Pecan Pie Dump Cake

This Pecan Pie Dump Cake combines the rich, gooey filling of pecan pie with a buttery cake topping. It’s an incredibly easy dessert that requires minimal prep and is perfect for holidays, potlucks, or whenever you’re craving something sweet.

Ingredients

• 1 box (15.25 oz / 432 g) yellow butter cake mix
• 1 cup (225 g) unsalted butter, melted
• 2 cups chopped pecans
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional Toppings

• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Extra toasted pecans

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. In a large bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and salt until smooth.
4. Stir in the chopped pecans.
5. Pour the pecan mixture evenly into the prepared baking dish.
6. Sprinkle the dry cake mix evenly over the pecan filling. Do not stir.
7. Slowly drizzle the melted butter over the entire surface, covering as much of the cake mix as possible.
8. Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
9. Let the cake cool for 15–20 minutes before serving.

Time

• Prep Time: 10 minutes
• Bake Time: 45–50 minutes
• Cooling Time: 15–20 minutes
• Total Time: About 1 hour 15 minutes

Servings: 10–12

Tips

• If a few dry spots of cake mix remain before baking, drizzle a little extra melted butter over them.
• Toast the pecans for 5–7 minutes before adding them for an even richer flavor.
• Serve warm with vanilla ice cream or whipped cream for the ultimate dessert.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.