Pecan Pie Dump Cake (5-Ingredient Caramel-Pecan Holiday Hero)

Tutorial: how to make pecan pie dump cake — pecan pie filling + cake mix + butter, layered & baked golden in 55 min.

Introduction

Tutorial: how to make pecan pie dump cake — pecan pie filling + dry yellow cake mix + butter drizzle. 55 min holiday hero.

Ingredients List

  • 3 cups pecans (1 toasted + 2 raw) + 1.5 cups dark corn syrup + 1.25 cups brown sugar + 4 eggs + 4 tbsp melted butter + vanilla + salt + cinnamon
  • 1 box yellow cake mix + 1 cup melted butter
  • Vanilla ice cream + caramel + flaky salt

Timing

Close-up of pecan pie dump cake showing gooey caramel filling, toasted pecans, and crispy buttery cake topping Save

Prep 10. Bake 40-45. Rest 5. Total 55 min.

Step 1 — Toast 1 Cup Pecans

350°F 6-8 min. Cool.

Step 2 — Filling

Whisk syrup + sugar + eggs + butter + vanilla + salt + cinnamon. Stir in toasted pecans. Pour in 9×13.

Step 3 — Sprinkle Cake Mix Dry

NO STIR. Press to compact slightly.

Step 4 — Raw Pecans

2 cups scattered.

Step 5 — Butter Drizzle

1 cup melted butter, every dry spot covered.

Step 6 — Bake 40-45 Min

350°F. Deep golden + bubbling edges. Rest 5 min.

Nutritional Information

  • Calories 520 | Protein 5g | Fat 30g | Carbs 62g | Sugar 42g

Healthier Alternatives

Sugar-free mix. Applesauce. Maple syrup. GF mix. Less pecans.

Serving Suggestions

Vanilla ice cream. Caramel sauce. Bourbon, espresso, cider. Holidays.

Common Mistakes to Avoid

  • Stir after mix
  • Uneven butter
  • Underbake
  • Untoasted
  • Cold filling

Storing Tips

4 days fridge. 30 sec microwave. No freeze. 24 hr ahead unbaked.

Conclusion

That’s how to make pecan pie dump cake. Comment your ice cream pairing, share a photo, subscribe.

FAQs

Corn syrup sub? Maple syrup, honey.

Pecan pieces? Yes.

White mix? OK.

Make ahead? 24 hr.

GF? GF mix.

Crockpot? 3.5 hr high.

Recipe Card: Pecan Pie Dump Cake

Prep: 10 min | Bake: 40-45 min | Rest: 5 min | Total: 55 min | Serves: 12 | Calories: 520/serving

Ingredients

  • 3 cups pecans (1 toasted + 2 raw) + 1.5 cups dark corn syrup + 1.25 cups brown sugar + 4 eggs + 4 tbsp melted butter + vanilla + salt + cinnamon
  • 1 box (15.25 oz) yellow cake mix + 1 cup melted butter
  • Vanilla ice cream + caramel sauce + flaky salt

Instructions

  1. Toast 1 cup pecans at 350°F for 6-8 min.
  2. Whisk corn syrup, sugar, eggs, butter, vanilla, salt, cinnamon; stir in toasted pecans; pour into 9×13.
  3. Sprinkle dry cake mix evenly (no stir); compact lightly.
  4. Scatter 2 cups raw pecans on top.
  5. Drizzle 1 cup melted butter evenly across surface.
  6. Bake at 350°F for 40-45 min until deep golden and bubbling; rest 5 min.

Nutrition (per serving)

Calories 520 | Protein 5g | Fat 30g | Carbs 62g | Sugar 42g

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