Pecan Pie Dump Cake Recipe

I couldn’t resist adding my Pecan Pie Dump Cake to my Dump Cake Recipes collection, as it layers cake mix, pecans, and butter into a clever, fuss free shortcut you’ll want to try.

I stumbled into this Pecan Pie Dump Cake and couldn’t believe how it married pecan pie flavor with a boxed yellow cake mix shortcut. I don’t pretend it’s fancy, but the crunchy chopped pecans on top make people swoon and I always get asked for seconds.

It’s the kind of dessert that sneaks into holiday menus, the one that sits between Pecan Desserts Recipes nostalgia and a new favorite. I wrote it down after a messy late night test when nothing else worked, and now it’s my go to for last minute guests.

If you like Dump Cake Recipes you’ll want to try this one.

Ingredients

• Pure sweetness, mostly sugar carbs, no fiber, makes filling gooey and glossy
• Adds caramel notes, lots of carbs, some moisture, not really healthy tho
• Provide protein, structure and richness, also add moisture and a little fat
• High in healthy fats and fiber, give crunch and nutty flavor, kinda rich
• Mostly refined carbs and sugar, gives cake like texture, convenience over whole ingredients
• Adds saturated fat and richness, melts to make edges crisp and tender center
• Tiny bit adds aroma and sweetness illusion, almost no nutrition, worth it

Ingredient Quantities

• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 1 box (15.25 ounces) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt

How to Make this

1. Preheat oven to 350 F and lightly grease a 9 by 13 inch baking dish or line it with foil for easy cleanup.

2. In a medium bowl whisk together 1 cup light corn syrup, 1 cup packed light brown sugar, 3 large eggs, 1 teaspoon vanilla extract and 1/4 teaspoon salt until smooth.

3. Fold in 2 cups chopped pecans, leaving a few bigger pieces for texture, then pour the pecan filling into the prepared dish and spread it out evenly.

4. Sprinkle the entire box of yellow cake mix evenly over the pecan mixture, do not stir it in, just cover the top so it sits like a blanket.

5. Drizzle 1/2 cup melted unsalted butter over the cake mix, try to make small pools so the butter soaks through; you can dot with a spoon or pour slowly from a measuring cup.

6. Bake in the preheated oven for about 45 to 55 minutes until the top is golden brown and the filling is bubbly in the center. If the top gets too dark tent loosely with foil.

7. Remove from oven and let cool at least 20 minutes so the filling firms up a bit, it will seem loose at first but dont worry it sets as it cools.

8. Serve warm or at room temperature with whipped cream or vanilla ice cream. Leftovers keep covered in the fridge for 3 to 4 days, reheat gently before serving.

Equipment Needed

equipment you’ll need:

1. 9 by 13 inch baking dish (or line with foil for easy clean up)
2. Medium mixing bowl
3. Whisk
4. Rubber spatula or wooden spoon for folding and spreading
5. Measuring cups and measuring spoons
6. 1 cup liquid measuring cup for corn syrup and melted butter
7. Cutting board and chef’s knife for chopping pecans
8. Oven mitts and a cooling rack for letting it set

FAQ

Pecan Pie Dump Cake Recipe Substitutions and Variations

• Light corn syrup: swap with pure maple syrup 1:1. Its a bit thinner and gives maple flavor; golden syrup works 1:1 too, honey can be used but will taste stronger.
• Light brown sugar: use dark brown sugar 1:1, or make light brown by mixing 1 cup granulated sugar + 1 tbsp molasses for each cup.
• 3 large eggs: replace with 3/4 cup blended silken tofu for best custard-like set, or 9 tablespoons aquafaba, or 3 “flax eggs” (3 tbsp ground flax + 9 tbsp water, let gel).
• 1/2 cup unsalted butter, melted: swap with equal amount neutral oil (canola or vegetable) or melted coconut oil. If you use salted butter, omit the recipe’s 1/4 tsp salt.

Pro Tips

– Toast the pecans first for more flavor and less sogginess. Spread them on a sheet and bake 5 to 7 minutes at 350 F, watch closely so they dont burn, then cool before folding in.

– Warm the corn syrup a few seconds in the microwave so it mixes easier with the eggs, and use room temp eggs so nothing seizes up. If the mixture looks a little curdled at first, keep whisking, it will come together.

– For the butter, let it cool a tad so it isnt scalding, then dot it really evenly across the cake mix with a spoon or a squeeze bottle so it soaks through instead of making one big greasy spot.

– Rotate the pan halfway through baking and keep it on the middle rack so it cooks evenly. If the top is getting too dark before the center is bubbly, tent with foil loosely and keep going until it’s done.

– Chill or let it rest longer than you think before cutting, like an hour or two if you can, it sets up way better. For neat slices heat a knife under hot water, wipe it dry between cuts and slice slowly.