Pecan Pie Dump Cake
This Pecan Pie Dump Cake is an easy dessert that combines gooey pecans and a buttery cake mix for a delicious treat.
Equipment
- oven
- mixing bowl
- whisk
- 13x9-inch baking dish
Ingredients
- 1 can cooking spray
- 4 large eggs at room temperature
- 1 cup dark corn syrup
- ¾ cup packed light brown sugar
- 2 tablespoon heavy whipping cream
- 2 teaspoon vanilla extract
- 1 cup salted butter melted, divided
- 3 ½ cups pecan halves divided
- 1 box (13.25-oz) butter yellow cake mix such as Betty Crocker
- 2 teaspoon pumpkin pie spice
- Vanilla ice cream for serving (optional)
- caramel topping for serving (optional)
Instructions
- Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Gather all ingredients.
- Whisk together eggs, corn syrup, brown sugar, cream, vanilla, and ½ cup of the butter until smooth.
- Stir in 2 cups of the pecans until well coated.
- Transfer mixture to prepared baking dish.
- Sprinkle cake mix and pumpkin pie spice evenly over pecan mixture.
- Drizzle evenly with remaining ½ cup butter and sprinkle with remaining 1 ½ cups pecans.
- Bake in preheated oven for 20 minutes, then cover with aluminum foil and bake until lightly golden brown and no dry spots remain on top, about 20 minutes longer.
- Let cool at least 15 minutes before serving warm or at room temperature with ice cream and caramel, if desired.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 1mg
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