Indulgent Pecan Pie Dump Cake That Will Wow Your Guests
Gooey pecan pie dump cake with a buttery cake topping, baked in one pan and perfect for gatherings.
Ingredients
Ingredients
- 1 cup chopped pecans
- 1/2 cup chopped pecans
- 4 large eggs
- 1 cup packed dark brown sugar
- 1 cup light or dark corn syrup
- 1 can 14 ounces sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 teaspoon ground nutmeg optional
- 1 box about 15.25 ounces yellow cake mix
- 1/2 cup unsalted butter melted
- 1 cup semisweet chocolate chips optional
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F and generously grease a 9x13-inch baking dish.
- Spread 1 cup of chopped pecans evenly over the bottom of the greased baking dish.
- In a large bowl, whisk the eggs until smooth, then add the brown sugar, corn syrup, sweetened condensed milk, vanilla bean paste, salt, cinnamon, and nutmeg, and whisk until the mixture is thick and well combined.
- Pour the pecan pie filling evenly over the pecans in the baking dish, tilting the pan as needed to cover the bottom.
- Evenly sprinkle the dry yellow cake mix over the entire surface of the filling without stirring.
- Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible.
- Sprinkle the remaining 1/2 cup chopped pecans and the chocolate chips, if using, evenly over the top.
- Bake the dump cake for 45 to 50 minutes, until the top is golden and the edges are bubbling and set, with the center slightly wobbly but not wet.
- Remove the pan from the oven and let the cake cool at room temperature for at least 30 minutes before scooping or slicing and serving warm with whipped cream or vanilla ice cream.
Notes
- For a slightly less sweet dessert, use light corn syrup and omit the chocolate chips.
- Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days, and reheat gently before serving.
- Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days, and reheat gently before serving.