Add the Cake Mix:
Sprinkle the dry cake mix evenly over the pecans and condensed milk mixture. Do not stir; let the dry cake mix sit on top of the liquids and pecans.
Drizzle Butter:
Pour the melted butter evenly over the top of the dry cake mix. It’s important not to mix it in, as the butter will create a buttery, caramelized crust while baking.
Bake:
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly. The cake may appear a bit “dumped” in texture, but that’s what gives it its charm!
Cool and Serve:
Let the cake cool for about 10 minutes before serving. This allows the caramelized layers to set. You can serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips for Serving and Storing
Serving Suggestions:
For the best experience, serve the Pecan Pie Dump Cake warm, with a side of vanilla ice cream or whipped cream. A drizzle of caramel sauce would also complement the rich, nutty flavors perfectly.
Storage:
If you have any leftovers (though unlikely!), store the Pecan Pie Dump Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. When reheating, microwave individual portions for about 20-30 seconds for a warm treat.
Variants
Chocolate Pecan Pie Dump Cake:
Add a layer of chocolate chips over the pecans for a decadent twist. The chocolate will melt into the cake, making it even more indulgent.
Pumpkin Pecan Pie Dump Cake:
For a fall-inspired version, add a cup of canned pumpkin to the sweetened condensed milk mixture and sprinkle in some pumpkin pie spice for a seasonal touch.
Coconut Pecan Pie Dump Cake:
Toss in a half-cup of shredded coconut along with the pecans for an added depth of flavor and texture.
Gluten-Free Pecan Pie Dump Cake:
Use a gluten-free cake mix to make this dessert suitable for those with dietary restrictions. Ensure that the other ingredients are also gluten-free.
FAQ
Q: Can I make this cake ahead of time?
A: Yes! You can prepare the Pecan Pie Dump Cake a day ahead and refrigerate it. When ready to serve, simply reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
Q: Can I substitute the cake mix?
A: If you prefer, you can use a homemade yellow cake mix or a butter cake mix, but the pre-packaged cake mix makes this recipe quick and easy.
Q: Is it necessary to use sweetened condensed milk?
A: Yes, sweetened condensed milk is a key ingredient as it creates the rich, gooey texture that defines a pecan pie dump cake. There are no substitutes that will achieve the same consistency.
Q: Can I use other nuts instead of pecans?
A: While pecans are traditional, you can substitute with walnuts, almonds, or even a mixed nut blend for a different flavor profile.
Q: Can I make this recipe in a smaller pan?
A: If you want to make a smaller portion, you can reduce the ingredients by half and bake it in an 8×8-inch dish. The baking time may also be reduced slightly, so keep an eye on it.
This Pecan Pie Dump Cake recipe is the perfect combination of simplicity and flavor, making it an ideal choice for any occasion, from holiday gatherings to casual get-togethers. Its rich, buttery, and nutty layers will surely impress anyone who takes a bite. Enjoy the effortless sweetness and share this easy dessert with your loved ones today!
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