Pecan Pie Dump Cake | JustWorthi

This Pecan Pie Dump Cake is a quick and easy dessert that combines the gooey, caramel-like filling of pecan pie with the buttery, crumbly topping of a dump cake. With just a few simple ingredients and minimal prep time, you can enjoy the best of both worlds in one delicious bite. Perfect for holiday gatherings, potlucks, or whenever you’re craving something sweet and indulgent!

Personal Story & Background

Pecan pie has always been a family favorite in my home, especially during the holidays. But let’s be honest—making a traditional pecan pie from scratch can be a bit of a commitment. That’s why this dump cake version became a game-changer! It delivers all the rich, nutty, caramel-like goodness of pecan pie without the hassle of rolling out pie dough.

What I love most about this recipe is its simplicity. Just layer the ingredients, pop it in the oven, and let the magic happen! It’s an effortless dessert that never fails to impress, whether served warm with a scoop of vanilla ice cream or enjoyed on its own.

Ingredient Notes

Main Ingredients:

• Pecan Halves – The star of the dish, adding crunch and nutty flavor.
• Butter (Melted) – Creates a rich, golden topping.
• Yellow Cake Mix – Forms a sweet and buttery crust with minimal effort.
• Brown Sugar – Enhances the caramel flavor.
• Corn Syrup – Mimics the classic pecan pie filling texture.
• Evaporated Milk – Adds creaminess and richness.
• Eggs – Helps bind the filling together.
• Vanilla Extract – Brings warmth and depth to the flavor.
• Cinnamon & Salt – Balances the sweetness and adds a hint of spice.

Possible Substitutions:

• Swap yellow cake mix with spice cake mix for extra warmth.
• Use maple syrup instead of corn syrup for a natural sweetness.
• Add chocolate chips for a fun twist!

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Prepare the Filling

In a large bowl, whisk together brown sugar, corn syrup, evaporated milk, eggs, vanilla extract, cinnamon, and salt until smooth. Stir in pecan halves.

3. Assemble the Layers

Pour the filling into the prepared baking dish. Sprinkle the dry cake mix evenly over the top, then drizzle melted butter over everything.

4. Bake

Bake for 40-45 minutes or until golden brown and bubbly. The center should be set but slightly gooey.

5. Cool & Serve

Let the dump cake cool for at least 15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream!

Expert Tips for the Best Results

1. Use Cold Butter – If you prefer a crumbly topping, slice cold butter into thin pieces and layer it over the cake mix instead of melting it.
2. Don’t Overbake – The cake should have a soft, gooey texture in the middle, just like pecan pie.
3. Let It Rest – Allowing the cake to cool slightly helps the layers set for easier serving.

Serving Suggestions

• Serve warm with vanilla ice cream for a classic pairing.
• Drizzle with caramel sauce for extra indulgence.
• Top with whipped cream and a sprinkle of cinnamon for a festive touch.

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
• Reheating: Warm individual servings in the microwave for 20-30 seconds.

Frequently Asked Questions

1. Can I make this ahead of time?

Yes! You can prepare and bake the cake a day in advance. Just reheat before serving.

2. What if I don’t have corn syrup?

Maple syrup or honey can work as alternatives, though the texture may be slightly different.

3. Can I use a different type of nut?

Absolutely! Walnuts or almonds can be used in place of pecans.

Conclusion

This Pecan Pie Dump Cake is the ultimate easy dessert for when you want all the flavors of pecan pie without the extra effort. Whether you’re making it for a holiday dinner or a casual treat, it’s guaranteed to be a crowd-pleaser. Give it a try and let me know how you like it!

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