Pecan Pie Dump Cake
This pecan pie dump cake is a delightful fusion of classic pecan pie flavors and the simplicity of a one-dish dessert, making it the best pecan dump cake recipe for any occasion.
Ingredients
- ½ cup dark corn syrup
- ½ cup unsalted butter, melted and divided
- ¼ cup whole milk
- 2 large eggs, at room temperature
- 3 tablespoons dark brown sugar
- 1 tablespoon heavy cream
- 1 tablespoon vanilla extract
- 1¼ teaspoons pumpkin pie spice, divided
- ¼ teaspoon salt
- 2 cups pecan halves, divided
- 1 (13.25-ounce) package vanilla cake mix
Instructions
- Preheat your oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- In a medium bowl, whisk together dark corn syrup, ¼ cup melted butter, milk, eggs, brown sugar, heavy cream, vanilla extract, ¼ teaspoon pumpkin pie spice, and salt until smooth. Stir in 1 cup of pecans and spread this mixture evenly into the prepared baking dish.
- Sprinkle the vanilla cake mix evenly over the pecan mixture. Dust with the remaining 1 teaspoon of pumpkin pie spice. Scatter the remaining 1 cup of pecans on top and drizzle with the remaining ¼ cup of melted butter, ensuring to moisten as much of the cake mix as possible. Cover tightly with aluminum foil.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes uncovered before serving to allow the layers to set beautifully.