Pecan Dump Cake Recipe
Let’s talk about pure comfort food: this Pecan Dump Cake is a luscious marriage of gooey brown sugar, buttery pecans, and a soft, caramel-kissed crust that’s so simple to whip up, you’ll want to make it for every occasion (or, honestly, any weeknight when that sweet tooth hits!). It’s the kind of dessert that instantly fills the kitchen with the scent of cozy, nutty caramel, and every bite feels like a warm southern hug. Whether you’re a dump cake devotee or a pecan pie purist, just wait until you taste how easy and decadent this Pecan Dump Cake truly is.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple, everyday ingredients come together to create such a show-stopping treat. Each one brings something special to the table: sweetness, richness, crunch, or that melt-in-your-mouth texture that makes this cake unforgettable.
- Dark brown sugar (2¾ cups, divided): Packs a deep, molasses flavor that adds rich complexity and gooey texture to every layer.
- Dark corn syrup (1 cup): Brings smooth sweetness and helps create that signature, glossy pecan filling.
- Salted butter (1¼ cups, melted and divided): Adds creamy, salty undertones and keeps the cake ultra-tender and decadent.
- Large eggs (3, room temperature): Help bind the filling together and add just the right amount of richness.
- Pure vanilla extract (2 teaspoons): Rounds out the sweetness with warm, aromatic notes.
- Pecan halves (4 cups, divided): The star! They provide that classic crunch and buttery flavor in every bite.
- White cake mix (15.25 ounces): Gives the cake its soft, flavorful top and makes assembly a breeze.
- Hot water (1 cup): Gently melds the layers and ensures the cake mix bakes up moist and fluffy.
- Caramel topping (optional): For an extra decadent drizzle over the finished cake.
How to Make Pecan Dump Cake
Step 1: Prep the Baking Dish
Preheat your oven to 350°F. Grab a 9×13-inch baking dish and give it a generous spray with nonstick cooking spray. You want every glossy, gooey bite of your Pecan Dump Cake to release effortlessly when serving, so don’t skimp on this step!
Step 2: Whisk Together the Filling
In a medium mixing bowl, combine 2 cups of the dark brown sugar, all of the corn syrup, ½ cup of the melted butter, all three eggs, and the vanilla extract. Whisk until smooth and totally combined—the mixture should be thick and glossy, almost like the base of a perfect pecan pie.
Step 3: Add Pecans and Spread Out
Next, stir in 3 cups of pecan halves. Pour this nutty, syrupy mixture evenly into your prepared baking dish, making sure those pecans are spread out so every spoonful delivers plenty of crunch.
Step 4: Sprinkle on the Cake Mix
Open that white cake mix and sprinkle it evenly over the entire pecan filling. Don’t stir it in! This magic dump cake technique gives you a crisp topping with barely any effort—a true weeknight hero.
Step 5: Drizzle the Butter
Pour the remaining ¾ cup of melted butter slowly and evenly over the dry cake mix. This helps moisten the top and produces gorgeous, golden edges in your finished Pecan Dump Cake.
Step 6: Brown Sugar Sprinkle
Now, scatter the remaining ¾ cup of dark brown sugar over everything. This extra layer creates irresistible caramelized pockets throughout your cake.
Step 7: Add Hot Water
Gently pour 1 cup of hot water over the top. Don’t mix! If you need to, you can carefully tilt the pan to distribute the water; it’ll work its magic in the oven, helping all the flavors merge.
Step 8: Final Layer of Pecans
Finish with the last cup of pecan halves, sprinkling them on top for extra crunch and that oh-so-inviting look once it’s baked.
Step 9: Bake and Cool
Bake for 35-40 minutes, checking at the 30-minute mark. The cake should be golden on top, with the center still slightly jiggly (it’ll set as it cools). Your Pecan Dump Cake won’t be firm like a traditional cake—it’s meant to be gooey and luscious! Let it cool completely before slicing and serving for the dreamiest texture.
How to Serve Pecan Dump Cake
Garnishes
When it comes to a finishing touch, a drizzle of caramel sauce over a warm serving takes this dessert over the top! Add a scoop of vanilla ice cream or a dollop of whipped cream for a beautiful contrast in both flavor and temperature. A light dusting of powdered sugar is always welcome, giving your Pecan Dump Cake that extra touch of presentation magic.
Side Dishes
While this cake is fabulously indulgent on its own, pairing it with coffee or strong black tea is a classic choice—perfect for balancing out its sweet richness. If you want to go the extra mile, try fresh berries or a citrusy fruit salad on the side for a bit of brightness. Pecan Dump Cake also makes a sensational companion to a tangy yogurt parfait for a decadent brunch platting.
Creative Ways to Present
You can serve individual portions in pretty ramekins or glass jars and top each one with a swirl of whipped cream and a pecan. For parties, cut the cooled Pecan Dump Cake into bars and place them on a rustic wooden board for a buffet-style presentation. It even works wonderfully as a warm pudding, spooned into bowls for that extra homey feel—just don’t forget the caramel drizzle!
Make Ahead and Storage
Storing Leftovers
Once your Pecan Dump Cake has cooled, cover the baking dish with plastic wrap or transfer leftovers to an airtight container. You can keep it in the fridge for up to 4 days, and it tastes just as amazing (maybe even better) the next day as the flavors deepen and meld together.
Freezing
To freeze, allow the cake to cool fully and then cut into individual servings. Wrap each piece in plastic wrap, then foil, and tuck into a freezer bag for extra protection. Pecan Dump Cake freezes beautifully for up to 2 months. When you’re craving a taste of something sweet, simply thaw in the fridge overnight.
Reheating
To reheat, pop a portion in the microwave for 30 seconds to 1 minute, or warm in a 300°F oven for about 10-15 minutes. This revives that lovely gooey, nutty texture—just be sure not to overheat, as you want those pecans to stay crisp.
FAQs
Can I use light brown sugar instead of dark?
Absolutely! While dark brown sugar gives a deeper molasses flavor and richer color, light brown sugar will still deliver wonderful sweetness and a lovely gooey texture. Feel free to use whichever you have on hand.
Is it possible to substitute another nut for pecans?
You sure can, though it wouldn’t technically be a Pecan Dump Cake anymore. Walnuts or even chopped hazelnuts work well, providing a different but equally delicious crunch.
Does it matter which cake mix brand I use?
Nope—any standard white cake mix will work! Duncan Hines, Betty Crocker, or your favorite store brand all turn out soft and tasty. Just stick to a 15.25-ounce size for best results.
Can this Pecan Dump Cake be made dairy-free?
Definitely! Substitute the butter for your favorite plant-based alternative and check your cake mix for any hidden dairy ingredients. The result will still be deliciously gooey and nutty.
Why shouldn’t I mix everything together in the pan?
The magic of a dump cake lies in the layers. Leaving the ingredients unmixed means you end up with a crispy, buttery top and a luscious, gooey base—the best of both worlds in every spoonful.
Final Thoughts
I truly hope you give this Pecan Dump Cake a try next time you’re craving something warm, buttery, and just a little bit nostalgic. Every bite is a celebration of simple ingredients and sweet memories—and I promise, it’ll win you rave reviews from family and friends. Happy baking!
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Pecan Dump Cake Recipe
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pecan Dump Cake is a deliciously sweet and nutty dessert that’s incredibly easy to make. With layers of pecans, brown sugar, cake mix, and butter, this dessert bakes up into a gooey, caramelized treat that’s perfect for any occasion.
Ingredients
For the Pecan Filling:
- 2 cups dark brown sugar, packed
- 1 cup dark corn syrup
- 1/2 cup salted butter, melted and cooled
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups pecan halves
For the Cake Layer:
- 15.25 ounces white cake mix
- 3/4 cup salted butter, melted and cooled
- 1 cup hot water
- Caramel topping (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
- Mix the Pecan Filling: In a mixing bowl, combine 2 cups brown sugar, corn syrup, 1/2 cup melted butter, eggs, and vanilla. Stir in 3 cups of pecans. Spread this mixture in the prepared baking dish.
- Add the Cake Layer: Sprinkle the white cake mix over the pecan filling.
- Top with Butter and Sugar: Drizzle 3/4 cup melted butter over the cake mix. Sprinkle 3/4 cup brown sugar over the butter.
- Moisten with Water: Pour hot water over the cake mix and butter. Do not mix.
- Finish with Pecans: Sprinkle the remaining 1 cup of pecans over the top.
- Bake: Bake for 35-40 minutes until golden brown. Check at 30 minutes, as ovens vary. The center will be slightly jiggly but will set as it cools. Let cool completely before serving.
Notes
- This cake is best served warm with a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pecan Dump Cake, dessert, pecans, easy recipe, sweet treat
