Pecan Pie Dump Cake Recipe
Olivia Brooks
This simple Pecan Pie Dump Cake Recipe uses corn syrup, eggs, butter, and pecans for a gooey, crowd-pleasing dessert.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12 servings
Calories 480 kcal
9x13-inch baking dish
Mixing bowl (for the filling)
Whisk
Measuring cups and spoons.
Spatula
Small saucepan or microwave-safe bowl (for melting butter)
Cooling rack
For the Pecan Pie Layer:
- 1 cup 200g light brown sugar, packed
- ¾ cup 180ml light corn syrup
- ½ cup 115g unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups 200g pecan halves
For the Cake Topping:
- 1 box 15.25 oz yellow cake mix
- ¾ cup 170g unsalted butter, melted
Optional for serving:
- Vanilla ice cream
- Whipped cream
- Extra toasted pecans
Step 2: Make the Pecan Filling
In a large mixing bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth and glossy. The mixture should look silky and caramel-colored.
Fold in the pecan halves, making sure they’re evenly coated.
Step 3: Pour into Baking Dish
Step 4: Add Cake Mix Layer
Step 5: Drizzle Melted Butter
Step 6: Bake
Bake for 45–50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Your kitchen will smell incredible — toasted pecans, caramel, warm butter. It’s the kind of aroma that makes everyone wander into the kitchen asking, “Is it ready yet?”
Step 7: Cool Slightly
Let the cake cool for at least 20 minutes before serving. The filling thickens as it rests.
And just like that, your Pecan Pie Dump Cake Recipe is ready.
Keyword Pecan Pie Dump Cake Recipe