Pecan Pie Dump Cake has become my go-to dessert for potlucks and family gatherings, ever since I stumbled upon this brilliant hack. I remember the first time I made this easy Pecan Pie Dump Cake recipe; I was skeptical that something so simple could taste so incredible. But the moment that warm, gooey, nutty aroma filled my kitchen, I knew I’d found a winner. It’s the perfect blend of rich pecan pie flavor with the effortless charm of a dump cake, making it an ideal choice when you need a quick pecan pie dessert without all the fuss. This simple pecan pie dessert with cake mix truly delivers on flavor and ease. Let’s get cooking!
Why You’ll Love This Pecan Pie Dump Cake
I know you’ll fall in love with this Pecan Pie Dump Cake for so many reasons. It truly simplifies dessert making without sacrificing any of that delicious, comforting flavor we all crave.
- It delivers an incredibly rich and satisfying taste, blending the best of pecan pie with a moist cake.
- Preparation is a breeze, making it a perfect Quick Pecan Pie Dessert for busy weeknights or unexpected guests.
- This recipe is surprisingly budget-friendly, using common pantry staples to create a show-stopping treat.
- It’s a fantastic family-friendly option, sure to please everyone from the pickiest eaters to the dessert connoisseurs.
- The minimal prep time means you can enjoy a decadent, warm dessert in under an hour; truly a Quick Pecan Pie Dessert.
- It requires very few dishes, ensuring an easy cleanup process after enjoying your delicious creation.
Ingredients for Pecan Pie Dump Cake
Gathering your ingredients is the first step to creating this delightful dessert. For this indulgent Pecan Pie Dump Cake, you’ll need a few simple items that come together to create something truly magical. The beauty of a dump cake, especially a Pecan Dump Cake with Yellow Cake Mix, is how effortlessly these components transform into a rich, gooey, and nutty treat.
- 1 box yellow cake mix (15.25 oz) – This is the foundation of our Pecan Pie Dump Cake, providing a tender, cake-like base.
- 1 cup unsalted butter, melted – I always use unsalted butter to control the saltiness myself, and melting it helps it seep into the cake mix perfectly.
- 1 cup light corn syrup – This is crucial for achieving that signature gooey, sweet pecan pie filling texture.
- 4 large eggs – They bind the filling together and add richness, so make sure they’re at room temperature for best mixing.
- 1 cup brown sugar – For a deep, caramel-like sweetness that complements the pecans beautifully.
- 1 teaspoon vanilla extract – A splash of vanilla enhances all the other flavors. Don’t skip it!
- 1 pinch salt – Just a tiny bit helps balance the sweetness and brings out the nutty notes.
- 1 cup chopped pecans – These go into the filling, adding a wonderful texture and that classic pecan flavor.
- 1 cup pecan halves – Reserved specifically for the topping, these provide a beautiful presentation and an extra crunch.
How to Make Pecan Pie Dump Cake
Making this dessert is incredibly simple, truly living up to its “dump cake” name. I promise, if you can follow a few easy steps, you’ll have a warm, delicious Pecan Pie Dump Cake ready to enjoy. This truly is a dump and bake pecan pie experience that delivers maximum flavor with minimal effort.
- Step 1: First things first, preheat your oven to 350°F (175°C). Then, lightly grease a 9×13 inch baking dish. This ensures your delicious Pecan Pie Dump Cake won’t stick, making serving a breeze.
- Step 2: In a large mixing bowl, combine the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and that tiny pinch of salt. Whisk these ingredients together until the mixture is smooth and beautifully uniform. You’ll notice the rich, sweet aroma starting to develop already.
- Step 3: Gently fold in the chopped pecans. Make sure they are evenly distributed throughout the luscious mixture; these will form the gooey, nutty base of your Pecan Pie Dump Cake.
- Step 4: Pour this pecan mixture into your prepared baking dish, spreading it out evenly to create a solid layer.
- Step 5: Now for the “dump” part! Evenly sprinkle the dry yellow cake mix directly on top of the pecan mixture in the baking dish. It’s crucial not to stir it in; just let it rest on top! This is the magic behind a true dump and bake pecan pie.
- Step 6: Pour the remaining melted butter evenly over the dry cake mix, trying to cover as much of the surface as possible. This butter will soak into the cake mix, creating a delicious, moist topping.
