Pecan pie dump cake is a rich and gooey dessert that’s a cross between a classic pecan pie and a buttery cake. With layers of pecans, brown sugar, and a golden cake topping, this easy recipe is perfect for holidays, potlucks, or when you need a no-fuss treat that wows every time.
Ingredients
- 1 (15 oz) box yellow cake mix
- 1 1/2 cups chopped pecans
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 stick unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Pecan Layer: In a mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, eggs, and vanilla extract. Stir in the chopped pecans. Pour the mixture evenly into the prepared baking dish.
- Add the Cake Mix: Sprinkle the dry cake mix evenly over the pecan mixture.
- Top with Butter: Drizzle the melted butter evenly over the top of the cake mix.
- Bake: Place in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Cool and Serve: Let cool for at least 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Tips for the Best Pecan Pie Dump Cake
- Use Butter Pats: Instead of drizzling, evenly place thin pats of butter over the cake mix for more even coverage.
- Make It Extra Nutty: Add whole pecans on top for a decorative and crunchy finish.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Try Different Mixes: Use spice cake or butter pecan cake mix for a flavor twist.
Nutrition Information (Per Serving)
- Calories: 400
- Protein: 5g
- Carbohydrates: 55g
- Fat: 18g
- Fiber: 2g
- Sodium: 300mg
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