Name: Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 can (15 oz) sweetened condensed milk; 1/2 cup brown sugar, packed; 3 large eggs; 1 tbsp vanilla extract; 1 cup (2 sticks) unsalted butter, melted; 1 box (about 15.25 oz) yellow cake mix; 2 cups pecan halves

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I absolutely adore sharing this Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe with anyone who appreciates a simple dessert that feels like a warm hug in every bite. From the moment I first tasted this treat, its rich, buttery crust paired with a gooey, sweet center completely won me over. It’s one of those magic recipes where you just “dump” your ingredients, throw it into the oven, and end up with something spectacular that tastes like you spent hours in the kitchen. If you want an effortless dessert that delivers big on flavor and comfort, this is it.

Why You’ll Love This Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe

What truly captivates me about this Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe is the incredible balance of textures and flavors. When the cake comes out of the oven, the top layer is perfectly crisp and buttery thanks to that melted butter and dry cake mix combo, while underneath, the sweetened condensed milk and eggs form this luscious, gooey, almost custardy filling that feels so indulgent without any fuss. The pecans add a satisfying crunch that makes every bite exciting.

Another reason I keep coming back to this recipe is how simple it is to prepare. There’s literally no fancy mixing or layering involved; you mix a few ingredients, dump them into your baking pan, and sprinkle on the cake mix. No beating egg whites or making frosting – just pure convenience that still tastes homemade and special. It’s perfect for busy weeknights when I want to whip up a dessert fast or for holidays and gatherings where I need something that pleases a crowd without tons of effort. This recipe stands out because it combines ease, versatility, and irresistible flavor all in one.

Ingredients You’ll Need

This image shows a close-up slice of a pecan dessert with three clear layers in a clear glass dish against a white marbled surface. The top layer is a golden-brown crust covered with whole and broken pecan halves, glistening with a sticky syrup. The middle layer is thick, smooth, and creamy, pale yellow in color with a glossy texture. The bottom layer appears to be a darker brown, possibly soaked with syrup, and looks moist and slightly crumbly. A silver fork lifts the slice, pressing slightly into the dessert, emphasizing the layers and syrup dripping down. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is how simple yet thoughtfully chosen the ingredients are. Each one plays a vital role in building the cake’s texture, taste, and look — from the deep caramel hints in brown sugar to the richness of melted butter that helps crisp the topping.

Sweetened condensed milk: This creates the cake’s irresistibly gooey and sweet base that keeps everything moist.
Brown sugar, packed: Adds a deep, molasses-like sweetness that pairs beautifully with the nuts.
Eggs: Help set the filling, giving it that rich, custard-like texture underneath the crisp topping.
Vanilla extract: Adds warmth and enhances the overall flavor profile with a subtle aromatic note.
Pecan halves: Provide a crunchy contrast and a nutty depth that complements the sweet layers.
Yellow cake mix (dry): Sprinkled on top to create a buttery, crumbly crust as it bakes.
Unsalted butter, melted: Drizzled over the cake mix to ensure that signature golden crispness and buttery flavor.

Directions

Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This prep ensures your cake won’t stick and will come out in one gorgeous piece.

Step 2: In a mixing bowl, whisk together the sweetened condensed milk, packed brown sugar, eggs, and vanilla extract until the mixture is smooth and fully combined. This creates the luscious filling that anchors your cake.

Step 3: Stir the pecan halves into the wet mixture, making sure they’re evenly distributed before pouring it all into the prepared baking dish. This way, every slice gets that perfect nutty crunch.

Step 4: Sprinkle the dry yellow cake mix evenly over the top. It’s important not to stir—this dry layer is what forms the wonderfully crisp, buttery crust after baking.

Step 5: Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible. This step is the secret to that gorgeous golden topping, so be generous and try to get the butter across the corners and edges.

Step 6: Place the dish in the oven and bake for 45 to 50 minutes or until the top is golden and bubbly. You’ll know it’s done when the edges pull slightly away from the pan and the aroma fills your kitchen.

Step 7: Once out of the oven, allow the cake to cool for 15 to 20 minutes. This resting time lets the gooey filling set just enough, making it easier to serve and even more enjoyable to eat warm.

