Ingredients
Equipment
Method
- Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
- Add 1 cup brown sugar, corn syrup, 1/2 cup melted butter, eggs, and vanilla to a medium size bowl. Whisk to combine.
- Fold in 3 cups pecan halves. Evenly spread the pecan mixture into the prepared pan.
- Sprinkle cake mix evenly over the pecan filling.
- Drizzle the remaining 3/4 cup melted butter over the dry cake mix.
- Sprinkle remaining 1/2 cup brown sugar over the butter layer.
- Pour hot water over the top of the dry cake mix and butter. Do not mix. Carefully tilt the cake pan to distribute the water over the cake mix.
- Sprinkle the remaining 1 cup pecan halves over the cake and water layer.
- Bake for 30-35 minutes, or until golden brown. It will be a little jiggly in the center, but it will firm up as it cools.
- Allow cake to cool completely.
- Optional: Serve with ice cream or whipped cream, and/or a drizzle of caramel.
Nutrition
Notes
This Pecan Pie Dump Cake is a perfect dessert for gatherings, offering a delightful combination of flavors and ease of preparation. Feel free to customize with your favorite nuts or add a splash of bourbon for added depth.
