Pecan Pie Dump Cake
A Southern Living favorite, this Pecan Pie Dump Cake combines the rich, gooey sweetness of pecan pie with the ease of a dump cake. It layers a custardy pecan filling with a buttery cake topping for an indulgent dessert that’s perfect for holidays, potlucks, or any time you want a simple, crowd-pleasing treat. :contentReference[oaicite:0]{index=0}
Equipment
- 9x13-inch baking dish
Ingredients
Pecan Pie Dump Cake Ingredients
- 4 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 salted butter melted, divided
- 3.5 cups pecan halves divided
- 1 box butter yellow cake mix (about 13.25 oz)
- 2 tsp pumpkin pie spice
- vanilla ice cream and caramel topping for serving (optional)
Instructions
- Preheat oven to 350°F. Coat a 13×9-inch baking dish with cooking spray. Gather all ingredients.
- In a bowl, whisk together the eggs, corn syrup, brown sugar, heavy cream, vanilla, and half of the melted butter until smooth.
- Stir in 2 cups of the pecans until well coated, then transfer the mixture to the prepared baking dish.
- Sprinkle the cake mix and pumpkin pie spice evenly over the pecan mixture.
- Drizzle with the remaining melted butter and sprinkle the rest of the pecans on top.
- Bake in the preheated oven for 20 minutes, then cover with foil and bake until lightly golden brown and no dry spots remain, about 20 minutes longer.
- Let cool at least 15 minutes before serving warm or at room temperature with ice cream and caramel if desired.
Notes
This dump cake tastes like a cross between a gooey pecan pie and a buttery cobbler. Toast pecans for extra crunch and consider serving with ice cream or caramel sauce.