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Pecan Dump Cake

Pecan dump cake bakes a buttery yellow cake topping over a sweet pecan filling for a crisp, golden top and soft center. Let it rest for at least 30 minutes so the filling can set before serving.
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Prep Time 15 minutes
Cook Time 1 hour
resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the pecan filling
  • 3 eggs large
  • 1 cup light corn syrup
  • 0.75 cup light brown sugar packed
  • 1.5 cups unsalted butter melted and divided
  • 1 tsp vanilla extract
  • 2 cups pecans chopped
For the cake topping
  • 1 box (15.25 oz) yellow cake mix

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the pecan filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, whisk the eggs, corn syrup, brown sugar, 1/2 cup of the melted butter, and vanilla until smooth.
  4. Stir in the pecans.
  5. Pour the pecan mixture into the prepared baking dish.
Assemble and bake
  1. Sprinkle the dry cake mix evenly over the pecan filling.
  2. Drizzle the remaining 1 cup melted butter as evenly as possible over the cake mix.
  3. Bake for 50 to 60 minutes, until the top is golden brown and the filling is set around the edges.
  4. Let the cake rest for at least 30 minutes before serving so the filling can set.

Notes

For even coverage, drizzle the remaining butter as evenly as possible so the cake mix has fewer dry spots. Refrigerate leftovers for up to 4 days; freeze yes. A gluten-free yellow cake mix can be used as a dietary swap.