Description

This pecan pie dump cake is rich, gooey in the middle, and crunchy on the edges. With buttery cake mix, caramel flavor, and toasted pecans, it’s an easy dessert that tastes like the holidays.

Ingredients

3 cups Pecans, divided (1 1/2 cups chopped, 1 1/2 cup halves)

1 cup Brown Sugar

1/3 cup Dark Corn Syrup

1 1/4 cup Unsalted Butter, melted & divided

1 teaspoon Vanilla Extract

2 teaspoons Cinnamon, divided

1 (15.25 ounce) Yellow Cake Mix

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350℉ and grease your baking dish with butter or a cooking spray.
Add the chopped pecans, brown sugar, corn syrup, ½ cup melted butter, vanilla, and 1 teaspoon cinnamon to a bowl and stir well.
Pour the pecan mixture into your baking dish and spread out to cover the bottom.
Then pour the cake mix on top, covering all of the pecan mixture, and then sprinkle the rest of the cinnamon on top.
Pour the ¾ cup remaining melted butter on top to cover as much of the cake mix as possible.
Place the halved pecans on top evenly.
Bake for 40 minutes.
Allow to cool slightly, then serve with vanilla ice cream to enjoy!

Notes

Storage Instructions: Store, covered, at room temperature for 2-3 days. No need to reheat.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American