Go Back
–+ servings
Pecan Pie Dump Cake

Decadent Pecan Pie Dump Cake for Effortless Holiday Joy

This Pecan Pie Dump Cake is a quick and delicious dessert that combines the flavors of pecan pie with easy preparation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup brown sugar light brown sugar for milder taste
  • 1 cup corn syrup maple syrup is a substitution
  • 1/2 cup butter melted
  • 2 whole eggs or 1/4 cup of applesauce per egg for vegan
  • 1 teaspoon vanilla extract
  • 3 cups pecan halves chopped if preferred
Cake Layer
  • 1 box yellow cake mix gluten-free mix if needed
  • 1 cup hot water
Optional Toppings
  • ice cream vanilla is a classic choice
  • whipped cream

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and coat a 9x13 inch baking pan with non-stick spray.
  2. In a medium mixing bowl, combine brown sugar, corn syrup, melted butter, eggs, and vanilla extract. Whisk until smooth.
  3. Stir in pecan halves and pour the mixture into the prepared baking pan.
  4. Evenly sprinkle yellow cake mix over the pecan filling without stirring.
  5. Drizzle melted butter over the cake mix, followed by brown sugar.
  6. Pour hot water over the entire cake mix layer without mixing.
  7. Scatter additional pecan halves on top.
  8. Bake for 30-35 minutes until golden brown and the center is slightly jiggly.
  9. Let it cool completely in the pan for about 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Serve warm with ice cream or whipped cream for an extra special touch. Store leftovers at room temperature for 1 day or in the fridge for up to 4 days.

Tried this recipe?

Let us know how it was!