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Pecan Pie Dump Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 44 reviews
  • Author: Bara
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Pecan Pie Dump Cake is a delightful and easy-to-make dessert combining the rich flavors of pecan pie with the simplicity of a dump cake. With a box of yellow cake mix, sweet corn syrup, and crunchy pecans, this recipe yields a moist, nutty cake topped with a buttery, crisp layer, perfect for any occasion.

Ingredients

Preparation

  • Cooking spray

Wet Ingredients

  • 4 large eggs, at room temperature
  • 1 cup dark corn syrup
  • 3/4 cup packed light brown sugar
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup (8 oz.) salted butter, melted, divided

Dry Ingredients

  • 1 (13.25-oz.) box butter yellow cake mix (such as Betty Crocker)
  • 2 teaspoons pumpkin pie spice

Nuts

  • 3 1/2 cups (about 14 oz.) pecan halves, divided

Optional for Serving

  • Vanilla ice cream
  • Caramel topping

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 13- x 9-inch baking dish thoroughly with cooking spray to prevent sticking and set it aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together 4 large eggs, 1 cup dark corn syrup, 3/4 cup packed light brown sugar, 2 tablespoons heavy whipping cream, 2 teaspoons vanilla extract, and 1/2 cup of melted salted butter until the mixture is completely smooth and well combined.
  3. Add Pecans to Mixture: Stir in 2 cups of the pecan halves into the wet mixture, making sure the nuts are evenly coated with the syrupy batter.
  4. Layer Batter: Pour and spread this pecan mixture evenly into the prepared baking dish to form the base layer of the dump cake.
  5. Top with Dry Ingredients: Evenly sprinkle the dry yellow cake mix over the pecan batter layer. Then, sprinkle 2 teaspoons of pumpkin pie spice uniformly over the cake mix for that warm, spiced flavor.
  6. Finish Toppings: Drizzle the remaining 1/2 cup of melted butter evenly over the cake mix topping. Follow by sprinkling the remaining 1 1/2 cups pecan halves on top to add crunch and nutty flavor.
  7. Bake Initially: Place the dish in the preheated oven and bake uncovered for 20 minutes to start setting the layers and letting the butter meld into the dry mix.
  8. Cover and Continue Baking: After 20 minutes, cover the dish loosely with aluminum foil and continue baking for an additional 20 minutes or until the top is lightly golden brown and no dry spots remain. This ensures even cooking and a moist cake.
  9. Cool and Serve: Remove from the oven and allow the dump cake to cool for at least 15 minutes. Serve warm or at room temperature, optionally accompanied by vanilla ice cream and caramel topping for extra indulgence.

Notes

  • Using room temperature eggs helps the batter blend smoothly without lumps.
  • Ensure to melt the butter thoroughly and divide it precisely for even moisture distribution.
  • Covering the cake midway through baking prevents the top from over-browning while allowing the center to cook through.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For a different twist, try swapping pecans with walnuts or adding a pinch of salt on top before baking to balance sweetness.

Find it online: https://yumbara.com/pecan-pie-dump-cake-recipe/