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.

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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.