Pecan Pie Dump Cake

A quick and easy dessert that combines the flavors of pecan pie with a buttery cake mix topping.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 12 servings

Course: Dessert, Vegetarian

Cuisine: American, Southern

Calories: 350

Ingredients Method Notes

Ingredients

Cake Base

1 box yellow or butter cake mix Can also use spice cake or butter pecan cake mix.
1 cup salted butter, melted Balances sweetness and enhances pecan flavor.

Filling

2 cans canned pecan pie filling or caramel pecan topping For an easy dump and bake route.
1 cup corn syrup Part of the quick stir filling method.
3/4 cup packed brown sugar Enhances the caramel flavor.
3 large eggs For the quick stir filling.
1 teaspoon vanilla extract Adds depth to the flavor.
1 pinch salt Balances the sweetness in the filling.
1.5 cups pecans, chopped and halved A mix of halves for decoration and chopped for crunch.

Method

Preparation

Preheat your oven to 350°F (175°C).
Butter a 9x13 inch baking dish.
If using canned filling, spread it into the pan in an even layer.
For the quick stir filling, whisk together corn syrup, brown sugar, eggs, vanilla, and salt in a bowl. Pour this mixture into the prepared pan.
Sprinkle half of the pecans over the filling.
Spread the dry cake mix evenly across the top.
Drizzle the melted butter evenly over the cake mix.
Top with the remaining pecans.

Baking

Bake for 40 to 50 minutes until the edges are bubbling and the top is golden.
Let it rest for at least 20 minutes before serving to allow the gooey layer to set.

Notes

Cool leftover cake completely before refrigerating. Store in the fridge for up to 4 days or freeze individual squares for up to 2 months. Warm slices in the oven or microwave before serving.