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A buttery, caramel-infused pecan pie transformed into an effortless dump cake delivers all the classic flavors without the fussy pie crust. This dessert combines a gooey, rich pecan filling with a crispy butter cake topping that'll make you forget traditional pecan pie even exists.
I've made this cake countless times when hosting family gatherings, and it never fails to impress. My aunt even requested it instead of traditional pecan pie last Thanksgiving, claiming the buttery crumb topping made it even more indulgent.
Essential Ingredients
- Eggs: Create the custard-like base that holds everything together; room temperature eggs blend more smoothly
- Brown sugar: Adds deep molasses notes and helps create that signature gooey texture
- Caramel toppings: Using both regular and salted caramel creates complex depth of flavor
- Butter pecan cake mix: The secret weapon that provides perfect texture and enhanced nutty flavor
- Pecans: Choose fresh, whole halves for the best texture and most intense flavor
Step-by-Step Instructions
- Heat oven to 350°F:
- Coat a 9×13 baking dish with non-stick spray, making sure to cover corners and sides thoroughly.
- Whisk eggs until frothy in a large bowl:
- This step incorporates air for a lighter filling texture.
- Add brown sugar and both caramel toppings, stirring until sugar completely dissolves:
- The mixture should be smooth with no grainy texture.
- Pour in melted butter while continuously whisking to prevent the eggs from curdling:
- The mixture will become glossy and slightly thickened.
- Gently fold in pecan halves until evenly coated:
- Take care not to break the nuts while stirring.
- Transfer the mixture to your prepared baking dish, ensuring pecans are distributed evenly:
- Combine cake mix with melted butter in a separate bowl, working it with your fingers until crumbly texture forms:
- Sprinkle topping evenly over pecan mixture, covering entire surface:
- Bake 25-30 minutes until edges bubble and top turns golden brown:
- The center should be set but still slightly jiggly.
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My family particularly loves the salted caramel element in this recipe. The slight saltiness cuts through the sweetness perfectly, and I've found it converts even those who claim they don't like pecan pie.
The Perfect Timing
The key to achieving that perfect gooey-yet-set texture lies in proper cooling time. The filling continues to set as it cools, creating distinct layers of flavor and texture.
Serving Suggestions
Consider serving this warm with coffee or tea. The warmth amplifies the buttery caramel notes and makes the cake even more comforting.
Make-Ahead Magic
This dump cake actually improves overnight as flavors meld together, making it an ideal make-ahead dessert for busy holiday seasons.
Chef's Helpful Tips
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After years of baking traditional pecan pies, this dump cake version has become my signature dessert. It captures all the beloved flavors while being remarkably foolproof and consistently delicious.
Frequently Asked Questions
- → Can I freeze this cake?
- Yes, wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- → Why is it called a dump cake?
- Because you simply dump the ingredients in layers into the pan - no mixing or complicated steps required.
- → Can I use different nuts?
- Yes, walnuts or almonds work well as alternatives to pecans in this recipe.
- → How do I know when it's done?
- The cake is done when it's golden brown and bubbling around the edges, usually after 25-30 minutes.
- → Can I make this ahead?
- Yes, make it up to 5 days ahead and store at room temperature in an airtight container.