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Pecan Pie Dump Cake

This pecan pie dump cake brings together the rich flavors of classic pecan pie with the effortless simplicity of a dump cake, making it perfect for holiday gatherings or weeknight desserts. Features a buttery pecan topping, gooey caramel-like filling, and a golden cake layer that bakes up beautifully with minimal effort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 box 15.25 oz yellow cake mix
  • 3 large eggs
  • 1/2 cup 1 stick unsalted butter, melted
For the Filling
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife for slicing butter
  • Oven mitts
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F and lightly grease your 9x13 inch baking dish with butter or cooking spray.
  2. Combine the corn syrup, brown sugar, and vanilla extract in a medium saucepan over medium heat. Stir continuously until the sugar dissolves completely and the mixture becomes smooth, about 3 minutes.
  3. Remove from heat and stir in the pecan halves, coating them thoroughly in the syrup mixture.
  4. Pour the pecan mixture evenly into your prepared baking dish, spreading it out to cover the entire bottom.
  5. Sprinkle the dry cake mix evenly over the pecan layer, covering it completely. Don't stir or mix the layers together.
  6. Crack the eggs directly over the cake mix layer, spacing them evenly across the surface. Use a fork to gently break the yolks and spread the eggs around slightly, but don't overmix.
  7. Pour the melted butter evenly over the entire surface, making sure to cover as much of the dry cake mix as possible.
  8. Place the baking dish in your preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling. The center should be set but still have a slight jiggle.
  9. Remove from the oven and let the dump cake cool on a wire rack for at least 15 minutes before serving.

Notes

Toast your pecans in a dry skillet for 3-4 minutes before adding them to the syrup mixture to intensify their nutty flavor. This dessert is best served warm with a scoop of vanilla ice cream or whipped cream. Store leftovers covered tightly in the refrigerator for up to 5 days. Can be frozen for up to 3 months.