Pecan Pie Dump Cake
A delightful and easy dessert that merges the rich flavors of pecan pie with the simplicity of a dump cake, perfect for any occasion.
Ingredients
For the cake
- 1 cup chopped pecans Spread evenly on the bottom of the baking dish.
- 1 can (15 oz) sweetened condensed milk
- 1 cup corn syrup Light or dark.
- 1/2 cup unsalted butter, melted For the filling mixture.
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix Sprinkle on top without stirring.
- 1/2 cup unsalted butter, sliced Place on top of the cake mix.
- 1 cup water Pour over the entire mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the chopped pecans evenly on the bottom of the prepared baking dish.
- In a mixing bowl, combine the sweetened condensed milk, corn syrup, melted butter, and vanilla extract. Mix until well combined.
- Pour the filling mixture over the pecans in the baking dish.
- Evenly sprinkle the dry yellow cake mix over the filling. Do not stir.
- Place the sliced pats of butter evenly over the top of the cake mix.
- Carefully pour the water over the entire mixture.
Baking
- Bake for 50 to 60 minutes, or until the top is golden brown and the filling is bubbly.
- Allow to cool slightly before serving.
Notes
This dessert is best served warm, with optional toppings like vanilla ice cream or whipped cream. For a crunchier texture, add more pecans based on preference. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.