The first time I made a dump cake, I was shocked at how something so simple could taste so amazing. Now, I’m sharing my Pecan Pie Dump Cake, a recipe that combines the ease of a dump cake with the classic flavors of pecan pie.
This recipe is so easy, it only takes about 55 minutes from start to finish!
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What is Pecan Pie Dump Cake?
A dump cake is exactly what it sounds like: you “dump” all the ingredients into a pan and bake it! This Pecan Pie Dump Cake takes that simple concept and infuses it with the rich, nutty flavor of pecan pie.
It’s a delightful combination of textures and tastes that’s both comforting and incredibly easy to make.
Why You’ll Love This Pecan Pie Dump Cake
- Quick & Easy: This recipe requires minimal effort and is ready in under an hour.
- Simple Ingredients: I use ingredients you likely already have in your pantry.
- Minimal Cleanup: With just a few dishes to wash, cleanup is a breeze!
- Crowd-Pleaser: The delicious pecan pie flavor is guaranteed to be a hit with family and friends.
A Brief History of Dump Cakes
Dump cakes are a relatively recent invention, gaining popularity in the mid-20th century, probably born out of a desire for quick and easy desserts. Their simple nature made them a favorite for potlucks and family gatherings.
The appeal lies in their convenience and the delicious results they deliver, proving that sometimes the simplest recipes are the best.
If you’re looking for other easy recipes, you might enjoy some ideas from our treats and drinks category.
Key Ingredients for Pecan Pie Dump Cake
- 1¼ cups light brown sugar (packed): This adds sweetness and a molasses-like flavor, essential for the pecan pie taste.
- ½ teaspoon salt: Salt enhances the other flavors and balances the sweetness.
- ¾ cup light corn syrup: Corn syrup provides a smooth texture and adds to the gooey consistency of the pecan filling.
- 1½ teaspoons vanilla extract: Vanilla enhances the other flavors, adding a warm note.
- 4 large eggs (lightly beaten): Eggs bind the ingredients together and add richness to the filling.
- 1½ cups unsalted butter (melted and divided): Butter contributes to the rich flavor and moist texture.
- 2 cups chopped pecans (divided): Pecans are the star of the show, providing nutty flavor and satisfying crunch.
- 1 15.25 oz box yellow cake mix: The cake mix creates a light and fluffy topping with minimal effort.
- ½ teaspoon ground cinnamon: Cinnamon adds warmth and complements the pecan and brown sugar flavors.
Step-by-Step Instructions for Pecan Pie Dump Cake
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, combine the light brown sugar, salt, corn syrup, vanilla extract, eggs, and ½ cup of melted butter. Stir until well blended. Fold in 1 cup of chopped pecans and mix until evenly incorporated.
- Pour the pecan mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, combine the dry yellow cake mix with the ground cinnamon. Sprinkle this mixture evenly over the pecan layer in the baking dish, do not stir.
- Drizzle the remaining ½ cup of melted butter evenly over the cake layer. Sprinkle the remaining 1 cup of chopped pecans on top.
- Bake for 40–45 minutes, or until the top is golden and the center is set. Allow the cake to cool slightly before slicing and serving.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce as desired.
Ingredient Substitutions for Pecan Pie Dump Cake
| Ingredient | Substitution | Rationale |
|---|---|---|
| Light Corn Syrup | Honey or maple syrup | Adds a different flavor profile but still provides the needed sweetness. |
| Unsalted Butter | Coconut oil (melted) or vegan butter | For a dairy-free option. |
| Yellow Cake Mix | Gluten-free yellow cake mix | For a gluten-free option. |
| Chopped Pecans | Walnuts, almonds, or any nut you prefer | Changes the flavor slightly, but still adds a nice crunch. |
| Light Brown Sugar | Dark brown sugar | Enhances the molasses flavor |
Tips for the Perfect Pecan Pie Dump Cake
- Don’t stir the cake mix: This is crucial for achieving the right texture. The melted butter will create a delicious, crispy topping as it bakes into the cake mix.
- Use melted butter: Ensure the butter is fully melted before drizzling it over the cake mix for even distribution.
- Evenly distribute pecans: Sprinkle the pecans evenly over both the filling and the cake mix for consistent flavor in every bite.
- Check for doneness: The cake is done when the top is golden brown and the filling is set. A toothpick inserted into the center should come out clean, but it’s okay if it has some moist crumbs attached.
