I’ve made this pecan cobbler dump cake so many times now, I practically have the recipe memorized. It’s perfect for those busy weeknights when you need a quick dessert, or for those lazy weekend afternoons when you just want something comforting and warm. It’s the best of both worlds, really; the ease of a dump cake with the comforting flavors of a pecan pie cobbler.
I will say, the first time I tried to make this, I totally forgot the butter on top! It still tasted okay, but it was definitely missing that rich, buttery goodness. Live and learn, right?
Trust me, once you try this pecan cobbler dump cake, you’ll be hooked. It’s the kind of dessert that makes you feel warm and fuzzy inside, and it’s so easy to make that you’ll find yourself whipping it up all the time. So, let’s get started!
Ingredients for Pecan Cobbler Dump Cake
Here’s what you’ll need to make this incredibly easy dessert:
- 1 box (15.25 ounces) yellow cake mix: I always use the classic yellow cake mix for my pecan cobbler dump cake. It just has that perfect, comforting flavor.
- 1 can (21 ounces) pecan pie filling: You can find this in the baking aisle, usually near the pie crusts. I’ve tried other fillings, but the pecan pie filling is definitely the way to go for that authentic pecan pie cobbler taste.
- 1 cup evaporated milk: This adds a creamy richness to the cake that you just can’t get with regular milk. Evaporated milk undergoes a process where about 60% of the water content is removed, resulting in a concentrated milk product with a slightly caramelized flavor. This concentration not only enriches the taste but also contributes to a smoother texture in baked goods, making it a superior choice for achieving that perfect creamy consistency in your pecan cobbler dump cake.
- ½ cup (1 stick) unsalted butter, melted: Don’t skimp on the butter! It’s what gives the cake that lovely golden crust and that melt-in-your-mouth texture. When melting the butter, do it slowly over low heat or in short bursts in the microwave to prevent it from splattering and to ensure it melts evenly without burning. Brown butter can also be used to add an extra nutty flavor to the pecan dump cake.
- 1 cup chopped pecans: I always use pecan halves and chop them myself. It’s a little extra work, but I think it makes a big difference in the flavor and texture of the pecan cobbler dump cake. When making this easy pecan cobbler, you can find this at any local grocery store.
- Optional: Vanilla ice cream or whipped cream, for serving: Because what’s better than a warm slice of pecan cobbler dump cake topped with a scoop of vanilla ice cream? Nothing, that’s what!
Here’s a pecan cobbler dump cake trick I learned from my mom: put the stick of butter in the microwave for a couple of seconds (with the wrapper on!) before melting. It softens it up and makes it melt more evenly.
For busy families making pecan cobbler dump cake, you can definitely use pre-chopped pecans to save time. And if you’re really in a hurry, you can even skip toasting the pecans, although I do recommend it for the best flavor. I also love to buy my pecans in bulk to save some money when making this pecan cobbler dump cake.
Store any leftover pecans in an airtight container in the freezer to keep them fresh for longer. This also works great when storing the final pecan cobbler dump cake as well.
How to Make Pecan Cobbler Dump Cake – Step-by-Step
Alright, let’s get baking! This is seriously the easiest recipe ever. I promise, even if you’re not a baker, you can totally nail this pecan cobbler dump cake.
- Preheat your oven to 350°F (175°C). This is crucial! You want the oven nice and hot so the cake bakes evenly.
- Grease a 9×13 inch baking dish. I like to use baking spray for this, but you can also use butter or shortening. Just make sure the entire dish is well-greased so the pecan cobbler dump cake doesn’t stick.
- Pour the pecan pie filling into the baking dish and spread it evenly. This forms the delicious, gooey base of our cobbler cake.
- Sprinkle the dry yellow cake mix evenly over the pecan pie filling. Try to cover the entire surface of the filling with the cake mix. Don’t worry if it’s not perfect, it will all come together in the end.
- Pour the evaporated milk evenly over the cake mix. Again, try to distribute it as evenly as possible. This will help to moisten the cake mix and create that lovely cobbler texture.
- Drizzle the melted butter evenly over the cake mix and evaporated milk. This is where the magic happens! The melted butter will create a golden, crispy crust that’s just to die for.
- Sprinkle the chopped pecans over the top. Feel free to add more if you’re a pecan lover like me!
- Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly. In my kitchen, pecan cobbler dump cake usually takes around 32 minutes, but ovens can vary, so keep an eye on it.
- Let the cake cool slightly before serving. This is important! The filling will be very hot, so you don’t want to burn yourself.
Don’t worry if your pecan cobbler dump cake looks a little messy when it comes out of the oven. That’s part of its charm! It’s supposed to be rustic and homey, not perfect. It’s all about the flavor, not the presentation.
I learned the hard way with pecan cobbler dump cake that you really need to let it cool for at least 15 minutes before serving, otherwise the filling is like molten lava!
While the pecan cobbler dump cake is cooking, I usually clean up the kitchen or catch up on a TV show. It’s a great time to relax and unwind while the delicious aroma fills your home. Your pecan cobbler dump cake should smell like buttery, nutty, sweet goodness. It’s seriously the best smell ever.
Family-tested shortcut? I sometimes use a store-bought caramel sauce drizzled on top before baking for an extra layer of flavor in this easy pecan cobbler!
Serving Your Pecan Cobbler Dump Cake
Okay, now for the best part – serving this delicious pecan cobbler dump cake!
The kids love our pecan cobbler dump cake when I top it with a big scoop of vanilla ice cream. It’s the perfect combination of warm, gooey cake and cold, creamy ice cream. I personally like to have mine with a dollop of whipped cream and a sprinkle of extra pecans.
