Easy Pecan Pie Dump Cake: The Easiest Dessert Ever!

Introduction

Looking for a dessert that’s both incredibly easy and satisfying? This pecan pie dump cake is your answer! Combining the flavors of classic pecan pie with the simplicity of a dump cake, this recipe requires minimal effort and delivers maximum deliciousness. It’s the perfect treat for busy bakers and anyone who wants a comforting dessert without spending hours in the kitchen. Check out the blog for more recipes.

Marie Martin

Decadent Pecan Pie Dump Cake: The Easiest Dessert Ever!

This decadent pecan pie dump cake is the easiest dessert you’ll ever make! It combines the flavors of pecan pie and dump cake for a truly unforgettable treat.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• Cooking spray
• 4 Large eggs at room temperature
• 1 cup Dark corn syrup
• 3/4 cup Light brown sugar packed
• 2 Tbs. Heavy whipping cream
• 2 tsp. Vanilla extract
• 1 cup Salted butter melted, divided (8 oz.)
• 3 1/2 cups Pecan halves divided (about 14 oz.)
• 1 Butter yellow cake mix (13.25-oz.) box (such as Betty Crocker)
• 2 tsp. Pumpkin pie spice
• Vanilla ice cream for serving (optional)
• Caramel topping for serving (optional)

Equipment

• Baking dish
• Whisk
• Aluminum foil

Method

 

Instructions

1. Preheat oven to 350°F and grease a 13×9 inch baking dish with cooking spray.
2. Whisk together eggs, corn syrup, brown sugar, cream, vanilla, and 1/2 cup melted butter until smooth.
3. Stir in 2 cups pecans until well coated.
4. Transfer mixture to the prepared baking dish.
5. Sprinkle cake mix and pumpkin pie spice evenly over pecan mixture.
6. Drizzle with remaining 1/2 cup butter and sprinkle with remaining pecans.
7. Bake for 20 minutes, then cover with foil and bake about 20 minutes more, until golden brown with no dry spots.
8. Cool for at least 15 minutes before serving warm or at room temperature with ice cream and caramel, if desired.

Notes

For a richer flavor, use bourbon vanilla extract. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel topping for an extra special treat.

Why You’ll Love This Recipe

This pecan pie dump cake is sure to become a family favorite!

• It wonderfully combines the best of pecan pie and dump cake.
• Requires minimal ingredients, mostly pantry staples you likely already have.
• Offers a delightful buttery, nutty, caramel-y, and cakey texture in every bite.
• It’s great for holiday gatherings, potlucks, or a simple weeknight dessert.
• This recipe is incredibly simple, even beginner bakers can nail it.

Ingredients

Here’s what you’ll need to create this simple yet satisfying pecan pie dump cake:

• Cooking spray
• 4 large eggs, at room temperature
• 1 cup dark corn syrup
• 3/4 cup packed light brown sugar
• 2 tablespoons heavy whipping cream
• 2 teaspoons 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 teaspoons pumpkin pie spice

Notes & Substitutions:

• For the cake mix, a butter pecan cake mix works great too, enhancing the nutty flavor.
• Feel free to experiment with other nuts like walnuts or almonds for a different twist.
• Use plant-based butter to make this recipe dairy-free.
• The brown sugar adds a rich caramel flavor. You can use coconut sugar as a substitute.

Equipment

To make this delicious dump cake, you’ll need the following:

• 13×9 inch baking dish: For perfectly portioned, even baking.
• Large mixing bowl: To combine the wet ingredients smoothly.
• Whisk: To ensure the egg mixture is well combined and lump-free.
• Measuring cups and spoons: For accurate ingredient measurements.

Instructions

Follow these simple steps to bake your pecan pie dump cake:

1. Preheat your oven to 350°F (175°C). Generously coat a 13×9 inch baking dish with cooking spray to prevent sticking. Gather all your ingredients.
2. In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, heavy cream, vanilla extract, and half a cup of the melted butter until the mixture is smooth and well combined.
3. Stir in 2 cups of the pecan halves, ensuring they are thoroughly coated with the egg mixture.
4. Pour the pecan mixture into the prepared baking dish, spreading it evenly across the bottom.
5. Evenly sprinkle the dry cake mix and pumpkin pie spice over the pecan mixture. Make sure to cover the entire surface.
6. Drizzle the remaining half cup of melted butter evenly over the cake mix layer. Then, sprinkle the remaining 1 1/2 cups of pecan halves on top.
7. Bake in the preheated oven for 20 minutes.
8. Cover the baking dish with aluminum foil to prevent the top from burning, and continue baking until the cake is lightly golden brown and there are no dry spots remaining on top. This should take about 20 minutes longer.

Pro Tips for Perfect Dump Cake

Here are some tips to ensure your pecan pie dump cake turns out perfectly every time:

• Avoid dry spots by ensuring the butter is evenly drizzled over the cake mix.
• To prevent a soggy bottom, make sure the oven temperature is accurate.
• Adjust the sweetness by using less brown sugar, if desired.
• Check for doneness by inserting a toothpick into the center; it should come out clean.

Serving, Storing, and Variations

This pecan pie dump cake is delicious served warm or at room temperature!

• Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual slices in the microwave for 20-30 seconds.

Variations:

• Add chocolate chips to the pecan mixture for a chocolatey twist.
• Stir in a tablespoon of bourbon for a boozy kick.
• Create a crumble topping with oats, flour, and butter for added texture.

Nutrition Information

Here’s an approximate nutritional breakdown per serving of pecan pie dump cake:

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Frequently Asked Questions

Got questions about making this pecan pie dump cake? Here are some common queries:

• Can I use a different size pan? Yes, but adjust the baking time accordingly. A smaller pan may require a longer baking time.
• Can I make this ahead of time? Absolutely! Prepare the cake and store it in the refrigerator for up to 24 hours before baking.
• How do I prevent the cake from being soggy? Ensure the oven temperature is accurate, and don’t overbake. Covering with foil helps.
• What’s the best way to store leftovers? Store leftover pecan pie dump cake in an airtight container in the refrigerator for up to 3 days.
• Can I add a streusel topping? Yes! A streusel topping would add a lovely texture to this easy dessert.

Conclusion

This pecan pie dump cake is the ultimate dessert for busy bakers. It’s easy to make, incredibly delicious, and endlessly versatile. With minimal ingredients and simple steps, you can enjoy a comforting and flavorful treat that everyone will love. So go ahead, give this recipe a try and experience the magic of a perfect dump cake! Don’t forget to rate, comment, and share this easy pecan pie dump cake recipe with your friends and family! Also, If you love pumpkin desserts, consider trying out our no-bake pumpkin cheesecake recipe.

As explained by the FDA, accurate oven temperature is important for food safety.

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