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Take all the tasty bits of pecan pie, throw them into a simple dump cake form, and you've got this treat that's dripping with buttery caramel goodness. You won't miss the fussy pie crust at all - instead, you'll enjoy a gooey pecan base topped with crisp butter cake that might just make you forget regular pecan pie forever.
Every family get-together, I bring this cake along and it's always a hit. Last Thanksgiving my aunt turned down the traditional pecan pie and asked specifically for this instead - she swears the buttery crumbs on top make it way more decadent.
Key Components
- Eggs: They form the custardy foundation that everything else sits in; let them come to room temp for smoother mixing
- Brown sugar: Gives you that rich, molasses-like flavor and helps create the sticky texture everyone loves
- Caramel toppings: We use both regular and salted types to build layers of sweetness
- Butter pecan cake mix: This is our cheat code for perfect texture and extra nutty taste
- Pecans: Go for whole, fresh halves to get the most flavor and best crunch
Making It Happen
- Get your oven going at 350°F:
- Grab a 9×13 dish and spray it thoroughly with non-stick spray, getting into all the edges.
- Beat those eggs in a big bowl until they're foamy:
- This puts some air in your filling to keep it from being too dense.
- Mix in brown sugar with both kinds of caramel, stirring until everything's smooth:
- You want zero graininess in your mixture.
- Keep whisking while you pour in melted butter so your eggs don't scramble:
- You'll see the mix turn shiny and thicken up a bit.
- Mix the pecan halves in gently until they're all coated:
- Try not to break up the nuts as you stir.
- Dump everything into your baking dish, spreading the pecans out evenly:
- In another bowl, mix cake mix with melted butter, using your fingers to create crumbles:
- Scatter your crumbly topping across the whole pecan mixture:
- Pop it in the oven for 25-30 minutes until the edges bubble and top turns golden:
- The middle should look mostly set but wiggle slightly when moved.
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The splash of salted caramel really makes this dish special in my family. That tiny bit of salt balances out the sweetness perfectly, and I've watched it win over people who usually pass on pecan pie.
Getting The Timing Right
Don't rush the cooling process if you want that perfect texture where it's gooey but still holds together. As it cools down, the filling settles into delicious flavor layers.
Pairing Ideas
Try eating this while it's still warm alongside your coffee or tea. The heat brings out all the buttery caramel flavors and makes everything feel extra cozy.
Do-Ahead Dessert
This cake actually tastes better the next day after all the flavors have had time to mingle, so it's perfect for making ahead when you've got a busy holiday schedule.
Smart Cooking Tricks
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I've made traditional pecan pies for years, but this dump cake version has turned into my go-to dessert. It packs all those familiar flavors but it's so much easier to make and turns out great every single time.
Recipe FAQs
- → Can I store this in the freezer?
- Absolutely! Wrap it tightly and freeze for a max of 3 months. Allow it to thaw in the fridge overnight before serving.
- → What does 'dump cake' mean?
- It’s called that because you layer and ‘dump’ ingredients in a pan without mixing them first. Easy and fuss-free!
- → Are other nuts okay to use?
- Totally! Almonds or walnuts can easily sub in for pecans in this dish.
- → How can I tell if it’s baked fully?
- When the edges bubble and the top turns golden brown, it’s ready. Typically, this takes 25-30 minutes.
- → Is it okay to prep this in advance?
- Yes, make it up to 5 days beforehand. Store in a sealed container at room temperature.