My go-to side dishes that pair with pecan cobbler dump cake are either vanilla ice cream or whipped cream. They both complement the sweetness of the cake perfectly. A scoop of vanilla ice cream adds a nice cold contrast, while a dollop of whipped cream adds a light and airy touch.
This pecan cobbler dump cake is perfect for potlucks, holiday gatherings, or just a simple weeknight dessert. It’s always a hit, no matter the occasion.
For presentation, I like to dust the top of the cake with a little powdered sugar before serving. It adds a touch of elegance and makes it look extra special.
If you have extra pecan cobbler dump cake, you can store it in the refrigerator for up to 3 days. Just make sure to cover it tightly so it doesn’t dry out. And trust me, it’s just as good cold as it is warm!
For a seasonal variation, try adding a sprinkle of cinnamon or nutmeg to the cake mix in the fall. It gives it a warm, cozy flavor that’s perfect for those chilly autumn evenings. You can also add a handful of dried cranberries for a festive touch during the holidays.
My friends always ask for this pecan cobbler dump cake recipe whenever I make it for a party. It’s become my signature dessert! I get so many compliments on it, and everyone is always amazed at how easy it is to make. It truly is a dump cake recipe that is unforgettable!
Frequently Asked Questions
Okay, let’s tackle some of the common questions I get about this pecan cobbler dump cake. I’ve been making this for years, so I’ve pretty much seen it all!
Can I use a different type of cake mix?
Absolutely! While I prefer yellow cake mix, you can definitely experiment with other flavors. Chocolate cake mix would be delicious, or even a spice cake mix for a fall-inspired dessert. You know what I do when my pecan cobbler dump cake needs a little extra something? I swap out the yellow cake mix for a butter pecan mix! So delicious!
Can I use regular milk instead of evaporated milk?
You can, but the texture will be slightly different. Evaporated milk is thicker and richer, which gives the cake a more moist and decadent texture. If you use regular milk, the cake might be a little drier.
Do I have to use pecans?
Nope! If you’re not a fan of pecans, you can use other nuts like walnuts or almonds. Or, you can even leave them out altogether for a nut-free version. Just remember to rename it something else!
My cake is burning on top but the middle is still gooey. What should I do?
This happens sometimes, especially if your oven runs hot. Just cover the top of the cake with foil for the last 10-15 minutes of baking. This will prevent it from burning while allowing the middle to finish cooking. This tip can be useful when baking almost any pecan dessert!
Can I make this in a slow cooker?
I haven’t tried it myself, but I’ve heard that you can! Just layer the ingredients in the slow cooker in the same order as the oven recipe, and cook on low for 3-4 hours. The key is to keep an eye on it and adjust the cooking time as needed.
Can I add fruit to this?
Definitely! Adding a layer of sliced apples or peaches would be delicious. Just arrange the fruit over the pecan pie filling before sprinkling on the cake mix. Adding some sliced peaches is my favorite cobbler cake hack!
My dump cake is dry. What went wrong?
Oh no! It could be from a few things. Either you added too much cake mix, you cooked it for too long, or the oven was too hot. Make sure to measure your cake mix correctly, keep an eye on it as it bakes, and consider lowering the oven temp by 25 degrees.
Final Thoughts on Pecan Cobbler Dump Cake
This pecan cobbler dump cake recipe holds a special place in my heart because it’s so easy to make and it always brings a smile to everyone’s face. It’s the perfect dessert for any occasion, and it’s a great way to show your loved ones that you care.
Here are some of my pecan cobbler dump cake Pro Tips:
- Toast the pecans: Toasting the pecans before adding them to the cake brings out their flavor and adds a nice crunch.
- Don’t overbake: Overbaking the cake will make it dry and crumbly. Keep an eye on it and take it out of the oven as soon as the top is golden brown and the filling is bubbly.
- Serve it warm: This cake is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
Here are a few pecan cobbler dump cake variations I’ve tried with my family:
- Chocolate Pecan Cobbler Dump Cake: Use chocolate cake mix instead of yellow cake mix, and add a handful of chocolate chips to the pecan pie filling.
- Apple Pecan Cobbler Dump Cake: Add a layer of sliced apples over the pecan pie filling before sprinkling on the cake mix.
- Caramel Pecan Cobbler Dump Cake: Drizzle caramel sauce over the cake before baking. Be sure to check out my similar recipe for caramel banana pecan cake!
My husband loves the classic pecan cobbler dump cake, while my kids prefer the chocolate version. I personally love the apple pecan version, especially in the fall.
I hope you’ll try this pecan cobbler dump cake recipe and make it your own. Feel free to experiment with different flavors and variations until you find your perfect combination. There is also my recipe for chocolate caramel dump cake here!I am sure this is an easy pecan cobbler that is worth it.
I hope that you enjoy this recipe as much as my family and I have. It’s a warm, comforting, and easy dessert that’s perfect for any occasion. Give it a try, and let me know what you think! You’ll be amazed at how easy it is to make this delicious pecan cobbler dump cake. Happy baking!
PrintEasy Pecan Cobbler Dump Cake: 9 Amazing Steps
This Easy Pecan Cobbler Dump Cake is so simple to make, but tastes absolutely incredible. The buttery, pecan-studded topping is the perfect complement to the sweet, fruity filling. It’s an easy dessert that everyone will love!
- Prep Time: 5
- Cook Time: 35
- Total Time: 40
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 1/2 cup butter, melted
- 3/4 cup chopped pecans
- 1 (21 ounce) can apple pie filling
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Pour apple pie filling into the bottom of a 9×13 inch baking dish.
- Sprinkle dry cake mix evenly over the pie filling.
- Pour melted butter over the cake mix.
- Sprinkle chopped pecans evenly over the top.
- Bake in preheated oven for 30-35 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream for an extra special treat!