Pecan Pie Dump Cake

Pecan Pie Dump Cake is the ultimate comfort dessert that combines the gooey richness of pecan pie with the effortless ease of a dump cake. With minimal prep and maximum flavor, you’ll whip this up in no time and still have a show‑stopping dessert on the table. Perfect for gatherings or a cozy evening in, this recipe is a game‑changer for busy home bakers looking to delight without the fuss.

Why You’ll Love This Pecan Pie Dump Cake

You’ll love this recipe because it delivers all the decadent, buttery, nut‑filled flavor of a classic pecan pie—but instead of fussing with crusts and layers, you simply layer the ingredients in one dish and bake. It’s a time‑saver, a crowd‑pleaser, and if you’re like me, you’ll find yourself asking “why didn’t I make this sooner?” The crunchy pecan halves on top, the rich caramel‑corn syrup base, and the golden yellow cake topping all come together for a slice that tastes luxurious yet was so easy to assemble.

Ingredients

• Cooking spray
• 4 large eggs, at room temperature
• 1 cup dark corn syrup
• ¾ cup packed light brown sugar
• 2 Tbsp heavy whipping cream
• 2 tsp vanilla extract
• 1 cup (8 oz) salted butter, melted, divided
• 3½ cups (about 14 oz) pecan halves, divided
• 1 (13.25‑oz) box butter yellow cake mix (such as Betty Crocker)
• 2 tsp pumpkin pie spice
• Vanilla ice cream and caramel topping, for serving (optional)

Step‑by‑Step: How to Make Pecan Pie Dump Cake

1. Preheat your oven to 350°F (≈175°C). Coat a 13 × 9‑inch baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, dark corn syrup, light brown sugar, heavy cream, vanilla extract, and ½ cup of the melted butter until smooth.
3. Stir in 2 cups of the pecan halves until they’re well coated in the mixture.
4. Pour the mixture into the greased baking dish and spread it out evenly.
5. Evenly scatter the cake mix over the pecan filling. Then sprinkle the pumpkin pie spice over the top.
6. Drizzle the remaining ½ cup melted butter over the cake‑mix layer. Then sprinkle the remaining 1½ cups pecan halves on top for texture and visual appeal.
7. Bake in the preheated oven for 20 minutes. Then cover the dish with aluminium foil and bake until the top is lightly golden brown and there are no dry spots, about 20 minutes longer.
8. Once baked, remove from the oven and allow it to rest for at least 15 minutes. Serve warm (or at room temperature) with a scoop of vanilla ice cream and a drizzle of caramel topping if you like.

Helpful Tips

• Accurate measurements are key—especially for the butter and pecans—to ensure a rich, gooey base and a crunchy top.
• When drizzling the remaining melted butter over the cake mix, try to distribute it as evenly as possible so no dry patches remain.
• After baking, letting the dish rest for 15 minutes helps the gooey base set up a little, so your slices hold together better.
• Use a glass or ceramic baking dish if possible: they tend to heat more evenly, reducing the chance of burnt edges or under‑done center.
• To give the pecans extra flavor, you can toast them for 4‑5 minutes at 350°F before stirring into the base mixture.

Substitutions And Variations

• If you don’t have dark corn syrup, you can use light corn syrup with a tablespoon of molasses to deepen the flavor.
• Swap the butter yellow cake mix for a spice or butter‑pecan cake mix to give a twist.
• For nut‑allergy accommodations: omit pecans and substitute with toasted sunflower seeds or chopped walnuts (if safe).
• For a maple flavor: add 1–2 teaspoons of pure maple syrup into the base mixture along with the corn syrup and brown sugar.
• To make it a touch lighter (though still indulgent!), try cutting the butter by ¼ cup and mixing in ½ cup of chopped apples beneath the pecans for a gentle fruity twist.

Storage Instructions

• Allow the cake to cool completely, then cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.
• When ready to serve, you can warm it in a preheated 350°F oven for about 10 minutes or microwave individual servings for 20‑30 seconds until warm.
• Freezing: Let the cake cool fully, then wrap the dish (or transfer to a freezer‑safe container) and freeze for up to 2 months. Defrost overnight in the refrigerator and warm gently before serving.

Nutritional Information

While exact nutrition will vary depending on the specific brands and serving size, for a dessert of this richness expect high values in sugars and fats. As a reference, a similar dump cake typically contains around 411 calories, 45 grams of sugar, and 20 grams of fat per serving. Take it as an indulgence—balance it with lighter meals the same day if you’re tracking macros.

Serving Suggestions

• Enjoy it warm with a hearty scoop of vanilla ice cream and a drizzle of rich caramel sauce for the ultimate treat.
• For a festive touch, add a dollop of whipped cream and a sprinkle of extra pecans or a light dusting of pumpkin pie spice.
• Complement this cozy dessert with a hot espresso or a mug of spiced cider for a true fall favorite.
• It works beautifully for potlucks: transport it in the baking dish, serve warm and let guests help themselves.

Frequently Asked Questions About Pecan Pie Dump Cake

Q: Can I use a different size baking dish?
A: Yes, you can—but if you use a smaller dish the filling will be thicker and the bake time may increase; a larger dish will spread it thinner and may bake a bit faster. Just keep an eye on it and bake until the center is set and top is golden.

Q: What if my cake topping is dry in spots after baking?
A: That often happens if the butter didn’t distribute evenly over the cake‑mix layer. For next time, try drizzling the butter in small streams and tilting the pan so it seeps into dry spots. Also don’t stir the layers—just layer them as directed.

Q: Can I make this ahead of time?
A: Absolutely. You can prepare the dish in advance, cover it, and keep it chilled in the fridge for up to 24 hours before baking.

Q: How do I avoid a soggy bottom layer?
A: Using a 13×9 dish as specified helps ensure even baking. Also ensure the oven is at the correct temperature, and give the no‑foil initial bake time (20 minutes in your case) so the base begins to set before covering. If still too runny, you can extend the baking time a few more minutes.

Q: Is this suitable for holiday gatherings?
A: Yes! It’s perfect for Thanksgiving, Christmas, or any potluck. You can even transport it in the dish, reheat, and top with festive garnishes like chopped candied pecans or a swirl of caramel sauce for presentation.

Conclusion

Thank you so much for trying this Pecan Pie Dump Cake—writing this feels like inviting you into my kitchen for a warm slice and a friendly chat. I hope you enjoy how simple it is to pull together, and how rich and satisfying it tastes. Whether you’re baking it for a special occasion or just because the craving hit, I’m confident you’ll love it. Here’s to effortless baking, warm flavors, and sharing sweet moments. Wishing you happy baking, and thank you for being part of our deliciously passionate food community!

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