Pecan Pie Dump Cake
Why Make This Recipe
Pecan Pie Dump Cake is a delightful dessert that combines the rich flavors of pecan pie with the ease of a dump cake. It’s perfect for gatherings, celebrations, or simply when you need a sweet treat. Not only does it taste fantastic, but it also requires minimal effort to prepare. With just a few ingredients and a simple process, you can create a dessert that will impress everyone!
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
You can serve Pecan Pie Dump Cake warm with a scoop of vanilla ice cream on top or alongside whipped cream for added indulgence. It’s also delicious at room temperature, making it a versatile dessert for any occasion.
How to Store Pecan Pie Dump Cake
To store leftovers, let the cake cool completely, then cover it with plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. If you want to store it for a longer time, place it in the refrigerator, where it can last for about a week. Reheat individual portions in the microwave before serving for a warm treat.
Tips to Make Pecan Pie Dump Cake
- Make sure to grease the baking dish well to prevent sticking.
- You can toast the pecans lightly before adding them to enhance their flavor.
- If you prefer a sweeter taste, use dark corn syrup instead of light corn syrup.
Variation
You can customize this recipe by adding chocolate chips to the filling for a chocolate pecan pie dump cake. Another option is to mix in some mini marshmallows for extra texture and flavor.
FAQs
Can I use other types of nuts instead of pecans?
Yes! You can substitute walnuts or almonds if you prefer a different nut.
Can I make this dump cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered in the refrigerator. Just reheat before serving.
What if I don’t have yellow cake mix?
You can use any flavor of cake mix you have on hand, like vanilla or butter cake mix, to create a new flavor profile.
Pecan Pie Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-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.
