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Pecan Pie Dump Cake Recipe

Megan
Pecan pie dump cake is a pecan pie cobbler made with rich and gooey pecan pie filling topped with buttery cake mix and crunchy pecans. This easy to make pecan dump cake is the perfect dessert with the holidays or potlucks.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

  • 1 9 x 13 inch (23 x 33 cm) baking dish
  • 1 large mixing bowl
  • 1 whisk

Ingredients
  

Pecan Pie Filling Layer

  • 4 large eggs, room temperature
  • 1¼ cup (250 g) light brown sugar
  • ¾ cup (180 ml) maple syrup
  • 2 teaspoons cornstarch (or 1 tablespoon flour)
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (120 ml) melted butter
  • 1 cup chopped pecans

Cake Layer

  • 15.25 oz. box yellow cake mix
  • 1 teaspoon ground cinnamon
  • ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced
  • 1 cup chopped pecans

Instructions
 

  • Preheat the oven to 350 F (177 C). 
    In a large mixing bowl lightly whisk the eggs to smooth. Then whisk in the light brown sugar, maple syrup, cornstarch, vanilla extract  and butter to smooth and well combined. Mix in the chopped pecans together until smooth and well combined. 
    4 large eggs, room temperature, 1¼ cup (250 g) light brown sugar, ¾ cup (180 ml) maple syrup , 2 teaspoons cornstarch , 2 teaspoons (10 ml) vanilla extract , ½ cup (120 ml) melted butter , 1 cup chopped pecans
  • Lightly grease a 9 x 13 inch baking dish using a tablespoon of butter. 
    Evenly pour the pecan pie pie filling into the prepared pan. Evenly spread the yellow cake mix on top of the pecan pie filling. Dust 1 teaspoon of ground cinnamon over the cake mix.
    15.25 oz. box yellow cake mix , 1 teaspoon ground cinnamon
  • Top the cake mix with ¾ cup (12 tablespoons) of cold slices of butter. Make sure to evenly space the butter so that almost all the cake mix is covered with pats of butter. Top the slices of butter with the chopped pecans.
    Bake the pecan pie dump cake for 40 - 45 minutes or until the top is golden brown and set. 
    ¾ cup (12 tablespoons, 170 g) cold unsalted butter, sliced , 1 cup chopped pecans
  • Cool the pecan cake mix cobbler for about 20 - 30 minutes on a cooling rack.
    When it’s time to serve, scoop generous piece of pecan dump cake into a bowl or plate, top with ice cream and a drizzle of caramel if you like and enjoy.

Notes

Store: Transfer any leftover pecan pie dump cake into an airtight container to store in the fridge for up to 3 - 4 days. 
Serve: The best way to serve this pecan cobbler dump cake is with a big scoop of cold vanilla ice cream or freshly whipped cream on top. A drizzle of salted caramel would really make this pecan dessert shine.
Keyword Pecan Dump Cake, Pecan Pie Cobbler, Pecan Pie Dump Cake, Pecan Pie Dump Cake Recipe
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