Name: Pecan Pie Dump Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: ¾ cup dark brown sugar; ¼ teaspoon sea salt; ½ cup light corn syrup (dark may also be used); 1 teaspoon vanilla extract; 2 eggs; ¼ cup unsalted butter, melted; ½ cup pecans, coarsely chopped; ½ box yellow cake mix (approximately 6.5 ounces); ¼ teaspoon cinnamon (optional); ¼ cup unsalted butter, melted; ¼ cup pecans, coarsely chopped

Description

This rich, gooey pecan pie dump cake captures all the flavor of a traditional pecan pie with a fraction of the effort. It’s made with pantry staples, comes together in one pan, and bakes up with a sweet, crunchy topping and buttery caramel filling. Serve warm with a scoop of vanilla ice cream or a drizzle of cream for an easy dessert that feels like a holiday indulgence.

Ingredients

Scale

For the Filling

¾ cup dark brown sugar
¼ teaspoon sea salt
½ cup light corn syrup (dark may also be used)
1 teaspoon vanilla extract
2 eggs
¼ cup unsalted butter, melted
½ cup pecans, coarsely chopped

For the Topping

½ box yellow cake mix (approximately 6.5 ounces)
¼ teaspoon cinnamon (optional)
¼ cup unsalted butter, melted
¼ cup pecans, coarsely chopped

Instructions

Preheat the oven to 350°F. Lightly grease a 10-inch cast iron skillet or an 8×8-inch baking pan.
Mix the filling. In a large bowl, whisk together brown sugar, sea salt, corn syrup, vanilla extract, eggs, and ¼ cup melted butter until smooth. Fold in ½ cup chopped pecans.
Pour and spread. Pour the filling mixture into the prepared skillet. Use the back of a spoon to spread it evenly.
Add the topping. In a separate bowl, stir together cake mix and cinnamon. Sprinkle evenly over the filling. Drizzle with the remaining ¼ cup melted butter and top with remaining ¼ cup pecans.
Bake. Place in the oven and bake for 25–30 minutes (or 35 minutes if using an aluminum pan), until the top is golden and the center is set. Let cool slightly before serving.

Serving Tips

Serve warm or at room temperature.
Delicious with vanilla ice cream, whipped cream, or extra caramel drizzle.

Storage and Reheating

Store in an airtight container in the fridge for 3–4 days.
Reheat individual servings in the microwave for 15–20 seconds, or rewarm larger portions in a 300°F oven for 10–15 minutes covered with foil.

Notes

Make sure to drizzle the butter evenly to avoid dry cake mix spots.
Try using butter pecan or spice cake mix for extra flavor.

Double the recipe for a 9×13-inch dish; increase baking time by 10–15 minutes.