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Gooey pecan pie dump cake served on a plate, topped with whipped cream.

Gooey Pecan Pie Dump Cake

This incredibly easy dump cake combines the rich flavors of pecan pie with a moist cake, perfect for a quick and satisfying dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices
Calories 450 kcal

Equipment

  • 9x13 inch baking dish
  • Mixing bowls

Ingredients
  

Pecan Pie Filling

  • 1 cup Pecans, chopped
  • 1/2 cup Butter, melted
  • 1 cup Light corn syrup
  • 1/2 cup Brown sugar, packed
  • 2 large Eggs, lightly beaten
  • 1 teaspoon Vanilla extract

Cake Topping

  • 1 box Yellow cake mix (15.25 ounce)
  • 1/2 cup Butter, melted
  • 1/2 cup Milk

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Make the Pecan Pie Base

  • Combine chopped pecans, melted butter, light corn syrup, brown sugar, beaten eggs, and vanilla extract in a bowl.
  • Pour the mixture evenly into the prepared baking dish.

Add the Cake Topping

  • Evenly sprinkle the dry yellow cake mix over the pecan mixture.
  • Drizzle the remaining 1/2 cup of melted butter and 1/2 cup of milk over the cake mix layer.

Bake and Serve

  • Bake for 50-60 minutes, or until the top is golden brown and the filling is set.
  • Let cool slightly before serving. This cake is delicious on its own or with a scoop of vanilla ice cream.

Notes

For an extra touch, you can lightly toast the pecans before adding them to the mixture for a deeper flavor. Be careful not to overbake, as the center should remain gooey. This dump cake is also great with a dollop of whipped cream or a dusting of powdered sugar.