Description
This Gooey Pecan Pie Dump Cake is an easy, indulgent dessert that combines the rich, nutty flavor of pecan pie with the simplicity of a dump cake. No crust, no mixing bowls—just layer, bake, and enjoy. With a buttery filling, crunchy pecans, and golden cake topping, this cozy treat is perfect for holidays, potlucks, or anytime you’re craving comfort food.
Ingredients
- 1½ cups chopped pecans
- ¾ cup brown sugar
- 3 large eggs
- 1 cup corn syrup (light or dark)
- 2 tsp vanilla extract
- ½ tsp salt
- 1 box (15.25 oz) yellow cake mix
- ¾ cup unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a medium bowl, whisk together eggs, brown sugar, corn syrup, vanilla, and salt until smooth.
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Pour mixture into the prepared baking dish.
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Sprinkle chopped pecans evenly over the filling.
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Without stirring, sprinkle the dry cake mix over the top to cover completely.
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Drizzle melted butter evenly across the surface, making sure to moisten most of the cake mix.
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Bake for 45–50 minutes, or until the top is golden and edges are bubbly.
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Let cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Notes
- Add chocolate chips to the filling for a chocolate-pecan pie twist.
- Try using spice cake mix for extra flavor depth.
- A splash of bourbon in the filling gives it a traditional Southern kick.
- For a pretty presentation, top with pecan halves before baking.
- Store leftovers in the fridge and reheat in the microwave or oven.
