If you are craving a dessert that feels like a warm hug in every bite, then the Pecan Pie Dump Cake Recipe is going to become your new favorite indulgence. Combining the nutty richness of pecan pie with the effortless charm of a dump cake, this recipe brings together simple ingredients and minimal effort to create an irresistibly gooey, crunchy, and supremely comforting dessert. Whether you’re baking for a holiday gathering or just because you deserve something sweet, this Pecan Pie Dump Cake Recipe hits all the right notes without fuss.
Ingredients You’ll Need
Each ingredient in this Pecan Pie Dump Cake Recipe is straightforward yet plays a crucial role in building those layers of flavor and texture. From the toasted pecans adding crunch, to the sweet corn syrup giving it that luscious chew, every item is essential for making this cake stand out.
- 2 cups chopped pecans: Toasted pecans add a toasty crunch and a classic nutty flavor that’s essential in pecan desserts.
- 1 cup granulated sugar: Sweetens the filling perfectly, balancing the richness of the nuts and butter.
- 1 cup light corn syrup: Adds that sticky, caramel-like texture commonly found in pecan pies.
- 4 large eggs: Bind the filling ingredients, lending structure to the cake without making it heavy.
- 1 tsp vanilla extract: Enhances the flavors with a warm, aromatic note.
- 1/2 cup unsalted butter, melted: Gives the filling a rich mouthfeel and buttery depth.
- 1 box (15.25 oz) yellow cake mix (dry): Creates a light, sweet topping that crisps up beautifully during baking.
- 1/2 cup unsalted butter, softened and sliced (for topping): Dotting the top adds moistness and promotes a golden, flaky crust.
How to Make Pecan Pie Dump Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). It’s best to grease or line a 9×13-inch baking dish to ensure your dump cake releases effortlessly once baked. Setting up your workspace right from the start makes the tossing together part much more enjoyable.
Step 2: Toast the Pecans
Toasting the pecans is a small step that pumps up the flavor dramatically. Use a dry skillet over medium heat and stir those pecans often so they get fragrant and golden without burning. This step unlocks their natural oils and intensifies their nutty crunch—key to that iconic pecan pie flavor.
Step 3: Whisk Up the Filling
In a large bowl, whisk together the melted butter, granulated sugar, corn syrup, eggs, and vanilla extract until everything is fully combined and smooth. Then, gently fold in your beautifully toasted pecans, making sure they’re evenly distributed. This mixture is rich, sticky, and absolutely delicious—almost enough to eat on its own!
Step 4: Layer and Top the Cake
Pour the pecan filling into your prepared baking dish. Sprinkle the dry yellow cake mix evenly over the top, almost like snow covering a landscape. Finally, dot the surface with your softened butter slices. As the cake bakes, these butter pieces melt and create little pockets of buttery goodness that combine with the cake mix to form a crisp, golden crust.
Step 5: Bake to Perfection
Place your dish in the oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is gorgeously golden and the filling bubbles up with that caramelized glow. The aroma alone will have everyone gathering in the kitchen for a taste.
Step 6: Cool and Serve
Allow your cake to cool for at least 30 minutes so it sets perfectly and becomes easier to slice. While warm is wonderful, this cake also tastes incredible at room temperature or even slightly chilled.
How to Serve Pecan Pie Dump Cake Recipe
Garnishes
This dump cake is fabulous on its own, but just a simple dollop of whipped cream or a scoop of vanilla ice cream can take it to the next level. You could also sprinkle a few extra toasted pecans on top for added texture and visual appeal.
Side Dishes
For a decadent spread, pair your Pecan Pie Dump Cake Recipe with fresh fruit salad to cut through the richness, or serve alongside a hot cup of coffee or spiced tea to complement its warm, sweet flavors.
Creative Ways to Present
Looking to impress your guests? Serve this dessert in individual ramekins for personal portions or layer it with whipped cream and caramel sauce in trifle glasses for a stunning visual treat. Presentation can turn this simple recipe into something extraordinary.
Make Ahead and Storage
Storing Leftovers
Leftover dump cake can be covered and stored in the refrigerator for up to 4 days. Make sure to cover it tightly with plastic wrap or a lid to keep the cake moist and protect it from drying out.
Freezing
You can freeze this cake either before or after baking. To freeze baked cake, wrap it tightly in plastic wrap and then foil for up to 3 months. Thaw in the refrigerator overnight and reheat gently before serving.
Reheating
Reheat your pecan dump cake slices in the microwave for about 20-30 seconds or warm in a preheated oven at 325°F for 10-15 minutes. Adding a scoop of ice cream right after reheating makes it feel freshly baked all over again.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can make a tasty substitute, though they will alter the traditional pecan pie flavor slightly. Toasting them first, just like pecans, will ensure maximum flavor.
Is it necessary to toast the pecans?
While you can skip toasting, toasting enhances their flavor by bringing out their natural oils. It provides a richer, deeper nutty taste that really elevates the cake.
Can I use a different cake mix?
Yes, although yellow cake mix is classic, you could experiment with butter or spice cake mixes to add new flavor dimensions. Just keep in mind that different mixes may affect sweetness and texture.
How sweet is this Pecan Pie Dump Cake Recipe?
This dessert is on the sweeter side, thanks to the sugar and corn syrup, but the balance of pecans and butter prevents it from becoming cloying. Serving it with unsweetened whipped cream can help moderate sweetness if desired.
Do I need to refrigerate the cake once it’s baked?
Not right away. You can keep it covered at room temperature for up to two days. After that, refrigerate to maintain freshness and prevent spoilage, especially if you’ve added dairy-based toppings.
Final Thoughts
There’s something truly special about the Pecan Pie Dump Cake Recipe that makes it feel like comfort food at its finest. It’s easy to make yet delivers complex flavors and textures that will impress any dessert lover. Give this recipe a try and watch it become a staple at your table, ready to warm hearts and satisfy sweet cravings anytime.
Print
Pecan Pie Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pecan Pie Dump Cake is an easy-to-make dessert that combines the rich flavors of pecan pie with the simplicity of a dump cake. With a buttery pecan filling topped with yellow cake mix and buttery slices, it’s baked to golden perfection, creating a gooey, crunchy, and irresistible treat perfect for gatherings or a cozy night in.
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 (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking dish to prevent sticking and ensure easy removal.
- Toast the Pecans: Place the chopped pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring often, until they become fragrant. This step enhances their flavor and adds a slight crunch.
- Make Filling: In a large bowl, whisk together the melted butter, granulated sugar, light corn syrup, eggs, and vanilla extract until the mixture is smooth and well combined. Fold in the toasted pecans gently to distribute evenly throughout the filling.
- Assemble Cake: Pour the pecan mixture evenly into the prepared baking dish. Sprinkle the dry yellow cake mix evenly over the top of the filling. Then, dot the surface with slices of the softened butter to ensure rich flavor and a golden crust.
- Bake: Place the assembled dish in the preheated oven and bake for 45 to 50 minutes. Bake until the top is golden brown and the filling is bubbling, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool for at least 30 minutes to set properly. Serve warm, optionally topped with whipped cream or vanilla ice cream for an indulgent dessert experience.
Notes
- Toasting pecans enhances their flavor but be careful not to burn them.
- Use a glass or metal 9×13-inch pan for even baking.
- Letting the cake cool before serving helps the filling set for cleaner slices.
- Serve with whipped cream or vanilla ice cream to complement the rich flavors.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
