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Pecan Pie Dump Cake Recipe

Pecan Pie Dump Cake Recipe
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★★★★★

5.3 from 18 reviews

This Pecan Pie Dump Cake is a rich and easy-to-make dessert that combines the classic flavors of pecan pie with a buttery yellow cake. With a sweet layer of caramel or butterscotch, chopped pecans, and a moist cake topping, it’s a crowd-pleaser perfect for any occasion. The dump cake method makes preparation simple and quick, requiring no mixing of cake batter.

Ingredients

Scale

Pecan Layer

  • 1 cup chopped pecans

Wet Ingredients

  • 1 can (15 oz) sweetened condensed milk
  • 1 cup butterscotch or caramel sauce
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, melted

Dry Ingredients

  • 1 box (15.25 oz) yellow cake mix

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature by the time you’re ready to put the cake in.
  2. Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking and to make it easier to serve the cake later.
  3. Add Pecans: Evenly spread the chopped pecans across the bottom of the greased baking dish. This layer will form the crunchy, nutty base of your dump cake.
  4. Mix Wet Ingredients: In a mixing bowl, whisk together the sweetened condensed milk, butterscotch or caramel sauce, water, and vanilla extract until the mixture is smooth and well combined.
  5. Pour Wet Mixture: Pour this wet mixture evenly over the pecans in the baking dish, allowing it to soak the nuts.
  6. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the wet mixture in the baking dish. Do not stir or mix it in; it should remain layered on top.
  7. Drizzle Butter: Drizzle the melted unsalted butter evenly over the dry cake mix. This butter will help the cake mix bake into a golden, moist topping.
  8. Bake: Place the baking dish into the preheated oven and bake for 40-45 minutes. Bake until the top is golden brown and bubbly, indicating the layers are cooked through.
  9. Cool: Once baked, remove the cake from the oven and let it cool for 10 minutes. This allows the layers to set and makes it easier to serve.

Notes

  • You can substitute butterscotch sauce with caramel sauce or even dulce de leche for a different flavor note.
  • Ensure the pecans are evenly chopped but not too fine to maintain a good crunchy texture.
  • Do not stir layers once assembled; the dumping technique creates the unique texture of this cake.
  • For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Use unsalted butter to control saltiness, but a small pinch of salt can be added if desired to balance sweetness.

Nutrition

Keywords: pecan pie dump cake, easy pecan pie, dump cake recipe, butterscotch cake, caramel dump cake, no-mixing cake, holiday dessert, quick pecan dessert

Find it online: https://chefmilacook.com/pecan-pie-dump-cake-recipe/