- Cool slightly before serving: Letting the cake cool for a few minutes allows the filling to set up a bit, making it easier to slice and serve.
- Use high-quality pecans: I always use fresh pecans for the best flavor. You could even add pecans to Bobby Flay’s Crab and Corn Chowder Recipe (Bold & Creamy Comfort) for some added flavor.
How to Know When Your Pecan Pie Dump Cake Is Done
The cake is ready when the top is a beautiful golden brown, and the center appears set. If you gently shake the pan, the filling should not jiggle excessively.
I usually insert a toothpick into the center; it’s done when it comes out with just a few moist crumbs.
Serving Suggestions for Pecan Pie Dump Cake
- Vanilla ice cream: A classic pairing that complements the warm, nutty flavors.
- Whipped cream: Top with homemade whipped cream, perhaps flavored with a hint of vanilla or bourbon.
- Caramel sauce: Drizzle warm caramel sauce over the cake for extra decadence.
- Chopped nuts: Sprinkle extra chopped pecans or walnuts for added crunch.
- Fresh fruit: Serve with a side of fresh berries or sliced peaches for a burst of freshness.
Storing and Reheating Instructions for Pecan Pie Dump Cake
To store, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 10-10 minutes.
Pecan Pie Dump Cake Variations
The possibilities are endless when it comes to dump cake variations! For a fruity twist, try adding a layer of apple pie filling or canned peaches. I’ve also experimented with different cake mixes, such as spice cake mix for a warmer flavor or butter pecan cake mix to enhance the nutty taste.
A chocolate cake mix would create a decadent chocolate-pecan version. When thinking of what other treats to make, you can visit our [/treats-drinks] category for more inspiration.
Troubleshooting Common Problems with Pecan Pie Dump Cake
- Unevenly cooked cake mix: Make sure to drizzle the melted butter evenly over the cake mix to ensure it bakes properly.
- Runny filling: If the filling seems too runny, try baking the cake for a few extra minutes until it sets.
- Dry cake: Avoid overbaking the cake, which can dry it out. Check for doneness as directed in the recipe.
Dietary Variations for Pecan Pie Dump Cake
To make this recipe gluten-free, simply use a gluten-free yellow cake mix. For a dairy-free option, substitute the butter with a dairy-free butter alternative.
I have found that using a good quality gluten-free cake mix and a dairy-free butter alternative produces a delicious Pecan Pie Dump Cake that everyone can enjoy.
Equipment Options for Pecan Pie Dump Cake
While I typically bake this cake in a 9×13-inch glass baking dish, you can also use a metal or ceramic dish.
Metal pans tend to bake faster, so keep a close eye on the cake to prevent overbaking. I haven’t tried it myself, but I imagine you could bake this in a skillet too.
Frequently Asked Questions
Can I use a different type of nut?
Absolutely! Walnuts, almonds, or any nut you prefer can be used in place of pecans.
Can I use sugar-free syrup?
Yes, sugar-free syrup will work.
How do I keep the cake from getting soggy?
Make sure to store the cake properly in an airtight container to prevent it from absorbing moisture.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead of time and store it covered at room temperature or in the refrigerator.
Can I freeze this cake?
I don’t recommend freezing the cake, as the texture may change upon thawing.
Conclusion
I hope you enjoy this Pecan Pie Dump Cake as much as I do! It’s the perfect dessert for any occasion, and its simplicity makes it a winner every time.
I can’t wait to hear what you think! Please leave a comment below with any questions or feedback, and be sure to share your baking results! Happy baking!
Love easy desserts? Follow us on Pinterest for more dump cakes, pies, and cozy baking recipes!
Pecan Pie Dump Cake: An Easy, Sensational Dessert
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, combine the light brown sugar, salt, corn syrup, vanilla extract, eggs, and ½ cup of melted butter. Stir until well blended. Fold in 1 cup of chopped pecans and mix until evenly incorporated.
- Pour the pecan mixture into the prepared baking dish and spread it into an even layer.
- In a separate bowl, combine the dry yellow cake mix with the ground cinnamon. Sprinkle this mixture evenly over the pecan layer in the baking dish—do not stir.
- Drizzle the remaining ½ cup of melted butter evenly over the cake layer. Sprinkle the remaining 1 cup of chopped pecans on top.
- Bake for 40–45 minutes, or until the top is golden and the center is set. Allow the cake to cool slightly before slicing and serving.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce as desired.
Notes
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