Pecan 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
Scale
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
