Pecan Pie Dump Cake
Why Make This Recipe
Pecan Pie Dump Cake is an easy and delicious dessert that combines the rich taste of pecan pie with the simplicity of a dump cake. It’s perfect for gatherings, holidays, or whenever you’re in the mood for a sweet treat without spending hours in the kitchen. This recipe requires minimal prep time and uses common ingredients, making it accessible for bakers of all skill levels. Plus, the gooey, warm filling topped with a golden crust is hard to resist!
How to Make Pecan Pie Dump Cake
Ingredients
- 1 cup pecans, chopped
- 1 can (15 oz) sweetened condensed milk
- 1 cup corn syrup (light or dark)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, sliced into thin pats
- 1 cup water
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the chopped pecans evenly on the bottom of the prepared baking dish.
- In a mixing bowl, combine the sweetened condensed milk, corn syrup, melted butter, and vanilla extract. Mix until well combined.
- Pour the filling mixture over the pecans in the baking dish.
- Evenly sprinkle the dry yellow cake mix over the filling. Do not stir.
- Place the sliced pats of butter evenly over the top of the cake mix.
- Carefully pour the water over the entire mixture.
- Bake for 50 to 60 minutes, or until the top is golden brown and the filling is bubbly.
- Allow to cool slightly before serving. Enjoy your pecan pie dump cake warm or at room temperature.
How to Serve Pecan Pie Dump Cake
This dessert is best served warm, but it can also be enjoyed at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream on top adds extra deliciousness. You can also sprinkle a few extra chopped pecans for a nice touch!
How to Store Pecan Pie Dump Cake
Store any leftovers in an airtight container in the refrigerator. It should keep for about 3 to 4 days. You can reheat it in the microwave or oven before serving if you like it warm.
Tips to Make Pecan Pie Dump Cake
- Be sure to grease the baking dish well to prevent sticking.
- If you want a deeper flavor, experiment with using dark corn syrup instead of light.
- Tweak the amount of pecans based on your preference; add more for a crunchier texture.
Variation
For a chocolate twist, you can add semi-sweet chocolate chips on top of the cake mix before baking.
FAQs
Can I use other nuts instead of pecans?
Yes, you can substitute walnuts or almonds if you prefer different nuts.
Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free yellow cake mix to make it gluten-free.
Can I prepare it ahead of time?
You can prepare the filling and layer it in the dish, then cover and refrigerate it. Just bake it when you’re ready to serve.
Pecan Pie Dump Cake
Ingredients
For the Filling
- 1 cup pecans, chopped
- 1 can (15 oz) sweetened condensed milk
- 1 cup corn syrup (light or dark) Dark corn syrup can add a deeper flavor.
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cake Layer
- 1 box (15.25 oz) yellow cake mix Do not stir once sprinkled.
- 1/2 cup unsalted butter, sliced into thin pats
- 1 cup water Carefully pour over the mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the chopped pecans evenly on the bottom of the prepared baking dish.
- In a mixing bowl, combine the sweetened condensed milk, corn syrup, melted butter, and vanilla extract. Mix until well combined.
- Pour the filling mixture over the pecans in the baking dish.
- Evenly sprinkle the dry yellow cake mix over the filling. Do not stir.
- Place the sliced pats of butter evenly over the top of the cake mix.
- Carefully pour the water over the entire mixture.
Baking
- Bake for 50 to 60 minutes, or until the top is golden brown and the filling is bubbly.
- Allow to cool slightly before serving.
