Description
Make this easy pecan pie dump cake recipe for a decadent, buttery dessert with caramel pecans. It’s perfect for holidays and gatherings!
Ingredients
Pecan Pie Filling:
- 2¾ cups dark brown sugar
- 1 cup dark corn syrup
- 3 large eggs, beaten
- 2 teaspoons pure vanilla extract
Cake Base:
- 1 box butter pecan or yellow cake mix (15.25 ounces)
- 1 cup hot water
Butter and Nuts:
- 1¼ cup salted butter, melted
- 4 cups pecan halves
Optional Spices and Toppings:
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Caramel drizzle or whipped cream for serving
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare the Filling: In a medium bowl, whisk together the dark brown sugar, corn syrup, beaten eggs, and vanilla extract until smooth.
Layer the Ingredients:
- Pour the pecan pie filling mixture into the prepared baking dish.
- Sprinkle the cake mix evenly over the filling layer.
- Slowly pour the hot water over the cake mix. Do not stir.
- Drizzle melted butter evenly over the cake mix layer.
- Scatter the pecan halves across the top.
Bake the Cake: Bake for 35–40 minutes or until the top is golden brown and the edges are bubbling.
Cool and Serve: Allow the dump cake to cool slightly before serving. Top with whipped cream, a drizzle of caramel, or vanilla ice cream for added indulgence.
Notes
- Storage: Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Reheating: Warm slices in the oven at 350°F for 10 minutes or microwave for 30 seconds.
- Variations: Add chocolate chips, pumpkin puree, or seasonal spices like cinnamon or cloves for a twist!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 352
- Sodium: 240mg
- Fat: 18g
- Carbohydrates: 47g
- Protein: 3g
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