Pecan Pie Dump Cake
A quick and easy dessert that combines gooey pecan pie filling with a soft, cakey top, perfect for fall gatherings and potlucks.
Ingredients
Pecan Filling
- 4 large large eggs, at room temperature Use room temperature for a smoother filling.
- 1 cup dark corn syrup Adds depth and richness.
- ¾ cup packed light brown sugar Provides sweetness and flavor.
- 2 Tbsp heavy whipping cream Adds richness to the filling.
- 2 tsp vanilla extract Enhances the flavor profile.
- ½ cup salted butter, melted Half for filling, the rest for topping.
- 2 cups pecan halves, divided Toast for enhanced flavor.
Cake Layer
- 1 box butter yellow cake mix Forms the top layer without mixing batter.
- 2 tsp pumpkin pie spice Adds warmth and depth to the flavor.
- ½ cup salted butter, melted Drizzle over cake mix for texture.
Serving Suggestions
- as needed vanilla ice cream & caramel topping Optional, for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 13×9 inch baking dish thoroughly with cooking spray or room-temperature butter.
- In a large mixing bowl, whisk together eggs, dark corn syrup, brown sugar, heavy whipping cream, vanilla extract, and ½ cup melted butter until smooth.
- Stir in 2 cups of pecan halves, then pour the mixture into the greased baking dish.
Assembly
- Evenly sprinkle the butter yellow cake mix over the pecan filling.
- Dust the cake mix with pumpkin pie spice and drizzle the remaining ½ cup melted butter over the top.
- Scatter the remaining 1½ cups of pecan halves across the surface.
Baking
- Bake uncovered for 20 minutes, then loosely tent with foil and bake for another 20 minutes.
- Check for bubbling around the edges before removing from the oven.
Cooling and Serving
- Allow the cake to cool for 15 minutes before serving.
- Serve warm with vanilla ice cream and a drizzle of caramel if desired.
Notes
Store leftovers in the refrigerator for up to 4 days. Reheat before serving. Freezer-friendly up to 3 months.