Description

This Pecan Pie Dump Cake is a delightful blend of flavors, featuring sweet brown sugar, rich corn syrup, and crunchy pecans. With a simple preparation process, it’s perfect for gatherings and comfortable family dinners. This cake pairs wonderfully with ice cream or whipped cream for a truly satisfying treat.

Ingredients

Scale

1 1/2 cups brown sugar
1 cup corn syrup
1 1/4 cup butter, melted
3 eggs
2 tsp vanilla
4 cups pecan halves
1 (15.25 oz) yellow cake mix
1 cup hot water
ice cream or whipped cream, optional
caramel topping, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick spray and set it aside.
In a medium-sized bowl, combine 1 cup of brown sugar, corn syrup, 1/2 cup of melted butter, eggs, and vanilla.
Whisk the mixture until well combined.
Gently fold in 3 cups of pecan halves and spread the mixture evenly into the prepared pan.
Sprinkle the yellow cake mix over the pecan mixture evenly.
Drizzle the remaining 3/4 cup of melted butter over the cake mix.
Top with the remaining 1/2 cup of brown sugar.
Pour hot water over the cake mix and butter. Do not stir; you can tilt the pan to help distribute the water.
Sprinkle the last 1 cup of pecan halves over the top.
Bake for 30-35 minutes, or until golden brown. The center will be slightly jiggly but will firm up as it cools.
Allow the cake to cool completely before serving.
Serve with ice cream or whipped cream, and drizzle with caramel if desired.

Notes

Ensure the butter is melted for the best texture.
This cake can be served warm or at room temperature.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 180mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg