This Pecan Pie Dump Cake recipe offers a delightful and incredibly simple way to enjoy the rich, comforting flavors of traditional pecan pie without all the fuss. It’s the perfect solution for those craving homemade goodness with minimal effort, proving that remarkable desserts can be achieved in mere minutes.
Key Ingredients for Pecan Pie Dump Cake
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans, divided
- 1/2 cup unsalted butter, melted
- 1 (12 oz) can evaporated milk
- 1 cup packed light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: Vanilla ice cream or whipped cream for serving
How to Make Pecan Pie Dump Cake
Prepare to be amazed by how effortlessly this Pecan Pie Dump Cake comes together! In less than an hour, you’ll have a warm, bubbling dessert that’s rich with pecan flavor and a gloriously gooey, caramelized filling that’s reminiscent of your favorite bakery pie. The simple layering process means even beginner bakers can achieve stunning results, and the preparation time is a dream for busy weeknights or last-minute gatherings.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking. This initial step ensures your dump cake bakes evenly and releases cleanly from the pan.
- Dry Mix Foundation: Take your box of yellow cake mix and evenly spread the dry cake mix over the bottom of the prepared baking dish. Do not mix it with anything; simply pour the contents of the box directly into the dish.
- Nutty Layer: Sprinkle about 3/4 cup of the chopped pecans evenly over the dry cake mix. This layer of nuts will peek through the cake and add delightful texture to every bite.
- Melted Butter Drizzle: Pour the melted butter evenly over the cake mix and pecan layer. Ensure the butter saturates the dry mix as much as possible, as this is crucial for creating the moist cake base.
- Pecan Pie Filling Creation: In a medium bowl, whisk together the evaporated milk, packed light brown sugar, lightly beaten eggs, vanilla extract, and salt. Stir until everything is well combined and the sugar has dissolved. This mixture forms the luscious, caramelized pecan pie filling.
- Pour the Magic: Carefully and slowly pour the pecan pie filling mixture evenly over the buttered cake mix and pecans. Try to distribute it as evenly as possible to ensure a uniform consistency throughout the bake.
- Top with Remaining Pecans: Sprinkle the remaining 1/4 cup of chopped pecans over the top of the liquid filling. This final sprinkle of nuts adds a beautiful presentation and an extra crunch.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 35-45 minutes, or until the filling is set and bubbling, and the cake part is golden brown and cooked through. A toothpick inserted into the cake portion should come out clean, though the filling will remain soft.
- Cool and Serve: Remove the Pecan Pie Dump Cake from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to thicken slightly and makes it easier to serve. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Why You’ll Love This Pecan Pie Dump Cake
You’ll adore this Pecan Pie Dump Cake for its incredibly rich, deeply satisfying flavor that authentically captures the essence of homemade pecan pie, but with a fraction of the effort. The magic lies in its ultra-simple layering technique, transforming basic pantry staples into a decadent dessert with minimal fuss. Imagine the delightful crunch of toasted pecans mingling with a gooey, caramel-like filling, all with a tender, moist cake base – it’s a taste of pure comfort, making it a wonderful alternative to a traditional pie where pastry perfection is key.
Plus, the cost-saving benefit of whipping up this dessert at home is undeniable. Forget expensive store-bought pies or specialty bakery treats; this Pecan Pie Dump Cake proves that exceptional flavor doesn’t have to break the bank. It’s the ultimate budget-friendly indulgence that’s perfect for family dinners, potlucks, or simply satisfying a sweet craving. So, are you ready to ditch the stress and embrace the simplicity? Give this amazing Pecan Pie Dump Cake a try this week – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
For storing your delicious Pecan Pie Dump Cake, simply allow it to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or transfer any leftovers to an airtight container. Properly stored, the Pecan Pie Dump Cake will stay fresh in the refrigerator for up to 3-4 days.
When it’s time to reheat, you have a couple of excellent options. For individual servings, scoop a portion onto a microwave-safe plate and heat in 20-30 second intervals until warmed through. For a larger portion, you can gently reheat the entire dish in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. If you wish to freeze your Pecan Pie Dump Cake, it’s best to do so before serving. Cool it completely, then cover tightly with plastic wrap and then a layer of aluminum foil, or freeze in individual portions in freezer-safe containers. It can be stored in the freezer for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
Final Thoughts
This Pecan Pie Dump Cake is the ultimate testament to effortless indulgence, delivering all the comforting flavors of a classic without the complexity. We truly encourage you to give this simple yet spectacular recipe a try for your next sweet craving or gathering – prepare to be delighted!
Pecan Pie Dump Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Evenly spread the dry cake mix over the bottom of the prepared baking dish.1 box yellow cake mix
- Sprinkle about 3/4 cup of the chopped pecans evenly over the dry cake mix.1 cup chopped pecans
- Pour the melted butter evenly over the cake mix and pecan layer.1/2 cup unsalted butter
- In a medium bowl, whisk together the evaporated milk, packed light brown sugar, lightly beaten eggs, vanilla extract, and salt. Stir until everything is well combined and the sugar has dissolved.1 can evaporated milk, 1 cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Carefully and slowly pour the pecan pie filling mixture evenly over the buttered cake mix and pecans.
- Sprinkle the remaining 1/4 cup of chopped pecans over the top of the liquid filling.1 cup chopped pecans
- Bake for 35-45 minutes, or until the filling is set and bubbling, and the cake part is golden brown and cooked through. A toothpick inserted into the cake portion should come out clean, though the filling will remain soft.
- Remove from the oven and let it cool for at least 15-20 minutes before serving. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.vanilla ice cream or whipped cream