This Pecan Pie Dump Cake is a simple yet irresistible dessert that combines the gooey sweetness of pecan pie with the buttery crumb topping of a dump cake. With only a handful of ingredients and no complicated steps, it’s the perfect recipe for holidays, potlucks, or anytime you want a crowd-pleasing treat!
Ingredients:
1 box yellow cake mix (about 15.25 oz)
1 cup pecans, chopped
1 cup unsalted butter, melted
1 cup brown sugar, packed
1 cup light corn syrup
4 large eggs
2 tsp vanilla extract
½ tsp salt
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Make the Pecan Pie Layer: In a medium mixing bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and salt until smooth. Stir in the chopped pecans. Pour the mixture evenly into the prepared baking dish.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pecan filling. Do not stir.
- Top with Butter: Pour the melted butter evenly over the cake mix, making sure to cover as much of the surface as possible.
- Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden brown and set.
- Cool & Serve: Allow the dump cake to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
Tips & Variations:
For extra crunch, sprinkle additional pecans on top before baking.
Swap yellow cake mix with butter pecan or spice cake mix for a flavor twist.
Best served warm, but leftovers can be stored in the fridge for up to 4 days.