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This dump cake with pecans transforms the classic pie into a fuss-free treat that packs all those rich, buttery flavors you crave with hardly any prep time. The mix of sticky pecan bottom and soft cake layer on top makes a dessert that'll please everyone at your table.
I came up with this when I had friends coming over last-minute and needed something wow-worthy without spending forever in the kitchen. Everyone loved it so much that now it shows up at all my holiday get-togethers.
Ingredients
- Large eggs: these hold everything together and give that classic gooey texture
- Brown sugar: adds that rich, dark sweetness you can't get from regular sugar
- Caramel topping: brings the sticky goodness that makes this taste like real pecan pie
- Salted caramel topping: a bit of salt cuts through the sweetness just right
- Unsalted butter: makes everything taste better and richer try fancy butter for extra flavor
- Pecans: grab fresh, plump ones for the tastiest results
- Butter Pecan Cake Mix: the time-saving trick that makes this so easy
- Extra pecans and caramel for topping: makes it look like you tried way harder than you did
How To Make Pecan Pie Dump Cake
- Get your pan ready:
- Heat your oven to 350°F and spray a 13×9 baking dish completely with baking spray so nothing sticks later.
- Mix up the filling:
- In a big bowl lightly whisk the eggs just until they're mixed don't overdo it. Mix in brown sugar until smooth. Pour in both kinds of caramel sauce and your melted butter then stir until everything looks silky and uniform.
- Toss in the nuts:
- Stir three cups of pecans into your sweet mixture until they're all coated in that yummy caramel blend. Pour all this into your greased pan and spread it out flat to make the bottom layer.
- Fix the cake layer:
- In another bowl mix the butter pecan cake mix with melted butter. Use your hands or a fork to mash it together until it looks crumbly like wet sand. It should clump a little when squeezed but break apart easily.
- Finish and bake:
- Scatter the cake crumbles all over the pecan mixture making sure you cover everything. Bake for 25 to 30 minutes until the top turns golden and the edges start to pull away from the pan.
- Add final touches:
- Let it cool about 15 minutes so it firms up a bit. Before you serve it arrange some pecan halves on top and drizzle extra salted caramel around for a fancy look everyone will want to try.
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My favorite thing about making this is watching how it changes in the oven. The stuff you throw in there somehow turns into these amazing separate layers with that custardy bottom and cake top that makes dump cakes so good. My grandma always told me sweet treats bring folks together and this one definitely proves her point.
Make-Ahead and Storage Tips
This dump cake actually gets tastier after sitting a while as everything mingles together. You can make it up to two days before you need it and just leave it covered on the counter. If you want to keep it longer put it in the fridge for up to five days. Just warm each piece in the microwave for about 20 seconds before eating to make it taste fresh-baked again.
Perfect Substitutions
Can't find butter pecan cake mix? No problem. Just grab a yellow or white mix and add a teaspoon of vanilla to your butter mix. You can swap walnuts for pecans if you want a different taste. If you're trying to cut down on regular sugar try coconut sugar instead of brown sugar though it'll change the flavor a bit.
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Serving Suggestions
This rich dump cake tastes amazing when it's still a little warm with some vanilla ice cream or whipped cream on top. Want to go all out? Pour some extra warm caramel sauce over each piece. It goes really well with after-dinner coffee especially kinds with caramel or hazelnut flavors that match the nutty taste.
Frequently Asked Questions
- → Can I swap the cake mix in this recipe?
Totally! If Butter Pecan Cake Mix isn’t handy, you can swap it with a Yellow or White Cake Mix for a close flavor match.
- → What’s the best way to store leftovers?
Keep the dessert fresh for up to 3 days by refrigerating it in a sealed container. Just pop single portions in the microwave to reheat.
- → Can this dessert be prepped ahead of time?
Yep! Bake it a day in advance, cool completely, and store it covered in the fridge. Warm it up before serving if you want.
- → What extra toppings or flavors can I try?
Go for it! Add chocolate sauce, whipped cream, or a scoop of vanilla ice cream to make it even more indulgent.
- → Can I make this without dairy products?
You can! Use plant-based butter and a dairy-free caramel sauce to make this dessert suitable for dairy-free diets.