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Easy Pecan Pie Dump Cake Recipe

Easy Pecan Pie Dump Cake - featured image

A quick and easy pecan pie-inspired dump cake that combines buttery pecans, brown sugar, and a yellow cake mix for a delicious, comforting dessert perfect for any occasion.

Ingredients

Scale
  • 15.25 oz (432 g) yellow cake mix (Betty Crocker recommended)
  • 1 cup (120 g) chopped pecans
  • 1 cup (200 g) packed brown sugar
  • 1 cup (227 g) unsalted butter, melted
  • 1 teaspoon (5 ml) vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) light corn syrup (can substitute honey or maple syrup)
  • 1/4 teaspoon (1.25 ml) salt
  • Optional: whipped cream or vanilla ice cream for serving
  • Optional: dairy-free butter or margarine for dairy-free version

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13 inch (23×33 cm) baking dish with butter or non-stick spray.
  3. In a large bowl, whisk together the eggs, brown sugar, melted butter, vanilla extract, corn syrup, and salt until smooth and combined, about 1-2 minutes.
  4. Pour the wet mixture evenly into the prepared baking dish and spread gently with a spatula.
  5. Sprinkle the chopped pecans evenly over the wet mixture.
  6. Sprinkle the dry yellow cake mix evenly over the pecans without mixing.
  7. Optional: drizzle a little extra melted butter over the cake mix for a richer crust.
  8. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling around the edges. Tent with foil if edges brown too quickly.
  9. Remove from the oven and let cool for at least 15 minutes to set the filling.
  10. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Do not mix the cake mix into the wet ingredients; sprinkle it on top to keep layers distinct. Tent with foil if edges brown too fast. Let cake rest before slicing for better texture. For dairy-free or vegan versions, use margarine and flax eggs. Gluten-free versions require gluten-free cake mix and corn syrup.

Nutrition

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