Easy Pecan Pie Dump Cake
A delightful dessert that combines the rich flavors of pecan pie with the effortless technique of a dump cake, perfect for family gatherings and indulgent treats.
Ingredients
Base Ingredients
- 1 box yellow cake mix A butter or caramel cake mix can be used for a richer flavor.
- 1 cup chopped pecans Walnuts or almonds can be used as substitutes.
- 1 cup brown sugar Light or dark brown sugar can be used based on preference.
- 1 cup unsalted butter Melted butter adds richness; a plant-based alternative can be used.
- 4 large eggs For a vegan option, substitute with applesauce (1/4 cup per egg).
- 1 cup corn syrup Dark corn syrup or maple syrup can be used for a twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chopped pecans and brown sugar. Spread this mixture evenly in the bottom of a greased 9x13 inch baking dish.
- In another bowl, whisk together melted butter and eggs until well combined. Add in the yellow cake mix and corn syrup. Stir until just combined; some lumps are okay!
- Pour the cake batter over the pecan layer, smoothing it out a bit.
Baking
- Place your dish in the preheated oven and bake for 50-60 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for at least 15-20 minutes before serving.
Serving Suggestions
- Serve warm topped with whipped cream or vanilla ice cream.
Notes
Ensure your ingredients are at room temperature for even mixing. Cover the cake with foil if the edges brown too quickly during baking. This cake can be stored in the fridge for 3-4 days or frozen for up to 3 months.