Easy Pecan Pie Dump Cake: A Sweet, Southern Delight
This Easy Pecan Pie Dump Cake combines the rich flavors of a classic pecan pie with the simplicity of a dump cake. With a buttery crust and a sweet, nutty filling, it's a perfect dessert for any occasion.
Servings: 12 slices
Equipment
- 13x9-inch baking dish
- Whisk
- Aluminum foil
Ingredients
Main Ingredients
- Cooking spray for coating dish
- 4 large eggs
- 1 cup dark corn syrup
- 3/4 cup packed light brown sugar
- 2 Tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 1 cup salted butter 8 oz., melted, divided
- 3 1/2 cups pecan halves about 14 oz., divided
- 1 box butter yellow cake mix 13.25-oz., such as Betty Crocker
- 2 tsp. pumpkin pie spice
For Serving (optional)
- Vanilla ice cream
- caramel topping
Instructions
Preparation
- Preheat oven to 350°F and coat a 13x9-inch baking dish with cooking spray.
Mixing the Filling
- Whisk eggs, corn syrup, brown sugar, cream, vanilla, and 1/2 cup melted butter until smooth, then stir in 2 cups of pecans and transfer to the prepared dish.
Assembling the Cake
- Evenly sprinkle cake mix and pumpkin pie spice over the pecan mixture, then drizzle with the remaining 1/2 cup butter and sprinkle with the remaining 1 1/2 cups pecans.
Baking and Serving
- Bake for 20 minutes, then cover with foil and bake for another 20 minutes until golden and set; cool for at least 15 minutes before serving.
Notes
Let the cake cool for at least 15 minutes before serving warm or at room temperature. Optional toppings include vanilla ice cream and caramel sauce.