I pull a pan from the cupboard and I smile. Dump Cake Recipes always save the day. We stir and we laugh and the house starts to smell like toasted pecans and warm brown sugar. A slice tastes like a pie shop visit without the wait. This pan holds a pecan pie cake recipe with cozy layers. We use pantry bits and a mellow touch. I call it one of my favorite pecan cake recipes. A deep dish pecan pie recipe gives the flavor we love, and the easy method keeps stress low. A friend once asked for a pecan pie cheesecake recipe easy version. We served this and she nodded and asked for seconds. You get crisp edges and a tender middle. A spoon sinks in and meets sweet syrup and soft crumb. I keep notes and tweak, but the core stays the same. Try it with ice cream or plain and warm. It works for a weeknight, a small party, or a quiet coffee break. I dare you to stop at one square. Pecan Pie Recipes live here now, and we are not mad about it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pecan Pie Dump Cake Recipe
- 3) Ingredients for Pecan Pie Dump Cake
- 4) How to Make Pecan Pie Dump Cake
- 5) Tips for Making Pecan Pie Dump Cake
- 6) Making Pecan Pie Dump Cake Ahead of Time
- 7) Storing Leftover Pecan Pie Dump Cake
- 8) Try these Dessert next
- 9) Pecan Pie Dump Cake
- 10) Nutrition
1) Key Takeaways
I call this cozy and I mean it. Dump Cake Recipes show up when time runs short and cravings run high. Dump Cake Recipes keep the method simple so the flavor can shine. I bake and we share and the pan comes back clean which says more than any award ever will.
You get a pecan pie cake recipe that tastes like a fair stand slice with less fuss. The top turns crisp and the middle stays soft. Butter melts into the cake mix and swirls with syrup from the filling. Each bite lands sweet and toasty with real pecan crunch.
Lila on Lila Cooks shares calm confidence and a friendly voice. I write from my kitchen and invite you in. The steps stay short. The tools stay basic. You can read more on Lila Cooks where I test and tweak and keep notes for your next bake.
2) Easy Pecan Pie Dump Cake Recipe
We start with a can that tastes like a deep dish pecan pie recipe, and we build from there. I like this path on busy nights when dessert still feels right. The scent drifts through the house and someone always asks when they can sneak a spoon.
This easy plan fits the spirit of a simple dump cake recipe. Cake mix lands on top like a warm blanket. Melted butter pools and then soaks. Pecans toast as the oven hums. The whole thing finishes with crisp edges and a tender center that bends to your fork.
We also meet a few goals. We speak to pecan cake recipes lovers who want quick steps. We nod to Pecan Pie Recipes fans who chase that classic flavor. We even wink at a pecan pie cheesecake recipe easy wish with a creamy scoop on the side.
3) Ingredients for Pecan Pie Dump Cake
Pecan pie filling about twenty one ounces Thick and glossy with a rich caramel note that sets the base and brings that fair stand flavor we crave when we think pie and cake in one pan.
Yellow cake mix about fifteen ounces Dry and ready to blanket the filling so the bake forms a crisp top and a tender crumb that spoons clean and tastes like a classic sheet cake made easy.
Unsalted butter one half cup melted Warm and silky and ready to mingle with the cake mix to form a golden crust that shatters a little and melts back into the syrup below with each bite.
Chopped pecans one cup Raw or lightly toasted for deeper flavor. They bring crunch and a nutty lift that plays well with the sweet base and keeps the texture lively from corner to center.
Vanilla extract one teaspoon A small pour that rounds sharp edges and warms the finish so the bite feels balanced and clean with a soft bakery note that lingers in a good way.
Fine salt one quarter teaspoon Just enough to wake the sweetness and keep the crumb bright. A tiny pinch changes the whole pan and you taste the difference in every forkful.
Nonstick spray for the pan A quick coat helps slices lift neat so the layers stay pretty and the first square does not cling to the corner. Less stress means more dessert for everyone.
4) How to Make Pecan Pie Dump Cake
Step 1 Heat and prep Set the oven to three hundred fifty degrees F and mist a nine by thirteen pan. This small move keeps the base from sticking and sets you up for tidy squares that hold shape.
Step 2 Build the base Spoon the pecan pie filling into the pan and spread it edge to edge. Keep the layer even so the bake cooks at the same pace and each piece carries syrup and pecans.
