Why You’ll Love Pecan Dump Cake Recipe
Pecan Dump Cake is a crowd-pleaser that offers the perfect balance between gooey, buttery cake layers and a satisfyingly crunchy pecan topping. It requires minimal effort—just a little mixing and layering—and it’s versatile enough for weeknight dinners, holiday feasts, or potluck gatherings. With its deep caramel flavor and incredible texture, it’s a no-fail dessert that tastes like it took hours to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
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1 cup dark corn syrup (such as dark Karo syrup)
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1¼ cup salted butter (divided into ½ cup and ¾ cup), melted and cooled
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3 large eggs, room temperature
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2 teaspoons pure vanilla extract
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4 cups pecan halves (divided into 3 cups and 1 cup)
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1 (15.25-ounce or 432-gram) box white cake mix
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1 cup hot water
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Caramel topping, optional
Directions
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine 2 cups of brown sugar, dark corn syrup, ½ cup of melted butter, eggs, and vanilla extract. Whisk until smooth.
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Stir in 3 cups of pecan halves.
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Pour the mixture into the prepared baking dish and spread it out evenly.
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Evenly sprinkle the white cake mix over the top of the pecan mixture. Do not stir.
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Drizzle the remaining ¾ cup of melted butter and the 1 cup of hot water over the top.
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Sprinkle the remaining ¾ cup of brown sugar and the final 1 cup of pecan halves over the cake mix layer.
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Bake for 40 to 45 minutes, until the top is golden and the cake is bubbly around the edges.
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Let the cake cool slightly before serving. Drizzle with caramel topping if desired.
Servings and timing
This recipe serves 12 people. Preparation takes approximately 10 minutes, with a cook time of about 40 minutes, making the total time needed around 50 minutes.
Variations
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Substitute white cake mix with yellow, butter pecan, or spice cake mix for a different flavor profile.
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Swap dark corn syrup with caramel sundae topping for a similar rich sweetness.
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Add chocolate chips or shredded coconut between the layers for an extra indulgent twist.
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Top with a scoop of vanilla ice cream or whipped cream for serving.
Storage/Reheating
Store any leftover Pecan Dump Cake covered in the refrigerator for up to 5 days. To reheat, microwave individual portions for 20–30 seconds until warmed through. You can also reheat it in the oven at 300°F for about 10 minutes to preserve its crisp top layer.
FAQs
How do I know when the pecan dump cake is done baking?
The top should be golden and bubbly around the edges, and a toothpick inserted into the cake portion should come out clean.
Can I make pecan dump cake ahead of time?
Yes, you can bake it the day before and store it covered at room temperature or in the fridge.
Can I use a different type of nut?
Absolutely. Walnuts or almonds can be used in place of pecans, though the flavor profile will change slightly.
What’s the best way to serve pecan dump cake?
It’s delicious served warm, topped with vanilla ice cream or whipped cream.
Can I freeze pecan dump cake?
Yes, freeze individual portions in airtight containers for up to 3 months. Thaw and reheat before serving.
Do I need to stir the cake mix into the layers?
No. Just sprinkle it on top and let it bake undisturbed to maintain the cake’s unique texture.
Can I make this recipe gluten-free?
Yes, by using a gluten-free white cake mix, you can easily adapt this dessert for gluten-free diets.
Why is my dump cake runny?
It may need more baking time, or the water added was too much. Always measure carefully and bake until fully set.
Can I add fruit to the pecan dump cake?
Yes, layering sliced apples or pears between the sugar mixture and cake mix can add a fruity twist.
What can I substitute for dark brown sugar?
Light brown sugar can be used, though the flavor will be slightly less rich and molasses-like.
Conclusion
Pecan Dump Cake is the ultimate easy dessert that looks impressive but comes together with minimal effort. Whether you’re preparing for a family gathering, holiday meal, or simply craving something sweet and satisfying, this rich, buttery, and nutty cake will quickly become a favorite. Enjoy it fresh out of the oven or save some for a delicious next-day treat!
Pecan Dump Cake
Indulge in this easy Pecan Dump Cake, a rich, caramel-flavored dessert layered with crunchy pecans and moist cake for the perfect fall treat!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup dark corn syrup (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)
- 1 (15.25-ounce or 432-gram) box white cake mix
- 1 cup hot water
- Caramel topping, optional
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix 2 cups of brown sugar, corn syrup, ½ cup melted butter, eggs, and vanilla extract.
- Stir in 3 cups of pecan halves.
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the cake mix evenly over the pecan mixture.
- Drizzle ¾ cup melted butter over the cake mix.
- Pour 1 cup of hot water over the top without stirring.
- Sprinkle the remaining ¾ cup brown sugar and 1 cup pecan halves on top.
- Bake for 40 minutes or until golden and set.
- Cool slightly before serving. Top with caramel sauce if desired.
Notes
- You can substitute white cake mix with yellow, butter pecan, or spice cake mix for different flavors.
- Replace dark corn syrup with caramel sundae topping if needed.
- Serve warm with a scoop of vanilla ice cream for extra indulgence.
