Pecan Pie Dump Cake Recipe
Introduction
Pecan Pie Dump Cake is a delightful twist on the classic pecan pie, made effortlessly by layering simple ingredients and baking to golden perfection. This rich, gooey dessert combines caramel, pecans, and a buttery cake topping for a crowd-pleasing treat that’s perfect for any occasion.
Ingredients
- 2 eggs, lightly beaten
- ½ cup packed brown sugar
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup melted butter
- 3 cups pecan halves
- 1 box butter pecan cake mix
- 1 cup melted butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
- Step 2: In a large bowl, whisk together the beaten eggs, brown sugar, both caramel toppings, and melted butter until smooth and well combined.
- Step 3: Fold in the pecan halves evenly into the mixture.
- Step 4: Pour the pecan mixture into the prepared baking dish, spreading the pecans out evenly.
- Step 5: In a separate bowl, combine the butter pecan cake mix with the melted butter until you form coarse crumbs.
- Step 6: Sprinkle the cake mix crumbs evenly over the pecan layer.
- Step 7: Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and edges are bubbling.
- Step 8: Allow the cake to cool for 15 to 20 minutes before serving.
Tips & Variations
- Let the cake cool slightly to help it set and make it easier to slice.
- If butter pecan cake mix is unavailable, vanilla cake mix is an excellent substitute.
- For a less sweet version, use plain caramel topping instead of salted caramel or reduce the amount of caramel used.
- Add a pinch of sea salt on top before baking to enhance the flavors.
- Serve warm with a scoop of vanilla ice cream and a drizzle of extra caramel sauce for added indulgence.
- Try gluten-free cake mix if you need a gluten-free option, but check baking times as it may vary.
- Use half a cup (1 stick) of melted butter for the topping if you prefer a crumbly texture rather than batter-like.
Storage
Store the pecan pie dump cake in an airtight container at room temperature for up to 5 days. It also keeps well in the refrigerator for up to one week. To enjoy, warm individual servings in the microwave for about 20 seconds. For longer storage, wrap tightly and freeze for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without store-bought caramel topping?
You can substitute homemade caramel sauce if you prefer, but using store-bought caramel topping saves time and provides a consistent texture and sweetness.
What if I can’t find butter pecan cake mix?
Vanilla cake mix is a great substitute. The pecans and caramel in the recipe will provide plenty of flavor, so your cake will still be delicious.
PrintPecan Pie Dump Cake Recipe
This Pecan Pie Dump Cake is an easy, irresistible dessert combining a rich pecan and caramel filling with a buttery cake topping baked to golden perfection. It’s perfect for holidays or any special occasion, offering a deliciously gooey, crunchy, and buttery treat that’s simple to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pecan Layer
- 2 eggs, lightly beaten
- ½ cup packed brown sugar
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup melted butter
- 3 cups pecan halves
Topping
- 1 box butter pecan cake mix
- 1 cup melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with non-stick spray to prevent sticking.
- Mix Pecan Layer: In a large bowl, combine the beaten eggs, brown sugar, caramel topping, salted caramel topping, and melted butter. Stir until the mixture is smooth and fully combined.
- Add Pecans: Fold in the pecan halves gently, ensuring they are evenly coated with the caramel mixture. It might look like a lot, but the pecans add wonderful texture and flavor.
- Spread Pecan Mixture: Pour the pecan mixture evenly into the prepared baking dish, spreading it out to cover the bottom thoroughly.
- Prepare Cake Topping: In a separate bowl, mix the butter pecan cake mix with the melted butter until you have a crumbly texture. If the mixture seems too moist, use slightly less butter to achieve crumbs rather than batter.
- Sprinkle Cake Topping: Evenly sprinkle the crumbly topping over the pecan layer in the baking dish to create a layered effect.
- Bake the Cake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the topping is golden brown and you see bubbling at the edges, indicating the filling is hot and bubbly.
- Cool Before Serving: Allow the cake to cool for 15 to 20 minutes to let the filling set slightly and make serving easier.
- Serve and Enjoy: Serve warm or at room temperature. For extra indulgence, top with vanilla ice cream, drizzle additional caramel sauce, or sprinkle a pinch of sea salt.
Notes
- Let the cake cool for 15-20 minutes before serving to set the filling.
- The cake keeps at room temperature for up to 5 days in an airtight container.
- You can warm individual servings in the microwave for about 20 seconds.
- If butter pecan cake mix is unavailable, vanilla cake mix is a suitable substitute.
- For a crumbly topping, use about ½ cup (1 stick) melted butter instead of 1 cup to avoid batter-like consistency.
- Storage options include room temperature (5 days), refrigerator (up to 1 week), and freezer (up to 3 months when tightly wrapped).
- This dessert makes a wonderful holiday gift when served slightly warm and adorned with a decorative bow.
- Adding a sprinkle of sea salt contrasts nicely with the caramel sweetness.
- You can substitute caramel toppings with less sweet alternatives if preferred, but the caramel flavor is key to the classic taste.
Keywords: pecan pie dump cake, easy pecan pie, dump cake recipe, caramel pecan dessert, buttery pecan cake, holiday dessert, simple baked dessert
