Chess Pie Dump Cake
All the ooey-gooey goodness of classic Southern chess pie just got even easier, y’all! This Chess Pie Dump Cake is buttery, custardy, and practically dumps itself right into your heart.
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 1 box yellow cake mix dry
- 1/2 cup unsalted butter melted
- 1 12-ounce can evaporated milk
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 Tablespoon cornmeal
- 1 Tablespoon all-purpose flour
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish like your Southern reputation depends on it.
- In a large bowl, whisk together the eggs, sugar, cornmeal, flour, vinegar, vanilla, evaporated milk, and salt until smooth.
- Pour the mixture evenly into the prepared dish.
- Sprinkle the dry cake mix evenly over the top (yes, straight from the box—don’t overthink it).
- Drizzle the melted butter evenly over the cake mix layer.
- Bake for 45–50 minutes, or until the top is golden and the center is mostly set (a little jiggle is okay—like me in a sundress).
- Cool completely before slicing. Serve with whipped cream, powdered sugar, or a proud Southern smirk.
Notes
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 410kcalCarbohydrates: 61gProtein: 5gFat: 17gSaturated Fat: 8gSodium: 390mgFiber: 0.5gSugar: 42g
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