Pecan Pie Dump Cake Recipe

Introduction

There’s something uniquely comforting about the warm, gooey decadence of pecan pie. Add in the effortless charm of a dump cake, and you have the perfect hybrid dessert: Pecan Pie Dump Cake. With minimal effort and maximum flavor, this Southern-inspired treat merges the rich, syrupy filling of pecan pie with a buttery, crumbly topping.

Ingredients

• 1 box yellow cake mix
• 1 cup pecans, chopped
• 1 cup unsalted butter, melted
• 4 large eggs
• 1 cup corn syrup
• 1 cup brown sugar, packed
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth.
3. Step 3: Pour the mixture into the prepared baking dish.
4. Step 4: Evenly sprinkle the dry yellow cake mix over the top of the liquid mixture—do not stir.
5. Step 5: Scatter the chopped pecans evenly over the cake mix layer.
6. Step 6: Drizzle the melted butter evenly over the entire top, covering as much of the dry cake mix as possible.
7. Step 7: Bake in the preheated oven for 50 to 60 minutes, until the top is golden and the center is set.
8. Step 8: Allow the cake to cool for at least 30 minutes before serving to let it set properly.

Tips & Variations

• For extra crunch, toast the pecans lightly before adding them to the cake.
• Try swapping half the pecans for walnuts or adding a handful of chocolate chips for a different twist.
• If you prefer a less sweet version, reduce the brown sugar to ¾ cup.
• Use light corn syrup for a milder flavor or dark corn syrup for a richer, molasses taste.

Storage

Store leftover Pecan Pie Dump Cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for 15-20 seconds if desired. This cake also freezes well; wrap tightly and freeze for up to 2 months, thawing overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert gluten-free?

Yes, substitute the yellow cake mix with a gluten-free yellow cake mix that can be used as a 1:1 replacement. Make sure the other ingredients are gluten-free as well.

Do I have to use corn syrup?

Corn syrup helps give the filling its classic pecan pie texture and sweetness, but you can replace it with an equal amount of maple syrup or honey for a different flavor profile, though the texture may vary slightly.

Pecan Pie Dump Cake Recipe

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★★★★★

4.8 from 139 reviews

• Author: Lily
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Experience the best of Southern dessert traditions with this Pecan Pie Dump Cake recipe, combining the rich, gooey texture of pecan pie with the ease and buttery crumb of a dump cake. Perfect for holidays or any occasion, this dessert offers maximum flavor with minimal effort.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box yellow cake mix
• 1 cup pecans, chopped
• 1 cup brown sugar, packed
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, melted
• 4 large eggs
• 1 cup corn syrup
• 1 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake doesn’t stick and bakes evenly.
2. Mix Wet Ingredients: In a bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until the mixture is smooth and well combined.
3. Pour Wet Mixture: Pour the combined wet ingredients into the prepared baking dish, spreading it evenly across the bottom.
4. Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the wet mixture in the baking dish without stirring, allowing the layers to bake distinctly.
5. Add Pecans: Scatter the chopped pecans evenly over the dry cake mix layer to ensure every bite has a nutty crunch.
6. Drizzle Butter: Pour the melted unsalted butter evenly over the top, covering as much of the dry cake mix as possible to help it moisten and crisp during baking.
7. Bake: Place the dish in the preheated oven and bake for 50–60 minutes or until the top is golden and the center is set, indicating it’s cooked through.
8. Cool: Remove the cake from the oven and let it cool for at least 30 minutes before serving to allow the filling to set properly and enhance flavors.

Notes

• Ensure not to stir the cake mix once added on top of the wet ingredients to preserve the dump cake’s distinct texture.
• Use unsalted butter to control the salt content in the dessert.
• Letting the cake cool sufficiently before serving helps achieve the signature gooey yet firm texture.
• You can lightly toast pecans beforehand for an even deeper nutty flavor if desired.
• This dessert pairs well with vanilla ice cream or whipped cream for added indulgence.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: Pecan Pie Dump Cake, Southern Dessert, Easy Pecan Pie, Dump Cake Recipe, Holiday Dessert, Gooey Pecan Pie Cake