The Delectable Pecan Pie Dump Cake is a marvel of simplicity and indulgence, delivering all the rich, nutty, and caramel-sweet flavors of a classic pecan pie in an incredibly easy-to-make cake format. As elegantly presented in the image, this dessert features a beautiful golden-brown top adorned with a generous scattering of whole pecan halves, baked to perfection in a pristine white ceramic baking dish. It’s the ultimate “dump cake” because of its effortless assembly: ingredients are simply layered (or “dumped”) into a pan, requiring minimal mixing and maximum flavor payoff.
The magic of this cake lies in its transformation during baking. Beneath the crisp pecan topping, a rich, gooey, and sweet pecan pie-like filling emerges, mingling with a tender, buttery cake layer. This dessert often starts with a base of canned fruit pie filling (like cherry or peach, though some versions use a pecan pie filling base) over which a dry cake mix is sprinkled. Then, melted butter and pecans are added. As it bakes, the butter and cake mix create a soft, cakey topping that absorbs the moisture and flavor from the filling below, while the pecans toast to a delightful crunch. The resulting texture is a delightful contrast between the crunchy top, the soft cake, and the sticky, sweet bottom. The visual appeal, with its rustic charm and abundant pecan topping, makes it an inviting dessert for any occasion, from casual family dinners to holiday gatherings. It’s a comforting, satisfying, and remarkably simple dessert that delivers complex flavors without the fuss of traditional baking, proving that sometimes, the easiest recipes yield the most delicious results.
Ingredients:
- For the Base:
- 2 (21-ounce / 595g each) cans pecan pie filling (such as Duncan Hines brand) OR 2 (21-ounce / 595g each) cans cherry pie filling (for a classic twist, as some dump cakes use fruit bases)
- For the Cake Topping:
- 1 (15.25-ounce / 432g) box yellow cake mix (do not prepare the cake mix, use dry)
- For the Butter and Pecan Layer:
- 1 ½ cups (3 sticks / 339g) unsalted butter, melted
- 1 cup (115g) pecan halves, plus more for garnish (optional)
- Optional Enhancements:
- 1 teaspoon vanilla extract (added to melted butter)
- ½ teaspoon ground cinnamon (sprinkled over pie filling or mixed with cake mix)
- Pinch of salt (added to cake mix)
Instructions:
- Prepare the Baking Dish and Preheat Oven (Approx. 5 minutes):
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch (or similar sized) baking dish. A white ceramic dish, as shown in the image, works perfectly.
- Layer the Pie Filling (Approx. 2 minutes):
- Pour both cans of pecan pie filling (or cherry pie filling, if using) evenly into the bottom of the prepared baking dish. Spread it out with a spatula to create an even layer. If using cinnamon, you can sprinkle half of it over this layer now.
- Add the Dry Cake Mix (Approx. 2 minutes):
- Evenly sprinkle the dry yellow cake mix over the pie filling. Do not stir it in. Just pour it directly over the filling. If using the rest of the cinnamon or pinch of salt, you can sprinkle it over the cake mix now.
- Add the Butter and Pecans (Approx. 5 minutes):
- In a small bowl or measuring cup, melt the 1 ½ cups unsalted butter. Stir in the optional vanilla extract.
- Carefully pour the melted butter evenly over the dry cake mix. Try to cover as much of the dry mix as possible.
- Evenly sprinkle the 1 cup pecan halves over the top of the melted butter and cake mix layer. If you have extra pecans for garnish, reserve them now.
- Bake the Dump Cake (Approx. 45-60 minutes):
- Place the baking dish in the preheated oven.
- Bake for 45-60 minutes, or until the top is golden brown, the cake mix is fully cooked (no dry spots remain), and the filling is bubbly around the edges. The pecans on top should be toasted and fragrant.
- If the pecans on top start to brown too quickly, you can loosely tent the dish with aluminum foil during the last 10-15 minutes of baking.
- Cool and Serve (Approx. 30 minutes cooling):
- Remove the Delectable Pecan Pie Dump Cake from the oven and place it on a wire rack to cool for at least 30 minutes. This allows the filling to set and thicken slightly.
- Optional: While still warm, you can sprinkle additional pecan halves on top for extra garnish.
- Serve warm.
- This dump cake is often served with a scoop of vanilla ice cream, whipped cream, or an extra drizzle of caramel sauce for an even more indulgent treat.
- Storage:
- Store any leftover Pecan Pie Dump Cake, covered tightly with plastic wrap or aluminum foil, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual portions gently in the microwave or oven if desired.
Enjoy your incredibly easy and delicious Pecan Pie Dump Cake!