Pecan Pie Dump Cake
Indulge in the irresistible allure of classic pecan pie transformed into the easiest dessert you'll ever make. This Pecan Pie Dump Cake combines the rich, nutty flavors of traditional pecan pie filling with a buttery, golden cake topping, all with minimal effort. It's the perfect treat for any occasion, promising warmth, comfort, and pure deliciousness in every scoop.
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Servings
8-12 servings
Keywords
Why This Recipe Delivers
- Incredibly simple to prepare, perfect for busy schedules.
- Delivers all the beloved flavors of pecan pie without the fuss of a crust.
- Combines gooey caramel pecan filling with a tender, buttery cake topping.
- A comforting, crowd-pleasing dessert ideal for any gathering.
- Requires minimal cleanup thanks to the 'dump cake' method.
Ingredients
- 2 large eggs, lightly beaten
- 100g (½ cup) packed light brown sugar
- 240ml (1 cup) caramel topping (store-bought or homemade)
- 120ml (½ cup) salted caramel topping
- 60ml (¼ cup) unsalted butter, melted, for the pecan mixture
- 300g (3 cups) pecan halves
- 1 standard box (432g or 15.25 ounces) yellow cake mix
- 113g (½ cup or 1 stick) unsalted butter, melted, for the cake topping
- Non-stick cooking spray
Instructions
- Begin by preheating your oven to 175°C (350°F). Lightly coat a 23×33 cm (9×13 inch) baking dish with non-stick cooking spray, ensuring all surfaces are covered to prevent any sticking during baking.
- In a large mixing bowl, combine the two lightly beaten eggs, the packed light brown sugar, the regular caramel topping, the salted caramel topping, and the 60ml (¼ cup) of melted butter. Whisk these ingredients together until the mixture is smooth, thoroughly combined, and uniform in color and texture.
- Gently fold the 300g (3 cups) of pecan halves into the wet mixture. It might seem like a substantial amount of pecans, but they are crucial for delivering that signature nutty flavor and delightful texture that makes this cake so extraordinary.
- Carefully pour this rich pecan mixture into your prepared baking dish. Use a spatula to spread it out evenly across the bottom of the dish, ensuring the pecans are distributed as uniformly as possible for consistent baking.
- In a separate medium-sized bowl, combine the entire box of yellow cake mix with the remaining 113g (½ cup) of melted butter. Use a fork or your fingertips to mix these two ingredients until a crumbly texture forms. The goal is to create beautiful, coarse crumbs that will become the tender cake topping.
- Evenly sprinkle the cake mix and butter crumb mixture over the pecan layer in the baking dish. Try to cover the entire surface for a golden, crunchy crust. There's no need to press it down; simply distribute it.
- Place the baking dish into the preheated oven and bake for approximately 25 to 30 minutes. The cake is ready when the topping is golden brown and you can see the caramel pecan mixture bubbling enticingly around the edges of the dish. A toothpick inserted into the cake topping should come out clean (though the pecan layer below will remain gooey).
- Once baked, remove the Pecan Pie Dump Cake from the oven and allow it to cool slightly on a wire rack before serving. This brief cooling period helps the layers set, making it easier to serve.
Tools You’ll Need
- 9×13 inch (23×33 cm) baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Essential Success Tips
- Ensure eggs are lightly beaten for an even consistency in the pecan layer. Over-beating can make them foamy.
- Use both regular and salted caramel for a depth of flavor that balances sweetness with a subtle savory note.
- Don't overmix the cake crumb topping; just combine until crumbs form. Overworking can lead to a tougher crust.
- Let the cake cool slightly before serving. This allows the gooey pecan layer to set a bit, preventing it from being too runny.
- For extra richness, serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Professional Cooking Secrets
- Toasting the pecan halves lightly before adding them to the mixture can intensify their nutty flavor even further, though it's an optional step.
- For a more complex flavor profile, add a teaspoon of vanilla extract or a pinch of cinnamon to the pecan mixture before baking.
- Consider swirling in an extra ¼ cup of melted butter over the cake crumb topping just before baking to create an even richer, crispier crust.
Notes
- Storage: Store any leftover Pecan Pie Dump Cake covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven for a warm, gooey treat.
- Variations: Feel free to experiment by adding a handful of chocolate chips to the pecan layer for a chocolate-pecan delight, or a sprinkle of shredded coconut for added texture and flavor.
- Preparation: This dish is wonderfully forgiving. Don't stress if the layers aren't perfectly uniform; the beauty of a dump cake is its rustic charm.
Frequently Asked Questions
Can I use a different type of cake mix?
While yellow cake mix provides a classic buttery flavor that complements the pecan pie filling, you can certainly experiment. A white cake mix would also work well, or even a spice cake mix for a more autumnal twist.
How do I know when the dump cake is fully cooked?
The top layer should be golden brown and the edges of the caramel pecan filling should be visibly bubbling. The pecan layer underneath will remain somewhat gooey, but the cake topping should feel set when lightly touched.
Can I make this Pecan Pie Dump Cake ahead of time?
Yes, this cake can be made a day in advance. Simply cool it completely, cover it, and store it in the refrigerator. Reheat gently in the oven at 150°C (300°F) for about 15-20 minutes, or until warmed through, before serving.
Nutrition Facts (Per Serving)
Calories: Approximately 480-550 per serving, Protein: 4-6g, Fat: 30-38g, Carbs: 55-65g (Estimates vary based on specific brands and exact ingredient quantities. Does not include optional toppings.)
Allergy Information
Contains dairy (butter, caramel), eggs, wheat (cake mix), and tree nuts (pecans). Individuals with nut allergies should avoid this dish. For a gluten-free version, use a certified gluten-free yellow cake mix.
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