Why You’ll Love Pecan Dump Cake Recipe
This recipe is wonderfully easy to put together, even though it tastes like a dessert that took far more effort. The filling is sweet, nutty, and caramel-like, while the top bakes into a golden buttery layer with a little texture from the extra pecans.
It is also perfect for serving a crowd. With 12 servings, this dessert fits right in at Thanksgiving, Christmas, or any gathering where you want something warm and comforting on the table. Another reason to love it is that it combines the flavor of pecan pie with the convenience of a cake mix, so you get the best of both worlds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups dark brown sugar, packed, divided into 1 cup and ½ 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
Directions
Preheat your oven to 350°F and generously coat a 9×13-inch baking dish with nonstick cooking spray.
Chop 3 cups of the pecan halves and set aside the remaining 1 cup for the topping.
In a medium mixing bowl, whisk together 1 cup of the dark brown sugar, the dark corn syrup, ½ cup of the melted butter, the eggs, and the vanilla extract until well combined.
Stir the chopped pecans into the mixture, then spread the pecan filling evenly into the prepared baking dish.
Sprinkle the dry white cake mix evenly over the pecan layer.
Drizzle the remaining ¾ cup melted butter over the cake mix, trying to cover as much of the surface as possible.
Sprinkle the remaining ½ cup dark brown sugar over the butter layer.
Carefully pour the hot water over the top. Do not stir. You can gently tilt the pan to help distribute the water more evenly.
Scatter the remaining 1 cup pecan halves over the top.
Bake for 35 to 40 minutes, or until the top is golden brown. Start checking around the 30-minute mark since ovens can vary. The center may still look slightly jiggly when it comes out of the oven, but it will set more as it cools.
Let the cake cool completely before serving so the filling has time to firm up properly.
Servings and timing
This recipe makes 12 servings.
Preparation time is about 10 minutes, and baking time is 35 to 40 minutes. With a little time for assembling, the total time is about 50 minutes, not including cooling.
Variations
For an even deeper flavor, try using butter pecan cake mix in place of white cake mix. It adds extra nuttiness and makes the dessert even more decadent.
You can also mix in a pinch of cinnamon or nutmeg with the filling for a warmer, spiced flavor. A small splash of maple extract can give it a cozy fall-inspired twist as well.
To make it extra indulgent, serve each portion with whipped cream or a scoop of vanilla ice cream. The cool, creamy topping pairs beautifully with the warm brown sugar and pecan flavors.
Storage/Reheating
Store leftover pecan dump cake tightly covered in the refrigerator for up to 4 days. Because of the gooey filling, chilling helps it stay fresh and hold together better.
To reheat, warm individual portions in the microwave for about 20 to 30 seconds until heated through. You can also reheat larger portions in a 300°F oven for about 10 to 15 minutes. Serve warm for the best texture and flavor.
FAQs
Can pecan dump cake be made ahead of time?
Yes, this dessert can be made a day in advance. Let it cool completely, cover it well, and store it in the refrigerator until you are ready to serve.
Does this dessert taste like pecan pie?
It does. The filling has a rich, sweet, buttery flavor very similar to pecan pie, while the cake mix topping adds a soft, slightly crisp layer.
Do I need to stir the layers together?
No, do not stir the layers after adding the cake mix, butter, and hot water. Keeping the layers undisturbed is what gives dump cake its signature texture.
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar if needed. Dark brown sugar gives a deeper molasses flavor, but light brown sugar will still work well.
Can I use unsalted butter?
Yes, unsalted butter can be used. The flavor may be slightly less rich, so you may want to add a small pinch of salt to balance the sweetness.
Why is the center still jiggly after baking?
That is normal for this recipe. The center firms up as the cake cools, so it should not be baked until completely solid in the oven.
Can I use chopped pecans instead of pecan halves?
Yes, chopped pecans work perfectly fine. Using halves for the topping simply gives the finished cake a prettier look and a bit more texture.
What is the best way to serve pecan dump cake?
It is delicious on its own, but it is especially good served slightly warm with vanilla ice cream or whipped cream.
Can I freeze pecan dump cake?
Yes, you can freeze it after it has cooled completely. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
What size baking dish should I use?
A 9×13-inch baking dish is ideal for this recipe. It gives the cake enough room to bake evenly and develop the right texture.
Conclusion
Pecan Dump Cake is an easy dessert that delivers big flavor with very little effort. With its sticky pecan filling, buttery cake topping, and crowd-friendly size, it is a wonderful recipe to keep on hand for holidays and special gatherings. Whether you serve it plain or with a scoop of ice cream, this dessert is sure to become a favorite.
Pecan Dump Cake
A rich, gooey pecan dump cake layered with buttery cake mix and caramel-like pecan filling, baked until golden and irresistible.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups dark brown sugar, packed (divided into 1 cup and 1/2 cup)
- 1 cup dark corn syrup
- 1¼ cup salted butter, melted and cooled (divided into 1/2 cup and 3/4 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
Instructions
- Preheat the oven to 350°F.
- Generously spray a 9×13-inch baking dish with nonstick cooking spray.
- Chop 3 cups of the pecan halves.
- In a medium mixing bowl, whisk together 1 cup brown sugar, corn syrup, 1/2 cup melted butter, eggs, and vanilla.
- Stir in the chopped pecans.
- Spread the pecan mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pecan filling.
- Drizzle the remaining 3/4 cup melted butter over the cake mix.
- Sprinkle the remaining 1/2 cup brown sugar over the top.
- Pour the hot water evenly over the cake mixture without stirring. Tilt the pan if needed to distribute.
- Top with the remaining 1 cup pecan halves.
- Bake for 35–40 minutes until golden brown. The center may be slightly jiggly but will firm as it cools. Cool completely before serving.
Notes
- Do not stir after adding the water; this creates the layered texture.
- Check the cake around 30 minutes as oven temperatures vary.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
