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–+ servings

Pecan Pie Dump Cake

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Pecan Pie Dump Cake is an easy and delicious dessert that combines the classic flavors of pecan pie with the convenience of a dump cake, making it perfect for gatherings and holidays.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 1 cup pecans, chopped For added flavor, consider toasting the pecans.
  • 1 can (15 oz) sweetened condensed milk
  • 1 cup corn syrup (light or dark) Use dark corn syrup for a sweeter cake.
  • 1/2 cup unsalted butter, melted Ensure it's fully melted.
  • 1 teaspoon vanilla extract
For the cake
  • 1 box (15.25 oz) yellow cake mix You can substitute with chocolate or spice cake mix.
  • 1/2 cup unsalted butter, sliced into thin pats Distribute evenly over cake mix.
  • 1 cup water Pour evenly over the mixture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Spread the chopped pecans evenly on the bottom of the prepared baking dish.
  3. In a mixing bowl, combine the sweetened condensed milk, corn syrup, melted butter, and vanilla extract. Mix until well combined.
  4. Pour the filling mixture over the pecans in the baking dish.
  5. Evenly sprinkle the dry yellow cake mix over the filling. Do not stir.
  6. Place the sliced pats of butter evenly over the top of the cake mix.
  7. Carefully pour the water over the entire mixture.
Baking
  1. Bake for 50 to 60 minutes, or until the top is golden brown and the filling is bubbly.
  2. Allow to cool slightly before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 25g

Notes

Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or drizzled with caramel sauce. Store leftovers covered in the refrigerator for 3-4 days or freeze tightly wrapped for longer storage.
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