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Imagine classic pecan pie flavors—caramel, butter, toasty pecans—but with none of the hassle. This super easy dump cake brings together a thick, gooey filling topped with sweet buttery crumble. Forget pie crust stress and enjoy the good stuff in every bite.
This is my go-to treat whenever my whole crew comes over. It always vanishes fast. Last Thanksgiving, my aunt wanted this instead of the usual pecan pie. She swears the crumbly, buttery layer puts it over the top.
Irresistible Ingredients
- Pecans: Fresh, big pieces give you a punch of flavor and the best texture
- Butter pecan cake mix: Helps achieve that awesome nutty taste and the perfect cake crunch
- Butter: Melted right in so your topping turns golden and rich
- Caramel toppings: Use a bit of both regular and salted caramel if you can—they balance each other out and bring out deeper flavor
- Brown sugar: Sweet and packed with molasses for that thick, sticky base
- Eggs: Let them warm up on the counter before mixing so your filling gets super smooth and holds together nicely
Simple Steps for Success
- Set the oven to 350°F:
- Spray your 9×13 pan from corner to corner.
- Whip eggs in a big bowl until they're light and bubbly:
- This gives the filling a soft, airy feel.
- Toss in brown sugar plus both caramels, stir 'til sugar's totally blended:
- You want a silky, lump-free mix.
- Stream in your melted butter as you whisk so it won't scramble the eggs:
- It gets shiny and thick as you go.
- Stir in all those pecan halves—be gentle to keep them whole:
- Pour the filling into the greased dish and spread those pecans evenly:
- In a different bowl, rub together the cake mix and melted butter with your hands so you get sand-like crumbs:
- Scatter that crumbly mix right on top—get the whole surface covered:
- Pop it in for 25-30 minutes. Watch for bubbly edges and a golden top:
- The middle needs to look set but should give a tiny jiggle.
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The bit of salty caramel really makes this dessert pop at my house. The salt cuts the sweetness just right, and even folks who swear they're not pecan fans end up going back for seconds.
Timing That's Key
Letting this cool down is everything. If you rush it, the filling won't finish setting, but the flavors get so much better as it sits—each layer gets more distinct.
Ideas for Enjoying
This is perfect served warm with your favorite coffee or tea. The butter and caramel flavors get even toastier and cozier when it's fresh from the oven.
Stays Awesome Overnight
Letting it hang out in the fridge just makes the flavors stronger. It's actually even better made the day before, so it's a life-saver for holiday prep.
Tasty Pro Tips
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I used to bake regular pecan pies every year, but this one has totally taken over. You've still got that lovely sweet-pecan comfort, only now it's easier and comes out spot-on every single time.
Recipe FAQs
- → How do I freeze leftovers?
- Wrap tightly and freeze for up to 3 months. Leave in the fridge overnight to thaw before eating.
- → What’s the deal with the name?
- It’s called ‘dump’ because all the ingredients are tossed into the pan without mixing.
- → Can I swap pecans for something else?
- Of course! Walnuts and almonds make great substitutes for pecans.
- → How do I check if it's ready?
- Bake until the top’s golden and edges are bubbling—this usually takes 25 to 30 minutes.
- → Can this be prepped early?
- Sure thing! Store it at room temperature for up to 5 days in a sealed container.