Description
A rich and gooey Pecan Pie Dump Cake that combines the best of pecan pie and buttery cake — simple to make with layers of pecans, brown sugar, and cake mix baked to golden perfection.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- 1/4 teaspoon salt
- Cooking spray or butter for greasing the pan
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat oven to 175°C (350°F). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Spread chopped pecans evenly across the bottom of the baking dish.
- Pour the egg mixture evenly over the pecans.
- Sprinkle the dry cake mix evenly over the top of the pecan mixture — do not mix.
- Drizzle an additional 1/4 cup melted butter over the cake mix to help it bake evenly.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let the cake cool for at least 15 minutes before serving to allow the layers to set.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- For extra crunch, sprinkle whole pecans on top before baking.
- Use chocolate cake mix for a chocolate-pecan twist.
- This cake can be served warm, room temperature, or chilled — it tastes amazing all ways!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American