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Pecan Pie Dump Cake Recipe

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4.1 from 15 reviews

This Pecan Pie Dump Cake simplifies traditional pecan pie into an easy, no-fuss dessert using a box of yellow cake mix, pecans, and a luscious sweet filling. With a combination of dark corn syrup, brown sugar, and butter baked to golden perfection, it delivers the rich, nutty flavors of pecan pie in a tender, cake-like form. Perfect for any occasion, it pairs beautifully with vanilla ice cream and caramel sauce.

Ingredients

For the Cake:

  • Cooking spray
  • 4 large eggs, at room temperature
  • 1 cup dark corn syrup
  • 3/4 cup packed light brown sugar
  • 2 tbsp heavy whipping cream
  • 2 tsp vanilla extract
  • 1 cup (8 oz) salted butter, melted, divided
  • 3 1/2 cups (about 14 oz) pecan halves, divided
  • 1 (13.25-oz) box butter yellow cake mix
  • 2 tsp pumpkin pie spice

For Serving (Optional):

  • Vanilla ice cream
  • Caramel topping

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly coat a 13- x 9-inch baking dish with cooking spray to prevent sticking and to make cleanup easier.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, dark corn syrup, light brown sugar, heavy cream, vanilla extract, and half of the melted butter (1/2 cup) until the mixture is smooth and well combined.
  3. Add Pecans: Stir 2 cups of the pecan halves into the wet mixture until the nuts are evenly coated, ensuring they will be distributed throughout the cake.
  4. Layer Mixture: Pour the pecan and syrup mixture into the prepared baking dish and spread it out evenly for a uniform base layer.
  5. Top with Cake Mix and Spices: Evenly sprinkle the dry yellow cake mix over the pecan layer, ensuring full coverage. Then, sprinkle the pumpkin pie spice over the cake mix to add warm, aromatic flavor.
  6. Add Butter and Remaining Pecans: Drizzle the remaining 1/2 cup melted butter evenly over the cake mix layer to moisten the dry mix and help it bake to a golden crust. Finally, sprinkle the remaining 1 1/2 cups pecan halves over the top for a crunchy, nutty topping.
  7. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes. After 20 minutes, cover the dish loosely with aluminum foil to prevent over-browning, then bake for an additional 20 minutes, or until the top is lightly golden brown and no dry spots remain.
  8. Cool and Serve: Remove the cake from the oven and let it cool in the dish for at least 15 minutes. Serve warm or at room temperature, optionally topped with vanilla ice cream and caramel sauce for an indulgent finish.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • If you prefer a crunchier topping, you can toast the pecans lightly before adding them on top.
  • Covering with foil halfway through baking prevents over-browning while ensuring the cake cooks through.
  • Serve with vanilla ice cream and caramel sauce for extra decadence, though the cake is delicious on its own.
  • Store leftovers covered in the refrigerator for up to 3 days.

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