Pecan Pie Dump Cake Recipe

If you’re on the hunt for a dessert that’s both ridiculously easy and insanely delicious, then you absolutely must try my Pecan Pie Dump Cake Recipe. I love this because it brings together the gooey, caramel-y charm of pecan pie with the effortless magic of a dump cake—all in one dish with barely any fuss. When my family first tasted it, they went crazy, and I’m sure you’ll love it just as much!

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Ingredients You’ll Need

This Pecan Pie Dump Cake Recipe works so well because of its simple, complementary ingredients that create layers of flavor and texture. I always advise using good quality pecans and real vanilla extract—it really makes a noticeable difference.

• Dark brown sugar: Using packed dark brown sugar adds that deep molasses note that makes the filling so rich.
• Dark corn syrup: This is key for that sticky, gooey consistency just like classic pecan pie.
• Salted butter: The richness of real butter really elevates the cake, and the saltiness balances the sweetness perfectly.
• Large eggs: Eggs help bind everything together and add a slight fluffiness.
• Pure vanilla extract: Always go for pure vanilla—its aroma is unbeatable.
• Pecan halves: Toast them lightly for extra crunch and flavor, or use them raw for simplicity.
• White cake mix: The dry cake mix works like magic as a topping that bakes into a soft crust—no mixing needed!
• Hot water: This helps activate the cake mix and creates that gooey base.
• Caramel topping (optional): Drizzle on top after baking for extra decadence if you’re feeling fancy.

Variations

I love how flexible the Pecan Pie Dump Cake Recipe is. Over time, I’ve experimented with a few tweaks that might inspire you to make it your own—whether for dietary needs or seasonal flavors.

• Gluten-Free Option: I’ve swapped the white cake mix for a gluten-free version, and it works beautifully without sacrificing texture.
• Maple Twist: Substituting half the corn syrup with pure maple syrup adds a subtle, earthy sweetness I’ve become obsessed with.
• Chocolate Drizzle: After baking, drizzle melted dark chocolate over the top for extra indulgence; my family loves this combo.
• Nut Variety: Feel free to mix pecans with chopped walnuts or almonds if you want a nutty medley.

How to Make Pecan Pie Dump Cake Recipe

Step 1: Prep Your Dish and Mixing Bowl

Preheat your oven to 350°F and give a generous spray of nonstick cooking spray to a 9×13-inch baking dish. This prevents sticking and helps the edges get beautifully caramelized. I always line my mixing bowl so cleanup is a breeze later.

Step 2: Mix the Pecan Pie Filling

In a medium bowl, whisk together 2 cups dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract until smooth and glossy. This blend is what makes your filling ultra rich and luscious—take a moment to savor that sweet aroma!

Step 3: Stir in Most of the Pecans

Fold in 3 cups of pecan halves gently to keep some texture intact. Then spread this gooey mixture evenly in your prepared baking dish. This layer will soon bubble up beautifully.

Step 4: Layer the Cake Mix and Toppings

Sprinkle the dry white cake mix evenly over the pecan filling—resist the urge to stir! Then, drizzle the remaining ¾ cup melted butter evenly across the top, followed by sprinkling the ¾ cup dark brown sugar. This layering is the magic that creates your crisp topping and gooey base combo.

Step 5: Add Hot Water and Remaining Pecans

Pour 1 cup of hot water over everything, tilting the pan to help it spread, but don’t stir! Finally, scatter the remaining 1 cup pecan halves on top for a crunchy, toasty finish.

Step 6: Bake and Cool

Bake for 35 to 40 minutes until the top is golden and the center jiggles slightly—this signals that luscious gooeyness inside. Let it cool completely before slicing. I learned the hard way that cutting too soon makes it messy, so patience really pays off here.

How to Serve Pecan Pie Dump Cake Recipe

Garnishes

I usually top mine with a generous drizzle of caramel sauce right before serving—it’s like the cherry on top! A scoop of vanilla ice cream or a dollop of whipped cream is also a crowd favorite that brings the whole dessert to life.

Side Dishes

For a cozy dessert spread, I often serve this alongside a cup of strong coffee or a robust black tea. It also pairs surprisingly well with a crisp green salad to balance the sweetness if you’re going all out for dinner guests.

Creative Ways to Present

For holidays, I’ve layered slices in pretty glass trifle bowls with extra toasted pecans on top and dollops of Chantilly cream. It looks stunning and makes your Pecan Pie Dump Cake Recipe feel extra special without extra stress.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge—this keeps the dump cake moist and prevents it from drying out. It stays delicious for up to 4 days, perfect for enjoying a few extra sweet moments.

Freezing

I’ve had good luck freezing individual portions wrapped well in plastic wrap and foil. When you’re ready to eat, just thaw overnight in the fridge and warm gently in the oven.

Reheating

Reheat slices in a 325°F oven for about 10 minutes to bring back that fresh-baked warmth and gooey texture. Avoid microwaving, which can make the texture a little rubbery.

FAQs

Final Thoughts

Honestly, this Pecan Pie Dump Cake Recipe has become my go-to when I want something impressive but easy to make. I love how it delivers that comforting pecan pie vibe without the stress of pie crusts and tedious prep. If you’re looking for a dessert that feels like a warm hug from the oven, this one’s a winner. I can’t wait for you to try it and hear what your family thinks—get ready for some serious compliments!

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