Description
This Sugar-Free Pecan Pie Dump Cake is a warm, gooey pecan dessert with a rich vanilla filling, buttery golden cake topping, and crunchy pecans. Made with sugar-free syrup, brown sugar-free sweetener, pecans, sugar-free cake mix, and butter, it delivers all the cozy flavors of pecan pie without the work of making a traditional crust. The easy dump-cake method creates a luscious caramel-like filling beneath a crisp, golden topping.
Ingredients
Scale
Sugar-Free Pecan Filling
- 1 cup brown sugar-free sweetener, divided
- 1 cup sugar-free syrup
- 1/2 cup salted butter, melted and cooled
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups pecan halves, roughly chopped
Sugar-Free Cake Topping
- 1 box sugar-free white or vanilla cake mix
- 3/4 cup salted butter, melted
- 1/2 cup brown sugar-free sweetener
- 1 cup hot water
- 1 cup pecan halves
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9×13-inch baking dish.
- In a medium bowl, whisk together 1 cup brown sugar-free sweetener, sugar-free syrup, cooled melted butter, eggs, and vanilla extract until smooth and fully combined.
- Stir the chopped pecans into the filling mixture.
- Spread the pecan filling evenly over the bottom of the prepared baking dish.
- Sprinkle the dry sugar-free cake mix evenly over the pecan filling. Do not stir.
- Drizzle the melted butter evenly over the entire surface of the cake mix.
- Sprinkle the remaining 1/2 cup brown sugar-free sweetener evenly over the butter.
- Slowly pour the hot water over the entire surface. Do not stir the layers together.
- Sprinkle the remaining 1 cup pecan halves evenly over the top.
- Bake for 35–40 minutes, or until the topping is golden brown and the center still has a slight jiggle.
- Remove from the oven and allow the dump cake to cool completely so the filling can set.
- Serve warm for a soft, gooey texture, or chill before serving for firmer slices. Add sugar-free whipped topping or sugar-free vanilla ice cream if desired.
Notes
- Let the melted butter cool before adding it to the eggs to prevent the eggs from cooking.
- Chop the pecans used in the filling for a more even texture and easier serving.
- Do not stir the layers after adding the cake mix, butter, and water. Keeping the layers separate is essential for creating the gooey filling and golden topping.
- Avoid overbaking. The center should still have a slight jiggle when removed from the oven and will continue to set as it cools.
- For cleaner slices, allow the cake to cool completely before cutting.
- For a bourbon-inspired variation, add 1/2 teaspoon bourbon extract or sugar-free bourbon flavoring to the filling.
- Add sugar-free dark chocolate chips for a chocolate-pecan variation.
- Add unsweetened shredded coconut for a coconut-pecan version.
- Walnuts or hazelnuts can be substituted for the pecans.
- A pinch of ground cinnamon adds extra warmth and spice.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- To freeze, cool completely, cover well, and freeze for up to 2 months. Thaw in the refrigerator and reheat before serving.
- Reheat individual servings gently in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through.
- The filling thickens as it cools and becomes gooey again when reheated.
- A pan smaller than 9×13 inches is not recommended because the dessert may overflow during baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 410
- Fat: 35g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 5g
Keywords: Sugar-Free Pecan Pie Dump Cake