Pecan Dump Cake

5 from 15 votes

A quick, no-mix dessert made with brown sugar, pecans, and cake mix. Prepped in 10 minutes. Serves 12 - the perfect size for potlucks and holidays.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: Pecan Dump Cake Recipe

Servings:

Calories: 756kcal

Author: Stephanie Keeping

Ingredients

1½ cups dark brown sugar, packed (divided into 1 cup and 1/2 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

Instructions

Preheat the oven to 350°F.
Generously spray a 9x13 (or 13x9) baking dish with nonstick cooking spray.
Chop 3 cups of the pecan halves.
Add 1 cup 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 you previously chopped
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 ½ 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.

Notes

Be very careful when placing the cake in the oven due to the hot water on top of the cake.

Storage: Covered at room temperature for up to 3 days. Refrigerate for up to a week. To freeze, cool completely, wrap portions in plastic wrap, and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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