Description
Irresistible pecan dump cake delivers Southern comfort with minimal effort. Simple pantry ingredients create a quick dessert that delights family gatherings and sweet-toothed guests you’ll want to spoil.
Ingredients
Scale
Primary Ingredients:
- 1 cup chopped pecans
- 1 cup (227 grams) melted butter
Cake Base:
- 1 box yellow cake mix
Flavoring and Filling:
- 1 can (21 ounces/595 grams) caramel pie filling
- 1 teaspoon cinnamon (optional)
Instructions
- Warm the oven to 350F (175C) and coat a 9×13-inch baking dish with cooking spray or butter.
- Create an even base layer of caramel pie filling across the entire bottom of the prepared baking dish.
- Distribute the dry yellow cake mix uniformly over the caramel filling, ensuring complete coverage.
- Drizzle melted butter across the entire surface, allowing it to penetrate the cake mix layer thoroughly.
- Generously scatter chopped pecans over the top, creating a crunchy textural layer.
- Transfer the dish to the preheated oven and bake for 40-45 minutes until the top transforms into a golden-brown crust and the edges become deliciously bubbly.
- Remove from the oven and allow the cake to rest for 10-15 minutes, which helps the layers settle and makes serving easier.
- Slice and serve warm, optionally accompanied by vanilla ice cream or whipped cream for added indulgence.
Notes
- Experiment with different pie filling flavors like apple or cherry for unique taste variations.
- Toast pecans beforehand to enhance their nutty, rich flavor and add extra crunch to the dessert.
- Customize the recipe for gluten-free diets by using gluten-free cake mix and checking pie filling ingredients.
- Reduce sugar content by selecting low-sugar cake mix or using a sugar-free pie filling alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 415 kcal
- Sugar: 27 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg