Go Back
Print Recipe

Pecan Pie Dump Cake

2 perfect classics put together in 1 delicious fall dessert.
Course: Baking, Dessert
Cuisine: American
Author: Catherine's Plates

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.