Servings and Timing

This recipe yields about 12 generous servings, making it perfect for family dinners, potlucks, or holiday celebrations. The prep time is a quick 10 minutes since you’re just whisking and dumping, while the baking takes approximately 45 to 50 minutes. Add in about 15 minutes for cooling, and you’re looking at a total time of roughly 1 hour and 15 minutes from start to finish. This timeline is great when you want a dessert that’s impressive but doesn’t monopolize your day.

How to Serve This Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe

A piece of pecan pie square is placed on a white plate with a crumbly golden brown base layer, followed by a thick light brown filling layer that looks soft and sticky. On top, a layer of whole toasted pecans, rich brown and textured with ridges, covers the surface evenly. Two additional pecan halves lie beside the pie piece on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When serving this Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe, I love pairing it with a scoop of vanilla ice cream or dollops of whipped cream because the cold cream contrasts beautifully with the warm, gooey cake. Sometimes, I also sprinkle a bit of cinnamon on top for an extra cozy touch. It’s absolutely delightful to watch people’s reactions when they taste that perfect blend of crunchy topping and sweet, soft filling.

For presentation, I often serve it straight from the baking dish for a laid-back vibe or scoop individual portions onto small dessert plates with a pecan half on top for a charming touch. Drinks that go wonderfully include a cup of strong coffee or a lightly sweet white wine like a Riesling, which complements the cake’s sweetness without overpowering it.

This dump cake shines at casual family dinners, holiday feasts, or anytime you want a comforting dessert that feels homemade but requires minimal effort. Serving it warm is my favorite because it really brings out the gooey richness, but leftovers are still fantastic at room temperature or slightly chilled.

Variations

I love experimenting with this dump cake recipe, and there are so many fun ways to make it your own. For instance, you can swap the pecans for walnuts or even toasted coconut flakes for a different crunchy element. If you prefer a fruit twist, adding a can of pie filling—like cherry or apple—underneath the cake mix gives it a fruity, tangy flavor that’s outstanding.

For those following dietary preferences, I’ve found that using a gluten-free yellow cake mix works well without compromising texture. Vegan friends might try substituting the eggs with flax eggs and using a vegan butter alternative—though minor adjustments may be necessary to achieve the exact gooey consistency.

If you want a richer cake, you can mix in a bit of cream cheese or mascarpone to the wet ingredients to add a tangy richness. Alternatively, baking individual ramekins instead of one large dish lets you create personalized portions and a fun presentation. No matter how you adapt it, this Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe stays a winner.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover dump cake in an airtight container in the refrigerator to keep it fresh. The cake will stay good for about 3 to 4 days, and the nuts won’t lose their crunch too much during that time. Using glass or BPA-free plastic containers works well, and I like to cover the cake to avoid it absorbing any fridge odors.

Freezing

This cake freezes beautifully if you want to make it ahead. After it has fully cooled, I wrap individual servings tightly in plastic wrap and then place them in a freezer-safe bag or container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it again, just thaw overnight in the fridge for best results.

Reheating

To reheat, I find that warming your piece in the microwave for about 20 seconds works wonderfully—it revives the gooey texture without drying it out. Alternatively, a quick 10-minute bake at 325°F brings back that crispiness on top and warms the filling nicely. Avoid reheating for too long as it can toughen the crust or make the filling less luscious.

FAQs

Can I use another type of nuts instead of pecans?

Absolutely! Walnuts, almonds, or even hazelnuts work great in this recipe. Just toast them lightly beforehand for extra flavor and crunch.

Is it necessary to use the dry cake mix on top?

Yes, the dry cake mix is key to creating that signature buttery, crispy crust that gives this dump cake its texture contrast. Skipping it changes the dish quite a bit.

Can I prepare this dump cake ahead of time?

You sure can. I sometimes assemble the dish the night before and keep it covered in the fridge, then bake it fresh the next day for a hassle-free dessert.

What if I don’t have sweetened condensed milk?

You could try substituting with evaporated milk and sugar, but it won’t be quite as rich and gooey. Sweetened condensed milk is what makes this cake irresistibly moist.

How do I know when the dump cake is done baking?

The top should be golden brown and bubbly, especially around the edges. If it looks dry or pale, it needs more time; if it’s too dark, it might have overbaked.

Conclusion

I genuinely hope you give this Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe a try soon. It’s one of those comforting, joyous desserts that reminds me why homemade sweets are so special—they bring people together with very little effort. Once you taste the perfect combo of crunchy, gooey, and buttery, you’ll understand why this recipe has a permanent spot in my kitchen and heart. Happy baking!