Pecan Pie Dump Cake
A delicious and easy Pecan Pie Dump Cake made with a box of cake mix and pecans for dessert magic.
Equipment
- oven
- baking dish
- mixing bowl
Ingredients
Baking Essentials
- 1 tablespoon cooking spray for coating the baking dish
- 4 large eggs at room temperature
- 1 cup dark corn syrup
- ¾ cup packed light brown sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup salted butter melted, divided (8 oz.)
- 3 ½ cups pecan halves divided (about 14 oz.)
- 1 box butter yellow cake mix such as Betty Crocker (13.25 oz.)
- 2 teaspoons pumpkin pie spice
- 1 cup vanilla ice cream for serving, optional
- 1 cup caramel topping for serving, optional
Instructions
Baking Instructions
- Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Gather all ingredients.
- Whisk together eggs, corn syrup, brown sugar, cream, vanilla, and ½ cup of the butter until smooth. Stir in 2 cups of the pecans until well coated. Transfer mixture to prepared baking dish.
- Sprinkle cake mix and pumpkin pie spice evenly over pecan mixture. Drizzle evenly with remaining ½ cup butter and sprinkle with remaining 1 ½ cups pecans.
- Bake in preheated oven for 20 minutes, then cover with aluminum foil and bake until lightly golden brown and no dry spots remain on top, about 20 minutes longer.
- Let cool at least 15 minutes before serving warm or at room temperature with ice cream and caramel, if desired.
Notes
You can use maple syrup or brown rice syrup instead of corn syrup. Chopped pecans can also be used in place of halves.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg
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