- Step 7: Sprinkle the reserved pecan halves over the buttered cake mix. This adds a lovely texture and a beautiful, rustic appearance to your finished Pecan Pie Dump Cake.
- Step 8: Place the dish into your preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly. The edges might look a little crispy, and the center will be wonderfully gooey.
- Step 9: Once baked, remove your delightful Pecan Pie Dump Cake from the oven and let it cool for at least 15 minutes before serving. I find that letting it rest allows the flavors to meld and the gooey filling to set just perfectly. Enjoy it warm with a scoop of vanilla ice cream, if you like!
Pro Tips for the Best Pecan Pie Dump Cake
I’ve made this Pecan Pie Dump Cake countless times, and I’ve picked up a few tricks along the way that guarantee a perfect dessert every single time. These simple tips will elevate your dump cake from good to absolutely amazing, ensuring that gooey, nutty goodness you’re craving.
- Always use fresh ingredients, especially your pecans. Fresh pecans have a richer flavor that really shines through in this dessert.
- Don’t stir the cake mix and filling! The “dump” method is key here for creating those distinct layers and textures.
- Ensure your butter is fully melted when you pour it over the cake mix; this helps it absorb properly and creates a delicious, crumbly topping.
- Let the cake cool for at least 15 minutes after baking. This allows the gooey filling to set slightly, making it easier to serve.
What’s the secret to perfect Homemade Pecan Pie Dump Cake?
The real secret to the best Pecan Pie Dump Cake lies in the quality of your corn syrup and the even distribution of the melted butter over the cake mix. A good quality light corn syrup provides that signature gooey texture, while ensuring the butter soaks into every bit of the dry mix creates a wonderfully rich, cake-like crust.
Can I make Pecan Pie Dump Cake ahead of time?
Absolutely! You can assemble the entire Pecan Pie Dump Cake up to 24 hours in advance. Just cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, add an extra 10-15 minutes to the baking time to account for the cold batter.
How do I avoid common mistakes with Pecan Pie Dump Cake?
To avoid common pitfalls, first, resist the urge to stir the cake mix into the pecan filling—that’s a no-no! Second, make sure your oven temperature is accurate to prevent uneven baking. Lastly, don’t overbake; pull it out when the edges are bubbly and golden, even if the center still looks a bit jiggly, as it will set as it cools.
Best Ways to Serve Pecan Pie Dump Cake
Once your warm, gooey Pecan Pie Dump Cake comes out of the oven, the fun isn’t over—it’s time to think about how to best enjoy this delightful treat! I always find that a little something extra can elevate this already amazing Pecan Pie Cake Mix Dessert into an unforgettable experience.
My absolute favorite way to serve this Pecan Pie Dump Cake is warm, straight from the oven, with a generous scoop of vanilla bean ice cream melting slowly over the top. The contrast between the warm, rich pecan filling and the cold, creamy ice cream is simply divine. Another fantastic option is to add a dollop of freshly whipped cream, perhaps with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of decadence. For a truly Southern touch, you could even serve it alongside a cup of strong black coffee or a glass of cold milk, letting the dessert speak for itself.
Nutrition Facts for Pecan Pie Dump Cake
I know many of you are curious about the nutritional breakdown of this delicious dessert. While this Pecan Pie Dump Cake is certainly an indulgence, it’s good to have an idea of what you’re enjoying. Based on approximately 12 servings per recipe, here are the estimated nutrition facts for one serving of this delightful Pecan Pie Dump Cake:
- Calories: 320 kcal
- Protein: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Sugar: Not specified
- Sodium: Not specified
Please remember that these nutritional values are estimates and may vary based on the specific brands and exact measurements of ingredients you use when making your Pecan Pie Dump Cake.
How to Store and Reheat Pecan Pie Dump Cake
Once you’ve indulged in a slice (or two!) of this delightful Pecan Pie Dump Cake, you might find yourself with leftovers. Don’t worry, storing and reheating this dessert is incredibly simple, ensuring you can enjoy its deliciousness for days to come. I always make sure to let the cake cool completely before attempting to store it; this prevents condensation and keeps it fresh.