Step 3 Add the blanket Shake the dry cake mix over the filling. Do not stir. We want the mix to sit on top so butter can seep through and form that crackly crust everyone fights for.
Step 4 Butter and vanilla Stir melted butter with vanilla and the salt. Drizzle this over the dry mix and aim for full coverage. Think easy dump cake desserts with a quick pour that does the work.
Step 5 Top with pecans Scatter the chopped pecans across the surface and press with a flat palm so they settle. This gives even browning and a nice crunch in every square from edge to middle.
Step 6 Bake to finish Slide the pan in the oven and bake for thirty five to forty five minutes. Look for golden peaks and bubbling edges. The center should set but stay soft under a light crust.
Step 7 Rest and serve Let the pan cool for fifteen minutes. Spoon warm servings into bowls or cut neat squares. Add a creamy scoop if you wish and enjoy this quick dump cake method come to life.
5) Tips for Making Pecan Pie Dump Cake
Chill the butter only long enough to melt and pour slow so it soaks the dry mix. If gaps show sprinkle a spoon of extra butter on dry spots. That tiny nudge keeps the crust even and crisp.
Toast some of the pecans on a sheet pan for five minutes for deeper flavor. Fold a few into the filling layer for extra crunch. Fans of pecan cake recipes will love that contrast from top to base.
Serve with a small scoop of vanilla or a dollop of whipped cream for a pecan pie cheesecake recipe easy vibe. If you like less sweet add a pinch more salt. Dump Cake Recipes still feels right here.
6) Making Pecan Pie Dump Cake Ahead of Time
Build the pan early and hold it in the fridge for one day. Cover the surface so the cake mix stays dry. When you are ready bake as written and add five minutes if the pan starts cold from the fridge.
You can also bake and cool then cover and chill. Warm slices in a low oven for ten minutes so the top wakes up again. This keeps that mix of crisp edge and soft middle that sets great dump cake recipes apart.
For parties I like two pans. One bakes right away. One sits ready. This plan fits the spirit of a simple dump cake recipe and takes pressure off the clock so you can chat and still serve warm dessert.
7) Storing Leftover Pecan Pie Dump Cake
Cool the pan to room temp. Slide leftovers into a lidded box. Hold in the fridge up to three days. The flavor stays rich and the texture holds with a quick warm up in the oven before serving.
Reheat at three hundred degrees F for ten minutes. The crust perks up and the syrup loosens. That soft center returns and the pecans taste toasty again. Add a small splash of cream on the side if you like.
For the freezer wrap squares tight and tuck them in a bag. Thaw in the fridge then warm to serve. This easy plan suits busy weeks when a treat feels earned and Dump Cake Recipes save the evening.
8) Try these Dessert next
9) Pecan Pie Dump Cake
Dump Cake Recipes Pecan Pie Dump Cake
Ingredients
- 1 can pecan pie filling about 21 ounces
- 1 box yellow cake mix about 15 ounces
- 1 cup chopped pecans
- 1 half cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 quarter teaspoon salt
- Nonstick spray for the pan
Instructions
- Heat the oven to 350 degrees F. Spray a 9 by 13 pan.
- Pour the pecan pie filling into the pan. Spread in an even layer.
- Sprinkle the dry cake mix over the filling. Tap the pan so the mix settles.
- Mix the melted butter with vanilla and salt. Drizzle over the cake mix. Cover the top.
- Scatter the chopped pecans over the surface. Press them in with a palm.
- Bake 35 to 45 minutes until the top looks golden and the edges bubble.
- Cool 15 minutes. Scoop or slice. Serve warm with ice cream if you like.
10) Nutrition
Serving size one of twelve. Calories four hundred twenty. Sugar thirty four grams. Sodium three hundred twenty milligrams. Fat twenty two grams. Saturated fat nine grams. Carbohydrates fifty four grams. Fiber two grams. Protein four grams. Cholesterol thirty five milligrams.
Pecan Pie Dump Cake by Lila on Lila Cooks
I write and cook at Lila Cooks where home dessert keeps its charm. Here you found the heart of Dump Cake Recipes. Keep baking and tell me how your pan turned out. I read every note and keep improving for you.
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