Pecan Pie Dump Cake
This dessert quickly became a family favorite after my mom made it for a gathering—it disappeared in no time! Pecan Pie Dump Cake is a delicious twist on the traditional pecan pie, combining its rich, gooey filling with the ease of a simple dump cake. It’s perfect for anyone who loves classic flavors but wants a quicker, fuss-free dessert.
With its buttery texture, crunchy pecans, and sweet caramel-like base, this cake brings warmth and nostalgia to any table. It’s especially comforting during cooler seasons and is ideal for holidays, potlucks, or cozy evenings at home.
Serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also drizzle some caramel sauce on top for an extra indulgent touch. Pair it with a cup of coffee or a glass of cold milk for the perfect finish.
Ingredients
1 cup (200 g) brown sugar
1 cup (240 ml) light corn syrup
3 large eggs
1/2 cup (115 g) unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups (150 g) chopped pecans
1 box (about 430 g) yellow cake mix
1/2 cup (115 g) unsalted butter, sliced into thin pieces
Instructions
Preheat the oven to 175°C (350°F). Lightly grease a 9×13-inch baking dish.
Prepare the filling:
In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla extract until smooth and well combined.
Add pecans:
Stir in the chopped pecans, then pour the mixture evenly into the prepared baking dish.
Add cake mix:
Sprinkle the dry cake mix evenly over the pecan filling. Do not stir.
Top with butter:
Arrange the thin slices of butter evenly over the top of the cake mix, covering as much surface as possible.
Bake:
Place in the oven and bake for 45–50 minutes, or until the top is golden brown and the filling is set.
Cool slightly and serve:
Let the cake rest for about 10–15 minutes before serving. Enjoy it warm for the best texture and flavor.
Tips
For extra flavor, lightly toast the pecans before adding them.
You can add a pinch of cinnamon or nutmeg for a warm spice twist.
Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
