Pecan Pie Dump Cake
This game-changing Pecan Pie Dump Cake combines rich, gooey pecan pie filling with fluffy cake texture in one simple dish. No fuss, incredible flavor, perfect for holidays!
Equipment
- 9x13 inch baking dish
- Mixing Bowls
- Whisk
- Spatula
- Skillet
Ingredients
Cake Layer
- 1 box yellow cake mix 15.25 oz
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
Pecan Pie Layer
- 4 cups pecans 3 cups chopped, 1 cup halves for topping
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter melted
- 1/2 cup light corn syrup
- 2 tsp ground cinnamon
- 1/4 tsp salt
Optional Add-ons
- 1 cup semi-sweet chocolate chips optional
- 2 tbsp bourbon or rum optional
- 1/2 tsp nutmeg optional
- vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Toast 3 cups of chopped pecans in a dry skillet over medium heat for 5–7 minutes. Set aside to cool.
- Whisk together the cake mix, eggs, oil, water, and vanilla extract in a large bowl until smooth.
- Pour the cake batter into the prepared baking dish and spread evenly.
- In a separate bowl, combine brown sugar, granulated sugar, melted butter, corn syrup, cinnamon, and salt.
- Sprinkle the toasted chopped pecans over the batter, then pour the sugar mixture over the top. Do not stir.
- Arrange remaining pecan halves decoratively on top.
- Bake for 45–55 minutes until edges are set and the center is slightly jiggly. Cover loosely with foil if pecans darken too quickly.
- Cool for at least 30 minutes before serving.
Notes
This dessert is meant to have a gooey pecan pie layer on top. It’s best served warm and pairs beautifully with ice cream or whipped cream. You can store it covered at room temperature for 2 days or refrigerated for 5 days. Freeze for up to 3 months if needed.