Cozy Pecan Pie Dump Cake Dessert (Print version)
A warm 9x13 pecan dessert with gooey pie-style filling, toasted pecans, and a buttery yellow cake topping.
# Ingredients:
For the pecan filling
01 -
Nonstick baking spray or softened butter, for the pan
02 -
1 cup (200 g) packed light brown sugar
03 -
1 cup (240 ml) light corn syrup
04 -
3 large eggs
05 -
1/2 cup (113 g) unsalted butter, melted and slightly cooled
06 -
2 teaspoons vanilla extract
07 -
1/2 teaspoon fine salt
08 -
3 cups (330 g) pecan halves or a mix of halves and chopped pecans
For the cake topping
09 -
1 box (15.25 oz or 432 g) yellow cake mix
10 -
1/2 cup (113 g) unsalted butter, melted
11 -
1 cup (240 ml) hot water
12 -
1 cup (110 g) pecan halves
13 -
Vanilla ice cream or whipped cream, optional for serving
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or softened butter.
02 -
In a large bowl, whisk the brown sugar, corn syrup, eggs, 1/2 cup melted butter, vanilla, and salt until smooth and glossy.
03 -
Fold in 3 cups of pecans. Pour the mixture into the prepared baking dish and spread it into an even layer.
04 -
Sprinkle the dry yellow cake mix evenly over the pecan filling. Do not stir the layers together.
05 -
Drizzle the remaining 1/2 cup melted butter over the cake mix. Slowly pour the hot water over the top, tilting the pan gently if needed to moisten dry areas.
06 -
Scatter the remaining 1 cup pecans over the top. Bake for 40-45 minutes, until the topping is golden and the filling bubbles around the edges.
07 -
Let the dump cake cool for at least 30 minutes so the filling can set. Serve warm with vanilla ice cream or whipped cream if desired.
# Good to know:
01 -
The center will firm as it cools, so avoid serving it straight from the oven.
02 -
Best served warm the day it is baked.
03 -
Store covered in the refrigerator for up to 4 days.