Pecan Pie Dump Cake
A quick and easy dessert that captures the rich, nutty flavors of traditional pecan pie with minimal effort.
Ingredients
Pecan Pie Dump Cake Ingredients
- 1 cup pecan halves Reserved for topping
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans Reserve ¼ cup for topping
- 1 cup light corn syrup
- 4 large eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly.
- In a mixing bowl, combine the light corn syrup, brown sugar, eggs, melted butter, vanilla extract, and a pinch of salt. Whisk until smooth.
- Fold in the chopped pecans, ensuring they are evenly distributed throughout the mixture.
- Evenly sprinkle the dry yellow cake mix directly on top of the pecan mixture in the baking dish. Don’t stir; just let it rest on top!
- Pour the melted butter evenly over the cake mix, covering it as thoroughly as possible.
- Sprinkle the reserved pecan halves on top of the buttered cake mix.
- Place in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly.
- Let it cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream on top!
Notes
For gluten-free options, try using a gluten-free cake mix. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or oven to enjoy warm.