Description
A rich, buttery dessert that brings together the gooey heart of pecan pie and the golden crisp of cake mix—now doubled for a crowd and enhanced with spiced caramel notes and a surprise crunch. Whether you’re baking for a holiday gathering or just because, this upgraded dump cake brings the cozy in every bite.
Ingredients
• 6 cups pecans, divided (3 cups chopped, 3 cups halves)
• 2 cups brown sugar
• ⅔ cup dark corn syrup
• 2½ cups unsalted butter, melted & divided
• 2 tsp vanilla extract
• 1 tbsp cinnamon
• ¼ tsp ground nutmeg (new twist)
• ½ tsp sea salt flakes (for topping)
• 2 (15.25 oz) boxes yellow cake mix
• Optional twist: 1 cup toffee bits or chopped dark chocolate for extra richness
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13″ deep baking dish or two standard-size dishes.
In a bowl, mix brown sugar, corn syrup, 1½ cups melted butter, vanilla, cinnamon, and nutmeg. Stir in chopped pecans.
Pour the mixture evenly into the baking dish(es).
Sprinkle dry yellow cake mix evenly over the top—do not stir.
Drizzle remaining 1 cup of melted butter evenly over the cake mix layer.
Top with pecan halves, and if using, scatter toffee bits or chocolate on top.
Bake for 50–60 minutes, until golden and bubbling. The edges should be crisp and the center set.
Cool for 10–15 minutes, then sprinkle with sea salt flakes before serving.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
Nutrition
- Calories: 490
- Sugar: 28g
- Fat: 35g
- Carbohydrates: 42g