Looking for a simple dessert that wows? Pecan Pie Dump Cake is your answer! This easy-to-make treat combines rich pecans, sweet sugars, and buttery goodness—all baked into a warm, gooey delight. If you want to impress at your next gathering or just satisfy a sweet tooth, you’ll love how quick this recipe comes together. Let’s dive into the tasty world of Pecan Pie Dump Cake!
Ingredients
List of Ingredients
– 1 cup chopped pecans
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 1 cup unsalted butter, melted
– 1 cup all-purpose flour
– 1 cup vanilla cake mix
– 4 large eggs
– 1 cup milk (whole or 2%)
– 1 tablespoon vanilla extract
– 1 teaspoon baking powder
– A pinch of salt
When it comes to making Pecan Pie Dump Cake, having the right ingredients is key. Each item plays a big role in creating that rich, nutty flavor. The pecans give it a crunchy texture, while the sugars add sweetness. The melted butter brings everything together, making the cake moist and rich.
I like to use unsalted butter for better control over salt levels. The eggs add structure and help the cake rise. Using whole or 2% milk makes it creamy, which is a must for this dessert.
Don’t forget the vanilla extract! It adds depth to the flavor. The baking powder helps the cake rise, while the pinch of salt balances out the sweetness.
Altogether, these ingredients combine to create a dessert that is both easy to make and a crowd-pleaser.
Kitchen Tools Needed
– 9×13 inch baking dish
– Mixing bowls
– Whisk or hand mixer
– Spatula or wooden spoon
Having the right tools makes cooking easier. A 9×13 inch baking dish is perfect for this recipe. It allows the cake to bake evenly. Mixing bowls are great for combining ingredients without making a mess.
You can use a whisk or hand mixer for mixing wet ingredients. This helps create a smooth batter. A spatula or wooden spoon is perfect for folding in dry ingredients and pouring the batter into the dish.
With these tools, you’ll be ready to whip up a delicious Pecan Pie Dump Cake!
Step-by-Step Instructions
Preheat and Prepare
– Preheat oven to 350°F (175°C).
– Grease the baking dish with butter or non-stick spray.
Start by preheating your oven. This step is key for even baking. While that heats up, take a 9×13 inch baking dish and grease it well. I like to use butter or non-stick spray to ensure nothing sticks.
Mixing Wet Ingredients
– Combine granulated sugar, brown sugar, and melted butter.
– Add eggs, milk, and vanilla extract, mix until smooth.
In a large mixing bowl, add the granulated sugar and brown sugar. Pour in your melted butter and mix until it’s smooth. You want all the sugar to dissolve. Next, crack in the eggs and add milk and vanilla extract. Use a whisk or a hand mixer to blend everything together nicely.
Incorporating Dry Ingredients
– Sift together flour, baking powder, and salt.
– Gradually fold dry ingredients into the wet mixture.
Now, grab a separate bowl. Sift together the flour, baking powder, and salt. This step adds air and keeps your cake light. Slowly fold the dry mix into the wet ingredients. Use a spatula or wooden spoon and be gentle. Mixing too much can make your cake dense.
Assembling the Cake
– Pour batter into the prepared baking dish.
– Sprinkle chopped pecans and vanilla cake mix on top.
– Drizzle remaining melted butter over the cake mix.
Pour the batter into your greased dish. Spread it out evenly. Now, sprinkle the chopped pecans on top. Make sure they are spread evenly so you get that nutty flavor in every bite. Next, sprinkle the vanilla cake mix over the pecans. Do not stir; it will create a nice texture. Finally, drizzle any leftover melted butter over this layer.
Baking
– Bake for 45-50 minutes until golden brown.
– Allow to cool for 10-15 minutes before serving.
Place your dish in the preheated oven. Bake it for about 45 to 50 minutes. You’ll know it’s ready when the top turns golden brown. To check, insert a toothpick in the center; it should come out clean. Once baked, let it cool for 10 to 15 minutes before serving. This helps the flavors meld and makes it easier to cut.
Tips & Tricks
Baking Tips
– Always use room temperature ingredients. This helps the batter mix well and rise nicely.
– Be careful not to overmix your batter. Stir just until combined for the best texture.
Presentation Suggestions
– Serve your cake warm. Top it with whipped cream or a scoop of vanilla ice cream.
– For extra flair, sprinkle chopped pecans on top. This adds a nice touch to the look.
Flavor Enhancements
– Want more depth? Add chocolate chips to the batter. They bring a rich flavor to each bite.
– You can also add a pinch of cinnamon. This spice gives warmth and makes the cake cozy.
These tips will help you make the best Pecan Pie Dump Cake.
Variations
Nut Alternatives
You can change the nuts in your dump cake. If you want a different taste, substitute walnuts for the pecans. Walnuts bring a rich flavor that pairs well with the sweet cake. You can also use almonds for a crunchier texture. Their mild taste still blends well with the other flavors.
Flavor Variations
Add a splash of bourbon for a unique twist. This extra ingredient gives your dump cake a warm and rich flavor. You can also experiment with different extracts. Try almond or coconut extracts for a fun taste change. Each option adds a new layer of flavor to the cake.
Dietary Adjustments
Making this cake fit your diet is easy. You can make it gluten-free by using gluten-free cake mix and flour. This way, everyone can enjoy it. If you want a vegan option, replace the eggs with flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. These adjustments help everyone enjoy this delicious dessert.
Storage Info
Storage Guidelines
Store your Pecan Pie Dump Cake covered at room temperature for 2-3 days. If you want it to last longer, you can refrigerate it for up to 7 days. Just make sure it stays covered to keep it fresh. This cake tastes great, even after a few days!
Freezing Instructions
If you have leftovers, you can freeze them! Place the cake in an airtight container and freeze for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator. This method helps to retain the flavors and texture. Enjoy your cake later with ease!
FAQs
How long does Pecan Pie Dump Cake last?
Pecan Pie Dump Cake typically lasts up to 3 days at room temperature. If you want it to last longer, store it in the fridge. In the fridge, it can last up to 7 days. Just make sure to keep it covered to stay fresh.
Can I use different nuts in this recipe?
Yes! You can use walnuts or almonds instead of pecans. Both nuts work well and bring their own flavor. Walnuts add a rich taste, while almonds give a nice crunch. Feel free to mix it up based on what you like.
Is Pecan Pie Dump Cake suitable for special diets?
Yes, Pecan Pie Dump Cake can be adapted for different diets. To make it gluten-free, use gluten-free cake mix and flour. For a dairy-free option, swap the milk with almond or coconut milk. You can also replace eggs with flax eggs for a vegan version. Making these swaps keeps the cake tasty while meeting your dietary needs.
This blog post guided you through making a delicious Pecan Pie Dump Cake. We covered ingredients, step-by-step instructions, and helpful tips. You learned about variations, storage, and answers to common questions. Don’t hesitate to experiment with flavors and nuts to make it your own. This cake is easy to make and is sure to please everyone. I hope you enjoy your baking adventure and savor every bite of your creation.
