Description
This Pecan Pie Dump Cake combines the classic richness of pecan pie with the ease of a dump cake. With just a few ingredients and simple steps, you’ll have a gooey, buttery, nutty dessert perfect for holidays or cozy evenings. Serve it warm with ice cream and caramel for a crowd-pleasing finish!
Ingredients
Cooking spray
4 large eggs, room temperature
1 cup dark corn syrup
¾ cup packed light brown sugar
2 tbsp heavy whipping cream
2 tsp vanilla extract
1 cup salted butter, melted (divided)
3½ cups pecan halves (divided)
1 box butter yellow cake mix (13.25 oz)
2 tsp pumpkin pie spice
Vanilla ice cream & caramel topping (optional)
Instructions
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Preheat your oven to 350°F (≈175°C). Coat a 13 × 9‑inch baking dish with cooking spray.
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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.
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Stir in 2 cups of the pecan halves until they’re well coated in the mixture.
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Pour the mixture into the greased baking dish and spread it out evenly.
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Evenly scatter the cake mix over the pecan filling. Then sprinkle the pumpkin pie spice over the top.
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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.
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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.
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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.
Notes
Measure butter and pecans carefully for the perfect gooey-crisp balance.
Add chopped apples under the pecans for a fruity twist.
Best served warm but also great at room temp.
You can make it ahead and refrigerate unbaked for up to 24 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 411
- Sugar: 45 g
- Carbohydrates: 52 g
- Protein: 3 g