Craving a dessert that’s both comfortingly nostalgic and irresistibly indulgent? This Pecan Pie Dump Cake is your golden ticket. Imagine gooey caramel, crunchy pecans, and buttery cake topping—all baked in one dish with minimal fuss. Ready in under an hour and bursting with sweet, nutty flavor, this show‑stopper will have guests oohing and ahhing. Get your spatula ready—it’s about to get delicious! 🍯
In this article, we’ll walk you through every step, offer expert tips, and even explore healthier tweaks—plus answer your burning FAQs. Let’s dive in.
Jump ahead: Ingredients • Directions • Chef Tips • Health & Safety • Nutrition Overview • FAQs
Ingredients
Pecan Filling
- 2 large eggs, lightly beaten
- ½ cup packed brown sugar
- 1 cup caramel topping (e.g., store‑bought or homemade)
- ½ cup salted caramel topping
- ¼ cup unsalted butter, melted
- 3 cups pecans (chopped or halves)
Cake Topping
- 1 box Butter Pecan cake mix (or white cake mix as an alternative)
- 1 cup unsalted butter, melted
Directions
- Preheat your oven to 350 °F (175 °C) and lightly grease a 9×13‑inch baking dish.
- In a bowl, whisk together the eggs and brown sugar until smooth.
- Stir in both caramel toppings and melted butter. Fold in the pecans until well coated.
- Pour this pecan‑caramel mixture into the prepared dish, spreading evenly.
- Sprinkle the cake mix evenly over the pecan layer—resist the urge to mix.
- Drizzle the melted butter over the cake mix, making sure to cover as much surface as possible.
- Bake for 45–50 minutes or until the topping is golden brown and the center is bubbling.
- Let cool 10 minutes before serving. Serve warm—or chilled—with vanilla ice cream or whipped cream. 🍦
Expert Chef Tips
From Chef Gordon Ramsay: “Use a quality caramel—homemade works wonders. Also, keep an eye on that top layer; if it browns too fast, tent with foil.”
Ree Drummond, The Pioneer Woman: “Dump cakes are my go‑to for busy nights. Make sure you spread the cake mix evenly—don’t clump!”
Ina Garten: “Letting it rest for a few minutes makes all the flavors meld—plus it’s safer when serving.”
Bobby Flay: “Swap half the cake mix with spice cake for a ginger‑pecan twist. Trust me, it’s phenomenal.”
Health & Safety Considerations
- Ensure eggs reach an internal temperature of at least 160 °F to avoid salmonella risk.
- Watch your caramel portions—both regular and salted—if monitoring sugar intake.
- Consider using heart‑healthy pecans, but portion mindfully—nuts are calorie‑dense.
- To reduce saturated fat, substitute half the butter with a neutral oil, like avocado oil.
Nutrition & Health Benefits
| Nutrient | Per Serving (1⁄12 of cake) | Notes |
|---|---|---|
| Calories | ~450 kcal | Rich, so a small portion satisfies. |
| Total Fat | ~28 g | Mostly from pecans—contains healthy monounsaturated fats. |
| Saturated Fat | ~12 g | From butter and caramel; watch if lowering intake. |
| Protein | ~5 g | Pecans offer some plant protein. |
| Carbohydrates | ~50 g | High—mostly sugars. |
| Fiber | ~2 g | Pecans add a bit of fiber. |
| Sodium | ~200 mg | From cake mix and salted caramel. |
| Magnesium | ~20 mg | Pecans are a good source of magnesium. |
Want more nutty dessert inspiration? Check out our Holiday Pecan Tart for bite‑sized sweetness. Or try our Chocolate Pecan Brownies for a fudgier twist—even more fall‑flavored goodness! Both are perfect pairings for your homemade Pecan Pie Dump Cake.
10 FAQs
- Can I use dark brown sugar instead of light? Yes! Dark brown adds deeper molasses notes—subtle but delicious.
- Can I use light syrup instead of caramel? You can, but you’ll lose the gooey caramel flavor. Mix in a bit of brown sugar to mimic sweetness.
- What if I don’t have salted caramel? Simply add a pinch (¼ tsp) of salt to the regular caramel for balance.
- What size pecan pieces are best? Half‑inch chunks or halves work well for texture—too much chop and they vanish.
- Can I make this ahead? Absolutely. Bake and refrigerate, then reheat in a low oven (300 °F) for 15 minutes before serving.
- How do I get the topping extra crispy? After 30 minutes of bake time, switch to broil for 1–2 minutes—watch closely!
- Can I use gluten‑free cake mix? Yes, for a GF‑friendly version just ensure the mix is fully mixed and evenly distributed.
- How to serve leftovers? Store covered in the fridge up to 3 days. Reheat briefly or serve cold with cream.
- Can I add bourbon? Definitely! Stir in 2 tbsp of bourbon into the pecan mixture for a warm, adult twist.
- Is this freezer‑friendly? Yes—cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in fridge, then reheat.
This Pecan Pie Dump Cake is a foolproof dessert that blends speed with spectacular flavor. Whether for busy weeknights, holiday feasts, or simply because you need something sweet—this one’s a winner. Enjoy experimenting with flavors, textures, and heat levels—you might just invent your new signature dessert! 🥧
Have questions or want variations (like vegan or mini‑muffin versions)? I’d love to help—just holler below!
