Description
This Pecan Pie Dump Cake is an easy and delicious dessert combining the rich, gooey flavors of pecan pie with a buttery cake topping and crunchy pecans. Perfect for holidays and potlucks, it layers a homemade pecan pie filling under a cinnamon-spiced cake mix, topped with pats of butter and additional pecans, then baked to golden perfection.
Ingredients
Scale
Pecan Pie Filling
- 4 large eggs, room temperature
- 1¼ cup (250 g) light brown sugar
- ¾ cup (180 ml) maple syrup
- 2 teaspoons cornstarch (or 1 tablespoon flour)
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) melted butter
- 1 cup chopped pecans
Cake Topping
- 15.25 oz. box yellow cake mix
- 1 teaspoon ground cinnamon
- ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced
- 1 cup chopped pecans
Instructions
- Prepare Pecan Pie Filling: Preheat your oven to 350°F (177°C). In a large mixing bowl, lightly whisk the eggs until smooth. Gradually whisk in the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter, mixing well to combine smoothly. Fold in the chopped pecans to complete the filling.
- Assemble the Cake: Lightly grease a 9 x 13 inch baking dish with a tablespoon of butter. Evenly pour the pecan pie filling into the prepared dish. Spread the yellow cake mix uniformly over the filling layer. Sprinkle 1 teaspoon of ground cinnamon evenly over the cake mix.
- Add Butter and Pecans: Distribute the ¾ cup (12 tablespoons) of cold butter slices evenly over the cake mix, ensuring most of the surface is covered with pats of butter. Top the buttered layer with the remaining chopped pecans for added crunch.
- Bake the Cake: Place the assembled dish in the preheated oven. Bake for 40 to 45 minutes, or until the top is golden brown and set, indicating the cake is fully baked and the filling is bubbling underneath.
- Cool and Serve: Remove the cake from the oven and let it cool on a wire rack for 20 to 30 minutes to set. Serve warm by scooping generous portions onto plates or bowls. Optionally, top with ice cream and a drizzle of caramel sauce for an extra indulgent dessert.
Notes
- Pecan pie dump cake combines the rich, gooey texture of pecan pie filling with a buttery cake topping and crunchy pecans, offering a deliciously different take on classic pecan pie.
- This recipe is perfect for holiday gatherings, potlucks, or any time you need a crowd-pleasing dessert that’s easy to prepare.
- Using cold butter slices spaced evenly over the top helps create a crisp, golden crust as the butter melts through the cake mix during baking.
- Serve warm with vanilla ice cream and caramel drizzle to elevate the flavors and add creaminess.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
