Pecan Pie Dump Cake
Pecan pie dump cake in a 9x13: a from-scratch pecan pie filling of brown sugar, corn syrup, eggs, melted butter, vanilla and chopped pecans, covered with dry yellow cake mix, drizzled with melted butter and baked at 350 F for 40 to 45 minutes until golden with a slight jiggle in the center. Rest 15 minutes before cutting. Serves 12.
Want This Recipe Later?
Ingredients
- 1 1/4 cups light brown sugar packed
- 3/4 cup light corn syrup
- 4 eggs large, lightly beaten
- 1 cup unsalted butter melted and cooled, divided (1/2 cup for the filling, 1/2 cup for the top)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups pecans chopped, divided (1 cup for the filling, 1 cup for the top)
- 15.25 ounces yellow cake mix 1 box, dry
- 1/2 teaspoon ground cinnamon optional
Instructions
- Preheat the oven to 350 F. Grease a 9x13-inch baking dish with butter or nonstick spray. Melt the butter and let it cool for a few minutes so it does not scramble the eggs.
- In a large bowl whisk the brown sugar, corn syrup, eggs, 1/2 cup of the melted butter, vanilla and salt until smooth. Stir in 1 cup of the chopped pecans.
- Pour the filling into the prepared dish and spread it into an even layer.
- Stir the cinnamon into the dry cake mix if using. Sprinkle the dry mix in a thin, even layer over the filling so the filling is completely covered. Do not stir. Tap the pan on the counter once so the mix settles.
- Drizzle the remaining 1/2 cup melted butter slowly over the whole surface, aiming for any dry-looking spots, until no powdery patches remain. Scatter the remaining 1 cup pecans on top.
- Bake for 20 minutes, then lay a sheet of foil loosely over the pan so the top does not over-brown. Bake 20 to 25 minutes more, 40 to 45 minutes in all, until the top is golden and the edges are bubbling.
- Gently shake the pan. The edges should be set and the center should still move slightly, like a pecan pie. It will not be firm like a cake and it firms up as it cools. If the middle sloshes like liquid, bake a few minutes longer and check again. For a thermometer check, the center of an egg-based filling should read 160 F.
- Cool at least 15 minutes on a rack so the filling thickens and the pieces hold their shape. Serve warm with vanilla ice cream.
Notes
Pull the cake while the center still moves slightly; it firms as it cools and never sets solid like a cake. Cover every bit of the dry cake mix with butter or it bakes into powdery pockets, and do not leave out the eggs, which keep the filling gooey instead of hard. Cool the melted butter before adding it to the eggs. Storage: cover and refrigerate within 2 hours; USDA FSIS says egg dishes keep 3 to 4 days in a refrigerator at 40 F or below. Freeze wrapped portions up to 2 months and thaw overnight in the fridge. Reheat a piece 15 to 20 seconds in the microwave or covered with foil at 300 F for 10 to 15 minutes; USDA FSIS says to reheat leftovers to 165 F.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 70.2gProtein: 5.2gFat: 33.3gSodium: 431mgFiber: 2.2gSugar: 45.6g