🥧 Irresistible Pecan Pie Dump Cake – The Ultimate Cozy Dessert ✨

There’s something magical about this Pecan Pie Dump Cake a dessert that feels both effortless and indulgent. Imagine the gooey richness of a classic pecan pie meeting the golden, buttery crumble of a cobbler.

Each bite brings layers of caramel sweetness, toasted pecans, and a soft cake topping that melts into the custardy filling. It’s warm, nutty, and nostalgic the kind of dessert that fills the kitchen with the scent of comfort and the table with smiles. Perfect for the holidays… or any day that needs a little sweetness.

❤️ Why You’ll Love This Pecan Pie Dump Cake

• Effortlessly Easy – A simple “dump cake” style recipe with minimal prep.
• Deliciously Decadent – Tastes like a cross between pecan pie and a buttery cobbler.
• Rich & Custardy Base – Features a sweet, caramel-like, and creamy filling.
• Crisp Topping – A soft, slightly crisp golden crust from the cake mix.
• Perfect for Holidays – An indulgent, nutty, and comforting dessert ideal for gatherings.

🛠 Tools You’ll Need

• 13×9 inch baking dish
• Cooking spray
• Large bowl
• Whisk
• Aluminum foil

🥄 Key Ingredients

• Cooking spray – For preparing the baking dish.
• Large eggs – At room temperature, for the custardy base.
• Dark corn syrup – Provides sweetness and a gooey texture.
• Packed light brown sugar – For caramel-like sweetness.
• Heavy whipping cream – Adds richness and creaminess.
• Vanilla extract – Enhances overall flavor.
• Salted butter – Melted and divided, for richness in both filling and topping. 🧈
• Pecan halves – Divided, for crunch and nutty flavor. 🌰
• Box butter yellow cake mix – Such as Betty Crocker, for the cakey topping.
• Pumpkin pie spice – Adds warm, autumnal notes.
• Vanilla ice cream & caramel topping – Optional, for serving. 🍦

🍪 How to Make Pecan Pie Dump Cake

1. Prepare Oven and Dish: Preheat oven to 350°F (175°C). Coat a 13×9 inch baking dish with cooking spray.
2. Make Pecan Filling: In a large bowl, whisk together eggs, dark corn syrup, brown sugar, heavy cream, vanilla, and ½ cup of the melted butter until smooth. Stir in 2 cups of pecans and pour into the prepared dish.
3. Add Topping: Evenly sprinkle the dry cake mix and pumpkin pie spice over the filling. Drizzle with remaining ½ cup melted butter and top with remaining 1½ cups pecans.
4. Bake: Bake for 20 minutes. Then cover loosely with foil and continue baking another 20 minutes, until the top is golden brown and no dry spots remain.
5. Cool & Serve: Let cool 15 minutes before serving warm or at room temperature. Serve with ice cream and caramel if desired.

💡 Tips for Success

• Melted Butter for Texture – Drizzle evenly for a denser, chewy texture. Avoid dry spots by spreading gently if needed.
• Tenting with Foil – Prevents overbrowning and ensures even cooking.
• Cooling Time is Key – Let cool 15 minutes so the filling thickens perfectly.
• Spice it Up – Swap yellow cake mix for spice cake mix for a deeper fall flavor.

🆘 Dump Cake Troubleshooting Guide

Problem: The cake topping is dry or crumbly.
Likely Cause: Butter wasn’t drizzled evenly, or not enough was used.
Solution: Ensure butter is distributed thoroughly over the dry mix. Use a spatula to cover dry spots.

Problem: The filling is too runny.
Likely Cause: Not baked long enough or inaccurate ingredient measurements.
Solution: Bake until top is golden and filling is set. If still runny, bake a few minutes longer.

👩‍🍳 Pro Chef Tips

• Serve Warm with Ice Cream: The contrast between the warm cake and cold ice cream is unbeatable.
• Add a Caramel Drizzle: Enhances the caramel notes beautifully.
• Make Ahead: Store in the fridge and reheat before serving; freezes up to 2 months.

☕ Perfect Pairings

• Vanilla Ice Cream: The classic combination.
• Coffee: Cuts through the sweetness with a bold balance.
• Bourbon or Whiskey: Complements nutty, caramel flavors for an adult twist.
• Whipped Cream: Adds a light and airy finish.

📦 How to Store

• Refrigerator: Store cooled cake in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently before serving.

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