Description
This Pecan Pie Dump Cake combines the rich, gooey goodness of classic pecan pie filling with a buttery cake topping and crunchy pecans for a simple, crowd-pleasing dessert perfect for holidays or potlucks.
Ingredients
Scale
Pecan Pie Filling
- 4 large eggs, room temperature
- 1¼ cup (250 g) light brown sugar
- ¾ cup (180 ml) maple syrup
- 2 teaspoons cornstarch (or 1 tablespoon flour)
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) melted butter
- 1 cup chopped pecans
Cake Topping
- 15.25 oz. box yellow cake mix
- 1 teaspoon ground cinnamon
- ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced
- 1 cup chopped pecans
Instructions
- Prepare the oven and filling: Preheat your oven to 350°F (177°C). In a large mixing bowl, lightly whisk the eggs until smooth. Add the light brown sugar, maple syrup, cornstarch, vanilla extract, and melted butter, whisking until everything is well combined and smooth. Stir in the chopped pecans until evenly mixed.
- Assemble the cake base: Lightly grease a 9 x 13 inch baking dish with a tablespoon of butter. Pour the pecan pie filling evenly into the prepared dish, spreading it out to form an even layer.
- Add the cake topping: Sprinkle the yellow cake mix evenly over the pecan filling. Dust the top with the ground cinnamon to add warmth and spice.
- Top with butter and pecans: Distribute the sliced cold unsalted butter evenly over the cake mix, spacing the pats of butter to cover almost all the surface. Then sprinkle the remaining chopped pecans evenly over the butter slices for added crunch.
- Bake the dump cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and set, indicating the cake is cooked through.
- Cool and serve: Remove the cake from the oven and allow it to cool on a wire rack for 20 to 30 minutes. Serve warm, optionally topped with a scoop of ice cream and a drizzle of caramel sauce for extra indulgence.
Notes
- Pecan pie dump cake is essentially a pecan pie cobbler with a rich, gooey filling beneath a buttery cake topping layered with crunchy pecans, perfect for holiday gatherings or potlucks.
- Allow the cake to cool before serving to let the filling set and make serving easier.
- For a dairy-free version, substitute butter with plant-based margarine and ensure the cake mix is dairy-free.
- Serve with vanilla ice cream or whipped cream to complement the warm, nutty flavors.
Nutrition
- Serving Size: 1 slice (about 1/12th of cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
