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Warm Pecan Pie Dump Cake
Rocco Fuhrman

Decadent Pecan Pie Dump Cake

This Decadent Pecan Pie Dump Cake is an easy-to-make dessert featuring a rich pecan pie filling topped with a buttery yellow cake mix and extra pecans, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • Cooking spray
  • 4 large eggs at room temperature
  • 1 cup dark corn syrup
  • 3/4 cup packed light brown sugar
  • 2 Tbsp. heavy whipping cream
  • 2 tsp. vanilla extract
  • 1 cup salted butter 8 oz., melted, divided
  • 3 1/2 cups pecan halves about 14 oz., divided
  • 1 box butter yellow cake mix 13.25 oz., such as Betty Crocker
  • 2 tsp. pumpkin pie spice
For Serving
  • Vanilla ice cream optional
  • caramel topping optional

Equipment

  • 13x9-inch baking dish
  • Whisk
  • Aluminum Foil

Method
 

Preparation
  1. Preheat the oven to 350°F and coat a 13x9-inch baking dish with cooking spray.
Mixing and Assembly
  1. Whisk together eggs, corn syrup, brown sugar, cream, vanilla, and 1/2 cup of the melted butter until smooth.
  2. Stir in 2 cups of the pecans until well coated, then transfer the mixture to the prepared baking dish.
  3. Evenly sprinkle the cake mix and pumpkin pie spice over the pecan mixture.
  4. Drizzle evenly with the remaining 1/2 cup butter and sprinkle with the remaining 1 1/2 cups pecans.
Baking and Serving
  1. Bake in the preheated oven for 20 minutes, then cover with aluminum foil and bake for about 20 minutes longer until lightly golden brown with no dry spots.
  2. Let cool for at least 15 minutes before serving warm or at room temperature, optionally with vanilla ice cream and caramel topping.

Notes

Cool at least 15 minutes before serving warm or at room temperature; serve with ice cream and caramel if desired.