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- 1 cup chopped pecans - 1 cup brown sugar - 1 cup granulated sugar - 1 cup all-purpose flour - 1 cup unsweetened vanilla almond milk (or regular milk) - ½ cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup chocolate chips (optional) - Whipped cream or vanilla ice cream for serving The ingredients for Pecan Pie Dump Cake are simple and easy to find. You start with chopped pecans, which give the cake its nutty flavor and crunch. Brown sugar and granulated sugar add sweetness and a lovely texture. All-purpose flour binds everything together. Unsweetened vanilla almond milk adds a creamy touch, but you can use regular milk if you prefer. Melted unsalted butter adds richness and helps the cake come together. Vanilla extract boosts the flavor, while baking powder helps the cake rise. A bit of salt balances the sweetness. You can also add chocolate chips for a fun twist. For serving, I recommend whipped cream or vanilla ice cream. These toppings make the cake even more delightful. Enjoy the rich flavors of this easy dessert! 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter. 2. In a large mixing bowl, combine ½ cup melted unsalted butter, 1 cup brown sugar, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Whisk until you have a smooth mixture. 3. Stir in 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Mix until just combined. Be careful not to overmix. 4. Gently fold in 1 cup chopped pecans and 1 cup chocolate chips if you want that extra sweetness. 1. Pour the batter into the greased baking dish. Spread it out evenly to ensure even baking. 2. Bake in the oven for 25-30 minutes. You want the top to turn golden brown. 3. To check if it’s done, insert a toothpick into the center. It should come out mostly clean. If it pulls out wet batter, give it a few more minutes. To make your pecan pie dump cake perfect, avoid overmixing. Mix just until combined. Overmixing makes the cake dense and tough. To check if your cake is done, look for a golden-brown top. Insert a toothpick into the center. If it comes out mostly clean, it’s ready. Let it cool for about 10-15 minutes before serving. If you need a gluten-free option, use gluten-free flour. This swap works great and keeps the taste. For a dairy-free choice, use almond milk or coconut milk. Both add a nice flavor. You can also adjust sweetness. If you like less sugar, use half the brown and granulated sugars. This change keeps the cake tasty without being too sweet. {{image_2}} You can easily make your Pecan Pie Dump Cake even more exciting. Try adding spices like cinnamon or nutmeg. A dash of cinnamon brings warmth and a cozy vibe. Nutmeg adds a nice, fragrant touch. These spices blend well with the sweet pecans. You can also swap out pecans for different nuts. Walnuts are a great choice if you want a richer flavor. Almonds add a nice crunch and a slightly sweet taste. Experiment with various nuts to find your favorite mix. Topping your dump cake opens up a world of flavors. Drizzle caramel sauce over the warm cake for a rich, sweet touch. Chocolate syrup also works well, especially if you added chocolate chips. Whipped cream or a scoop of vanilla ice cream can elevate your dessert even more. You can serve this cake warm or chilled. Warm slices melt the ice cream and create a lovely mix. Chilled pieces offer a refreshing bite, perfect for hot days. Choose your serving style based on your mood or the season! To keep your pecan pie dump cake fresh, follow these steps: - Refrigeration: Let the cake cool completely. Cover it with plastic wrap or foil. Store it in the fridge. This keeps it fresh for up to five days. - Containers: Use an airtight container for best results. A glass or plastic dish with a lid works well. When it's time to enjoy leftovers, here's how to reheat: - Avoid drying out: Preheat your oven to 350°F (175°C). Place the cake in the oven for about 10-15 minutes. You can also microwave it for about 30 seconds. Add a little almond milk or water to keep it moist. - Serving after storage: Serve warm with whipped cream or vanilla ice cream. This restores its delicious flavor and texture. What can I substitute for almond milk? You can use regular milk instead of almond milk. Soy milk or oat milk also works well. Choose what you like best. Can I make this cake ahead of time? Yes, you can make it ahead. Bake the cake and let it cool. Store it in the fridge. What’s the best way to serve Pecan Pie Dump Cake? Serve it warm for the best taste. Top it with whipped cream or a scoop of ice cream. How long does it last in the fridge? The cake lasts about four days in the fridge. Store it in an airtight container for best results. This article walked you through making a delicious Pecan Pie Dump Cake. We covered the key ingredients, step-by-step instructions, helpful tips, and tasty variations. Remember to avoid overmixing for the best texture and feel free to swap in your favorites. This cake is a great treat for any occasion. Try different toppings or storage methods to make it your own. Enjoy your baking adventure and share this recipe with friends!

Pecan Pie Dump Cake

Indulge in the sweet goodness of Pecan Pie Dump Cake Delight that's easy to make and packed with flavor! This delightful dessert combines chopped pecans, rich brown sugar, and a hint of chocolate for a treat everyone will love. Perfect for any occasion, this recipe requires just 10 minutes of prep. Click through to discover how to create this scrumptious dump cake that pairs beautifully with whipped cream or vanilla ice cream!
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Ingredients
  

1 cup chopped pecans

1 cup brown sugar

1 cup granulated sugar

1 cup all-purpose flour

1 cup unsweetened vanilla almond milk (or regular milk)

½ cup unsalted butter, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon salt

1 cup chocolate chips (optional)

Whipped cream or vanilla ice cream for serving

Instructions
 

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

    In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, and vanilla extract. Whisk until well combined and smooth.

      Stir in the flour, baking powder, and salt until just incorporated—do not overmix.

        Gently fold in the chopped pecans and chocolate chips if using.

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

            Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.

              Allow the dump cake to cool for about 10-15 minutes before serving.

                Serve warm, topped with whipped cream or a scoop of vanilla ice cream.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 9-12