Description
This Pecan Pie Dump Cake is an easy-to-make twist on the classic pecan pie, combining a rich, gooey pecan filling with a golden yellow cake topping. Toasted pecans add a nutty crunch, while the simple dump-and-bake method keeps preparation quick and fuss-free. Perfect for dessert lovers seeking a homemade treat without complicated steps.
Ingredients
Scale
Pecan 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
Cake 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) and grease or line a 9×13-inch baking dish to prepare for baking.
- Toast the Pecans: In a dry skillet over medium heat, toast the chopped pecans for 3 to 5 minutes until they become fragrant, stirring frequently to prevent burning. This enhances their nutty flavor.
- Make Filling: In a large bowl, whisk together the melted butter, granulated sugar, corn syrup, eggs, and vanilla extract until the mixture is smooth. Gently fold in the toasted pecans to evenly distribute them.
- Assemble Cake: Pour the pecan mixture into the prepared baking dish. Evenly sprinkle the dry yellow cake mix over the top of the filling. Dot the surface with sliced softened butter to help create a rich, golden crust during baking.
- Bake: Place the baking dish in the oven and bake for 45 to 50 minutes. The top should become golden brown and the filling should be bubbly, indicating it is cooked through.
- Cool and Serve: Allow the cake to cool for at least 30 minutes before serving. For an extra special touch, serve warm with whipped cream or vanilla ice cream as desired.
Notes
- For best results, do not skip toasting the pecans, as it adds a deeper flavor.
- If you prefer a sweeter topping, you can sprinkle a little extra sugar over the cake mix before dotting with butter.
- Letting the cake cool before serving helps the filling set and makes slicing easier.
- This cake can be stored covered in the refrigerator for up to 3 days and reheated gently.
