Pecan Pie Dump Cake Recipe – Gooey, Nutty & Effortlessly Delicious Recipe
Introduction
This pecan pie dump cake is a wonderfully gooey and nutty dessert that’s surprisingly easy to make. Combining the rich flavors of pecan pie with the simplicity of a dump cake, it’s perfect for any occasion when you want a comforting, delicious treat with minimal effort.
Ingredients
- Cooking spray
- 4 large eggs, at room temperature
- 1 cup dark corn syrup
- 3/4 cup packed light brown sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup (8 oz.) salted butter, melted, divided
- 3 1/2 cups (about 14 oz.) pecan halves, divided
- 1 (13.25-oz.) box butter yellow cake mix (such as Betty Crocker)
- 2 teaspoons pumpkin pie spice
- Vanilla ice cream and caramel topping, for serving (optional)
Instructions
- Step 1: Preheat your oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
- Step 2: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, heavy whipping cream, vanilla extract, and 1/2 cup of the melted butter until smooth.
- Step 3: Stir in 2 cups of pecan halves until they are well coated with the mixture.
- Step 4: Pour the pecan mixture into the prepared baking dish and spread evenly.
- Step 5: Sprinkle the dry cake mix evenly over the pecan mixture, then dust with the pumpkin pie spice.
- Step 6: Drizzle the remaining 1/2 cup of melted butter evenly over the top, then sprinkle with the remaining 1 1/2 cups pecan halves.
- Step 7: Bake uncovered for 20 minutes, then cover loosely with aluminum foil and continue baking until the top is lightly golden and no dry spots remain, about 20 minutes longer.
- Step 8: Allow the cake to cool for at least 15 minutes before serving. Enjoy warm or at room temperature with vanilla ice cream and caramel topping if desired.
Tips & Variations
- For extra crunch, toast the pecans lightly before adding them to the batter.
- Try substituting half the brown sugar with maple syrup for a unique flavor twist.
- Use salted butter to enhance the dessert’s richness, but reduce added salt in other dishes to balance flavors.
- If you prefer a spicier cake, increase the pumpkin pie spice to 3 teaspoons.
Storage
Store any leftover cake covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds or until warm. This dessert also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nuts instead of pecans?
Yes, walnuts or almonds can be used as a substitute. They will change the flavor slightly but still provide a delicious nutty texture.
Is it necessary to use a boxed cake mix?
Using a boxed cake mix simplifies the recipe and ensures consistent results, but you could try making your own yellow cake mix from scratch if you prefer a homemade touch.
PrintPecan Pie Dump Cake Recipe – Gooey, Nutty & Effortlessly Delicious Recipe
This Pecan Pie Dump Cake is a gooey, nutty dessert that’s effortlessly delicious. Combining the rich flavors of pecans, dark corn syrup, and pumpkin pie spice with the convenience of a boxed cake mix, this recipe creates a moist and flavorful cake with a crunchy pecan topping. Perfect for any occasion, it’s easy to prepare and pairs wonderfully with vanilla ice cream and caramel topping for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- Cooking spray
- 4 large eggs, at room temperature
- 1 cup dark corn syrup
- 3/4 cup packed light brown sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup (8 oz.) salted butter, melted, divided
- 3 1/2 cups (about 14 oz.) pecan halves, divided
- 1 (13.25-oz.) box butter yellow cake mix
- 2 teaspoons pumpkin pie spice
Optional Serving Ingredients
- Vanilla ice cream
- Caramel topping
Instructions
- Prepare the baking dish: Preheat the oven to 350°F (175°C). Coat a 13- x 9-inch baking dish with cooking spray to prevent sticking.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, dark corn syrup, light brown sugar, heavy whipping cream, vanilla extract, and 1/2 cup of the melted butter until the mixture is smooth and well combined.
- Add pecans to the mixture: Stir in 2 cups of the pecan halves until they are evenly coated with the wet mixture.
- Transfer to baking dish: Pour the pecan and syrup mixture into the prepared baking dish, spreading it out evenly.
- Add cake mix and spices: Sprinkle the butter yellow cake mix evenly over the pecan mixture. Then sprinkle the pumpkin pie spice evenly on top of the cake mix layer.
- Top with butter and remaining pecans: Drizzle the remaining 1/2 cup melted butter evenly over the cake mix. Sprinkle the remaining 1 1/2 cups pecan halves over the top to create a nutty crust.
- Bake the cake: Bake in the preheated oven for 20 minutes. Then cover the dish with aluminum foil and continue baking for an additional 20 minutes or until the cake is lightly golden and no dry spots remain on top.
- Cool and serve: Remove from the oven and let the cake cool for at least 15 minutes. Serve warm or at room temperature, optionally topped with vanilla ice cream and caramel topping for extra indulgence.
Notes
- Use room temperature eggs to ensure they blend smoothly into the mixture.
- Lightly coating the baking dish with cooking spray helps prevent sticking and makes for easier cleanup.
- Covering the cake with foil during the second half of baking prevents over-browning while allowing the cake to cook evenly.
- The cake is best served warm or at room temperature and pairs wonderfully with vanilla ice cream and caramel for enhanced flavor.
- You can store leftovers covered in the refrigerator for up to 3 days; warm slightly before serving.
Keywords: pecan pie dump cake, easy pecan pie, dump cake recipe, nutty dessert, simple baking recipe, holiday dessert, pumpkin pie spice cake
