Go Back
Delicious Easy Pecan Pie Dump Cake served warm with a scoop of ice cream.

Pecan Pie Dump Cake

A simple and delicious dessert that combines the flavors of pecan pie with a buttery cake topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pecan Pie Filling
  • 1 cup Chopped pecans Can be a mix of chopped and whole for texture.
  • 1 cup Brown sugar Adds deep sweetness.
  • 1 cup Corn syrup Light corn syrup is preferred.
  • 3 large Eggs Helps filling set.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1 pinch Salt Balances sweetness.
Cake Topping
  • 1 box Boxed yellow cake mix Use the dry mix directly.
  • 1/2 cup Butter Melted or thinly sliced.

Method
 

Preparation
  1. Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
  2. In a bowl, combine brown sugar, corn syrup, eggs, vanilla extract, and salt. Stir well, then fold in the chopped pecans.
Assembly
  1. Pour the pecan filling into the greased baking dish and spread it evenly.
  2. Sprinkle the dry cake mix evenly over the pecan filling. Do not stir.
  3. Drizzle melted butter over the top or lay thin slices of butter to cover most of the cake mix.
Baking
  1. Bake for 45 to 55 minutes until the top is golden and bubbling at the edges.
  2. Allow to cool for at least 20 minutes before scooping.

Notes

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel. Store covered at room temperature for about 1 day or in the fridge for up to 4 days. You can freeze it but be aware that the topping might soften after thawing.