Pecan Pie Dump Cake
A comforting dessert that combines the flavors of pecan pie with a buttery cake topping, easy to prepare and perfect for gatherings.
Ingredients
Pecan Pie Filling
- 3 large Eggs Helps the filling set
- 1 cup Brown sugar Provides deep caramel flavor
- 3/4 cup Corn syrup Light or dark, both work
- 1 teaspoon Vanilla extract Use real vanilla for best flavor
- 1 pinch Salt Enhances sweetness
- 2 cups Pecans, chopped or halved Halves look prettier; chopped is easier to scoop
Cake Topping
- 1 box Yellow cake mix The dump cake shortcut
- 3/4 to 1 cup Butter, melted For even coverage and a crisp top
---Advertisement---
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a bowl, whisk together 3 eggs, 1 cup of brown sugar, 3/4 cup of corn syrup, 1 teaspoon of vanilla, and a pinch of salt. Stir in about 2 cups of pecans. Pour this filling into the prepared baking dish and spread it out evenly.
Assembly
- Sprinkle one box of yellow cake mix evenly over the pecan filling, do not mix it in.
- Drizzle 3/4 to 1 cup of melted butter over the cake mix, trying to cover as much as possible.
Baking
- Bake for about 40 to 50 minutes, until the top is golden brown and bubbling at the edges. The center should still have a soft jiggle.
Serving
- Let the cake cool for at least 20 minutes before serving to allow the filling to thicken.
- Serve warm, preferably with vanilla ice cream or whipped cream.
---Advertisement---
Note
Don't skip letting it rest before serving; this helps the filling thicken. Bake in a standard 9x13 inch pan, using glass or metal. Can be made ahead and warmed before serving.