Pecan Pie Dump CakeÂ
Ingredients:
– 1 box yellow cake mix
– 3 large eggs
– 1 can (12 oz) evaporated milk
– ½ cup unsalted butter, melted
– 1 cup light corn syrup
– 1 cup packed brown sugar
– 1½ cups chopped pecans
– 1 tsp vanilla extract
– Whole pecans, for garnish (optional)
– Caramel sauce, for drizzling (optional)
Instructions:
1. Preheat the Oven:
Set oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Mix the Wet Layer:
In a large bowl, whisk together eggs, evaporated milk, melted butter, corn syrup, brown sugar, and vanilla extract until smooth.
3. Add Pecans:
Stir in chopped pecans and pour the mixture evenly into the prepared dish.
4. Add Cake Mix:
Sprinkle the dry cake mix evenly over the pecan mixture — do not stir.
5. Bake:
Bake for 45–50 minutes, or until the top is golden and the center is mostly set. A slight jiggle is okay!
6. Cool and Serve:
Let cool at least 15 minutes before serving. Drizzle with caramel sauce and top with whole pecans if desired
20 Frequently Asked Questions (FAQ)
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What is a dump cake?
A dump cake is a dessert where ingredients are layered or “dumped” into a pan without much mixing. -
How is this different from traditional pecan pie?
It combines the gooey filling of pecan pie with the fluffy texture of cake, making it richer and less structured than a classic pie. -
Can I use a different cake mix flavor?
Yes! Butter pecan, spice, or vanilla cake mixes work great. -
Do I need to stir the cake mix into the filling?
No—just sprinkle it evenly on top for the best texture. -
Can I use fresh pecans instead of chopped store-bought?
Absolutely. Just make sure they’re shelled and chopped. -
Can I make this dessert ahead of time?
Yes, bake it up to 24 hours in advance. Reheat before serving if you like it warm. -
How should I store leftovers?
Store covered at room temperature for up to 2 days or in the fridge for 4–5 days. -
Can I freeze pecan pie dump cake?
Yes! Freeze in an airtight container for up to 2 months. Thaw overnight before reheating. -
What’s the best way to reheat it?
Warm slices in the microwave for 20–30 seconds or reheat the whole pan in the oven at 300°F. -
Can I use dark corn syrup instead of light?
Yes, but the flavor will be richer and more molasses-like. -
Can I substitute maple syrup or honey for corn syrup?
Yes, but the texture may not be as thick. Maple syrup gives a more caramel-like flavor. -
What type of pan should I use?
A standard 9×13-inch baking dish is best. -
Can I make this in a slow cooker?
Yes, cook on HIGH for 2–3 hours or LOW for 4–5 hours. -
Can I reduce the sugar?
You can cut back slightly, but the dessert relies on sugar for structure and gooeyness. -
Do I need to toast the pecans first?
Optional, but toasting enhances their nutty flavor. -
Can I make this gluten-free?
Yes—just use a gluten-free cake mix. -
Will the top be crunchy or soft?
The top will bake into a slightly crunchy, golden crust with a gooey pecan layer underneath. -
Is this recipe kid-friendly?
Yes, but it’s rich, so small portions are best. -
Can I add chocolate?
Yes! Add ½–1 cup chocolate chips over the pecan mixture before sprinkling cake mix. -
What can I serve it with?
Vanilla ice cream, whipped cream, or extra caramel drizzle pair beautifully.
đź’ˇ 20 Best Tips for Making Pecan Pie Dump Cake
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Grease your pan well to prevent sticking.
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Whisk the wet ingredients thoroughly for a smooth filling.
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Use room-temperature eggs for better mixing.
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For a deeper nutty flavor, toast pecans before adding them.
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Distribute the cake mix evenly—clumps will bake unevenly.
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Do not stir the cake mix into the filling—this ensures a layered texture.
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Pour melted butter evenly over the cake mix if you want an extra golden crust.
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Use a butter pecan cake mix for an extra flavor boost.
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If using salted butter, reduce added salt in the recipe.
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Line your pan with parchment paper for easier cleanup.
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Don’t overbake—slight jiggle means it’s still moist and gooey.
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Let it rest at least 15 minutes before cutting so it sets properly.
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Serve warm for a gooier texture, or chilled for a firmer slice.
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Add a sprinkle of sea salt on top for a salted-caramel twist.
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For individual servings, bake in ramekins instead of a large dish.
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If the top looks too dry before baking, drizzle 2–3 tbsp melted butter.
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Add a splash of bourbon or rum to the filling for a southern twist.
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Use whole pecans on top before baking for a beautiful presentation.
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Pair with vanilla ice cream to balance the richness.
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For holiday flair, drizzle white chocolate or caramel before serving.