Introduction
Looking for a dessert that’s effortlessly delicious and packed with rich, nutty flavor? Say hello to Pecan Dump Cake! This easy, no-fuss recipe combines a gooey pecan pie-like base with a golden cake topping, all layered with caramelized pecans and a hint of brown sugar sweetness. Curious about how to create this indulgent treat that’s perfect for potlucks, holidays, or cozy nights in? Let’s dive into this simple recipe that’s as delightful to make as it is to eat!
Overview: Why Pecan Dump Cake Is Special
Pecan Dump Cake is a hassle-free dessert that delivers the warm, nutty flavors of pecan pie in a cake-like format. By “dumping” ingredients into a pan without mixing, it’s one of the easiest desserts you’ll ever make. The combination of a sticky pecan filling, a tender cake layer, and crunchy pecans makes it a textural delight, perfect for feeding a crowd with minimal effort.
- Time Requirement:
- Prep: 15 minutes
- Baking: 35–40 minutes
- Cooling: 1–2 hours
- Total: About 2 hours
- Difficulty Level: Easy. Minimal mixing and simple layering make it beginner-friendly.
- Why It’s Special: This cake serves 12, requires no fancy equipment, and combines the gooey richness of pecan pie with the simplicity of a dump cake. It’s versatile, make-ahead friendly, and ideal for any occasion.
Essential Ingredients
This dump cake comes together with a short list of ingredients that create a decadent, nutty dessert. Here’s what you need and why each matters:
- Dark Brown Sugar (2¾ cups, packed, divided into 2 cups and ¾ cup): Adds deep, caramel-like sweetness to the filling and topping.
- Dark Corn Syrup (1 cup): Creates the sticky, gooey texture reminiscent of pecan pie.
- Salted Butter (1¼ cup, melted and cooled, divided into ½ cup and ¾ cup): Adds richness and binds the filling and cake layers.
- Large Eggs (3, room temperature): Help set the pecan filling and add structure.
- Pure Vanilla Extract (2 tsp): Enhances the warm, nutty flavors.
- Pecan Halves (4 cups, divided into 3 cups and 1 cup): Provide the star nutty crunch and flavor.
- White Cake Mix (15.25 oz): Forms the tender, golden cake layer. Duncan Hines Classic White is recommended.
- Hot Water (1 cup): Activates the cake mix for a moist texture.
- Caramel Topping (optional): Adds an extra layer of decadence for serving.
Substitutions and Variations
- Cake Mix: Use yellow or butter pecan cake mix for a different flavor, or a gluten-free cake mix.
- Corn Syrup: Substitute with light corn syrup, maple syrup, or honey, though the texture may be less sticky.
- Pecans: Swap for walnuts or almonds, or omit for a nut-free version (though it won’t be “pecan”).
- Butter: Use unsalted butter with a pinch of salt, or margarine for a dairy-free option.
- Brown Sugar: Light brown sugar works but offers a milder flavor.
- Gluten-Free: Use a gluten-free cake mix and ensure all ingredients are gluten-free.
Step-by-Step Instructions
Follow these steps to create a Pecan Dump Cake that’s gooey, nutty, and effortlessly delicious:
- Prepare the Pan:
- Preheat the oven to 350°F (175°C).
- Generously spray a 9×13-inch (or 13×9-inch) baking dish with nonstick cooking spray.
- Make the Pecan Filling:
- In a medium-sized mixing bowl (2–3 quarts), whisk together 2 cups packed dark brown sugar, 1 cup dark corn syrup, ½ cup melted and cooled salted butter, 3 eggs, and 2 tsp vanilla extract until smooth.
- Stir in 3 cups pecan halves.
- Evenly spread the pecan mixture into the prepared baking dish.
- Add the Cake Layer:
- Sprinkle the 15.25 oz white cake mix evenly over the pecan filling, covering it completely.
- Drizzle the remaining ¾ cup melted and cooled salted butter over the dry cake mix.
- Sprinkle the remaining ¾ cup packed dark brown sugar over the butter layer.
- Add Water and Pecans:
- Pour 1 cup hot water over the top of the cake mix and butter. Do not stir. Carefully tilt the pan to distribute the water evenly if needed.
- Sprinkle the remaining 1 cup pecan halves over the top.
- Bake:
- Bake for 35–40 minutes, or until golden brown and bubbly. Check at 30 minutes, as ovens vary. The center will be slightly jiggly but will firm up as it cools (it won’t be as solid as a traditional cake).
- Remove from the oven and let cool completely in the pan (about 1–2 hours).
- Serve:
- Slice or scoop into 12 servings (¾-cup each).
- Drizzle with optional caramel topping for extra decadence, if desired.
Cooking Tips
- Cool Butter: Ensure the melted butter is cooled to avoid curdling the eggs in the filling.
- Even Layers: Spread the pecan filling and cake mix evenly for consistent texture in every bite.
- Don’t Stir the Water: Pouring hot water over the cake mix without mixing creates the signature dump cake texture.
- Check Doneness: The cake should be golden and set around the edges, with a slightly soft center that firms upon cooling.
Assembly: Building the Perfect Pecan Dump Cake
This dump cake is all about layering ingredients without mixing for a gooey, cake-like dessert. Here’s how to make it look and taste amazing:
- Pecan Filling: Spread the filling evenly to ensure every scoop has nuts and gooey goodness.
- Cake Mix Layer: Sprinkle the dry mix carefully to cover the filling completely, avoiding clumps.
- Butter and Sugar: Drizzle butter evenly and scatter brown sugar uniformly for a caramelized top.
- Water and Pecans: Pour water gently to moisten the cake mix, and scatter pecans for a crunchy finish.
- Presentation Tips:
- Serve in bowls or on plates with a drizzle of caramel sauce for a polished look.
- Garnish with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Pair with coffee or hot cider to complement the rich, nutty flavors.
Storage and Make-Ahead Tips
This dump cake is great for preparing ahead and stays delicious with proper storage:
- Room Temperature: Store covered at room temperature for up to 1 day.
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave for a warm, gooey texture.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
- Make-Ahead: Bake the cake up to 1 day in advance and store at room temperature or in the fridge. Add caramel topping just before serving.
- Serving Tip: Serve warm for a gooey, pie-like texture or chilled for a firmer, scoopable dessert.
Recipe Variations
Get creative with these fun twists to make the dump cake your own:
- Chocolate Pecan Dump Cake: Add ½ cup chocolate chips to the pecan filling or sprinkle over the cake mix before baking.
- Bourbon Pecan Dump Cake: Stir 1 tbsp bourbon into the pecan filling for a warm, adult-friendly flavor.
- Apple Pecan Dump Cake: Layer 2 cups chopped apples under the pecan filling for a fruity twist.
- Nut-Free Version: Omit pecans and use crushed toffee bits or granola for texture.
- Spiced Dump Cake: Add ½ tsp cinnamon or nutmeg to the pecan filling for a cozy flavor.
Conclusion
Pecan Dump Cake is the ultimate easy dessert, combining the rich, nutty flavors of pecan pie with the simplicity of a dump cake. With its gooey filling, tender cake layer, and crunchy pecans, it’s a crowd-pleaser that requires minimal effort but delivers maximum flavor. Perfect for holidays, potlucks, or a sweet weeknight treat, this recipe is sure to become a favorite. So grab your baking dish, dump those ingredients, and get ready to enjoy a dessert that’s pure comfort in every bite!
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Pecan Dump Cake
Description
Looking for a dessert that’s effortlessly delicious and packed with rich, nutty flavor? Say hello to Pecan Dump Cake! This easy, no-fuss recipe combines a gooey pecan pie-like base with a golden cake topping, all layered with caramelized pecans and a hint of brown sugar sweetness.
Ingredients
-
Dark Brown Sugar (2¾ cups, packed, divided into 2 cups and ¾ cup): Adds deep, caramel-like sweetness to the filling and topping.
-
Dark Corn Syrup (1 cup): Creates the sticky, gooey texture reminiscent of pecan pie.
-
Salted Butter (1¼ cup, melted and cooled, divided into ½ cup and ¾ cup): Adds richness and binds the filling and cake layers.
-
Large Eggs (3, room temperature): Help set the pecan filling and add structure.
