Description
Experience the classic, decadent flavors of a traditional Southern pecan pie without the hassle of a pie crust. This easy dump cake recipe combines a rich, gooey caramel-pecan base with a golden, buttery cake topping. It is the perfect stress-free dessert for holiday gatherings, busy weeknights, or any occasion that calls for a comforting, crowd-pleasing treat that yields professional results with minimal effort.
Ingredients
1 cup light corn syrup
1 cup light brown sugar, packed
3 large eggs
1.25 cups unsalted butter, melted and divided
1 tsp pure vanilla extract
1/4 tsp salt
2 cups chopped pecans
15.25 oz boxed yellow or butter cake mix
1/2 cup pecan halves
Instructions
Preheat your oven to 350°F and grease a 9-by-13-inch baking dish.
In a large bowl, whisk together the corn syrup, brown sugar, eggs, 1/4 cup of melted butter, vanilla, and salt until smooth.
Stir in the chopped pecans until they are thoroughly coated in the mixture.
Pour the pecan mixture evenly into the bottom of the prepared baking dish.
Sprinkle the dry cake mix evenly over the top of the pecan mixture, covering it completely.
Drizzle the remaining 1 cup of melted butter evenly over the dry cake mix.
Arrange the pecan halves on top for garnish.
Bake for 50 minutes until the top is golden brown and the edges are bubbling.
Remove from the oven and let cool slightly before serving.
Notes
Substitute corn syrup with honey for an earthier flavor profile. For the best taste and texture, toast the chopped pecans in a dry pan over medium heat for 3-5 minutes before adding them to the batter. Serve warm with a scoop of vanilla ice cream.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg