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If you’re not familiar with a dump cake, we promise that it’s more appealing than it sounds! A dump cake allows you to take pre-made components (such as canned pie filling or boxed cake mix) and then layer them in a pan before baking. There’s no need to stir or blend the layers together — the magic happens during the baking process.
One flavor that’s perfect for dump cake is pecan pie. You can make this Southern favorite a little easier by using the dump cake recipe below.
Pecan Pie Dump Cake Recipe
Here’s the simple way to make a pecan pie dump cake:
Ingredients
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 4 large eggs
- 2 Tbsp. heavy whipping cream or half and half
- 2¼ tsp. vanilla extract
- 1.5 cups (three sticks) salted butter, melted (not all used at once)
- 4 cups chopped pecans, divided
- 1 box yellow cake mix (I used Duncan Hines)
- ¾ cup hot water
- 2¼ tsp. cinnamon
Instructions
Preheat your oven to 350°F. Coat a baking dish (13x 9 inch) with cooking spray.
Combine the corn syrup, brown sugar, eggs, cream or half and half, vanilla, and 1/2 cup of the melted butter. Stir in half of the pecans until they’re all coated well. Pour this mixture into the bottom of the greased baking dish.
Pour the cake mix and cinnamon over the pecan mixture until it’s all evenly covered.
Drizzle the remaining melted butter on top of the cake mix, then pour the hot water over that so all cake mix is coated with butter and water. Top with the remaining pecans, then bake for 20 minutes. Cover the baking pan with foil and bake for about another 20 minutes, until it’s golden brown on top with no dry spots appearing.
Allow to cool, then serve (I like it with vanilla ice cream!) Makes 12 servings.
