Description

This Quick and Easy Pecan Pie Dump Cake combines the rich, nutty flavor of toasted pecans with the classic sweetness of a yellow cake mix and brown sugar. With minimal prep and straightforward mixing, this dump cake bakes up golden and delicious in just under an hour, making it the perfect dessert for any occasion. Enjoy it warm with whipped cream or ice cream for an irresistible treat.

Ingredients

Scale

Pecan Topping:

1 cup Chopped Pecans (Rich, nutty flavor; toast for enhanced taste.)

Cake Layer:

1 box Yellow Cake Mix (15.25-ounce box simplifies the process.)
1 cup Butter (Melted, unsalted for better control over sweetness.)
1 cup Brown Sugar (Packed, adds classic pecan pie flavor.)
2 large Eggs (For binding and structure.)
0.5 cup Milk (Whole milk recommended for best flavor.)
1 teaspoon Vanilla Flavoring (Optional, enhances sweetness and aroma.)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature when the batter is ready to bake.
Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent sticking and allow easy removal after baking.
Mix Dry Ingredients: In a large mixing bowl, combine the chopped pecans, yellow cake mix, and brown sugar, mixing well to evenly distribute the ingredients.
Prepare Wet Mixture: In a separate bowl, whisk together the melted unsalted butter, eggs, milk, and optional vanilla flavoring until smooth and well incorporated.
Combine Ingredients: Pour the wet mixture into the dry ingredients and gently fold them together until just combined without overmixing to retain a tender crumb.
Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the dish for 10-15 minutes to set. Serve warm or at room temperature, optionally topped with whipped cream or ice cream for an added indulgent touch.

Notes

For an extra nutty flavor, toast the pecans lightly before mixing.
Use unsalted butter to better control the sweetness and saltiness of the dessert.
If you prefer a richer flavor, substitute whole milk with half-and-half or cream.
Serve with vanilla ice cream or freshly whipped cream to complement the warm cake.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Nutrition

Serving Size: 1 slice (1/12 of recipe)
Calories: 320
Sugar: 28g
Sodium: 220mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg