Why You’ll Love This Recipe

This pecan dump cake is a dream come true for anyone who loves a sweet, nutty dessert with a rich caramel undertone. The beauty of this recipe lies in its simplicity — just a few pantry staples and a couple of steps transform into a decadent treat. The combination of dark brown sugar, corn syrup, and melted butter creates a luscious caramel filling, while the pecans add a delightful crunch. With minimal prep time, you can have a warm, gooey cake ready in under an hour.

Pecan Dump Cake Recipe

Ingredients

  • 1½ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)

  • 1 cup dark corn syrup (I used dark Karo syrup)

  • 1¼ cups salted butter, melted and cooled (divided into ½ cup and ¾ cup)

  • 3 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 4 cups pecan halves (divided into 3 cups and 1 cup)

  • 15.25 ounces white cake mix (I used Duncan Hines Classic White Cake mix)

  • 1 cup hot water

  • Caramel topping, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F. Generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.

  2. In a medium-sized mixing bowl (2-3 quarts), combine 1 cup dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla. Whisk until smooth.

  3. Stir in 3 cups of pecan halves. Evenly spread this pecan mixture into the prepared baking dish.

  4. Sprinkle the dry cake mix over the pecan mixture, ensuring it is distributed evenly.

  5. Drizzle the remaining ¾ cup melted butter over the dry cake mix.

  6. Sprinkle the remaining ½ cup dark brown sugar over the butter layer.

  7. Pour 1 cup of hot water over the cake mix and butter. Do not stir. If necessary, tilt the baking pan gently to ensure the water is evenly distributed over the dry cake mix.

  8. Finally, sprinkle the remaining 1 cup of pecan halves over the cake and water layer.

  9. Bake for 35-40 minutes or until golden brown. Keep an eye on it from the 30-minute mark. The center may still be a little jiggly but will firm up as it cools. Allow the cake to cool completely before serving. (This recipe makes twelve ¾-cup servings.)

Servings and Timing

  • Prep Time: 10 minutes

  • Cook Time: 40 minutes

  • Total Time: 50 minutes

  • Servings: 12

Variations

  • Caramel Drizzle: For an extra indulgent touch, drizzle some caramel topping over the cake before serving.

  • Nut Substitutes: If you’re not a fan of pecans, you can swap them for walnuts or almonds.

  • Add Chocolate: For a chocolatey twist, add a layer of chocolate chips on top of the cake mix before baking.

  • Spices: If you love the flavors of fall, sprinkle a bit of cinnamon or nutmeg over the top before baking for added warmth and spice.

Storage/Reheating

  • Storage: Store leftover pecan dump cake in an airtight container at room temperature for up to 3 days.

  • Reheating: To reheat, place individual servings in the microwave for 20-30 seconds, or heat the entire cake in the oven at 300°F for about 10 minutes until warmed through.

FAQs

1. How do I know when the pecan dump cake is done?

The cake should be golden brown on top, and the center will still have a slight jiggle. It will firm up as it cools, so be patient.

2. Can I use a different cake mix for this recipe?

Yes! While white cake mix is traditional, you can use yellow cake mix or even spice cake mix for a different flavor profile.

3. Can I make this recipe in advance?

Yes, you can make the dump cake a day ahead and store it covered at room temperature. Just reheat before serving.

4. What’s the best way to serve pecan dump cake?

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

5. Can I freeze this cake?

Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and store in the freezer for up to 3 months. Thaw before reheating.

6. Why does the cake stay jiggly in the center?

The pecan dump cake is meant to have a soft, almost gooey center. It will firm up as it cools, giving it a rich, caramelized texture.

7. Can I use light corn syrup instead of dark?

Dark corn syrup gives the cake its rich caramel flavor, but light corn syrup can be substituted if you prefer a less intense taste.

8. Can I add more pecans?

Absolutely! If you love nuts, feel free to add extra pecans to the cake or top.

9. What if I don’t have hot water?

The hot water helps set the cake mix and creates the desired texture. If you don’t have hot water, use warm water as a substitute.

10. Can I make a smaller batch?

You can easily halve the recipe and bake it in a smaller pan, such as an 8×8-inch square pan. Adjust the baking time accordingly.

Conclusion

This pecan dump cake is a simple yet satisfying dessert that brings the flavors of fall to your table with minimal effort. With its gooey, caramel-filled center and crunchy pecans, it’s sure to be a crowd-pleaser at any gathering. Whether you’re serving it with a scoop of ice cream or on its own, this easy treat will quickly become a favorite.

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Pecan Dump Cake Recipe

Pecan Dump Cake Recipe

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A simple and irresistible pecan dump cake with a caramelized filling and crunchy pecans. Perfect for fall gatherings and minimal effort.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

1½ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)

1 cup dark corn syrup

1¼ cups salted butter, melted and cooled (divided into ½ cup and ¾ cup)

3 large eggs, room temperature

2 teaspoons pure vanilla extract

4 cups pecan halves (divided into 3 cups and 1 cup)

15.25 ounces white cake mix

1 cup hot water

Caramel topping, optional

Instructions

  1. Preheat your oven to 350°F. Generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.
  2. In a medium-sized mixing bowl (2-3 quarts), combine 1 cup dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla. Whisk until smooth.
  3. Stir in 3 cups of pecan halves. Evenly spread this pecan mixture into the prepared baking dish.
  4. Sprinkle the dry cake mix over the pecan mixture, ensuring it is distributed evenly.
  5. Drizzle the remaining ¾ cup melted butter over the dry cake mix.
  6. Sprinkle the remaining ½ cup dark brown sugar over the butter layer.
  7. Pour 1 cup of hot water over the cake mix and butter. Do not stir. If necessary, tilt the baking pan gently to ensure the water is evenly distributed over the dry cake mix.
  8. Finally, sprinkle the remaining 1 cup of pecan halves over the cake and water layer.
  9. Bake for 35-40 minutes or until golden brown. Keep an eye on it from the 30-minute mark. The center may still be a little jiggly but will firm up as it cools. Allow the cake to cool completely before serving.

Notes

  • For an extra indulgent touch, drizzle some caramel topping over the cake before serving.
  • If you’re not a fan of pecans, swap them for walnuts or almonds.
  • Add chocolate chips for a chocolatey twist.
  • Sprinkle cinnamon or nutmeg for extra warmth and spice.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Reheat in the microwave for individual servings or in the oven for the entire cake.
  • You can freeze the cake for up to 3 months, thaw before reheating.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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