Pecan Pie Dump Cake
Two classic favorites combined into one easy, cozy fall dessert.
Course Baking, Dessert
Cuisine American
Author Catherine’s Plates
Equipment
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9 x 13 baking dish
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medium mixing bowl
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whisk
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non-stick cooking spray
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small microwave-safe dish
Ingredients
- 4 large eggs
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions
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Preheat the oven to 350°F (175°C). Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
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In a medium bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla until smooth and well combined.
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Evenly sprinkle half of the boxed cake mix across the bottom of the prepared baking dish.
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Pour half of the egg mixture over the cake mix, then scatter half of the chopped pecans on top.
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Sprinkle the remaining cake mix over the pecans, distributing it evenly.
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Pour the rest of the egg mixture over the top and finish with the remaining chopped pecans.
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Drizzle the melted butter evenly over the entire dish to keep the cake moist and to help it bake to a golden finish.
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Bake for 50–60 minutes, until the top is golden and the filling is set. Allow the cake to cool before serving. About halfway through cooling, run a knife around the edges between the cake and the dish to loosen the sides for easier serving.