Pecan Pie Dump Cake: 5 Simple Steps to Sweet Bliss
A delightful dessert combining a crunchy pecan topping with a sweet, gooey interior, resembling a traditional pecan pie but with minimal effort.
Ingredients
Base Ingredients
- 1 package yellow cake mix (dry) Can use gluten-free option for dietary restrictions.
- 1 cup chopped pecans Toasted pecans can enhance flavor.
- 1 cup butter, melted Can be substituted with coconut oil for a dairy-free version.
- 1 cup corn syrup Can be substituted with maple syrup or agave syrup.
- 1 cup sugar Consider using sugar substitutes like stevia or erythritol for low-sugar options.
- 4 large eggs Can be replaced with flaxseed and water mixture or a commercial egg replacer for vegan options.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine Base
- In a large mixing bowl, combine the corn syrup, sugar, eggs, and vanilla extract. Whisk until smooth.
Pour Base
- Pour the corn syrup mixture into the greased baking dish, spreading evenly.
Add Cake Mix
- Sprinkle the dry yellow cake mix evenly over the liquid layer without stirring.
Drizzle Butter
- Drizzle melted butter over the dry cake mix, covering as much as possible.
Top with Pecans
- Sprinkle chopped pecans on top of the entire mixture.
Bake
- Bake in the preheated oven for 45-50 minutes until golden brown and center is set.
Cool and Serve
- Allow the cake to cool before slicing. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze portions wrapped tightly for several months.