Making Nana’s Pecan Pie Dump Cake is easy and straightforward. Just follow these steps:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent the cake from sticking.
- Prepare the base layer: Evenly sprinkle the dry cake mix over the bottom of the prepared baking dish. You don’t need to mix it or do anything else to the cake mix—just let it sit as is.
- Add the pecans: Pour the chopped pecans evenly over the dry cake mix. This will create the nutty, delicious texture for the filling.
- Make the syrup mixture: In a medium bowl, whisk together the corn syrup, sugar, eggs, vanilla extract, and salt until smooth. Pour this mixture over the cake mix and pecans in the dish. Do not stir; let the layers stay separated as they bake.
- Top with butter: Drizzle the melted butter evenly over the entire surface of the cake mixture. The butter will seep into the cake mix and help create a delicious, crumbly topping.
- Bake: Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the filling has set. The cake will appear bubbly, and the edges will be slightly crisp. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Cool and serve: Allow the dump cake to cool for at least 15-20 minutes before serving. This gives the syrupy filling time to set and ensures a more manageable texture.
Serving and Storage:
Once Nana’s Pecan Pie Dump Cake is baked and cooled, it can be served warm or at room temperature. It’s perfect on its own or topped with a scoop of vanilla ice cream, whipped cream, or a dollop of caramel sauce for an extra indulgent treat. If you want to serve it for a special occasion, it also pairs beautifully with a cup of coffee or a glass of dessert wine.
For storage, keep any leftover dump cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, you can store it in the refrigerator for up to a week. To reheat, simply microwave individual servings for about 20-30 seconds, or warm the entire dish in the oven at 300°F (150°C) for about 10-15 minutes.
Tips:
- Butter choice: While the recipe calls for unsalted butter, feel free to use salted butter if that’s what you have on hand. Just omit the added salt in the recipe to avoid making the cake too salty.
- Pecan size: If you prefer a smoother texture, opt for chopped pecans rather than whole ones. This will allow the filling to absorb more evenly into the cake mix, creating a finer texture overall.
- Vanilla extract: Using pure vanilla extract will enhance the depth of flavor in the dessert, but imitation vanilla works just as well if that’s what you have on hand.
- Freezing leftovers: You can freeze leftover pecan pie dump cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw in the fridge overnight, then warm in the oven.
- Try variations: For a fun twist, you can add chocolate chips, coconut flakes, or a drizzle of caramel on top of the cake mix before baking.
Conclusion:
Nana’s Family-Table Pecan Pie Dump Cake is an ideal dessert for anyone who loves the flavor of pecan pie but doesn’t have the time to bake a traditional pie. With its easy preparation, minimal ingredients, and delicious results, this dump cake is perfect for both experienced bakers and novices alike. It’s the kind of dessert that makes a lasting impression at any family gathering or celebration. The combination of buttery cake, sweet syrup, and crunchy pecans creates a mouthwatering treat that will leave everyone reaching for seconds.
If you’re looking for a hassle-free dessert that tastes like a family heirloom, give Nana’s Pecan Pie Dump Cake a try. With a simple, foolproof recipe, you’ll be able to serve up a slice of tradition without spending hours in the kitchen. This cake is sure to become a staple in your dessert rotation for years to come!
FAQ:
1. Can I use a different type of cake mix for this recipe?
Yes, you can experiment with other types of cake mixes, such as spice cake or butter cake. However, yellow cake mix provides the most traditional flavor that complements the pecan pie filling.
2. Is it possible to make this cake in advance?
Absolutely! Nana’s Pecan Pie Dump Cake can be made a day ahead of time. Just store it covered at room temperature or in the refrigerator, and reheat before serving.
3. Can I use a different type of nut instead of pecans?
If you’re not a fan of pecans, you can substitute them with walnuts or even almonds. The texture will vary slightly, but the cake will still taste delicious.
4. How can I make this recipe gluten-free?
To make this recipe gluten-free, simply swap the yellow cake mix for a gluten-free version. Be sure to check the other ingredients for hidden gluten, such as certain brands of vanilla extract or butter. Many gluten-free cake mixes are available at most grocery stores.
5. Can I use dark corn syrup instead of light corn syrup?
Yes, dark corn syrup can be used, but it will result in a slightly richer, more molasses-like flavor. The texture of the cake will remain the same.