I pull a pan from the cupboard and I smile. Pie Filling Recipes guide my hands, and this one brings a warm pecan scent that fills the kitchen. We stir, we pour, we wait. The first bite lands sweet and nutty. I think of family and I think of simple bakes that still feel special. I learned this the easy way and I kept the easy parts. You want a pecan pie cake recipe that does not ask for much. We use pantry things and we lean on rhythm. Pecan Pie Recipes help, but this one fits a busy day. I whisk, you whisk, the batter settles. The crust from the mix turns tender and the top stays crisp. Pecan cake recipes often read long, yet this one stays short and friendly. I tested it again last week and the house went quiet at the first spoon. I used a pan that seats a big crowd. I like a pie feel, so I riff on a pecan pie crust recipe and I press a light layer before the mix goes in. Friends ask for an easy pecan pie recipe simple and I nod. A deep dish pecan pie recipe once felt like work. This one gives the same hug with less effort.
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 recipes next
- 9) Pecan Pie Dump Cake
- 10) Nutrition
1) Key Takeaways
I bake this when I want comfort and speed. The mix turns crisp. The center stays gooey. The nuts bring crunch. We get a pie feel and a cake ease.
The steps stay short. Pantry goods carry the work. A pan goes in hot. A spoon goes in soon after. Friends ask for seconds without a pause.
We support a busy day with simple moves. The taste reads classic pecan. The process reads weeknight friendly. The dish fits holidays and lazy Sundays.
2) Easy Pecan Pie Dump Cake Recipe
I am Linda for Cook Daily Recipe and I reach for Pie Filling Recipes when time runs short. I say Pie Filling Recipes again since they guide this cozy bake. Warm sugar meets butter. Pecans toast as they rest. The kitchen smells like winter and good company.
We keep the steps light and the rhythm calm. I stir the sweet base. You add the cake mix. The top turns golden. The middle stays soft. This feels like a pie and eats like a spoon cake.
For fun, I riff on pecan pie cake recipe ideas I have tried. I glance at Pecan Pie Recipes for flavor cues. I lean on pecan cake recipes when I want extra crunch. Each bite tastes familiar and new at once.
3) Ingredients for Pecan Pie Dump Cake
Pecan halves bring a deep nut taste and a soft crunch that holds in the warm syrup.
Brown sugar adds a caramel note that pairs with the toasted nuts and the buttery crumb.
Light corn syrup gives the glossy set that we love in a classic pecan pie filling.
Large eggs bind the mix and give body so the center holds yet stays tender.
Sweetened condensed milk melts into the syrup and lifts the creamy feel in each bite.
Pure vanilla extract rounds sharp edges and brings a warm bakery scent.
Pumpkin pie spice or cinnamon adds a cozy spice line that wakes the nuts.
Yellow cake mix lays a quick crust that turns golden and crisp at the top.
Unsalted butter flows through the dry mix and helps the crumb turn tender.
Fine sea salt balances sweet notes and lets the pecan flavor stand clear.
Nonstick spray keeps the edges clean so each scoop lifts with ease.
4) How to Make Pecan Pie Dump Cake
step 1. Heat the oven to three hundred fifty F. Grease a nine by thirteen baking dish. This sets the stage for clean slices and even browning.
step 2. Scatter pecans in the dish. In a bowl whisk brown sugar corn syrup eggs condensed milk vanilla spice and salt. The mix should look smooth and glossy.
step 3. Pour the filling over the nuts. Tap the pan so air bubbles rise. You want the pecans to float and coat.
step 4. Sprinkle dry cake mix in an even layer. Drizzle melted butter over the top. Most of the mix should look damp with small dry peaks.
step 5. Bake twenty five minutes. Pull the pan. Drizzle more butter over dry spots. Return and bake twenty to twenty five minutes more until the top looks golden and the center has a soft set.
step 6. Rest the pan for fifteen minutes. Spoon into bowls. Add vanilla ice cream if you like. The contrast of hot and cold brings joy.
5) Tips for Making Pecan Pie Dump Cake
Use a metal pan when you want extra browning at the edges. Glass runs mild. Metal gives a deeper crust. Line the dish with spray so the layers lift clean.
Toast the pecans on a sheet pan for eight minutes. Warm nuts taste fuller. Let them cool before they meet the syrup so they keep some crunch.
For flavor ideas read a pecan pie crust recipe and borrow the salt and spice balance. When you crave easy pecan pie recipe simple joy keep the mix and the butter close. For a big crowd I use a deep dish pecan pie recipe pan so the center stays lush.
6) Making Pecan Pie Dump Cake Ahead of Time
Cool the baked cake to room temp. Cover the pan tight. Chill for up to three days. Reheat in a warm oven until the top turns crisp again.
When I plan ahead I mix the wet base the night before. I keep the dry mix in a bag. The next day I pour the base I add the dry mix I drizzle butter and I bake. Stress stays low.
For flavor swaps check Pecan Pie Recipes and pie filling ideas that suit the season. This method plays well with Pie Filling Recipes and can handle fruit or chocolate as you like.
7) Storing Leftover Pecan Pie Dump Cake
Spoon leftovers into a lidded container. Chill for three days. Warm servings in a low oven so the top wakes up and the center turns soft.
Freeze single scoops for a month. Wrap well to guard the crumb. Thaw in the fridge then warm. The texture comes back with gentle heat.
For late night snacks I keep a small jar of toasted nuts to sprinkle on top. It adds crunch that plays with the syrup. It feels fresh each time.
8) Try these dessert recipes next
9) Pecan Pie Dump Cake
Pie Filling Recipes Pecan Pie Dump Cake For Cozy Cravings
Ingredients
- nonstick spray for the pan
- 2 cups pecan halves plus extra for serving
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 3 large eggs at room temperature
- 1 can sweetened condensed milk 14 ounces
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 box yellow cake mix 13 to 15 ounces
- 12 tablespoons unsalted butter melted and divided
- pinch of fine sea salt
Instructions
- Heat oven to 350 F. Grease a nine by thirteen inch baking dish with nonstick spray.
- Scatter pecans in the dish. In a bowl whisk brown sugar, corn syrup, eggs, condensed milk, vanilla, spice, and salt until smooth. Pour over the pecans.
- Sprinkle the dry cake mix in an even layer over the filling. Drizzle eight tablespoons melted butter over the dry mix so most of it looks damp.
- Bake 25 minutes. Remove and drizzle the last four tablespoons melted butter over any dry spots. Return to the oven and bake 20 to 25 minutes more until the top looks golden and the center sets at the edges yet stays a bit gooey in the middle.
- Cool 15 minutes so the layers settle. Spoon into bowls. Add extra pecans. Serve warm with vanilla ice cream if you like.
10) Nutrition
One twelfth of the pan gives about four hundred twenty calories. Fat sits near twenty two grams with eight grams from saturated fat. Carbs reach near fifty six grams with two grams fiber. Protein stays near five grams. Sodium rests near two hundred eighty milligrams.
This is an occasional treat that feeds joy. Pair a small scoop with fresh fruit. Sip coffee or tea. Share with friends. Clean plates will return.
For readers who search Pie Filling Recipes I share this note. The mix can shift to fruit pie filling recipes when fresh fruit peaks. Test a small pan first and adjust sugar as needed.
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