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Classic pecan pie meets the easiest cake ever. Just mix and toss the ingredients together. You get those rich, buttery caramel vibes with a crispy golden top. No rolling dough or fussing over crust needed. Even die-hard pecan pie fans might change teams after trying this.
This is my go-to cake whenever my family comes over. It always gets rave reviews. Last Thanksgiving, my aunt ditched her favorite pecan pie for this instead. She said the buttery top makes it crazy good.
Irresistible Ingredients
- Pecans: Whole, fresh ones stay crunchy and give the best nutty pop
- Butter pecan cake mix: This little cheat gives you a perfect, soft top and boosts the nuttiness
- Caramel toppings: Blending plain and salted caramel brings a rich, layered flavor
- Brown sugar: Boosts the deep sweetness and helps make that sticky layer we love
- Eggs: These bind everything and make that custardy middle; room temp eggs work best for mixing
Simple How-To
- Bake for 25-30 minutes until top’s golden and edges are bubbly:
- Middle needs to be mostly firm with just a tiny wiggle.
- Scatter the topping over all the pecan stuff, right to the sides:
- Mix cake mix with melted butter in a bowl. Use your hands to work it till it looks crumbly:
- Dump your filling into the prepared pan, spreading pecans around so they’re everywhere:
- Carefully mix in those pecan halves so they get coated but don’t break up:
- Be gentle so you keep big crunchy pieces.
- Pour in melted butter as you whisk, so eggs don’t cook by accident:
- It’ll turn glossy and a little thicker.
- Add brown sugar and your two types of caramel, mix till it’s all smooth—no gritty bits:
- Everything should look totally blended.
- In a big bowl, beat the eggs until they’re bubbly and light:
- This keeps the filling fluffier.
- Crank the oven up to 350°F and grease up a 9×13 dish, getting in those edges:
- Don’t forget the corners so nothing sticks.
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The salted caramel bit just makes this dessert next-level for my crew. A little salty kick slows down the sweetness, and even people who avoid regular pecan pie go for seconds.
Timing Secrets
Letting your cake chill after it’s out of the oven is key. Cooling helps the center firm up, so you get neat layers and loads of flavor in each slice.
Serving Ideas
Try this while it’s still warm. Pair it with a mug of coffee or some tea. The heat really brings out the buttery caramel goodness and makes it feel extra cozy.
Overnight Win
This one’s even tastier on day two. The flavors all hang out together and get better, so make it ahead if you’re short on time.
Pro Tips Galore
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I spent years making classic pecan pie, but now this quick cake is my claim to fame. It nails all those nostalgic flavors, never fails, and honestly is way simpler to pull off.
Recipe FAQs
- → Can this cake be stored in the freezer?
- Definitely! Wrap it tightly and pop it in the freezer for about 3 months. Then thaw overnight in the fridge when you're ready to enjoy.
- → What's the story behind the name dump cake?
- It's called that because you just layer, or 'dump,' each ingredient one after another into your baking dish. No stirring needed!
- → Can I swap out the pecans?
- Sure, feel free to use walnuts, almonds, or even hazelnuts if you'd like!
- → How do I check if it's done baking?
- When the dish is golden brown and bubbling at the sides, typically after around 25 to 30 minutes, it's perfectly done.
- → Is it okay to make this in advance?
- Yep, you can make it up to five days early. Just store it in a sealed container at room temperature.