Description
Enjoy all the decadent flavors of pecan pie without the fuss with this Pecan Pie Dump Cake. This easy-to-make dessert combines a sweet and creamy pecan pie filling topped with a spiced, crumbly cake mix layer, perfect for holiday parties or any special occasion.
Ingredients
Wet Mixture
- 1½ cups light brown sugar
- 3 large eggs, lightly beaten
- 14 oz can sweetened condensed milk
- 1 cup salted butter, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup pecan halves
Dry Mixture and Topping
- 15 oz box yellow cake mix
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup salted butter, softened
- 1 cup pecan halves
- Caramel sauce for serving
Instructions
- Prepare Baking Dish: Preheat oven to 350°F (175°C). Spray a 9×13 inch casserole dish with nonstick baking spray to prevent sticking.
- Prepare Wet Mixture: In a large mixing bowl, combine light brown sugar, lightly beaten eggs, sweetened condensed milk, 1 cup softened butter, vanilla extract, salt, and 1 cup pecan halves. Mix well with a hand or stand mixer until smooth and fully combined.
- Prepare Dry Mixture: In another large bowl, mix the yellow cake mix, cinnamon, and nutmeg. Add the remaining ½ cup softened butter and use a fork or your clean hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the Dump Cake: Pour the wet mixture evenly into the bottom of the prepared casserole dish. Sprinkle the dry cake mix mixture on top, covering the wet filling completely. Then, evenly scatter the remaining 1 cup pecan halves over the top.
- Bake: Place the casserole dish in the preheated oven and bake uncovered for 45 minutes or until the center is set and no longer jiggly.
- Cool and Serve: Allow the dump cake to cool slightly before serving. Drizzle with caramel sauce and serve warm or at room temperature for the best flavor experience.
Notes
- Use fresh pecan halves for the best texture and flavor.
- Allow the cake to cool slightly to ensure cleaner slices and optimal texture.
- For easier serving, use a sharp knife to cut portions and a wide spatula to lift pieces.
- Can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.
- Substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- Caramel sauce is optional but adds a wonderful complementary sweetness.
