Go Back

Pecan Dump Cake

Pecan dump cake layers a sweet, pecan-filled base with yellow cake mix and melted butter for a golden, crisp topping. Bake it in a 9x13-inch dish and let it rest before serving for neat slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the pecan filling
  • 1 tbsp nonstick cooking spray
  • 3 eggs large
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cup pecans chopped
For the topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pecan filling
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with the cooking spray.
  2. In a large bowl, whisk the eggs, corn syrup, brown sugar, vanilla, and salt until smooth.
  3. Stir in the pecans, then pour the filling into the prepared baking dish.
Assemble and bake
  1. Sprinkle the dry cake mix evenly over the filling without stirring.
  2. Drizzle the melted butter evenly over the cake mix.
  3. Bake for 50–60 minutes, tenting loosely with foil if the top browns too quickly, until the topping is golden and the center of the filling reaches at least 160°F on an instant-read thermometer.
  4. Let the cake rest for 30 minutes before serving.

Notes

For an even topping, drizzle the melted butter across the cake mix as evenly as possible. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a gluten-free yellow cake mix.