Description
This classic Pecan Pie Dump Cake is a quick and easy dessert combining the rich, nutty flavor of toasted pecans with a sweet, gooey filling and a buttery cake topping. Perfect for holidays or any special occasion, it bakes into a deliciously gooey pie-like base with a crisp, cake-like crust on top.
Ingredients
Scale
Filling
- 2 cups chopped pecans
- 1 cup granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Topping
- 1 box (15.25 oz) yellow cake mix (dry)
- 1/2 cup unsalted butter, softened and sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 3 to 5 minutes until they become fragrant, stirring often to prevent burning. This step enhances the nutty flavor in your filling.
- Make Filling: In a large mixing bowl, whisk together the melted butter, granulated sugar, light corn syrup, eggs, and vanilla extract until the mixture is smooth and well combined. Gently fold in the toasted pecans, distributing them evenly throughout the filling.
- Assemble Cake: Pour the pecan filling mixture into your prepared baking dish. Next, sprinkle the dry yellow cake mix evenly over the top of the filling. Dot the entire surface with slices of softened butter to help create a rich, golden crust as it bakes.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling around the edges, indicating it’s cooked through.
- Cool and Serve: Allow the dump cake to cool for at least 30 minutes before serving. This resting time lets the filling set. Serve warm, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- To toast pecans evenly, stir frequently and watch closely to prevent burning.
- For an extra touch, add a pinch of cinnamon to the filling mixture.
- Let the cake cool adequately before cutting to ensure clean slices.
- This dump cake can be made a day ahead and reheated gently before serving.
- Use a 9×13-inch baking dish for optimal thickness and baking consistency.
