Description
This Pecan Pie Dump Cake delivers all the gooey, nutty richness of a classic pecan pie with none of the crust hassle. Made in one pan with layers of brown sugar, corn syrup, pecans, and cake mix, it’s a buttery, golden delight perfect for holidays or casual gatherings.
Ingredients
- ¾ cup packed dark brown sugar
- ¼ tsp sea salt
- ½ cup light (or dark) corn syrup
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup unsalted butter, divided (¼ cup melted, ¼ cup for topping)
- 1 cup chopped pecans, divided
- ½ box yellow cake mix (about 6½ oz)
- ¼ tsp cinnamon (optional)
Instructions
- Preheat the oven to 350 °F (175 °C). Grease a 10‑inch cast‑iron skillet or 8×8‑inch baking dish.
- In a large bowl, whisk together brown sugar, salt, corn syrup, vanilla, eggs, and ¼ cup melted butter until smooth.
- Stir in ½ cup chopped pecans, then pour the mixture into the prepared pan and smooth it out.
- Sprinkle the cake mix (and cinnamon, if using) evenly on top—do not stir.
- Drizzle the remaining ¼ cup butter over the cake mix, then sprinkle the remaining ½ cup pecans.
- Bake for 25–30 minutes (or about 35 minutes in a metal pan) until the top is golden and the center is set.
- Let it cool slightly before scooping and serving.
Notes
- Use dark corn syrup for a deeper caramel flavor.
- Experiment with different cake mixes like spice or butter-pecan for variation.
- Add cinnamon, nutmeg, or sea salt post-bake for extra flavor depth.
- Double the recipe in a 9×13 pan for larger groups, increasing bake time by 5–10 minutes.
- Store leftovers in the fridge up to 4 days; reheat in microwave or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
