Description
Pecan Pie Dump Cake is a gooey, buttery dessert with layers of pecan pie filling, crunchy pecans, and a golden cake topping. It’s an easy, crowd-pleasing recipe that delivers all the flavor of pecan pie without the fuss of making a crust.
Ingredients
- 2 cups pecan halves
- 1 cup brown sugar
- 1 cup corn syrup (light or dark)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread pecan halves evenly in the bottom of the dish.
- In a bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and salt. Pour mixture evenly over pecans.
- Sprinkle dry yellow cake mix evenly over the filling.
- Drizzle melted butter over the cake mix, covering as much as possible.
- Bake 45–50 minutes, until the top is golden and set, and the filling is bubbly.
- Cool at least 15–20 minutes before serving to allow filling to thicken.
Notes
- Use spice cake mix for extra warmth.
- Add chocolate chips between the filling and cake mix layers.
- Swap pecan halves for chopped pecans for easier slicing.
- Add a splash of bourbon to the filling for a rich twist.
- Sprinkle with sea salt after baking for contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
