Grandma Loretta used to throw this Southern chocolate pecan dump cake together before the game even started, and it always vanished while it was still warm. It’s the kind of easy, church-basement dessert that feels like it’s been around forever: a simple chocolate cake mix, a shower of pecans, and plenty of butter doing all the heavy lifting. No mixer, no fuss—just a few pantry staples tipped into foil pans and slid into the oven while everyone settles in to watch the game. The result is a glossy, crackled chocolate top with toasted pecan bits and a gooey, brownie‑meets‑cobbler middle that tastes like home and disappears faster than you’d think.
Serve this dump cake warm right out of the foil pans, scooped into bowls with a big spoon. A scoop of vanilla ice cream or a dollop of whipped topping melts into all the chocolatey nooks and crannies. It pairs well with salty game-day snacks—think popcorn, pretzels, or a bowl of mixed nuts—to balance the sweetness. Coffee, cold milk, or a mug of hot cocoa make cozy companions, especially if you’re lingering around the kitchen counter, picking at the corners long after the final whistle.
Southern Chocolate Pecan Dump Cake Made with Chocolate Cake Mix and Pecans and Butter
Servings: 12-15
Ingredients
1 box (15.25 oz) chocolate cake mix (any basic chocolate flavor)
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans, divided
1 can (14 oz) sweetened condensed milk
1 can (12–15 oz) evaporated milk OR 1 1/2 cups whole milk
1/2 cup (1 stick) unsalted butter, melted
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
1 teaspoon vanilla extract
1/2 teaspoon salt
Nonstick cooking spray for greasing foil pans
Directions
Preheat your oven to 350°F (175°C). Set three disposable foil trays (about 8×8-inch or similar small pans) on a sturdy baking sheet for easy handling. Lightly coat the inside of each pan with nonstick cooking spray so the cake scoops out easily.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk (or whole milk), melted butter, vanilla extract, and salt until smooth and well combined. This is your rich, chocolate-soaking base that keeps the dump cake tender and gooey.
Open the box of chocolate cake mix and pour the dry mix evenly into the three foil trays, dividing it as evenly as you can by eye. Use clean fingers or the back of a spoon to gently spread the dry mix into an even layer in each pan, but do not stir in any eggs or water—this stays dry for now.
Pour the milk-and-butter mixture slowly and evenly over the dry cake mix in each pan, dividing it among the three trays. Try to wet as much of the dry mix as possible, but don’t worry if you see a few dry spots on top; that’s what gives you those crackled, brownie-like patches once it bakes.
