Pecan Pie Dump Cake (Skillet)
Skip the pie and make this easy pecan pie dump cake instead.
Equipment
- 10-inch cast iron skillet
Ingredients
- ¾ cup brown sugar dark
- ¼ teaspoon sea salt
- ½ cup corn syrup light, but may use dark if preferred
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup unsalted butter divided
- 1 cup pecans coarsely chopped
- ½ box yellow cake mix about 6.5 ounces
- ¼ teaspoon cinnamon optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 10-inch cast iron skillet.
- In a large bowl, combine the brown sugar, sea salt, corn syrup, vanilla extract, eggs, and ¼ cup melted butter 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 melted butter 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 using aluminum pan, bake for 35 minutes. Let cool slightly, and serve.
- Store leftover cake in an airtight container in fridge for 3-4 days. Reheat gently before eating.
Notes
Spread the butter evenly to avoid dry spots. Feel free to change the cake mix flavor. You can double the recipe, adjusting the baking time as needed. Store leftovers properly and reheat before enjoying.
Nutrition
Serving: 1scoopCalories: 411kcalCarbohydrates: 58gProtein: 3gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 63mgSodium: 306mgPotassium: 101mgFiber: 1gSugar: 45gVitamin A: 374IUVitamin C: 0.1mgCalcium: 95mgIron: 1mg
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