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Pecan pie dump cake is the dessert I make when I need something quick and showstopping with almost no effort. It takes the classic flavors of gooey pecan pie and transforms them into a rich cake with a crisp topping that everyone devours at holiday gatherings or cozy weekend dinners.
I first made this for a family reunion and it disappeared before I even got a slice people asked for the recipe all night
Ingredients
- Yellow cake mix: brings a buttery base and convenient shortcut stock up on a brand with rich vanilla aroma
- Pecans: deliver crunch and classic flavor look for plump halves and toast lightly for extra nuttiness if you like
- Unsalted butter: adds richness and ensures the topping stays crisp buy good quality for best results
- Large eggs: give structure and richness nice golden yolks mean a richer cake
- Corn syrup: adds signature gooey texture and sweetness clear syrup keeps the flavor classic
- Brown sugar: brings deep molasses notes pick dark brown for even more toasty flavor
- Vanilla extract: enhances the warmth of the filling real vanilla gives the best aroma
- Salt: balances the sweetness use fine sea salt for even seasoning
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F or 175°C and grease a 9 by 13 inch baking dish generously so nothing sticks
- Mix the Wet Ingredients:
- In a big mixing bowl whisk together corn syrup brown sugar melted butter eggs vanilla and salt until totally smooth and glossy
- Layer the Cake Mix:
- Sprinkle the dry cake mix evenly over the bottom of your greased dish use your hands or a spoon to nudge it into an even layer
- Pour in the Filling:
- Slowly pour the wet mixture over the cake mix try to cover every bit so it all bakes up tender with no dry pockets
- Add Pecans:
- Scatter the chopped pecans right on top press lightly so they nestle into the liquid
- Bake:
- Pop the dish in the oven and bake for 45 to 50 minutes until the edges are golden and the center is set but slightly wobbly
- Cool and Serve:
- Let it cool for at least 15 minutes for best slicing serve warm plain or with vanilla ice cream for extra indulgence
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Brown sugar has always been my secret for the deepest flavor every family holiday I find myself sneaking a taste straight from the mixing bowl because that caramelly aroma gets everyone in the kitchen talking
Storage Tips
Once completely cool cover the dish tightly or transfer slices to an airtight container It keeps for up to four days at room temperature or in the fridge For longer storage freeze cooled slices individually then reheat gently in the microwave or oven
Ingredient Substitutions
Try walnuts or almonds if you are not a pecan fan Maple syrup can stand in for corn syrup expect a touch less gooey texture A chocolate cake mix works if you are craving something richer
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Serving Suggestions
Scoop vanilla ice cream over warm squares or add a dollop of whipped cream For a brunch twist serve with fresh berries and a drizzle of maple syrup It looks extra inviting sprinkled with extra toasted nuts right before serving
Pecan Pie Dump Cake Origins
This dessert is inspired by Southern holiday tables Pecan pies have been a tradition since the late 1800s thanks to the abundance of pecan trees in the South The dump cake version brings in the easy potluck spirit combining beloved textures with pure convenience
Recipe FAQs
- → Can I use a different cake mix flavor?
Yes, try a butter or spice cake mix to add a unique twist and complement the pecan filling.
- → Should I toast the pecans first?
Toasting enhances the nutty flavor, but it's optional since baking in the oven will toast them lightly.
- → How can I tell if it’s done baking?
The edges should be firm and golden while the center is set but still slightly gooey—avoid overbaking for best texture.
- → Can this dessert be made ahead?
Absolutely—bake, cool, and cover. Gently rewarm portions or enjoy at room temperature as desired.
- → Is it necessary to serve with ice cream?
It’s delicious on its own, but a scoop of vanilla ice cream adds a cool, creamy contrast to the warm dessert.