Pecan Pie Dump Cake
A no-fuss dessert that combines the flavors of classic pecan pie in a quick, easy-to-make casserole, featuring a rich and gooey filling topped with a crisp, buttery cake layer.
Ingredients
For the Filling
- 4 large eggs Use room temperature for best results.
- 1 cup corn syrup Light corn syrup is traditional.
- 1 cup brown sugar Packed; use dark brown sugar for deeper flavor.
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Cake Layer
- 1 box yellow cake mix Use a standard brand without instant pudding.
- 1 cup unsalted butter Melted; do not brown.
- 1 cup pecans Chopped; toast for better flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a medium bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until smooth.
- Pour the filling into the greased baking dish.
Layering
- Evenly sprinkle the dry yellow cake mix over the top of the filling without stirring.
- Scatter the chopped pecans on top of the cake mix.
- Drizzle melted butter over the entire surface.
Baking
- Bake in the preheated oven for 50–60 minutes, until golden and center is set.
Serving
- Allow the cake to cool for at least 30 minutes before serving.
Notes
Use fresh, toasted pecans for the best flavor. For clean slices, chill the cake before cutting. Tent with foil if the top browns too quickly.