Pecan Pie Dump Cake
2 perfect classics put together in 1 delicious fall dessert.
Equipment
- 9 x 13 baking dish
- medium mixing bowl
- whisk
- non-stick cooking spray
- small microwave proof dish
Ingredients
- 4 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions
- Preheat oven to 30 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- In medium bowl, whisk together eggs, corn syrup, brown sugar, and vanilla until well combined.
- Sprinkle 1/2 of the boxed cake mix into prepared baking dish evenly.
- Pour 1/2 of the egg mixture over the cake mix in prepared baking dish. Top with 1/2 of the chopped pecans evenly.
- Sprinkle remaining 1/2 box of cake mix over the chopped pecans.
- Pour remainder of the egg mixture over the cake mix. Top with remaining chopped pecans.
- Drizzle melted butter over entire dish to ensure cake is moist.
- Bake in preheated oven for 50 – 60 minutes until golden brown and set. Cool before serving. Halfway during cooling time, take a knife and go between the baking dish and the cake to loosen it up on the sides.