Pecan Pie Dump Cake

Pecan pie dump cake is what you'd get if you flipped a pecan pie upside down but better! It's just as simple to make and large enough to feed a small crowd.

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Course: Dessert

Cuisine: American

Keyword: Pecan Pie Dump Cake

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: serving

Calories: 632kcal

Equipment

9x13 baking dish

Ingredients

1.5 cup corn syrup light
1/2 cup granulated sugar
4 tablespoon butter melted
4 large egg
2 teaspoon vanilla extract
2 cup pecan chopped

Topping

13.25 ounce cake mix butter pecan cake mix
12 tablespoon butter cold
1 cup pecan chopped

Instructions

Preheat the oven to 350℉.
In a large bowl, blend together the light corn syrup, sugar, butter, eggs and vanilla extract. Once smooth, fold in the pecans. Now, place into a baking dish and bake for 30 minutes.
In another bowl, add the cake mix and cold butter. Cut the butter into the cake mix using a pastry cutter or your hands by squeezing the ingredients together. Note, you can also use a food processor because using your hands is very tiring. I also added the grating method below. Lastly, add in the chopped pecans to the mix. Place in the fridge while you wait for the timer to finish on the pan in the oven.
Carefully remove the hot pan, then carefully sprinkle the cake mix across the pecan mix and place back in the oven and cook for a final 30 minutes. When finished, remove from the oven and allow to cool for 20-30 minutes before serving. Enjoy!

Video

Notes

Grating the butter, place the butter in the freezer for 20 minutes then grate it. Spread the butter gratings across the top of the cake mix in the baking pan and it consistently reduces the dry spots.

Nutrition

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