Description
An easy pecan pie dump cake with gooey pecan filling and a buttery cake topping that tastes like classic pecan pie with minimal effort.
Ingredients
- 1 cup light corn syrup
- 3 large eggs
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, thinly sliced
Instructions
- Preheat the oven to 175°C (350°F) and grease a 9×13-inch baking dish.
- In a bowl, whisk together corn syrup, eggs, brown sugar, melted butter, and vanilla.
- Stir in pecans and pour the mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pecan mixture.
- Arrange butter slices evenly over the top of the cake mix.
- Bake uncovered for 45–50 minutes until golden and set.
- Allow to cool slightly before serving.
Notes
- Do not mix the cake mix into the filling.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American