Description
This Pecan Pie Dump Cake recipe offers the rich, gooey flavor of classic pecan pie with significantly less effort. It’s a perfect, easy dessert for holidays and gatherings.
Ingredients
Scale
- 1 cup Brown Sugar
- 1 cup Dark Corn Syrup
- 1/2 cup Butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups pecan halves
- 13.25 oz Butter Pecan Cake Mix
- 1/3 cup Brown sugar
- 3/4 cup pecans, chopped
- 3/4 cup Butter, melted
- 1 cup Hot Water
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with non-stick spray.
- In a mixing bowl, whisk together 1 cup brown sugar, dark corn syrup, 1/2 cup melted butter, and vanilla extract until smooth.
- Whisk in the 3 large eggs until completely combined.
- Fold in the 3 cups of pecan halves. Spread this mixture evenly into the prepared baking dish.
- Spread the 13.25 oz Butter Pecan Cake Mix evenly over the filling.
- Sprinkle 1/3 cup brown sugar and 3/4 cup chopped pecans over the cake mix.
- Pour 3/4 cup melted butter evenly over the top.
- Pour 1 cup hot water evenly over everything. Do not mix.
- Bake for 50-60 minutes, or until golden brown and bubbly.
- Allow to cool before serving.
Notes
- A yellow cake mix can be substituted for the butter pecan cake mix.
- Dark corn syrup provides a deeper, caramelized flavor compared to light corn syrup.
- Margarine is not recommended as a substitute for butter in this recipe.
- Nutritional information is an estimation and can vary.
- Store leftovers tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat individual portions in the microwave for 20-30 seconds.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Southern
Nutrition
- Serving Size: 1 serving (1/12 of cake)
- Calories: 676 kcal
- Sugar: 61 g
- Sodium: 431 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 51 mg