Ultimate Gooey Pecan Dump Cake Recipe
A delightful and easy-to-make dessert, this ultimate gooey pecan dump cake combines a rich pecan filling with a buttery yellow cake mix topping, baked to golden perfection. It's perfect for serving warm with ice cream and caramel.
Servings: 12 slices
Equipment
- 13- x 9-inch baking dish
- Whisk
- Aluminum foil
Ingredients
Main Ingredients
- Cooking spray
- 4 large large eggs at room temperature
- 1 cup dark corn syrup
- 3/4 cup packed light brown sugar
- 2 Tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 1 cup (8 oz.) salted butter melted, divided
- 3 1/2 cups (about 14 oz.) pecan halves divided
- 1 butter yellow cake mix (13.25-oz.) box (such as Betty Crocker)
- 2 tsp. pumpkin pie spice
- Vanilla ice cream and caramel topping for serving (optional)
Instructions
Preparation
- Preheat oven to 350°F and coat a 13x9-inch baking dish with cooking spray.
- Whisk together eggs, corn syrup, brown sugar, cream, vanilla, and 1/2 cup of the melted butter until smooth, then stir in 2 cups of the pecans and transfer to the prepared baking dish.
- Evenly sprinkle the 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.
- Bake for 20 minutes, then cover with aluminum foil and continue baking for about 20 minutes more, or until lightly golden brown with no dry spots.
- Let the cake cool for at least 15 minutes before serving warm or at room temperature, optionally with ice cream and caramel topping.
Notes
For an extra rich flavor, toast the pecans lightly before adding them to the mixture. Ensure the cake is fully set before covering with foil to prevent sticking.