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Pecan Pie Dump Cake

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Pecan Pie Dump Cake

Description

Pecan Pie Dump Cake is a rich, buttery dessert that combines the gooey caramel-like filling of classic pecan pie with the soft, tender texture of a buttery cake. Every bite is loaded with crunchy pecans, brown sugar, warm vanilla, and a deliciously sweet topping that becomes golden and slightly crisp as it bakes. Unlike traditional pecan pie, this recipe is incredibly easy to prepare because it requires minimal mixing and simple pantry ingredients. It’s the perfect dessert for holiday gatherings, Thanksgiving, Christmas, potlucks, or anytime you’re craving a warm homemade treat. Serve it fresh from the oven with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert everyone will remember. Whether you’re baking for family or friends, this comforting Southern-inspired dessert is guaranteed to disappear quickly.

Ingredients For the Filling

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • ½ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup light corn syrup

For the Cake

  • 1 box yellow cake mix
  • ½ cup melted butter
  • ½ cup chopped pecans

For Serving

  • Vanilla ice cream
  • Whipped cream
  • Extra chopped pecans (optional)

Step-by-Step Instructions

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.

Step 2: Make the Pecan Filling

In a large mixing bowl, whisk together the brown sugar, melted butter, eggs, vanilla extract, salt, and corn syrup until smooth. Stir in the chopped pecans until evenly coated.

Step 3: Add the Filling

Pour the pecan mixture into the prepared baking dish and spread it evenly across the bottom.

Step 4: Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the pecan filling without stirring. Spread it gently into an even layer.

Step 5: Add Butter

Slowly drizzle the melted butter over the entire surface of the cake mix, making sure to cover as much of the dry mix as possible. Sprinkle the remaining chopped pecans evenly over the top.

Step 6: Bake

Place the baking dish into the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Step 7: Cool Slightly

Remove the cake from the oven and let it cool for about 15–20 minutes. This allows the filling to set slightly while remaining warm and gooey.

Step 8: Serve

Spoon generous portions onto dessert plates while still warm. Top with vanilla ice cream, whipped cream, or an extra sprinkle of chopped pecans for the perfect finishing touch.

Tips & Notes

  • Toast the pecans before using them for an even richer, nuttier flavor.
  • Make sure the melted butter covers most of the cake mix to avoid dry patches.
  • Allow the dessert to rest before serving so the filling thickens slightly.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat individual servings in the microwave for 20–30 seconds before serving.

Q&A

Q: Can I use a different cake mix?
Yes. Butter pecan or spice cake mix works wonderfully and adds extra flavor.

Q: Can I prepare this ahead of time?
Yes. Bake the dessert a day in advance and gently reheat before serving.

Q: What pairs well with this dessert?
Vanilla ice cream, whipped cream, caramel sauce, or a hot cup of coffee are all excellent choices.

Servings & Nutrition

Servings: 12

Approximate Nutrition Per Serving

  • Calories: 470
  • Protein: 5g
  • Carbohydrates: 53g
  • Fat: 28g
  • Saturated Fat: 11g
  • Fiber: 2g
  • Sugar: 35g
  • Sodium: 330mg

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