Pecan Pie Dump Cake (Skillet)

pecanpiedumpcakeskillet Skip the pie and make this easy pecan pie dump cake instead. It's everything you love about pecan pie - a gooey, caramel-like filling loaded with pecans, but it's topped with a buttery, crisp cake layer instead. The best part is, it's made in just one pan with minimal effort. What’s a dump cake? Let’s talk dump cakes for a second. In case you’re not familiar, a dump cake is exactly what it sounds like - just dump everything in a pan and let the oven do its thing. You get all the deliciousness of a cake or pie with a fraction of the effort (huge win). And this pecan pie version? Well, it’s pure genius, in my opinion (heh). This cake only requires a little effort. If you love the gooey richness of pecan pie, but hate to make pie (me), or don’t have time to make a whole pie, this dump cake is the answer. It’s buttery, sweet, packed with pecans and has a golden cake topping that comes together with almost no effort. No crust to roll - just mix, layer and bake.

¾ cup brown sugar
¼ tsp. sea salt
½ cup corn syrup
1 tsp. pure vanilla extract
2 eggs
½ cup butter, divided
1 cup pecans, coarsely chopped
½ box yellow cake mix (6.5 oz)
¼ tsp. ground cinnamon

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and lightly grease a 10" cast iron skillet (or an 8x8" baking pan).

In a large bowl, combine the brown sugar, sea salt, corn syrup, pure vanilla extract, eggs and ¼ cup butter, melted and mix well.

Fold in ½ cup chopped pecans.

Pour mixture into skillet and using the back side of a spoon, even the mixture out.

In a medium bowl, whisk together the cake mix and cinnamon. Sprinkle the cake mixture evenly over nut mixture.

Drizzle remaining ¼ cup butter, melted evenly over top of cake. Sprinkle with remaining ¼ cup pecans.

Bake cake for 25-30 minutes or until golden and set in center. If you're using an aluminum pan, bake cake for 35 minutes. Let cool slightly and serve.

Store leftover cake in an airtight container in the fridge for 3-4 days. Reheat it gently before eating it again.

Makes 9 servings.

Cook's Notes:

Change up the cake mix. Feel free to experiment with different cake mix flavours like butter pecan or spice cake for a fun twist.
To make a larger portion: You can double the recipe and bake the cake in a 9x13" pan. Double all the ingredients and adjust the baking time up by 10-15 minutes.
Evenly spread the butter. When melting your butter, make sure it’s evenly distributed across the top of the cake mix. This helps create that lovely crisp, buttery topping and avoid dry, powdery spots.
Don’t stir the layers. As tempting as it is, resist the urge to mix everything together. Mixing the layers will change the texture of the cake.
Let it cool slightly before serving. This gives the filling a chance to set up a little bit, making it easier to serve.
Add a pinch of sea salt. A light sprinkle of flaky sea salt over the top after baking can balance out the sweetness and enhance all of the rich, nutty flavours.
For a crowd. If you’re hosting a larger crowd, don’t worry - you can easily double the recipe and bake it in a 9x13" pan. Just double all the ingredients and adjust the baking time accordingly (you’ll likely need to add 5-10 minutes to ensure it bakes through).

Storage and Reheating:

Store leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, microwave a slice of dump cake for 15-20 seconds until warm. If you’re reheating a larger portion, you can cover the baking dish with foil and warm it in a 300°F oven for about 10-15 minutes.

Serving Suggestions:

Serve warm with a scoop of vanilla ice cream. This is the ultimate combo in my opinion. That warm, gooey filling and crisp topping pair perfectly with a nice cold scoop of vanilla.
A drizzle of caramel sauce. Take this cake up a notch with an extra drizzle of caramel right before serving. Bonus points if it’s gently warmed.
Whipped cream. A dollop of fresh whipped cream (or the canned stuff - I don’t judge) balances the sweetness and adds a light, fluffy touch.