Pecan Pie Dump Cake
This Pecan Pie Dump Cake is a sinfully delicious and incredibly simple dessert that brings together the best of both worlds: a gooey, nutty pecan pie filling crowned with a tender, buttery cake topping.
Equipment
- 9x13-inch baking dish
- knife
Ingredients
Pecan Filling
- 1 cup chopped pecans
- 1 cup light corn syrup
- 0.5 cup packed light brown sugar
- 0.5 cup unsalted butter, melted for filling
- 2 large eggs
- 1 teaspoon vanilla extract
Cake Topping
- 1 box yellow cake mix (15.25 ounce)
- 0.5 cup unsalted butter, cut into thin pats or melted for topping
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Make the Pecan Filling
- In the baking dish, combine pecans, corn syrup, brown sugar, 1/2 cup melted butter, eggs, and vanilla, then stir well and spread evenly.
Add Cake Topping
- Evenly sprinkle the entire box of dry yellow cake mix over the pecan mixture; do not stir.
Add Butter
- Arrange pats of the remaining 1/2 cup butter over the cake mix, or drizzle melted butter evenly.
Bake and Serve
- Bake for 45-55 minutes until golden brown and bubbly, and a knife inserted into the cakey topping comes out mostly clean.
- Cool for at least 15-20 minutes before serving to allow the pecan filling to set.
Notes
This dessert is best served warm, either on its own or with a scoop of vanilla ice cream. Store any leftovers at room temperature for up to 2 days, or in the refrigerator for up to 4 days.