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Pecan Pie Dump Cake

Delicious Pecan Pie Dump Cake with Easy Gluten-Free Twist

This Pecan Pie Dump Cake combines the flavors of classic pecan pie with the ease of a cake for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 15.25 oz Yellow Cake Mix opt for gluten-free cake mix if needed
  • 1 cup Unsalted Butter melted
  • 4 large Eggs beaten
  • 1 pinch Salt
For the Filling and Topping
  • 1 cup Light Corn Syrup
  • 1 cup Brown Sugar coconut sugar can be used for a unique twist
  • 1 teaspoon Vanilla Extract pure extract is best
  • 1 cup Chopped Pecans save ¼ cup for topping
  • Pecan Halves reserved for topping

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the melted butter with the yellow cake mix, stirring until fully blended and smooth.
  3. Add the eggs, light corn syrup, brown sugar, vanilla extract, and a pinch of salt into the bowl. Mix well.
  4. Gently fold in ¾ cup of chopped pecans and reserve the remaining ¼ cup for topping.
  5. Grease a 9x13-inch baking dish and pour the batter in, spreading evenly.
  6. Sprinkle the reserved pecan halves evenly over the top.
  7. Bake for 50 minutes, or until golden brown and a toothpick comes out clean.
  8. Allow to cool for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Serve warm with ice cream for an extra treat. Leftovers can be stored for up to 4 days in the fridge.

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