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Easy Pecan Pie Dump Cake Recipe

Pecan Pie Dump Cake

iamwinfred
This Pecan Pie Dump Cake delivers all the warm, nutty flavors of traditional pecan pie without rolling out a single crust. A gooey pecan pie filling is topped with dry cake mix, melted butter, and crunchy pecans for a dessert that tastes like you spent hours in the kitchen but actually comes together in minutes. The buttery pecan topping gets wonderfully crispy while the filling stays rich and gooey underneath.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 485 kcal

Equipment

  • 9x13-inch baking dish Deep dish recommended to prevent bubbling over
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons Angled measuring cup helpful for sticky ingredients
  • Cooling rack

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1 cup chopped pecans plus 1/2 cup for topping; about 120g
  • 1 can sweetened condensed milk 14 oz; about 397g
  • 1/2 cup dark corn syrup about 120ml
  • 2 large eggs room temperature
  • 1/4 cup packed brown sugar about 50g
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted; about 113g
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish thoroughly with butter or non-stick cooking spray, coating the sides and corners well.
  • In a large mixing bowl, whisk together the sweetened condensed milk and dark corn syrup until smooth. Add eggs one at a time, whisking well after each addition, then stir in the brown sugar, vanilla extract, salt, and cinnamon until the sugar dissolves completely. Fold in 1 cup of chopped pecans.
  • Pour the pecan pie filling mixture into the prepared baking dish and spread it evenly across the bottom with a spatula, making sure it reaches all corners and edges.
  • Sprinkle the dry cake mix evenly over the filling layer. Do not stir it in. Gently spread it to the edges with a spoon to create an even layer covering all the filling; some filling may peek through in spots.
  • Drizzle the melted butter evenly over the entire surface of the cake mix, covering as much of the dry mix as possible. Sprinkle the remaining 1/2 cup of pecans over the top and lightly press them into the butter.
  • Bake on the center rack for 45-50 minutes, checking at the 40-minute mark, until the top is golden brown and crispy, the edges are bubbling, and the center is set with a slight jiggle. A toothpick inserted into the cake layer should come out with just a few moist crumbs.
  • Remove from the oven and place on a cooling rack. Let cool for at least 20-30 minutes before serving to allow the filling to set properly. Serve warm, at room temperature, or chilled.

Notes

  • Don't skip the butter: Make sure every bit of the dry cake mix gets some butter, or you'll end up with dry, floury spots.
  • Use room temperature eggs: They blend more smoothly into the filling and create a better texture.
  • Toast your pecans first: Five minutes in a 350°F oven deepens their flavor considerably.
  • Check for doneness carefully: The center should have a slight jiggle, but the edges should be set and bubbling.
  • Let it cool properly: Cutting too soon results in a runny filling that hasn't had time to set.
  • Adjust sweetness: If you prefer less sweet desserts, use light corn syrup instead of dark.
  • Prevent over-browning: If the top gets too dark before the center is done, tent it loosely with foil.
  • Storage: Cover tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. The texture stays moist and flavors deepen with refrigeration.
  • Freezing: Cut into individual portions, wrap each piece in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Microwave individual portions for 30-45 seconds, or reheat larger portions in a 300°F oven for 15-20 minutes covered with foil. Add a pat of butter on top before reheating to restore moisture.
  • Variations: Try chocolate pecan (stir in 1 cup chocolate chips), maple pecan (replace corn syrup with pure maple syrup plus 1 teaspoon maple extract), bourbon pecan (add 2 tablespoons bourbon to filling), or spiced pecan (double cinnamon and add 1/4 teaspoon each nutmeg and ginger).
  • Pan size: An 8x8-inch pan works for a thicker version but increase baking time by 10-15 minutes. An 11x7-inch pan works with the original baking time. Avoid pans larger than 9x13 inches.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 63gProtein: 6gFat: 24gSaturated Fat: 8gCholesterol: 60mgSodium: 380mgFiber: 2gSugar: 45g
Keyword dump cake recipe, easy pecan dessert, holiday dessert, pecan pie dump cake, pecan pie recipe
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