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Slow-Cooker Brisket Chili Recipe

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4 from 8 reviews

This delicious Pecan Dump Cake combines rich pecans, buttery layers, and sweet cake mix into a simple, no-fuss dessert that bakes into a golden, nutty delight. Perfect for gatherings, this cake features a moist and flavorful texture thanks to the layered ingredients and hot water poured over the dry cake mix, creating a luscious pudding-like center with a crisp top.

Ingredients

Dry Ingredients

  • 1½ cups dark brown sugar, packed (divided into 1 cup and ½ cup)
  • 15.25 ounces white cake mix (Duncan Hines Classic White Cake mix recommended)
  • 4 cups pecan halves (divided into 3 cups chopped and 1 cup whole)

Wet Ingredients

  • 1 cup dark corn syrup (dark Karo syrup preferred)
  • 1¼ cup salted butter, melted and cooled (divided into ½ cup and ¾ cup)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup hot water

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it is fully heated when you’re ready to bake.
  2. Prepare Baking Dish: Generously spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
  3. Chop Pecans: Roughly chop 3 cups of the pecan halves to provide texture and flavor for the base layer.
  4. Mix Pecan Filling: In a medium mixing bowl, whisk together 1 cup dark brown sugar, 1 cup dark corn syrup, ½ cup melted butter, eggs, and vanilla extract until well combined.
  5. Add Chopped Pecans: Stir the chopped 3 cups of pecan halves into the sugar mixture for crunch and richness.
  6. Assemble Base Layer: Evenly spread this pecan mixture into the bottom of the prepared baking dish.
  7. Add Cake Mix: Sprinkle the dry white cake mix evenly over the pecan filling; do not mix.
  8. Drizzle Butter: Pour the remaining ¾ cup melted butter over the dry cake mix, distributing it evenly for moisture and flavor.
  9. Add Brown Sugar: Sprinkle the remaining ½ cup dark brown sugar over the buttered cake mix layer.
  10. Pour Hot Water: Carefully pour 1 cup of hot water over the entire cake mixture. Avoid stirring; you can tilt the pan gently to help distribute the water.
  11. Top With Pecans: Scatter the remaining 1 cup whole pecan halves on top for extra crunch and visual appeal.
  12. Bake: Place the baking dish in the oven and bake for 35-40 minutes until the top is golden brown. Check at 30 minutes, as oven temperatures vary. The center will be slightly jiggly but will set as it cools.
  13. Cool and Serve: Allow the cake to cool completely in the pan before serving to achieve the perfect texture.

Notes

  • Make sure the eggs are at room temperature to create a smooth batter.
  • Do not stir after pouring hot water; this helps form layers and a pudding-like texture.
  • Chilling leftovers will firm up the cake and enhance flavors.
  • This cake is best served at room temperature or slightly warmed.
  • Use a nonstick spray to make cleanup easier and prevent sticking.
  • Check for doneness by the top’s golden color and slight jiggle in the center, not by toothpick.

Find it online: https://cookedbysarah.com/slow-cooker-brisket-chili-recipe/