Name: Delicious Pecan Pie Dump Cake: A Southern Delight
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2 cups dark brown sugar; 3 large eggs, lightly beaten; 14 ounces can of sweetened condensed milk; 1 cup roasted pecan halves, divided; 1 cup roasted chopped pecans, divided; 1 cup (2 sticks) salted butter, softened and divided; 15 ounces box yellow cake mix; 2 teaspoons cinnamon; 1½ teaspoons vanilla extract; 1 teaspoon maple syrup; ½ teaspoon nutmeg; Caramel sauce for serving

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Pecan Pie Dump Cake brings a delightful twist to traditional desserts, merging the rich flavors of classic pecan pie with the simplicity of a dump cake. This easy Southern pecan pie dump cake is buttery, gooey, and loaded with toasted pecans, making it perfect for holidays, potlucks, or whenever you crave a quick dessert. The best part? It requires minimal effort to prepare, allowing you to enjoy the delicious results without spending hours in the kitchen!

Why You’ll Love This Pecan Pie Dump Cake

This pecan pie dump cake is not only incredibly easy to make, but it also offers a delightful combination of flavors and textures. Here are a few reasons why you’ll adore it:

Quick prep time—ready in just 60 minutes!
Perfect for large gatherings, serving up to 12 slices.
Deliciously rich and sweet, reminiscent of a pecan pie.
Versatile—great as a dessert or even a breakfast treat!
Adaptable for variations such as gluten-free options.
Pairs beautifully with ice cream or whipped cream for extra indulgence.

This recipe captures the essence of a traditional pecan pie dessert while being an effortless pecan dump cake recipe that anyone can master. Enjoy the Southern charm in every bite!

Ingredients for Pecan Pie Dump Cake

Gather these items:

2 cups dark brown sugar
3 large eggs, lightly beaten
14 ounces can of sweetened condensed milk
1 cup roasted pecan halves, divided
1 cup roasted chopped pecans, divided
1 cup (2 sticks) salted butter, softened and divided
15 ounces box yellow cake mix
2 teaspoons cinnamon
1½ teaspoons vanilla extract
1 teaspoon maple syrup
½ teaspoon nutmeg
Caramel sauce for serving

How to Make Pecan Pie Dump Cake Step-by-Step

Step 1: Preheat your oven to 350°F and spray a 9×13 casserole dish with nonstick baking spray.
Step 2: In a large mixing bowl, mix the brown sugar, eggs, condensed milk, half a cup of pecan halves, half a cup of chopped pecans, half a cup of butter, vanilla, and salt until smooth and combined well.
Step 3: In a separate large bowl, mix the cake mix, cinnamon, vanilla, maple syrup, and nutmeg with the remaining half cup of butter until it resembles small crumbles.
Step 4: Pour the wet mixture into the bottom of your prepared casserole dish and sprinkle the dry mixture over the top until the filling is completely covered.
Step 5: Top with the remaining pecans and bake uncovered for 45 minutes or until the center is set and no longer jiggly.
Step 6: Allow it to cool slightly before drizzling with caramel sauce and serving warm or at room temperature with ice cream!

Pro Tips for the Best Pecan Pie Dump Cake

Keep these in mind:

Perfect for holidays and potlucks, this dish is sure to be a crowd-pleaser.
Serve warm or at room temperature for the best flavor and texture.
Add a scoop of ice cream for extra indulgence—it’s a match made in heaven.
For a gluten-free option, use a gluten-free cake mix.

Best Ways to Serve Pecan Pie Dump Cake

Here are some enjoyable ways to serve your pecan pie dump cake:

Warm with a drizzle of caramel sauce.
Top with whipped cream or vanilla ice cream for a sumptuous dessert.
Pair with coffee for a delightful afternoon treat.

How to Store and Reheat Pecan Pie Dump Cake

To store your pecan pie dump cake, allow it to cool completely before covering it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. For reheating, simply place individual slices in the microwave for 20-30 seconds or enjoy it cold as a refreshing dessert. This makes it a great option for meal prep!

Frequently Asked Questions About Pecan Pie Dump Cake

What is a pecan pie dump cake?

A pecan pie dump cake is a simple dessert that combines the flavors of traditional pecan pie with the ease of a dump cake. Instead of making a pie crust, all the ingredients are poured into a baking dish, creating a gooey and delicious dessert.

Can I make pecan pie dump cake ahead of time?

Yes! You can prepare the easy pecan pie dump cake a day in advance. Just bake, cool, and store it in the refrigerator. Reheat when you’re ready to serve!

How do I avoid common mistakes with pecan pie dump cake?

To avoid common pitfalls, ensure you mix the ingredients well but don’t overmix the dry topping. Also, be careful not to underbake it, as the center should be set before removing it from the oven.

Variations of Pecan Pie Dump Cake You Can Try

Looking for different twists on this classic? Here are some variations:

Pecan pie dump cake with cream cheese: Add dollops of cream cheese to the filling for a richer texture.
Pecan dump cake with caramel: Drizzle caramel sauce on top before serving for extra sweetness.
Gluten-free pecan pie dump cake: Use a gluten-free cake mix for a delicious alternative.
Quick pecan pie dump cake: For a faster version, use pre-made caramel sauce and store-bought pecans.

Delicious Pecan Pie Dump Cake: A Southern Delight

Author: basmer
Total Time: 60 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Easy Southern Pecan Pie Dump Cake.

Instructions

Preheat your oven to 350°F and spray a 9×13 casserole dish with nonstick baking spray.
In a large mixing bowl, mix the brown sugar, eggs, condensed milk, half a cup of pecan halves, half a cup of chopped pecans, half a cup of butter, vanilla, and salt until smooth and combined well.
In a separate large bowl, mix the cake mix, cinnamon, vanilla, maple syrup, and nutmeg with the remaining half cup of butter until it resembles small crumbles.
Pour the wet mixture into the bottom of your prepared casserole dish and sprinkle the dry mixture over the top until the filling is completely covered.
Top with the remaining pecans and bake uncovered for 45 minutes or until the center is set and no longer jiggly.
Allow it to cool slightly before drizzling with caramel sauce and serving warm or at room temperature with ice cream.