Name: Easy Pecan Pie Dump Cake: A Sweet, Southern Delight
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Cooking spray (for coating dish); 4 large eggs; 1 cup dark corn syrup; 3/4 cup packed light brown sugar; 2 Tbsp. heavy whipping cream; 2 tsp. vanilla extract; 1 cup salted butter (8 oz., melted, divided); 3 1/2 cups pecan halves (about 14 oz., divided); 1 box butter yellow cake mix (13.25-oz., such as Betty Crocker); 2 tsp. pumpkin pie spice; Vanilla ice cream; caramel topping

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Welcome to Sweet Emily, where we make baking simple and fun! Today, we’re diving into the incredibly easy world of pecan pie dump cake. This dessert is a game-changer, combining the rich, nutty flavors of classic pecan pie with the effortless charm of a dump cake. Get ready for a gooey, buttery, and utterly irresistible treat that requires minimal effort and delivers maximum deliciousness every time.

Why You’ll Love This Pecan Pie Dump Cake

This pecan pie dump cake recipe quickly becomes a family favorite. It’s perfect for busy parents and beginners alike.

Effortless Preparation: Simply layer ingredients and bake. No complicated steps or fancy techniques are needed.
Dual Delight: Enjoy the best of both worlds – the satisfying crunch of pecan pie filling and the soft texture of a cake.
Rich, Sweet, & Comforting: Every bite is packed with sweet, buttery, and nutty flavors that bring pure joy.
Perfect for Any Occasion: Ideal for holiday gatherings, potlucks, or a simple weeknight treat. It always impresses.
Customizable & Versatile: Easily adapt it to your taste with simple variations, making it your own signature dessert.

Ingredients

Creating this delightful pecan pie dump cake requires just a few pantry staples. Each ingredient plays a crucial role in building layers of flavor and texture. Gather these items and get ready to create something wonderful.

Cooking spray
4 large eggs, at room temperature
1 cup dark corn syrup
3/4 cup packed light brown sugar
2 Tbsp. heavy whipping cream
2 tsp. vanilla extract
1 cup (8 oz.) salted butter, melted, divided
3 1/2 cups (about 14 oz.) pecan halves, divided
1 (13.25-oz.) box butter yellow cake mix (such as Betty Crocker)
2 tsp. pumpkin pie spice
Vanilla ice cream and caramel topping, for serving (optional)

Notes & Substitutions

Eggs: Use room temperature eggs for easier whisking and better incorporation into the mixture. For optimal results in baking, understanding the role of room temperature eggs in recipes can significantly improve texture and consistency.
Corn Syrup: Dark corn syrup offers a richer, deeper flavor, but light corn syrup works perfectly fine too. To understand the subtle differences and best uses for various syrups, refer to information on light versus dark corn syrup in baking.
Brown Sugar: Light brown sugar provides a mellow sweetness and helps create that classic gooey texture.
Cream: Heavy cream adds incredible richness to the pecan layer. You can use half-and-half in a pinch.
Vanilla: Always opt for pure vanilla extract for the best flavor profile in this sweet dessert.
Butter: Salted butter balances the sweetness beautifully. If using unsalted, add a small pinch of salt.
Pecans: Halves provide excellent texture. Feel free to chop them smaller if you prefer a less chunky bite in your pecan pie dump cake.
Cake Mix: A butter yellow cake mix or standard yellow cake mix is ideal for this recipe. Avoid cake mixes with added pudding for the best results.
Spices: Pumpkin pie spice enhances the fall flavors but is entirely optional. Cinnamon or nutmeg can also be used.

Equipment

You don’t need much specialized equipment to make this easy pecan pie dump cake. Most of these items are already in your kitchen.

13×9 inch baking dish
Large mixing bowls
Whisk
Measuring cups and spoons
Aluminum foil

Instructions

Follow these simple steps to create a show-stopping pecan pie dump cake that tastes like you spent hours in the kitchen. Remember, precision in measuring makes all the difference for this delicious dessert.

Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Generously coat a 13- x 9-inch baking dish with cooking spray to prevent sticking. Gather all your ingredients to make the process smooth.
Whisk Wet Ingredients: In a large mixing bowl, whisk together the room temperature eggs, dark corn syrup, packed light brown sugar, heavy whipping cream, vanilla extract, and 1/2 cup of the melted butter. Whisk until the mixture is completely smooth and well combined, ensuring no lumps remain.
Add Pecans to Mixture: Stir 2 cups of the pecan halves into the wet mixture. Make sure the pecans are thoroughly coated with the sweet, buttery liquid. This forms the base of your delightful pecan pie dump cake.
Pour into Dish: Carefully pour the entire pecan mixture into the prepared 13×9-inch baking dish. Spread it evenly across the bottom of the dish using a spatula. This layer will become wonderfully gooey.
Sprinkle Cake Mix and Spice: Evenly sprinkle the entire box of butter yellow cake mix over the pecan mixture. Gently distribute the pumpkin pie spice (if using) over the cake mix layer. Try to get full coverage.
Drizzle Remaining Butter: Take the remaining 1/2 cup of melted butter and drizzle it evenly over the dry cake mix layer. Ensure that most of the cake mix is moistened by the butter. This helps create a crisp topping.
Top with Remaining Pecans: Sprinkle the remaining 1 1/2 cups of pecan halves over the butter and cake mix layer. These pecans will toast beautifully during baking, adding extra crunch.
Initial Bake: Place the baking dish in the preheated oven and bake for 20 minutes. This initial bake helps the bottom layer set slightly and the top to begin to brown.
Cover and Continue Baking: After 20 minutes, carefully remove the dish from the oven. Loosely cover the top of the dish with aluminum foil. Return to the oven and bake for an additional 20 minutes, or until the top is lightly golden brown and no dry spots of cake mix remain. The covering prevents overbrowning.
Cool: Once baked, remove the pecan pie dump cake from the oven. Let it cool in the dish for at least 15 minutes before serving. This cooling period allows the gooey pecan layer to set properly, making it easier to serve.
Serve: Serve warm or at room temperature. Enhance your experience by adding a scoop of vanilla ice cream and a drizzle of caramel topping, if desired. Enjoy your homemade pecan pie dump cake!

