Go Back
To make Pecan Pie Dump Cake, you need the following items: - 1 cup chopped pecans - 1 cup brown sugar - 1/2 cup granulated sugar - 1 cup butter, melted - 1 cup all-purpose flour - 1 cup vanilla cake mix - 4 large eggs - 1 cup milk - 1 tablespoon vanilla extract - 1 teaspoon baking powder - Pinch of salt When you gather your ingredients, pay attention to the measurements. You can swap some items if needed. For the butter, you can use margarine. If you want a lighter cake, try using applesauce for half of the butter. Use coconut sugar in place of brown sugar for a different taste, or try maple syrup for a fun twist. If you are allergic to nuts, just leave out the pecans. You can also add chocolate chips instead for a sweet touch. If you prefer gluten-free, use a gluten-free flour blend and a gluten-free cake mix. Quality matters in baking. I recommend using fresh eggs and real vanilla extract. Fresh eggs make a big difference in texture and taste. Look for unsalted butter for the best flavor control. Choose a good brand of vanilla cake mix to ensure it rises well and tastes great. For pecans, buy raw or lightly toasted ones. Toasting them just before use brings out more flavor, making your cake extra special. For the full recipe, you can check out the detailed instructions. First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a 9x13 inch baking dish. Grease it well with butter or cooking spray. This step ensures that your cake comes out easily after baking. Grab a large mixing bowl. Combine the granulated sugar, brown sugar, and melted butter. Stir these ingredients until they blend well together. Then, add the eggs, milk, and vanilla extract to the bowl. Mix everything until it’s smooth and creamy. In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually fold this dry mix into the wet mixture. Be gentle and do not over mix. You want to keep the cake light and fluffy. Now, pour the batter into your greased baking dish. Spread it evenly with a spatula. Then, sprinkle the chopped pecans evenly over the top of the batter. Next, take the cake mix and sprinkle it over the pecans. Do not stir this layer. For added richness, drizzle any leftover melted butter on top. This will give your cake a nice golden color. Now, place the baking dish in the oven. Bake for 45 to 50 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted comes out clean. Let it cool for 10 to 15 minutes before serving. Enjoy this delightful Pecan Pie Dump Cake! For the complete recipe, check out the Full Recipe link. To get the right texture for your Pecan Pie Dump Cake, follow these tips: - Use room temperature ingredients. This helps them mix better. - Do not over mix the batter. Stir just until combined for a fluffier cake. - Check your oven temp. An oven thermometer can help ensure it’s accurate. - Tap the baking dish gently before baking. This helps remove air bubbles. Here are some common mistakes that can ruin your cake: - Skipping the greasing. Always grease your baking dish to prevent sticking. - Overbaking. Keep an eye on the time. Bake until golden brown. - Mixing in the cake mix. Remember not to stir it after sprinkling it on top. - Not cooling before serving. Let it cool for at least 10-15 minutes. Serving your Pecan Pie Dump Cake right can enhance its taste: - Serve warm. It tastes best when it’s still warm from the oven. - Add whipped cream. A dollop on top adds creaminess and flavor. - Try a scoop of ice cream. Vanilla pairs well with the warm cake. - Garnish with chopped pecans. This adds crunch and looks nice. For the complete recipe, check out the Full Recipe. {{image_2}} You can make your pecan pie dump cake even tastier! Try adding chocolate chips. They melt and mix in well. You can also use caramel sauce for a sweet twist. For a nutty touch, mix in some walnuts with the pecans. If you want a lighter dessert, try using a sugar substitute like stevia or erythritol. This makes it delicious without the extra sugar. If you need gluten-free options, use almond flour instead of all-purpose flour. It gives a nice texture and flavor. You can also swap the cake mix for gluten-free cake mix. This way, everyone can enjoy this treat. For a dairy-free version, use coconut oil instead of butter. Replace milk with almond or oat milk for a creamy finish. How you serve pecan pie dump cake can make it special. Serve it warm with whipped cream on top. A scoop of vanilla ice cream works great too. Drizzle some chocolate or caramel sauce over the cake for added richness. You can also sprinkle extra chopped pecans for crunch. This dessert is sure to impress your guests! For the full recipe, check out the details above. To keep your Pecan Pie Dump Cake fresh, store it in an airtight container. This helps keep moisture in while keeping out air. If you don’t have a container, wrap the cake with plastic wrap. Make sure it’s snug. Storing it in the fridge helps it last longer, especially if you won’t eat it all at once. When you want to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place a piece of the cake in an oven-safe dish. Cover it with foil to keep it from drying out. Heat for about 10-15 minutes, or until warm. You can also use the microwave. Just heat for 20-30 seconds. Add a scoop of ice cream or whipped cream for a special treat! Pecan Pie Dump Cake lasts for about 4-5 days in the fridge. If you want to keep it longer, freezing is a great option. Cut the cake into pieces and wrap each slice in plastic wrap. Then, place them in a freezer-safe bag. It can stay frozen for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight before reheating. This way, you can enjoy this delightful dessert anytime! Pecan Pie Dump Cake lasts about four days in the fridge. Store it in an airtight container. Keeping it cool helps maintain its flavor and texture. If you want to enjoy it longer, freeze it. Wrap it tightly in plastic wrap and foil. It can last up to three months in the freezer. Just remember to thaw it in the fridge before you serve it. Yes, you can make Pecan Pie Dump Cake ahead of time. You have two options. You can bake it fully and store it in the fridge. Or, you can prepare the batter and store it before baking. If you choose the second option, bake it fresh when you are ready. This gives you the best taste and texture. The best toppings for Pecan Pie Dump Cake add flavor and texture. Here are some great options: - Whipped cream - Vanilla ice cream - Caramel sauce - Chocolate drizzle - Extra chopped pecans Each topping brings something unique to the dish. Experiment with different combinations to find your favorite! For the full recipe, check out the details above. This blog post covered everything about making Pecan Pie Dump Cake. We explored ingredients, measurements, and good quality options. You learned step-by-step instructions to bake it perfectly. Tips helped you avoid common mistakes and serve it well. Lastly, we shared variations, storage tips, and frequently asked questions. Enjoy baking this treat. With these ideas, you can impress family and friends with ease. Happy baking!

Pecan Pie Dump Cake

Indulge in the sweet and nutty flavors of Pecan Pie Dump Cake Delight! This easy recipe combines chopped pecans, rich sugars, and fluffy cake for a dessert that’s sure to impress. With just 15 minutes of prep, you’ll have a warm treat perfect for gatherings. Discover the simple steps and tips to elevate your dessert game. Click through now to explore the full recipe and treat yourself and your loved ones!
Print Recipe Pin Recipe

Ingredients
  

1 cup chopped pecans

1 cup brown sugar

1/2 cup granulated sugar

1 cup butter, melted

1 cup all-purpose flour

1 cup vanilla cake mix

4 large eggs

1 cup milk

1 tablespoon vanilla extract

1 teaspoon baking powder

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

    In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until well combined.

      Add in the eggs, milk, and vanilla extract to the sugar mixture. Mix until smooth and combined.

        In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not over mix.

          Pour the batter into the prepared baking dish, spreading it out evenly.

            Sprinkle the chopped pecans evenly over the top of the batter.

              Finally, sprinkle the cake mix over the pecans, covering them entirely. Do not stir.

                Drizzle any remaining melted butter over the top for extra richness.

                  Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

                    Allow to cool for 10-15 minutes before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12

                        - Presentation Tips: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream on top. Garnish with a few extra chopped pecans for added texture and appeal.