Description
This Pecan Pie Dump Cake is a rich, gooey dessert that combines the flavors of a classic pecan pie with a buttery cake topping. It’s an easy, minimal-effort dessert that’s sure to impress.
Ingredients
2 1/2 cups pecan halves (or pieces)
1 box yellow cake mix (without pudding-in-the-mix)
1 1/2 cups packed brown sugar (dark or light)
1/2 cup butter, melted
4 large eggs (room temperature)
1 cup corn syrup (light or dark)
1 tablespoon vanilla extract
1/2 teaspoon salt
Optional: 2-3 tablespoons bourbon or rum
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- Spread the pecan halves (or pieces) evenly over the bottom of the prepared baking dish.
- In a large bowl, whisk together eggs, corn syrup, melted butter, brown sugar, vanilla extract, and salt. Add bourbon or rum if using. Mix until well combined.
- Evenly sprinkle the dry yellow cake mix over the pecan and syrup mixture. Do not stir.
- Bake for 40-45 minutes, or until the cake is golden brown on top and the filling is bubbly. Cover loosely with foil if the top starts to brown too quickly.
- Allow the cake to cool slightly before serving. Serve warm with vanilla ice cream or whipped cream for an indulgent treat.
Notes
- Add bourbon or rum for a richer flavor, or skip it for a kid-friendly version.
- If you prefer different nuts, walnuts or almonds can replace pecans.
- For variation, try using butter cake mix or spice cake mix instead of yellow cake mix.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
