Pecan Pie Dump Cake Recipe
This Pecan Pie Dump Cake is a quick and easy dessert that combines the rich flavors of pecan pie with the simplicity of a dump cake. With a moist, buttery yellow cake base embedded with crunchy pecans and brown sugar sweetness, this delicious treat is perfect for holidays or any time you crave a comforting dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 package yellow cake mix (15.25 oz)
- 1 cup chopped pecans
- 1 cup brown sugar (packed)
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1/4 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray to ensure easy release of the cake after baking.
- Combine Dry Ingredients: In a large mixing bowl, mix together the yellow cake mix and chopped pecans thoroughly to evenly distribute the nuts throughout the cake batter.
- Add Wet Ingredients: Pour the melted butter, crack in the eggs, and add water to the dry mixture. Stir gently until all ingredients are just combined, being careful not to overmix which can make the cake dense.
- Pour Batter into Dish: Transfer the batter evenly into the prepared baking dish, spreading it out smoothly to ensure uniform baking.
- Bake the Cake: Bake the cake in the preheated oven for 30-35 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool slightly for about 10 minutes before serving. Enjoy it warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors.
Notes
- Use unsalted butter so you can control the saltiness; salted butter can be used but reduce any added salt elsewhere.
- Make sure the melted butter is cooled slightly before adding to avoid cooking the eggs.
- You can substitute chopped walnuts for pecans if preferred.
- For a gluten-free version, use a gluten-free yellow cake mix.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Pecan pie dump cake, easy pecan pie cake, simple holiday dessert, yellow cake pecan dessert, dump cake recipe
Find it online: https://amayaharis.com/pecan-pie-dump-cake-recipe/
