Pecan Pie Dump Cake
This Pecan Pie Dump Cake is a no-fuss dessert that captures the gooey, nutty richness of pecan pie with the ease of a dump-and-bake method. It’s made with boxed yellow cake mix, corn syrup, and chopped pecans for a perfectly caramelized top and custardy center. Ideal for potlucks, holiday tables, or any time you crave sweet Southern comfort.
Ingredients
- 1 box yellow cake mix
- 1 cup pecans chopped
- 1 cup unsalted butter melted
- 4 large eggs
- 1 cup corn syrup
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth.
- Pour the mixture into the greased baking dish.
- Evenly sprinkle the dry yellow cake mix over the top—do not stir.
- Scatter chopped pecans across the cake mix.
- Drizzle melted butter evenly over the top, covering as much of the dry cake mix as possible.
- Bake for 50–60 minutes, or until golden and set in the center.
- Cool for at least 30 minutes before serving to allow it to set.
Notes
- Toast the pecans beforehand for a deeper nutty flavor.
- Serve warm with vanilla ice cream or whipped cream.
- You can add chocolate chips or a splash of bourbon for extra flair.
- Store leftovers covered in the fridge for up to 4 days.
- Freezes well in individual portions; thaw overnight and reheat before serving.