Pecan Pie Dump Cake
Have you ever dreamed of enjoying a dessert that combines the sweetness of cake with the richness of pecan pie? If so, Pecan Pie Dump Cake is just what you need! This quick and easy dessert has gained popularity for a good reason: it delivers an explosion of flavors in minimal time. In fact, did you know that the preparation time for this dessert is 20% less than many traditional pecan pie recipes? In this article, we will guide you through every step to create this irresistible treat.
Ingredients List
Here are the ingredients needed to make a delicious Pecan Pie Dump Cake:
- 1 box of cake mix (vanilla or yellow)
- 1 cup of chopped pecans
- 1 cup of brown sugar
- 1 cup of butter (softened, but not melted)
- 4 eggs
- 1 cup of corn syrup (or maple syrup for a unique twist)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
Substitution Suggestions
- For a gluten-free version, use a gluten-free flour blend instead of the cake mix.
- You can replace pecans with walnuts or almonds to vary the flavors.
Timing
The Pecan Pie Dump Cake is not only delicious but also quick to prepare. Here’s a breakdown of the time required:
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 60 minutes (which is 20% less time than most pecan pie recipes)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). This step is crucial for ensuring even cooking of your cake.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the cake mix, brown sugar, and salt. This will help ensure an even distribution of flavors.
Step 3: Add the Wet Ingredients
Add the eggs, corn syrup, softened butter, and vanilla extract. Mix until the batter is smooth. Don’t worry if the texture is slightly lumpy; this will add to the richness of the cake.
Step 4: Incorporate the Pecans
Fold in the chopped pecans into the batter. This will give a nice crunchy texture to your dessert.
Step 5: Pour into the Baking Dish
Pour the mixture into a greased 9×13-inch baking dish. Make sure the batter is evenly spread.
Step 6: Bake
Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cooling
Let the cake cool for 10 to 15 minutes before serving. This allows the flavors to develop and the texture to firm up.
Nutritional Information
Here’s the nutritional breakdown for one serving of Pecan Pie Dump Cake (approximately 1/12 of the recipe):
- Calories: 350
- Protein: 4 g
- Carbohydrates: 45 g
- Fat: 18 g
- Fiber: 1 g
- Sugars: 25 g
Nutritional Insights
- Rich in carbohydrates: Ideal for a quick energy boost.
- Contains healthy fats: Pecans are an excellent source of unsaturated fats.
Healthier Alternatives for the Recipe
For those looking for a lighter version of the Pecan Pie Dump Cake, here are some suggestions:
- Use Greek yogurt instead of butter to reduce saturated fats.
- Replace brown sugar with honey or maple syrup for a natural sweetener.
- Add fruits like apples or pears for a fresh twist.
Serving Suggestions
To make your Pecan Pie Dump Cake even more irresistible, try these serving suggestions:
- Serve warm with a scoop of vanilla ice cream for a delightful hot-cold contrast.
- Drizzle with caramel or chocolate for an elegant presentation.
- Top with whipped cream for a touch of luxury.
Common Mistakes to Avoid
When preparing your Pecan Pie Dump Cake, keep these common pitfalls in mind:
- Not preheating the oven: This can affect the cake’s texture.
- Using melted butter: This can make the cake too dense.
- Forgetting to let it cool: Serving too hot can make the cake hard to cut.
Storing Tips for the Recipe
To store your Pecan Pie Dump Cake:
- Refrigeration: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezing: You can freeze the cake for up to 3 months. Make sure to wrap it well to prevent freezer burn.
- Reheating: Reheat in the oven at 300°F (150°C) to restore its moist texture.
Conclusion
The Pecan Pie Dump Cake is a simple yet flavorful dessert that will delight your guests and family. With easy-to-find ingredients and quick preparation, you can enjoy this treat in no time. Try this recipe and share your thoughts in the comments below. Don’t forget to subscribe for more delicious recipes!
FAQs
1. Can I use unroasted pecans?
Yes, you can use unroasted pecans, but roasted pecans provide a richer flavor.
2. Can this cake be made ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator.
3. What’s the best way to serve this cake?
The cake is delicious served warm with vanilla ice cream or whipped cream.
4. Can I replace the eggs in the recipe?
Yes, you can use egg substitutes like applesauce or yogurt for a vegan version.
5. How long can I keep leftovers?
Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.
Pecan Pie Dump Cake
Ingredients
- 1 can (15 oz) pecan pie filling or 1 1/2 cups prepared pecan pie filling
- 1 can (12–14 oz) sweetened condensed milk
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Layer the ingredients:
Pour pecan pie filling evenly into the bottom of the dish.
Drizzle sweetened condensed milk over the filling.
Sprinkle dry cake mix evenly over the top (do not stir).
Sprinkle chopped pecans across the surface.
Pour melted butter evenly over everything.- Bake for 45–50 minutes, or until golden brown and bubbly around the edges.
- Cool and serve:
Let cool slightly before serving warm. Top with whipped cream or vanilla ice cream, if desired.
Notes
- Add a splash of vanilla or bourbon for extra flavor.
For crunchier pecans, toast them before adding.
Store leftovers in the fridge and reheat in the microwave.