Description
An easy dump cake inspired by classic pecan pie, featuring layers of brown sugar pecan mixture, spiced cake mix, and toasted pecans, baked to golden perfection.
Ingredients
- 1 1/2 cups light brown sugar
- 3 large eggs, lightly beaten
- 1 can (14 oz) sweetened condensed milk
- 2 cups pecan halves, divided
- 1 cup salted butter, softened and divided
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 box (15 oz) yellow cake mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Caramel sauce, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch casserole dish by lightly greasing it.
- In a large mixing bowl, combine the light brown sugar, lightly beaten eggs, sweetened condensed milk, 1 cup of pecan halves, 1/2 cup of the softened salted butter, vanilla extract, and salt. Mix thoroughly until smooth and well-combined.
- Pour this ‘wet’ pecan mixture evenly into the bottom of your prepared baking dish.
- In a separate medium bowl, whisk together the dry yellow cake mix, ground cinnamon, and ground nutmeg.
- Evenly sprinkle the dry cake mix mixture over the wet pecan layer in the baking dish. Do not stir it in; it should remain a dry layer on top.
- Melt the remaining 1/2 cup of salted butter. Drizzle this melted butter over the cake mix layer, trying to cover as much of the surface as possible.
- Scatter the remaining 1 cup of pecan halves over the butter-drizzled cake mix.
- Bake the dump cake uncovered for 45 minutes, or until the top is golden brown and the center is set with a slight jiggle.
- Allow the cake to cool slightly before serving. For an extra treat, drizzle with caramel sauce. Enjoy warm or at room temperature.
Notes
- This recipe is a no-fuss version of pecan pie, perfect for beginners.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Serve warm for the best texture and flavor.