Description
A simple and decadent Pecan Pie Dump Cake that combines the gooey richness of pecan pie with the soft, fluffy texture of cake. This no-fuss recipe is perfect for holidays, potlucks, or a quick dessert fix. Just layer, bake, and enjoy.
Ingredients
Scale
- 1 box yellow cake mix (or butter cake mix for extra richness)
- 2 cups chopped pecans (toasted for enhanced flavor)
- 1 cup light corn syrup (or caramel syrup for a deeper taste)
- 1 can (12–14 oz) sweetened condensed milk
- 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional:
- ½ teaspoon ground cinnamon (for warmth)
- ½ cup chocolate chips (for extra indulgence)
- Shredded coconut (for added texture)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer pecans: Spread half of the chopped pecans evenly at the bottom of the dish.
- Add condensed milk: Drizzle the sweetened condensed milk over the pecans, spreading evenly.
- Sprinkle cake mix: Evenly distribute the cake mix over the top—do not stir!
- Drizzle corn syrup: Pour corn syrup (or caramel) over the cake mix layer.
- Top with butter & pecans: Drizzle melted butter evenly, then sprinkle the remaining pecans.
- Bake for 45–55 minutes until golden brown and bubbling.
- Cool for 15–20 minutes before serving to allow layers to set.
Notes
- For best flavor, toast pecans for 5 minutes before using.
- Do not mix layers—the magic of a dump cake is in its distinct layers!
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the microwave or oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: (Per Serving, Approximate)
- Calories: ~420
- Sugar: ~35g
- Sodium: ~250mg
- Fat: ~22g
- Saturated Fat: ~8g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~50g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~30mg