Pecan Pie Dump Cake
A gooey, nut-studded cake with a crisp golden top, made from pantry staples for an easy and impressive dessert.
Ingredients
For the Filling
- 1 cup pecans, chopped Toast them briefly for extra flavor
- 1 box yellow cake mix (dry)
- 1/2 cup butter, melted 1 stick
- 1 cup brown sugar Light or dark
- 1 cup corn syrup Light or dark
- 3 large eggs Use room-temperature eggs
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a medium bowl, whisk the brown sugar, corn syrup, eggs, and vanilla until well combined.
- Stir in the chopped pecans.
- Pour the pecan mixture evenly into the prepared dish.
- Evenly sprinkle the dry yellow cake mix over the top of the filling. Do not stir.
- Drizzle the melted butter over the cake mix in an even pattern.
Baking
- Bake for 50–60 minutes. The top should be golden and the center should set with a slight jiggle.
- Let cool for 15–20 minutes before serving so the filling settles.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. A drizzle of warmed bourbon caramel or a sprinkle of flaky sea salt adds contrast. Store leftovers tightly covered in the refrigerator for up to 4 days.