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 or a cozy night at home. This dish is simple to make, and you don’t need any special baking skills. Just dump, mix, and bake! The result is a warm, gooey, and delicious cake that everyone will love. It’s a comforting dessert that feels fancy without much effort, making it an excellent choice for both beginners and experienced bakers.
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
Pecan Pie Dump Cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It can also be enjoyed plain, but the ice cream adds a nice touch and balances the sweetness. You can also sprinkle some extra chopped pecans on top for added crunch and decoration.
how to store Pecan Pie Dump Cake
To store your leftover Pecan Pie Dump Cake, cool it completely and then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for about 2 months. Just be sure to let it cool completely before wrapping it tightly to prevent freezer burn.
tips to make Pecan Pie Dump Cake
- Make sure to evenly distribute the pecans on the bottom to get that delicious crunch in every bite.
- You can use either light or dark corn syrup based on your taste preference. Dark corn syrup will give a deeper flavor.
- For an extra touch, try adding a pinch of salt to the filling mixture to enhance the sweetness.
- If you want to make it a bit more indulgent, consider adding chocolate chips or caramel sauce to the top before baking.
variation (if any)
This recipe is quite flexible! You can add chocolate chips for a richer flavor, or use crushed cookies instead of cake mix for a different texture. Some people like to mix in a bit of cinnamon or nutmeg to add warmth to the flavor profile. You can also try using different nuts if you’re looking for a change from pecans.
FAQs
Can I make Pecan Pie Dump Cake ahead of time?
Yes, you can prepare the cake ahead of time and store it in the refrigerator. Just bake it before you are ready to serve.
Can I use a different type of nut?
Absolutely! While pecans are traditional, you can use walnuts or almonds if you prefer.
Is Pecan Pie Dump Cake gluten-free?
No, this recipe includes yellow cake mix, which is not gluten-free. However, you can substitute a gluten-free cake mix to make it suitable for a gluten-free diet.
Pecan Pie Dump Cake
Ingredients
Main Ingredients
- 1 cup pecans, chopped
- 1 can (15 oz) sweetened condensed milk
- 1 cup corn syrup (light or dark) Use dark corn syrup for a deeper flavor.
- 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- 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.
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.
Notes
Pecan Pie Dump Cake
Ingredients
Main Ingredients
- 1 cup pecans, chopped
- 1 can (15 oz) sweetened condensed milk
- 1 cup corn syrup (light or dark) Use dark corn syrup for a deeper flavor.
- 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- 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.
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.
