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This Pecan Pie Dump Cake is a decadent, effortless dessert that combines the rich, nutty flavors of traditional pecan pie with the simplicity of a dump cake. With just a few ingredients and minimal prep, you can create a gooey, caramel-like filling topped with crunchy pecans and a buttery cake layer. It’s perfect for holidays, potlucks, or anytime you’re craving something sweet and indulgent. Let’s dive into this easy, crowd-pleasing recipe!
Ingredients You’ll Need:
For the Dump Cake:
- 1 box yellow cake mix (or your favorite flavor, like butter pecan)
- 1 cup chopped pecans (plus extra for garnish, if desired)
- 1 can (15 oz) dark corn syrup (or light corn syrup)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter , melted
- 3 large eggs
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Vanilla ice cream
- Caramel sauce drizzle
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C) . Grease a 9x13-inch baking dish or line it with parchment paper for easy cleanup.
Step 2: Mix the Filling
- In a mixing bowl, whisk together the melted butter, eggs, brown sugar, corn syrup, and vanilla extract until smooth and well combined.
Step 3: Assemble the Layers
- Pour the pecan filling mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the top of the filling—do not stir.
- Scatter the chopped pecans over the cake mix layer.
Step 4: Bake Until Golden
- Bake in the preheated oven for 45–50 minutes , or until the top is golden brown and the edges are bubbly. The center may still look slightly soft but will set as it cools.
Step 5: Cool and Serve
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This allows the filling to thicken and set.
- Slice into squares and serve warm or at room temperature. Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra indulgent touch.
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