Pro Tips & Troubleshooting

Achieving the perfect pecan pie dump cake is easy with these helpful hints. Keep these tips in mind for a consistently delicious result every time.

Butter Drizzle: Drizzle the melted butter as evenly as possible over the cake mix. This ensures the cake mix hydrates properly and bakes into a delightful, slightly crispy crust.
Prevent Dry Spots: After drizzling the butter, gently press down any visibly dry spots of cake mix with the back of a spoon. This guarantees a consistent texture.
Avoid Overbrowning: If your pecan pie dump cake starts browning too quickly during the later stages of baking, tent it loosely with aluminum foil. This protects the top without steaming the cake.
Thicker Slices: Allow the cake to cool for at least 15-20 minutes after baking. This crucial step helps the gooey pecan bottom set, making for cleaner, firmer slices.
Soggy Bottom Fix: If you find the bottom too soggy, try finely chopping about half of the pecans in the wet mixture. Alternatively, sprinkle a very thin layer of cake mix on the bottom of the dish before adding the pecan mixture.
Excess Sweetness: If you prefer a less sweet dessert, consider reducing the amount of brown sugar by a quarter cup. The corn syrup and cake mix already provide plenty of sweetness.

Serving, Storage, & Variations

This versatile pecan pie dump cake is fantastic on its own, but it’s also a perfect base for creative enhancements. Learn how to serve it best, store leftovers, and experiment with exciting new flavors.

Serving Suggestions

Enjoy it warm with a generous scoop of creamy vanilla ice cream. The contrast of warm cake and cold ice cream is heavenly.
Drizzle with a rich caramel sauce for an extra layer of sweetness and decadence.
Top with a dollop of freshly whipped cream for a lighter, airy finish that complements the richness.
Simply enjoy it plain, slightly cooled, to savor all the buttery, nutty flavors of this wonderful pecan pie dump cake.

Storage Instructions

Cool the entire pecan pie dump cake completely before attempting to store it. Warm cake creates condensation, which can make it soggy.
Store any leftovers in an airtight container or tightly covered with plastic wrap in the refrigerator.
It keeps fresh and delicious in the refrigerator for up to four days. Reheat individual servings gently in the microwave or oven.
For longer storage, freeze cooled slices in an airtight, freezer-safe container for up to two months. Wrap individual portions well.
Thaw frozen portions overnight in the refrigerator before gently reheating and serving.

Flavor Variations

Cake Mix: Experiment with a spice cake mix instead of yellow for an extra layer of warm, aromatic flavor. A butter pecan cake mix would also be delicious.
Nuts: Substitute walnuts or almonds for half or all of the pecans to change the nutty profile. Toasted hazelnuts could also be delightful.
Add-ins: Stir in a handful of chocolate chips, toffee bits, or even white chocolate chips into the pecan mixture for extra indulgence.
Pumpkin: For a seasonal twist, add about 1/2 cup of pumpkin puree to the wet pecan mixture. This creates a delightful pumpkin pecan pie dump cake.

Nutrition Information

This pecan pie dump cake is a rich and comforting dessert. Here is an estimated nutritional breakdown per serving, based on 12 servings. These values can vary depending on specific brands and ingredients used.

Nutrient	Amount Per Serving
Calories	520 kcal
Total Fat	32g
Saturated Fat	14g
Cholesterol	110mg
Sodium	280mg
Total Carbs	56g
Dietary Fiber	2g
Total Sugars	40g
Protein	5g

Please note: Nutritional values are estimates only.

FAQ

You’ve got questions about this delightful pecan pie dump cake, and we’ve got answers! Find quick solutions to common queries here.

What is a dump cake? A dump cake is an incredibly easy dessert where ingredients are “dumped” into a pan without much mixing, creating layers of cake and fruit or pie filling.
Can I use a different cake mix flavor? Absolutely! While butter yellow is classic, spice cake mix or even a white cake mix can be delicious alternatives for your pecan pie dump cake.
Why is my dump cake dry/soggy? Dryness can occur from not enough butter or baking too long; sogginess usually means the butter didn’t fully saturate the cake mix, or it wasn’t cooled properly.
Can this be made ahead of time? Yes, this dump cake is great for making ahead. Bake it, let it cool completely, then cover and refrigerate for up to 3-4 days before serving.
Is corn syrup essential, or are there alternatives? Corn syrup is crucial for the classic gooey, chewy texture of the pecan layer. Maple syrup or honey can be used, but the texture will differ significantly.
Can I omit the pumpkin pie spice? Yes, you can omit the pumpkin pie spice if you prefer, or substitute it with 1 teaspoon of ground cinnamon for a simpler flavor profile.

Conclusion

There you have it – the ultimate recipe for an incredibly easy and delicious pecan pie dump cake. This fuss-free dessert proves that you don’t need to spend hours in the kitchen to create something truly special. With its rich, nutty, and comforting taste, it’s a guaranteed crowd-pleaser that brings smiles to every table. Whether you’re a seasoned baker or just starting, this simple recipe is perfect for any occasion. Give this delightful Southern treat a try tonight!

A mouth-watering slice of pecan pie dump cake on a white plate, topped with vanilla ice cream and caramel drizzle.

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