Pecan Pie Dump Cake

introduction

This Pecan Pie Dump Cake is quick and sweet. It uses simple pantry items and bakes into a gooey, nutty dessert. If you like pecan desserts, try this pecan pie cheesecake as another sweet option.

why make this recipe

Make this because it is fast and easy. You do not need to make a crust or mix many things. It feeds a crowd and works for weeknights or holidays. The top gets golden and the center stays soft and rich.

how to make Pecan Pie Dump Cake

This cake is a true dump-and-bake recipe. You pour the pecan pie filling into a dish, sprinkle dry cake mix, add melted butter and water, and top with nuts. The oven does the rest. Watch the top so it turns golden and bubbly.

Ingredients :

• 1 box cake mix
• 1 cup pecans, chopped
• 1 cup butter, melted
• 1 can (15 oz) pecan pie filling
• 1 cup water

Directions :

1. Preheat oven to 350°F (175°C).
2. In a baking dish, pour the pecan pie filling evenly.
3. Sprinkle the dry cake mix over the filling.
4. Pour melted butter evenly over the cake mix.
5. Sprinkle chopped pecans on top.
6. Pour water over the entire mixture to help with baking.
7. Bake for about 45-50 minutes or until the top is golden and bubbly.
8. Allow to cool slightly before serving.

how to serve Pecan Pie Dump Cake

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. Cut into squares and use a spatula to lift pieces, as the center will be soft.

how to store Pecan Pie Dump Cake

Cover the dish with plastic wrap or foil. Keep in the fridge for up to 4 days. Reheat single servings in the microwave for 15-30 seconds. You can also freeze in portions for up to 2 months; thaw in the fridge before warming.

tips to make Pecan Pie Dump Cake

• Use a deep baking dish to avoid spills.
• Pour the butter slowly and evenly so the cake mix gets wet.
• Let it cool a bit so it sets and is easier to cut.
• If the top browns too fast, cover loosely with foil for part of baking.

variation (if any)

• Add 1 teaspoon cinnamon to the cake mix for warm spice.
• Swap half the pecans for walnuts for a mixed nut flavor.
• Use salted butter for a sweet-salty contrast.
• For more goo, add a little extra pecan pie filling.

FAQs

Q: Can I use a different cake mix flavor?
A: Yes. Yellow or butter pecan cake mix works well. Chocolate will change the flavor.

Q: Do I need to thaw the pecan pie filling?
A: No. Use the filling straight from the can.

Q: What size dish should I use?
A: Use a 9×13-inch baking dish for best results.

Q: Can I make this ahead of time?
A: Yes. Bake, cool, cover, and refrigerate. Reheat before serving.

Pecan Pie Dump Cake

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A quick and easy gooey pecan pie dump cake that requires minimal effort and is perfect for any occasion.

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Ingredients

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• 1 box cake mix
• 1 cup pecans, chopped
• 1 cup butter, melted
• 1 can (15 oz) pecan pie filling
• 1 cup water

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Instructions

1. Preheat oven to 350°F (175°C).
2. Pour the pecan pie filling evenly into a baking dish.
3. Sprinkle the dry cake mix over the filling.
4. Pour melted butter evenly over the cake mix.
5. Sprinkle chopped pecans on top.
6. Pour water over the entire mixture to help with baking.
7. Bake for about 45-50 minutes or until the top is golden and bubbly.
8. Allow to cool slightly before serving.

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Notes

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 25g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg