Pecan Pie Dump Cake
A delicious dessert that combines the warmth of pecan pie with a simple dump cake method for maximum flavor and minimal effort.
Ingredients
Main Ingredients
- 1 cup chopped pecans
- 1 box yellow cake mix (ensure it’s Halal-certified)
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed (for caramel flavor)
- 1 cup corn syrup (light or dark)
- 3 large eggs
- 1 teaspoon vanilla extract (ensure it’s alcohol-free)
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease a 9×13 inch baking dish for easy removal.
- Spread the chopped pecans evenly at the bottom of your baking dish.
- In a bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and a pinch of salt until everything is well combined.
- Pour the mixture over the pecans in the baking dish, ensuring they’re covered evenly.
- Carefully sprinkle the dry yellow cake mix over the entire mixture without mixing it in—this helps to form that lovely, crunchy topping.
- Place the dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. This dessert is best enjoyed warm!
Notes
For a lighter version, swap half the butter with applesauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave for 30 seconds or in the oven at 350°F for about 10 minutes. Freeze tightly wrapped for up to 3 months.