Description
Pecan Pie Dump Cake is the ultimate no-fuss dessert that combines gooey, buttery pecan pie filling with the soft texture of a dump cake. With minimal effort and maximum flavor, this easy pecan dessert is perfect for holidays, potlucks, or cozy nights in. Whether you’re a novice or a seasoned baker, this dump-and-bake pecan cake will win hearts with every bite.
Ingredients
Ingredients
2 cups chopped pecans
1 cup granulated sugar
1 cup light corn syrup
4 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter, melted
1 box (15.25 oz) yellow cake mix (dry)
1/2 cup unsalted butter, softened and sliced (for topping)
Instructions
Instructions
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Preheat Oven to 350°F (175°C). Grease or line a 9x13-inch baking dish.
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Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Stir often to avoid burning.
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Make Filling: In a large bowl, whisk melted butter, sugar, corn syrup, eggs, and vanilla until smooth. Fold in toasted pecans.
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Assemble Cake: Pour pecan mixture into prepared dish. Evenly sprinkle dry cake mix over the top. Dot with sliced softened butter.
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Bake for 45–50 minutes, or until top is golden and filling is bubbling.
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Cool for at least 30 minutes before serving. Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
- Toasting the pecans adds depth and crunch, but can be skipped for convenience.
- Variations: Add chocolate chips, a splash of bourbon, or a pinch of cinnamon and nutmeg.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