-
Pure Vanilla Extract (2 tsp): Enhances the warm, nutty flavors.
-
Pecan Halves (4 cups, divided into 3 cups and 1 cup): Provide the star nutty crunch and flavor.
-
White Cake Mix (15.25 oz): Forms the tender, golden cake layer. Duncan Hines Classic White is recommended.
-
Hot Water (1 cup): Activates the cake mix for a moist texture.
-
Caramel Topping (optional): Adds an extra layer of decadence for serving.
Substitutions and Variations
-
Cake Mix: Use yellow or butter pecan cake mix for a different flavor, or a gluten-free cake mix.
-
Corn Syrup: Substitute with light corn syrup, maple syrup, or honey, though the texture may be less sticky.
-
Pecans: Swap for walnuts or almonds, or omit for a nut-free version (though it won’t be “pecan”).
-
Butter: Use unsalted butter with a pinch of salt, or margarine for a dairy-free option.
-
Brown Sugar: Light brown sugar works but offers a milder flavor.
-
Gluten-Free: Use a gluten-free cake mix and ensure all ingredients are gluten-free.
Instructions
Follow these steps to create a Pecan Dump Cake that’s gooey, nutty, and effortlessly delicious:
-
Prepare the Pan:
-
Preheat the oven to 350°F (175°C).
-
Generously spray a 9×13-inch (or 13×9-inch) baking dish with nonstick cooking spray.
-
-
Make the Pecan Filling:
-
In a medium-sized mixing bowl (2–3 quarts), whisk together 2 cups packed dark brown sugar, 1 cup dark corn syrup, ½ cup melted and cooled salted butter, 3 eggs, and 2 tsp vanilla extract until smooth.
-
Stir in 3 cups pecan halves.
-
Evenly spread the pecan mixture into the prepared baking dish.
-
-
Add the Cake Layer:
-
Sprinkle the 15.25 oz white cake mix evenly over the pecan filling, covering it completely.
-
Drizzle the remaining ¾ cup melted and cooled salted butter over the dry cake mix.
-
Sprinkle the remaining ¾ cup packed dark brown sugar over the butter layer.
-
-
Add Water and Pecans:
-
Pour 1 cup hot water over the top of the cake mix and butter. Do not stir. Carefully tilt the pan to distribute the water evenly if needed.
-
Sprinkle the remaining 1 cup pecan halves over the top.
-
-
Bake:
-
Bake for 35–40 minutes, or until golden brown and bubbly. Check at 30 minutes, as ovens vary. The center will be slightly jiggly but will firm up as it cools (it won’t be as solid as a traditional cake).
-
Remove from the oven and let cool completely in the pan (about 1–2 hours).
-
-
Serve:
-
Slice or scoop into 12 servings (¾-cup each).
-
Drizzle with optional caramel topping for extra decadence, if desired.
-
Cooking Tips
-
Cool Butter: Ensure the melted butter is cooled to avoid curdling the eggs in the filling.
-
Even Layers: Spread the pecan filling and cake mix evenly for consistent texture in every bite.
-
Don’t Stir the Water: Pouring hot water over the cake mix without mixing creates the signature dump cake texture.
-
Check Doneness: The cake should be golden and set around the edges, with a slightly soft center that firms upon cooling.
FAQs
Q: Can I use a different cake mix?
A: Yes! Yellow, butter pecan, or vanilla cake mix works well. Ensure it’s around 15.25 oz.
Q: Is this cake healthy?
A: It’s a rich dessert, but pecans offer healthy fats. Use less sugar or a sugar substitute for a lighter version, and enjoy in moderation!
Q: Why is my cake soggy?
A: Sogginess can result from too much water or underbaking. Use exactly 1 cup hot water and bake until golden and set around the edges.
Q: Can I use light corn syrup?
A: Yes, but dark corn syrup gives a richer, more caramel-like flavor.
Q: How do I store leftovers?
A: Store at room temperature for 1 day, in the fridge for 4 days, or freeze for up to 2 months. See storage tips above for details.
Q: Can I make this nut-free?
A: Yes! Omit pecans and add crushed cookies, toffee bits, or dried fruit for texture.