Go Back
Church Lady Cream Cheese Pecan Dump Cake
Benchi

Cream Cheese Pecan Dump Cake

A rich, buttery dessert with a creamy cheesecake-like filling, toasted pecans, and a golden cake topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 box butter cake mix or yellow cake mix
  • 1 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups chopped pecans, lightly toasted
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup caramel sauce, optional
  • ½ cup white chocolate chips, optional
  • ½ cup toffee bits, optional
  • ½ cup shredded coconut, optional
  • 1 teaspoon maple extract, optional
  • Vanilla ice cream, for serving
  • Whipped cream, for serving
  • Caramel drizzle, for serving
  • Toasted pecans, for serving
  • Powdered sugar, for serving

Equipment

  • 9x13-inch baking dish

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  3. Add the egg and vanilla extract. Continue mixing until silky and lump-free.
  4. Spread the cream cheese mixture evenly into the prepared baking dish.
  5. In a separate bowl, combine the chopped toasted pecans, brown sugar, cinnamon, and salt. Mix well.
  6. Sprinkle the pecan mixture evenly over the cream cheese layer. If using caramel sauce, drizzle it over the pecans.
  7. Evenly sprinkle the dry cake mix over the pecan layer. Do not stir. Gently spread it with the back of a spoon if needed.
  8. Slowly drizzle the melted butter over the entire surface of the cake mix, covering as much of the dry mix as possible.
  9. Add any optional ingredients, such as white chocolate chips or toffee bits.
  10. Bake for 45–50 minutes, or until the top is golden brown and bubbling around the edges. The center should be set but still slightly soft.
  11. Allow the dump cake to rest for 15–20 minutes before serving.
  12. Spoon generous portions into dessert bowls and top with vanilla ice cream, whipped cream, extra toasted pecans, caramel drizzle, and powdered sugar. Serve warm.