If you love the rich, nutty flavor of classic pecan pie but want something quicker and easier, this Pecan Pie Dump Cake Recipe is an absolute game changer. Combining the gooey, buttery filling of pecan pie with the simplicity of a dump cake, it creates a luscious dessert that’s perfect for any occasion, whether it’s a casual family dinner or a festive holiday gathering. With just a handful of straightforward ingredients and a foolproof method, you’ll have a warm, comforting treat that everyone will be asking for again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from building the rich, nutty flavor to achieving the perfect cake-like topping that contrasts beautifully with the gooey filling. Simplicity is key here, but each component is essential to nail the texture and taste.
- 2 cups chopped pecans: Toast these for maximum flavor and that irresistible crunch in every bite.
- 1 cup granulated sugar: Provides the necessary sweetness to balance the rich filling.
- 1 cup light corn syrup: Creates a smooth, gooey texture essential for pecan pie’s signature filling.
- 4 large eggs: These bind everything together so your filling sets perfectly.
- 1 tsp vanilla extract: Adds a warm, aromatic dimension to the sweet filling.
- 1/2 cup unsalted butter, melted: Brings richness and moisture into the batter.
- 1 box (15.25 oz) yellow cake mix (dry): The magic shortcut topping that crisps up beautifully while absorbing the filling’s flavors.
- 1/2 cup unsalted butter, softened and sliced (for topping): Dotting the top helps the cake topping brown evenly and adds extra buttery goodness.
How to Make Pecan Pie Dump Cake Recipe
Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking dish generously or line it with parchment paper to prevent sticking. This small step ensures easy cleanup and that your cake comes out perfectly intact.
Step 2: Toast the Pecans
Place your chopped pecans in a dry skillet over medium heat, stirring often for 3 to 5 minutes. Toasting them unlocks their deep, buttery aroma and enhances the flavor that makes this dump cake truly special. Be careful not to burn them; the goal is a light golden toast.
Step 3: Whisk Together the Filling
In a large bowl, combine the melted butter, granulated sugar, light corn syrup, eggs, and vanilla extract. Whisk these together until the mixture is smooth and glossy. Carefully fold in your toasted pecans, making sure they’re evenly distributed to get crispy nutty bites in every spoonful.
Step 4: Assemble Your Cake Layers
Pour the rich pecan mixture into your prepared dish and spread it evenly. Next, sprinkle the entire dry yellow cake mix evenly over the top—this is what gives the dump cake its characteristic golden, cakey crust. Dot the top with the slices of softened butter to help the cake brown beautifully while baking.
Step 5: Bake to Perfection
Pop your bakeware into the hot oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is a gorgeous golden brown, and the filling is bubbling up at the edges. The contrast between the crispy cake topping and the sticky, nutty filling below is incredible.
Step 6: Cool and Serve
Allow the cake to cool for at least 30 minutes before serving. This resting time helps the filling set just enough so it’s not too runny. For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
How to Serve Pecan Pie Dump Cake Recipe
Garnishes
Enhance the experience by topping your pecan pie dump cake with whipped cream or vanilla ice cream to complement the warm, rich flavors. For a little extra texture and visual appeal, sprinkle a few extra toasted pecans on top right before serving.
Side Dishes
This dessert shines bright on its own but pairs wonderfully with light, fresh sides such as a crisp green salad or a bright fruit salad. The simplicity of those sides balances the richness of the cake and keeps the meal harmonious.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or mason jars, layered with whipped cream and a few pecans for a rustic look. You can also drizzle a bit of caramel sauce on top to amp up the sweetness and make dessert feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your pecan pie dump cake tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to four days, allowing the flavors to meld even more deliciously each day.
Freezing
To freeze, wrap the baked and cooled cake securely with plastic wrap followed by aluminum foil. Freeze for up to two months. When ready to eat, thaw overnight in the refrigerator for best texture and taste.
Reheating
Reheat individual slices in the microwave for about 20 seconds or warm the entire cake in a 300°F oven for 10 to 15 minutes. This helps the gooey filling soften and the buttery topping regain its crispness without drying out.
FAQs
Can I use a different type of cake mix?
Absolutely! While yellow cake mix works perfectly to create that classic crumbly topping, feel free to experiment with white or even spice cake mixes for a different flavor profile.
What if I don’t have light corn syrup?
If you don’t have light corn syrup, you can substitute with honey or maple syrup, but keep in mind this might slightly change the texture and flavor of the filling. It’s best to stick with light corn syrup for authentic results.
Can I make this dessert gluten-free?
Yes, just swap the yellow cake mix for a gluten-free cake mix of your choice. Make sure it’s a simple yellow or vanilla flavor to keep the classic taste of the dump cake intact.
Is it necessary to toast the pecans?
Toasting pecans is highly recommended because it enhances their flavor and crunch. Using raw pecans will still work but the flavor won’t be as rich and toasty.
Can I prepare this ahead of time?
You can assemble the dump cake the night before and keep it covered in the fridge. Just add the butter slices right before baking for best results, then bake fresh when ready to serve.
Final Thoughts
This Pecan Pie Dump Cake Recipe has quickly become one of my absolute favorites for its ease and incredible flavor. It’s a perfect dessert when you want something classic, comforting, and undeniably delicious without spending hours in the kitchen. I encourage you to give it a try and watch how fast it disappears at your table!
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Pecan Pie Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pecan Pie Dump Cake is a quick and easy dessert combining the rich, nutty flavor of toasted pecans with a sweet, gooey filling and a buttery cake topping. Perfect for holidays or any special occasion, it bakes into a deliciously gooey pie-like base with a crisp, cake-like crust on top.
Ingredients
Filling
- 2 cups chopped pecans
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Topping
- 1 box (15.25 oz) yellow cake mix (dry)
- 1/2 cup unsalted butter, softened and sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 3 to 5 minutes until they become fragrant, stirring often to prevent burning. This step enhances the nutty flavor in your filling.
- Make Filling: In a large mixing bowl, whisk together the melted butter, granulated sugar, light corn syrup, eggs, and vanilla extract until the mixture is smooth and well combined. Gently fold in the toasted pecans, distributing them evenly throughout the filling.
- Assemble Cake: Pour the pecan filling mixture into your prepared baking dish. Next, sprinkle the dry yellow cake mix evenly over the top of the filling. Dot the entire surface with slices of softened butter to help create a rich, golden crust as it bakes.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling around the edges, indicating it’s cooked through.
- Cool and Serve: Allow the dump cake to cool for at least 30 minutes before serving. This resting time lets the filling set. Serve warm, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- To toast pecans evenly, stir frequently and watch closely to prevent burning.
- For an extra touch, add a pinch of cinnamon to the filling mixture.
- Let the cake cool adequately before cutting to ensure clean slices.
- This dump cake can be made a day ahead and reheated gently before serving.
- Use a 9×13-inch baking dish for optimal thickness and baking consistency.
