cake fluffiness
Use fresh, unsalted pecans for best results
Let cool 10 minutes before serving
For a healthier version, substitute 1/4 cup brown sugar with coconut sugar and reduce butter to 1/2 cup