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Pecan Dump Cake
Indulge in the simplicity and delightful flavors of our pecan dump cake, a caramel-infused easy fall dessert crowned with crunchy pecans.
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Elevate your dessert game with our pecan dump cake, which boasts layers of flavor, from the deep richness of dark brown sugar to the satisfying crunch of pecans. This recipe is a testament to how easy yet irresistible desserts can be.
Pecan Dump Cake Ingredients
Dark brown sugar and corn syrup provide a sweet, caramel-like flavor, while the pecan halves deliver nuttiness and crunch. White cake mix offers a soft base, and the hot water transforms it into a moist cake, ensuring the perfect texture.
For this recipe, you’ll need:
- 2¾ cups of dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup of dark corn syrup (I used dark Karo syrup)
- 1¼ cup of salted butter, (divided into ½ cup and ¾ cup) melted, and cooled
- 3 large eggs, room temperature
- 2 teaspoons of pure vanilla extract
- 4 cups of pecan halves (divided into 3 cups and 1 cup)
- 1 (15.25-ounce or 432-gram) box of white cake mix
- 1 cup of hot water
- Caramel topping, optional
Substitutions and Additions
WHITE CAKE MIX: If you’re feeling adventurous, try substituting the white cake mix with yellow cake mix, butter pecan cake mix, or even a spice cake mix for a unique twist on flavors.
DARK CORN SYRUP: If you don’t have dark corn syrup on hand, a caramel sundae topping can step in to maintain that rich sweetness.
TOPPING: Take your pecan dump cake to the next level with a little bit of caramel drizzle over the top for an extra layer of indulgence.
How To Make This Pecan Dump Cake Recipe
Dump cakes are one of the easiest cakes to make. Let’s have a look at the step-by-step instructions together.
STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.
STEP TWO: Add two cups of dark brown sugar, dark corn syrup, ½ cup of melted butter, eggs, and vanilla to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
STEP THREE: Stir in the three cups of pecan halves. Evenly spread the pecan mixture into the sprayed baking dish.
STEP FOUR: Sprinkle the dry cake mix over the pecan filling.
STEP FIVE: Drizzle the remaining ¾ cup of melted butter over the dry cake mix.
STEP SIX: Sprinkle the remaining ¾ cup dark brown sugar over the butter layer.
STEP SEVEN: Pour the hot water over the top of the cake mix and butter. Do not mix. You can carefully tilt the cake pan to distribute the water over the cake mix.
STEP EIGHT: Sprinkle the remaining one cup pecan halves over the cake and water layer.
STEP NINE: Bake for 35-40 minutes or until golden brown. Because all ovens bake differently, check on the cake at the 30-minute mark. Allow the cake to cool completely before serving.
Be very careful when placing the cake in the oven due to the hot water on top of the cake.
Our Recipe Developer Says: At 40 minutes, this dump cake still had a slight jiggle in the middle. I went ahead and took it out, and it firmed up as it cooled.
How To Serve
Now that your pecan pie cake is ready let’s explore some fantastic ways to serve it.
Serve this easy cake warm with a big scoop of vanilla ice cream. The contrast of warm, gooey cake with cold, creamy ice cream is a match made in dessert heaven.
Take your dessert game up a notch by adding a dollop of whipped cream and a drizzle of caramel sauce. It’s pure indulgence.
Pair a slice of pecan dump cake with a steaming cup of coffee for a cozy afternoon treat. The cake’s nutty richness is the perfect complement to the coffee’s bold flavors.
MORE DUMP CAKE RECIPES
Storage
MAKE AHEAD: You can prepare the pecan dump cake ahead of time, cover it tightly, and store it in the fridge for up to 24 hours before baking. This makes it a convenient dessert for entertaining.
IN THE FRIDGE: If you have leftovers of this quick dessert, cover the cake and store it at room temperature for up to three days. For longer storage, place it in the fridge for up to a week.
IN THE FREEZER: To freeze, wrap individual portions in plastic wrap and place them in an airtight container. Freeze for up to two months.
To serve, thaw overnight in the refrigerator, and then reheat in the oven at 350°F until warm.
REHEATING: Reheat leftover slices in the microwave for a quick warm-up, or place them in a preheated oven at 350°F for about ten minutes for that freshly baked taste.
Why We Love This Recipe
EASY TO MAKE: Our pecan dump cake is a breeze to make, requiring minimal effort while delivering maximum flavor. It’s a recipe that welcomes both novice and experienced bakers.
LAYERS OF FLAVOR: This dessert is a symphony of textures and tastes, from the crunchy pecan topping to the gooey caramel layer underneath. Each bite is a delightful surprise.
CROWD-PLEASER: No matter the occasion, this dessert has a way of making everyone smile. It’s a crowd-pleaser that earns you the title of the resident dessert expert.
Frequently Asked Questions
How do I ensure the cake is cooked through?
The cake may appear slightly jiggly in the center, but it will firm up as it cools. To be sure, you can insert a toothpick into the center; it should come out mostly clean.
Can I serve this cake warm or cold?
Both options are delightful! Serve it warm for a gooey, comforting treat, or chill it in the fridge for a refreshing dessert.
Our pecan dump cake is a testament to the beauty of simplicity in baking. It’s a delicious dessert that effortlessly combines flavors and textures, creating a taste that’s bound to please the entire family.
More Dump Cake Recipes
Pecan Dump Cake
Indulge in the simplicity and delightful flavors of our pecan dump cake, a caramel-infused easy fall dessert crowned with crunchy pecans.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Ingredients
- 2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup dark corn syrup, I used dark Karo syrup
- 1¼ cup 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 (I used Duncan Hines Classic White Cake mix)
- 1 cup hot water
- Caramel topping, optional
Instructions
- Preheat the oven to 350°F. Generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.
- Add 2 cups dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
- Stir in the 3 cups of pecan halves. Evenly spread the pecan mixture into the sprayed baking dish.
- Sprinkle the dry cake mix over the pecan filling.
- Drizzle the remaining ¾ cup of melted butter over the dry cake mix.
- Sprinkle the remaining ¾ cup dark brown sugar over the butter layer.
- Pour the hot water over the top of the dry cake mix and butter. Do not mix. You can carefully tilt the cake pan to distribute the water over the cake mix.
- Sprinkle the remaining 1 cup pecan halves over the cake and water layer.
- Bake for 35-40 minutes or until golden brown. Because all ovens bake differently, check on the cake at the 30-minute mark. Also, it will be a bit jiggly in the center, but it will firm up as it cools. It will not be solid like a cake center. Allow the cake to cool completely before serving. (twelve ¾-cup servings).
Notes
- Be very careful when placing the cake in the oven due to the hot water on top of the cake.
- At 40 minutes, this dump cake still had a slight jiggle in the middle. I went ahead and took it out, and it firmed up as it cooled.
Nutrition
Calories: 844kcal | Carbohydrates: 102g | Protein: 7g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 500mg | Potassium: 345mg | Fiber: 4g | Sugar: 86g | Vitamin A: 678IU | Vitamin C: 0.4mg | Calcium: 136mg | Iron: 3mg
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Comments
Sharon King says
This Pecan Pie Dump Cake is the best. I have compliments and requests for the recipe. I recommend this to anyone who loves pecan pie,