Best 6 Pecan Pie Dump Cake Recipes
Indulge in the sweet and nutty symphony of our delectable Pecan Pie Dump Cake, a dessert that effortlessly combines the classic flavors of pecan pie with the convenience of a dump cake. This irresistible treat features a luscious filling made from a harmonious blend of chopped pecans, brown sugar, granulated sugar, and a touch of cinnamon, nestled between layers of moist and fluffy yellow cake mix. But that's not all; we've also curated a collection of additional dump cake recipes that cater to various dietary preferences and flavor desires. From the timeless delight of our Classic Dump Cake, featuring a medley of juicy fruits and a crispy cake topping, to the indulgent decadence of our Chocolate Dump Cake, boasting rich chocolate and gooey marshmallows, our diverse selection offers a delightful option for every palate.
These dump cakes are not just culinary masterpieces; they are also incredibly easy to prepare. With minimal ingredients and simple steps, you can whip up these delightful desserts in no time. Simply dump the ingredients into a baking dish, pop it into the oven, and let the magic happen. In just a short while, you'll be rewarded with a warm, comforting, and utterly delicious treat that's perfect for potlucks, family gatherings, or a cozy night in.
So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Pecan Pie Dump Cake and the accompanying collection of delectable dump cake recipes. Prepare to tantalize your taste buds and create memories that will have you craving these sweet sensations time and time again.
PECAN PIE CAKE I
A very rich and moist cake. Can be made with any flavored cake mix, but we like the butter pecan.
Provided by Cathy
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- Reserve 3/4 cup cake mix for second layer. Set aside.
- For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
- Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
- For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved 3/4 cup cake mix. Mix well and pour over first layer.
- Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes.
Nutrition Facts : Calories 405 calories, Carbohydrate 56.3 g, Cholesterol 62.6 mg, Fat 20.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 252.2 mg, Sugar 38 g
PECAN PIE DUMP COBBLER
We've found the most deliciously easy way to put a zero-effort spin on pecan pie. This dump dessert with a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping comes together in virtually no time but has tons of fall flavor. Adding a scoop of vanilla ice cream on top is extra indulgent-but a very good idea.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans. Pour mixture into pan; spread evenly over bottom of pan. Sprinkle top with dry cake mix; gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
- Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Top individual servings with ice cream, if desired.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 70 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 1/2 g
PECAN PIE UPSIDE-DOWN CAKE
We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
- In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
PECAN PIE COBBLER
This pecan pie cobbler recipe is easy to make, and very tasty. The cobbler and sauce are created in one pan.
Provided by Jim Schiffman
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Place butter in a 9x13-inch cake pan or casserole dish and put in the oven. Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sugar, milk, and vanilla in a bowl. Stir to combine but don't overmix; batter must be of pouring consistency. If batter is too thick, add more milk.
- Mix brown sugar and cinnamon together in a small bowl.
- Remove melted butter from the oven and sprinkle pecans over top. Without mixing or stirring, pour batter over the pecans, sprinkle with brown sugar mixture, and carefully pour hot water over top.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 66 g, Cholesterol 16.3 mg, Fat 12.7 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 213.5 mg, Sugar 52.7 g
PUMPKIN PECAN DUMP CAKE
Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare a 9X13 pan.
- In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
- Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
- Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4
DAWN'S PUMPKIN PECAN DUMP CAKE
My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a mixing bowl, combine first 6 ingredients, until well blended.
- Pour batter into a 9x13" greased pan.
- Sprinkle DRY cake mix on top, then cover with pecans.
- Pour melted margarine or butter over top.
- Bake 50-60 mins., or until golden brown.
- Serve with Cool Whip or whipped cream on top.
Nutrition Facts : Calories 741.7, Fat 44.8, SaturatedFat 17.4, Cholesterol 128.3, Sodium 881.8, Carbohydrate 80.3, Fiber 3.3, Sugar 49.2, Protein 10
Tips:
- Use quality ingredients: Fresh pecans, real butter, and pure vanilla extract will make a big difference in the flavor of your pie.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the pie until the center is set: A toothpick inserted into the center of the pie should come out clean.
- Let the pie cool completely before serving: This will allow the pie to set and the flavors to develop.
- Serve the pie with whipped cream or ice cream: This will add a delicious finishing touch.
Conclusion:
Pecan pie dump cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its gooey pecan filling and crispy crust, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give pecan pie dump cake a try. You won't be disappointed!
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