What is Pecan Pie Dump Cake?
The Origins of Dump Cakes
Dump cakes have been a beloved dessert in American households for decades. The concept is simple: “dump” a few ingredients into a baking dish, pop it in the oven, and let the magic happen. This no-fuss approach to baking makes dump cakes a favorite for busy bakers and beginners alike. Pecan Pie Dump Cake takes this concept to the next level by combining the rich, buttery flavors of pecan pie with the ease of a dump cake.
For more on the fascinating history of dump cakes, check out this detailed article on the history of dump cakes from Quaint Cooking.
Why Pecan Pie Dump Cake is a Crowd-Pleaser
Pecan Pie Dump Cake is the ultimate crowd-pleaser because it’s rich, gooey, and incredibly satisfying. The combination of crunchy pecans, sweet pie filling, and a soft cake layer creates a dessert that’s perfect for any occasion. Whether you’re serving it at a holiday gathering or a casual family dinner, this dessert is sure to impress.
Perfect for Holidays and Special Occasions
This dessert is a star during the holiday season. Its warm, comforting flavors make it an ideal addition to your Thanksgiving or Christmas menu. Plus, its simplicity means you can spend less time in the kitchen and more time enjoying the festivities with your loved ones.
Why This Recipe is So Easy
The beauty of Pecan Pie Dump Cake lies in its simplicity. With just a handful of ingredients and minimal prep work, you can create a dessert that tastes like you spent hours baking. It’s the perfect recipe for anyone who wants a delicious treat without the hassle.
Ingredients for Pecan Pie Dump Cake
Essential Ingredients (Cake Mix, Pecan Pie Filling, Butter)
To make this dessert, you’ll need just three main ingredients:
- Yellow cake mix: Adds a soft, fluffy layer to the dessert.
- Canned pecan pie filling: Provides the rich, gooey pecan layer.
- Butter: Creates a golden, crispy topping as it melts into the cake mix.
Optional Add-Ins for Extra Flavor
While the basic recipe is delicious on its own, you can elevate it with a few optional add-ins:
- Vanilla extract: Enhances the sweetness of the cake.
- Cinnamon: Adds a warm, spicy note that pairs perfectly with pecans.
- Chopped pecans: For an extra crunch on top.
Substitutions and Variations
If you want to mix things up, try these substitutions:
- Use homemade pecan pie filling for a fresher flavor.
- Swap yellow cake mix for spice cake mix for a seasonal twist.
- Replace butter with margarine or a plant-based alternative for a dairy-free version.
Tools You’ll Need
You don’t need any fancy equipment for this recipe. Just grab:
- A 9×13-inch baking dish
- A mixing bowl (optional, for combining add-ins)
- Measuring cups and spoons
How to Make Pecan Pie Dump Cake
Chocoholics? This German Chocolate Cake is a must-bake
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Spread the canned pecan pie filling evenly in the bottom of your baking dish.
- Sprinkle the dry cake mix over the filling, ensuring it’s evenly distributed.
- Slice the butter into thin pieces and place them on top of the cake mix.
- Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
Tips for the Perfect Gooey Texture
- Don’t overmix the layers—keeping them separate creates the perfect texture.
- Make sure the butter is evenly distributed to avoid dry spots.
Baking Time and Temperature
Bake at 350°F (175°C) for 40-45 minutes. If the top browns too quickly, cover it loosely with aluminum foil.
How to Tell When It’s Done
The cake is ready when the top is golden brown, the edges are bubbling, and a toothpick inserted into the cake layer comes out clean.
Serving and Storing Pecan Pie Dump Cake
Best Ways to Serve
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm cake and cold ice cream is heavenly!
Storing Leftovers
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can You Freeze Pecan Pie Dump Cake?
Yes! Wrap individual portions in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Reheating Tips
Reheat in the oven at 300°F (150°C) for 10-15 minutes or in the microwave for 30-60 seconds.
FAQs About Pecan Pie Dump Cake
Can I Use Homemade Pecan Pie Filling?
Absolutely! Homemade filling can add a fresher, more personalized touch to the dessert.
What’s the Best Cake Mix to Use?
Yellow cake mix is the classic choice, but spice cake mix or butter pecan cake mix can add a fun twist.
Can I Make This Recipe Ahead of Time?
Yes, you can assemble the cake a day in advance and bake it just before serving.
Is Pecan Pie Dump Cake Gluten-Free?
Not as written, but you can use a gluten-free cake mix and ensure your pie filling is gluten-free to adapt the recipe.
Conclusion
Pecan Pie Dump Cake is the ultimate dessert for anyone who loves the rich flavors of pecan pie but doesn’t want to spend hours in the kitchen. With its gooey filling, buttery topping, and irresistible taste, it’s sure to become a favorite in your recipe collection. Give it a try and let us know how it turns out in the comments below!
Pecan Pie Dump Cake
Equipment
- Mixing bowl
- Whisk or spoon
- 9×13 inch baking dish (or similar size)
- Measuring cups and spoons
- Spatula
- Aluminum foil (optional, for covering)
Ingredients
- 1 cup chopped pecans
- 1 box yellow cake mix about 15.25 oz
- 1 can 15 oz dark corn syrup
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: Whipped cream or vanilla ice cream for serving
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- Prepare the Base :
- Spread the chopped pecans evenly across the bottom of the prepared baking dish.
- Add the Cake Mix :
- Sprinkle the entire box of yellow cake mix evenly over the pecans.
- Make the Pecan Pie Layer :
- In a mixing bowl, whisk together the dark corn syrup, melted butter, vanilla extract, and salt until smooth.
- Pour the mixture evenly over the cake mix layer. Do not stir.
- Bake the Cake :
- Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- If the top begins to brown too quickly, loosely cover the dish with aluminum foil during the last 10–15 minutes of baking.
- Cool and Serve :
- Remove the cake from the oven and let it cool slightly before slicing.
- Serve warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream if desired.
Notes
Substitute dark corn syrup with light corn syrup if needed, though dark corn syrup provides a richer flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices in the microwave for best results.
This recipe is highly customizable—add a sprinkle of cinnamon or a drizzle of caramel sauce for extra flair.