Print

Pecan Dump Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, gooey pecan dump cake layered with buttery cake mix and caramel-like pecan filling, baked until golden and irresistible.

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

  1. Preheat the oven to 350°F.
  2. Generously spray a 9×13-inch baking dish with nonstick cooking spray.
  3. Chop 3 cups of the pecan halves.
  4. In a medium mixing bowl, whisk together 1 cup brown sugar, corn syrup, 1/2 cup melted butter, eggs, and vanilla.
  5. Stir in the chopped pecans.
  6. Spread the pecan mixture evenly into the prepared baking dish.
  7. Sprinkle the dry cake mix evenly over the pecan filling.
  8. Drizzle the remaining 3/4 cup melted butter over the cake mix.
  9. Sprinkle the remaining 1/2 cup brown sugar over the top.
  10. Pour the hot water evenly over the cake mixture without stirring. Tilt the pan if needed to distribute.
  11. Top with the remaining 1 cup pecan halves.
  12. 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

Find it online: https://yumfamilyrecipes.com/best-pecan-dump-cake/