Finding out that my grandmother didn’t invent the dump cake was like finding out there’s no Santa Claus or a tooth fairy. Not really, but I did like growing up thinking that it was her brain child and I can’t see a dump cake without thinking of her. She passed away when I was very young, so I still have a strong attachment to this dessert. It’s funny, once she caught wind that my dad liked them, she made them constantly. I think he began to OD on them after the 20th cake. I updated her original pineapple/cherry combo for blueberries and peaches which I really enjoyed. It was just as sweet as I remember. A delicious once a year treat.
As I continue to work my way through the vast amount of pecans in my cupboard, an idea came to me of using the pecans in a dump cake, but without any fruit. It would be a pecan dump cake. I grabbed my ingredients and started my experiment. Forty minutes later I sat down with a plate of nutty sweet goodness with a scoop of ice cream. I was literally like eating a pecan pie cake. This combo may be my new super sweet annual treat.
Pecan Dump Cake
- ½ cup (1 stick) butter, melted
- 1 ¼ cup pecans halves
- 1 package box cake mix
- 1 ¼ cup dark brown sugar
- 1 ½ cup hot water
- Preheat oven to 350°F. In a 9×13 inch cake pan or casserole dish, pour in the melted butter. Sprinkle the one cup of the pecans over the butter. Sprinkle half of the brown sugar on top of the pecans, the spread the cake mix evenly on top of the sugar. Sprinkle the remaining brown sugar on top and add remaining pecans. Carefully pour the hot water over the mixture; do not stir.
- Bake for 30-35 minutes or until golden brown. Serve warm with ice cream.