For short-term storage, simply cover the baking dish tightly with plastic wrap or transfer individual slices to an airtight container. Your Pecan Pie Dump Cake will stay fresh in the refrigerator for up to 3-4 days. For longer storage, this Simple Pecan Pie Dump Cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then an additional layer of aluminum foil, and store them in the freezer for up to 3 months. When you’re ready to enjoy, you can reheat refrigerated portions in the microwave for 20-30 seconds, or in an oven preheated to 350°F (175°C) for 10-15 minutes until warm and gooey again. Frozen slices should be thawed in the refrigerator overnight before reheating.
Frequently Asked Questions About Pecan Pie Dump Cake
What is a Pecan Pie Dump Cake?
A Pecan Pie Dump Cake is an incredibly easy dessert that combines the rich, nutty flavors of a traditional pecan pie with the simplicity of a dump cake. The “dump” refers to literally dumping ingredients into a baking dish without much mixing. It typically features a gooey pecan pie-like filling topped with a dry cake mix and butter, which bakes into a delicious, cakey crust. It’s a fantastic shortcut to a decadent dessert, perfect for when you crave pecan pie but want minimal fuss.
Can I use a different cake mix for this Pecan Pie Dump Cake?
While I prefer yellow cake mix for its classic flavor profile that complements the pecan filling so well, you absolutely can experiment! A butter pecan cake mix would amplify the nutty flavor, or a spice cake mix could add a warm, autumnal twist to your Pecan Pie Dump Cake. Just ensure it’s a standard box size (around 15.25 oz).
Why is it called a “dump cake”?
The name “dump cake” comes from the incredibly simple preparation method. You literally “dump” all the ingredients into a baking dish, often in layers, with very little to no stirring. This hands-off approach makes it one of the easiest desserts to assemble, perfect for busy bakers or those new to the kitchen. It’s a delightful culinary shortcut that yields delicious results, especially with this Pecan Pie Dump Cake.
What’s the best way to tell if my Pecan Pie Dump Cake is done?
Your Pecan Pie Dump Cake is typically done when the top is golden brown and bubbly, especially around the edges. The center might still have a slight jiggle, which is perfectly normal for the gooey pecan layer. I usually look for a nice, even golden color on the cake mix topping. If you find the top browning too quickly, you can loosely tent it with foil during the last few minutes of baking.
Variations of Pecan Pie Dump Cake You Can Try
While my classic Pecan Pie Dump Cake recipe is a winner, I love to experiment with variations to keep things exciting. These simple tweaks can offer new flavors or cater to different dietary needs, proving just how versatile this dessert can be. You can easily adapt this delightful confection to suit your taste or occasion.
- Chocolate Pecan Pie Dump Cake: For chocolate lovers, swap the yellow cake mix for a chocolate cake mix and add a handful of chocolate chips to the pecan filling. It creates a rich, decadent twist that’s absolutely divine.
- Caramel Pecan Pie Dump Cake: Drizzle about ½ cup of caramel sauce over the pecan filling before adding the cake mix. This adds another layer of sweet, gooey goodness, making it even more indulgent.
- Gluten-Free Pecan Pie Dump Cake: Simply substitute the regular yellow cake mix with your favorite gluten-free yellow cake mix. The rest of the recipe remains the same, ensuring everyone can enjoy this fantastic dessert.
- Spiced Pecan Pie Dump Cake: To give your Southern Pecan Pie Dump Cake a warm, autumnal feel, add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the pecan filling mixture. This enhances the cozy, comforting flavors, perfect for fall gatherings.
Pecan Pie Dump Cake: One Heavenly Sweet Secret
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy Pecan Pie Dump Cake recipe offers a quick shortcut to a decadent dessert. It combines the rich, nutty flavors of traditional pecan pie with the simplicity of a dump cake, requiring minimal effort and dishes.
Ingredients
- 1 cup pecan halves (reserved for topping)
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (reserve ¼ cup for topping)
- 1 cup light corn syrup
- 4 large eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
- In a mixing bowl, combine the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and a pinch of salt. Whisk until smooth.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the mixture.
- Evenly sprinkle the dry yellow cake mix directly on top of the pecan mixture in the baking dish. Do not stir; just let it rest on top!
- Pour the melted butter evenly over the cake mix, covering it as thoroughly as possible.
- Sprinkle the reserved pecan halves on top of the buttered cake mix.
- Place in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly.
- Let it cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream on top!
Notes
- For gluten-free options, try using a gluten-free cake mix.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat in the microwave for 20-30 seconds or oven at 350°F (175°C) for 10-15 minutes to enjoy warm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
