Pecan Pie Dump Cake Delight (Print-Friendly Version)
Caramelized pecans and buttery cake combine for a crowd-pleasing dessert with minimal effort.
# What You’ll Need to Make This:
→ Base Layer
01 -
2.5 cups (approximately 300 g) pecan halves or pieces
02 -
1.5 cups (330 g) packed brown sugar, dark or light
03 -
1 cup (240 ml) corn syrup, light or dark
04 -
4 large eggs
05 -
1 tablespoon (15 ml) pure vanilla extract
06 -
0.5 teaspoon (3 g) salt
07 -
Optional: 2 to 3 tablespoons (30–45 ml) bourbon or rum
→ Cake Layer
08 -
1 box (425 g) yellow cake mix, without pudding
09 -
0.5 cup (115 g) unsalted butter, melted
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking dish generously with butter or line with parchment paper.
02 -
Scatter pecan halves evenly across the bottom of the prepared pan. In a large bowl, whisk together brown sugar, corn syrup, eggs, vanilla extract, salt, and bourbon or rum if using. Pour the mixture evenly over the pecans.
03 -
Sprinkle the dry yellow cake mix evenly across the entire surface, covering the pecan mixture completely without stirring.
04 -
Drizzle melted butter evenly over the cake mix layer, ensuring as much coverage as possible. Do not mix.
05 -
Transfer the pan to the oven and bake for 45–55 minutes, or until the top is golden brown and set. The edges should be bubbly.
06 -
Allow to cool for at least 30 minutes for easier slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
# Extra Tips:
01 -
Room temperature eggs integrate more smoothly, but chilled eggs can be used in a pinch.
02 -
For cleaner slices, allow the cake to cool thoroughly before cutting.