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Golden baked pecan pie filling packed with pecan halves on a cooling rack, similar to a pecan pie dump cake recipe
Chef Emma

Pecan Pie Dump Cake

A homemade pecan pie filling with toasted pecans, topped with dry yellow cake mix and melted butter and baked in a 9x13 dish until golden and set.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

Pecan pie filling
  • 2 cups pecans, toasted and chopped 220 g
  • 4 large eggs room temperature
  • 1 cup light brown sugar, packed 213 g
  • 1 cup light corn syrup 240 ml; or pure maple syrup plus 1 tbsp flour
  • 1/4 cup unsalted butter, melted 57 g, slightly cooled
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt
Topping
  • 1 box yellow cake mix 15.25 oz / 432 g, dry mix only
  • 3/4 cup unsalted butter, melted 1 1/2 sticks / 170 g
  • 1/2 cup pecan halves, toasted 50 g

Equipment

  • 9x13-inch (3-quart) baking dish
  • Rimmed baking sheet
  • Mixing bowl and whisk
  • Spouted measuring cup
  • Instant-read thermometer

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish well and set it on a rimmed baking sheet.
  2. Toast all the pecans on a dry sheet pan for 7 to 9 minutes until fragrant. Cool, then chop 2 cups and keep the 1/2 cup of halves whole.
  3. Whisk the eggs, then gently whisk in the brown sugar, corn syrup, melted butter, vanilla and salt until smooth. Stir in the chopped pecans.
  4. Pour the filling into the dish and spread the pecans evenly.
  5. Break up any lumps in the dry cake mix and sprinkle it evenly over the filling. Level gently; do not stir or press down.
  6. Pour the melted butter slowly over the mix in thin rows, first one way and then crosswise, brushing it toward dry areas and corners. Scatter the pecan halves on top.
  7. Bake 50 to 60 minutes, until deep golden, bubbling at the edges and only slightly jiggly in the center, and the filling reads 160°F (71°C). Tent with foil after 35 to 40 minutes if the top browns quickly.
  8. Cool at least 1 hour before cutting. Serve warm or chilled.

Notes

No cake mix: whisk 1 1/2 cups (190 g) flour, 1 cup (200 g) sugar, 1 1/2 tsp baking powder and 1/2 tsp salt and use it in place of the box. Don't taste the raw cake mix, flour or filling. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values, without toppings.