Description
Ultra-simple, crowd-pleasing pecan dump cake with sweet cake mix, crunchy pecans, and gooey melted butter.
Ingredients
Units
Scale
- 1 box (15.25 oz) yellow or butter pecan cake mix
- 1 cup chopped pecans (plus extra for topping)
- 1 can (21 oz) cherry pie filling (or apple/peach)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- Evenly spread pie filling in the bottom of the prepared dish.
- Sprinkle cake mix evenly over the fruit layer.
- Top with chopped pecans.
- Drizzle melted butter evenly over the dry cake mix until moistened.
- Bake 40–45 minutes, until top is golden and edges bubbling.
- Remove and let cool 10 minutes before scooping and serving.
- Serve warm, optionally with ice cream or whipped cream.
Notes
- Try different fillings—apple, peach, blueberry work great.
- Add a pinch of cinnamon or nutmeg to cake mix for extra flavor.
- For extra crunch, broil 1–2 minutes at end—watch carefully.
- Store leftovers covered in refrigerator up to 4 days; reheat before serving.
Nutrition
- Serving Size: 1/12 cake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg