Irresistibly Gooey Pecan Pie Dump Cake You'll Love

This Pecan Pie Dump Cake combines rich flavors and gooey textures, making it a perfect dessert for gatherings.

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Prep Time 10

Cook Time 1

Cooling Time 30

Total Time 1 40

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Gooey Filling

1 cup Pecans Toasted for enhanced flavor
3 large Eggs Essential for binding
1 cup Corn Syrup Creates gooey texture
1 cup Brown Sugar Use light or dark
1 teaspoon Vanilla Extract Enhances flavor
1/4 teaspoon Salt Balances sweetness
optional Bourbon/Rum Adds warm complexity

For the Cake Layer

1 package (15.25 oz) Yellow Cake Mix Can swap with butter pecan or spice
1/2 cup Unsalted Butter Melted for moisture

Equipment

9x13 baking dish
Skillet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat the oven to 350°F (or 325°F for hotter ovens) and grease a 9x13 baking dish.
Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently.
Layer the toasted pecans at the bottom of the greased baking dish.
Whisk together eggs, corn syrup, brown sugar, vanilla, salt, and bourbon in a bowl, then pour over the pecans.
Evenly sprinkle the yellow cake mix over the top without stirring.
Sprinkle brown sugar over the cake mix, then drizzle melted butter on top.
Bake for 50-60 minutes until golden brown and edges are bubbling; cool for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Great for potlucks and can be stored in the fridge for up to 3 days or frozen for 3 months.

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