Pecan Pie Dump Cake Recipe

Introduction

Pecan Pie Dump Cake is a delightful twist on traditional pecan pie, combining the rich flavors of pecans and caramelized sugar with the simplicity of a dump cake. This easy-to-make dessert requires minimal effort but delivers maximum comfort in every bite.

Ingredients

• 1 1/2 cups Brown Sugar
• 1 cup Corn Syrup
• 1 1/4 cup Butter, melted
• 3 Eggs
• 2 tsp Vanilla
• 4 cups Pecan Halves
• 1 (15.25 oz) Yellow Cake Mix
• 1 cup Hot Water
• Ice Cream or Whipped Cream, optional
• Caramel Topping, optional

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan with non-stick spray and set aside.
2. Step 2: In a medium bowl, whisk together 1 cup of brown sugar, corn syrup, 1/2 cup melted butter, eggs, and vanilla until well combined.
3. Step 3: Fold in 3 cups of pecan halves, then evenly spread this mixture into the prepared baking pan.
4. Step 4: Sprinkle the yellow cake mix evenly over the pecan mixture in the pan.
5. Step 5: Drizzle the remaining 3/4 cup melted butter over the dry cake mix layer.
6. Step 6: Sprinkle the remaining 1/2 cup brown sugar evenly over the butter layer.
7. Step 7: Pour the hot water evenly over the top. Do not stir; you can gently tilt the pan to help distribute the water over the cake mix.
8. Step 8: Sprinkle the remaining 1 cup pecan halves over the entire cake and water layer.
9. Step 9: Bake for 30 to 35 minutes, or until the cake is golden brown. The center may jiggle slightly but will firm up as it cools.
10. Step 10: Allow the cake to cool completely before serving.
11. Step 11: Serve optionally with ice cream or whipped cream and a drizzle of caramel topping for extra indulgence.

Tips & Variations

• For a crunchier topping, lightly toast the pecan halves before adding them to the mixture.
• Swap the yellow cake mix with spice cake mix for a warm, cinnamon flavor.
• Add a pinch of salt to the batter to balance the sweetness if desired.
• Serve with vanilla ice cream or drizzle warmed caramel sauce to elevate the dessert.

Storage

Store leftovers covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds or until warm. This dessert also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chopped pecans instead of halves?

Yes, chopped pecans work well and will distribute more evenly throughout the cake, giving you a slightly different texture but excellent flavor.

Do I have to use corn syrup in this recipe?

Corn syrup helps achieve that classic pecan pie texture and sweetness, but you can substitute with honey or maple syrup for a different flavor profile. Keep in mind that this may affect the cake’s consistency slightly.

Pecan Pie Dump Cake Recipe

Print Recipe

★★★★★

5 from 125 reviews

This Pecan Pie Dump Cake is a simple and delicious dessert that combines the rich flavors of pecan pie with the ease of a dump cake. With layers of buttery pecans, brown sugar, and a yellow cake mix, it’s baked to golden perfection and served with optional ice cream, whipped cream, or caramel topping for an indulgent treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 cup Brown Sugar
• 1 cup Corn Syrup
• 1/2 cup Butter, Melted
• 3 Eggs
• 2 tsp Vanilla Extract
• 3 cups Pecan Halves

Topping

• 1 (15.25 oz) Yellow Cake Mix
• 3/4 cup Butter, Melted
• 1/2 cup Brown Sugar
• 1 cup Hot Water
• 1 cup Pecan Halves

Optional Garnish

• Ice Cream or Whipped Cream
• Caramel Topping

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking pan with non-stick spray to prevent the cake from sticking, then set it aside.
2. Make Pecan Filling: In a medium bowl, whisk together 1 cup brown sugar, corn syrup, 1/2 cup melted butter, eggs, and vanilla extract until well combined.
3. Add Pecans to Filling: Gently fold in 3 cups of pecan halves into the sugar and syrup mixture, ensuring the nuts are evenly coated.
4. Layer Filling in Pan: Spread the pecan mixture evenly into the prepared baking pan, forming the base layer of your dump cake.
5. Sprinkle Cake Mix: Evenly distribute the dry yellow cake mix over the pecan filling layer without mixing.
6. Add Butter and Sugar Topping: Drizzle the remaining 3/4 cup melted butter over the dry cake mix, then sprinkle the remaining 1/2 cup brown sugar evenly on top.
7. Add Hot Water: Carefully pour 1 cup of hot water over the cake mix and butter layer. Tilt the pan gently to help distribute the water evenly without stirring.
8. Top with Pecans: Sprinkle the remaining 1 cup of pecan halves over the top of the cake and water layer for added crunch and flavor.
9. Bake the Cake: Bake uncovered in the preheated oven for 30 to 35 minutes, or until the top is golden brown. The center will jiggle slightly but will firm up as it cools.
10. Cool: Allow the cake to cool completely in the pan to set fully before serving.
11. Serve: Optionally, serve with a scoop of ice cream or a dollop of whipped cream, and drizzle with caramel topping for an extra decadent touch.

Notes

• Make sure not to stir after adding hot water to get the classic dump cake texture with layered flavors.
• Use fresh pecans for best flavor and texture.
• Allow the cake to cool completely to ensure the filling sets properly.
• This dessert can be made ahead and stored covered in the refrigerator for up to 3 days.
• For a nut-free option, omit pecans and substitute with chocolate chips or dried fruit.

Keywords: Pecan pie dump cake, easy pecan pie recipe, dump cake dessert, simple pecan dessert, holiday dessert, fall dessert