Pecan Pie Dump Cake

A simple and satisfying dessert that combines the classic flavors of pecan pie with the ease of a dump cake, perfect for any gathering.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 large eggs, room temperature Essential for binding and creating a fluffy texture; use egg substitutes if needed.
1.25 cups light brown sugar Provides sweetness and a hint of caramel flavor; dark brown sugar can be substituted for a more intense flavor.
3/4 cup maple syrup Adds depth and richness; substitute with honey for a different sweet note.
2 teaspoons cornstarch Acts as a thickener; both cornstarch and flour work.
2 teaspoons vanilla extract The aromatic star; use almond extract for a nutty twist.
1/2 cup melted butter Brings richness; coconut oil can work as a dairy-free alternative.
1 cup chopped pecans The heart of the recipe; walnuts can be used if necessary.
15.25 oz box yellow cake mix The convenience ingredient; gluten-free cake mix ensures everyone can join in the fun.
1 teaspoon ground cinnamon Adds a warm spice that complements the pecans; nutmeg can be a lovely substitute.
3/4 cup cold unsalted butter, sliced Creates that luxurious texture on the top layer; ensure it’s evenly spaced.
1 cup chopped pecans An extra crunch to finish; sprinkle a little more for an appealing look.

Method

Preparation

Preheat the oven to 350°F (177°C).
In a large mixing bowl, lightly whisk the eggs until smooth. Then whisk in the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter until well combined.
Stir in the chopped pecans until integrated evenly.
Lightly grease a 9x13 inch baking dish with butter. Evenly pour the pecan pie filling into the prepared pan.
Spread the yellow cake mix on top, ensuring an even layer.
Dust 1 teaspoon of ground cinnamon over the cake mix, sprinkling with love.
Top the cake mix with just enough cold sliced butter to cover most of it.
Finish with an extra handful of chopped pecans, sprinkling them generously.
Bake for 40-45 minutes, until the top is golden brown and the filling is bubbling.
Let the dump cake cool on a rack for 20-30 minutes before serving, to allow the flavors to settle.
Serve generously with a scoop of vanilla ice cream and a drizzle of caramel if you want a little indulgence.

Notes

Common mistakes include overmixing, not letting it cool before serving, and inconsistent butter distribution. Pro tips: Add a pinch of salt to the butter layer for flavor contrast and customize with spices.