This recipe for pecan pie dump cake is a great mix of rich, buttery cake and nutty pecan pie. Perfect easy recipe to make in the fall or winter!
I went a little MIA on the old blog over the past few days after an unexpected internet outage around here. Thursday, a lightning storm fried our modem...not good when both you and your husband sometimes work from home. But we're finally back up and running after a few hours of email catch-up last night, so I thought I'd share a recipe from last week with y'all today!
I've professed my love of dump cakes on the blog before. They are just so stinking easy and delicious. You literally dump everything in a pan and bake. Plus, the options and variations are endless. If you need an easy go-to recipe, these are a must!
The Pecan Pie Dump Cake I'm sharing today is perfect for fall and winter. I can see this being a great (and easy) Thanksgiving dessert. It's rich, hearty, and absolutely perfect when served with a little bit of vanilla ice cream on the side. Hope y'all enjoy!
Pecan Pie Dump Cake
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- In a large bowl, combine brown sugar, white sugar, salt, and cinnamon with a fork. Add in corn syrup, vanilla extract, eggs, and ½ cup melted and cooled butter. Mix well. Fold in 1 cup of pecans until well-incorporated.
- Pour mixture into a greased 9x13" pan. Over the top of the mixture, evenly spread cake mix. Top with remaining pecans (1 cup) evenly. Pour 1 ½ cups butter over the top of the dish, until most of the cake mix is moistened.
- Bake dump cake in a 350 degree oven for 40-45 minutes, until edges of the top are just starting to brown. Serve warm with ice cream.