Print

Pecan Pie Dump Cake Recipe

Pecan Pie Dump Cake Recipe
Print Recipe

★★★★★

5.2 from 6 reviews

This Pecan Pie Dump Cake is a simple and delicious twist on classic pecan pie, featuring a gooey, buttery pecan filling topped with a golden yellow cake mix crust. Perfect for an easy dessert to share, it combines rich flavors with a delightful texture, and requires minimal preparation.

Ingredients

Scale

Filling

  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves
  • 1/4 teaspoon fine sea salt

Topping

  • 1 box yellow cake mix (about 15.25 oz)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla extract, and sea salt until the mixture is smooth and fully combined.
  3. Add Pecans: Fold the pecan halves into the wet mixture until they are evenly coated, ensuring every bite will have pecan goodness.
  4. Transfer to Baking Dish: Pour the pecan mixture into the prepared baking dish, spreading it out into an even layer for consistent baking.
  5. Add Cake Mix Topping: Sprinkle the dry yellow cake mix evenly over the top of the pecan filling. Do not stir. Gently press the cake mix so it just touches the liquid underneath to allow it to bake into a crust.
  6. Bake: Bake the cake for 45–50 minutes, or until the top is golden brown and the edges are bubbling. The center will be set but remain slightly gooey to provide that luscious pecan pie texture.
  7. Cool and Serve: Allow the dump cake to cool for 15–20 minutes before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • Do not stir after adding the cake mix topping; this keeps the distinct layers of gooey pecan filling and cake crust.
  • You can substitute dark corn syrup for a richer flavor, or use golden corn syrup for a lighter taste.
  • For an extra crunch, toast the pecans lightly before mixing.
  • This dessert can be made ahead and stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Letting the cake cool slightly makes slicing easier and helps the filling set.

Nutrition

Keywords: pecan pie dump cake, easy pecan pie recipe, simple dessert, pecan dessert, dump cake recipe

Find it online: https://ricoloranz.com/pecan-pie-dump-cake-recipe/