Pecan Pie Dump Cake
An easy and delicious dessert that combines the rich taste of pecan pie with the simplicity of a dump cake, perfect for gatherings and holidays.
Ingredients
For the Filling
- 1 cup pecans, chopped
- 1 can (15 oz) sweetened condensed milk
- 1 cup corn syrup (light or dark) Dark corn syrup can add a deeper flavor.
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cake Layer
- 1 box (15.25 oz) yellow cake mix Do not stir once sprinkled.
- 1/2 cup unsalted butter, sliced into thin pats
- 1 cup water Carefully pour over the mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-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, but it can also be enjoyed at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream adds extra deliciousness. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven if desired.