Description
This Pecan Dump Cake Recipe combines the rich, gooey texture of a traditional pecan pie with the simplicity of a dump cake. Made with dark brown sugar, dark corn syrup, melted butter, pecans, and white cake mix, this easy-to-make dessert requires minimal prep and yields a deliciously moist and crunchy treat perfect for holidays or any occasion.
Ingredients
Scale
Filling
- 2 cups dark brown sugar, packed
- 1 cup dark corn syrup
- 1/2 cup salted butter, melted and cooled
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups pecan halves
Topping & Cake Mix
- 15.25 ounces white cake mix (such as Duncan Hines Classic White)
- 3/4 cup salted butter, melted and cooled
- 3/4 cup dark brown sugar, packed
- 1 cup hot water
- 1 cup pecan halves
- Optional: Caramel topping
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy removal later.
- Make the pecan filling: In a medium bowl, whisk together 2 cups of dark brown sugar, dark corn syrup, 1/2 cup melted butter, the eggs, and vanilla extract until well combined and smooth.
- Add pecans: Stir in 3 cups of pecan halves into the filling mixture and spread it evenly into the prepared baking dish.
- Sprinkle cake mix: Evenly sprinkle the dry white cake mix over the pecan filling layer. Be careful not to mix it in; it should layer on top.
- Drizzle remaining butter: Pour the remaining 3/4 cup melted butter evenly over the dry cake mix, ensuring coverage across the surface.
- Sprinkle remaining sugar: Sprinkle the remaining 3/4 cup dark brown sugar evenly over the top of the buttered cake mix layer.
- Add hot water: Pour 1 cup of hot water over everything, tilting the pan slightly to help distribute the liquid evenly without stirring.
- Add remaining pecans: Sprinkle the last 1 cup of pecan halves on top for added texture and flavor.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the cake is golden brown and slightly jiggly in the center.
- Cool and serve: Allow the cake to cool completely in the pan before slicing and serving. Optionally, drizzle with caramel topping for extra sweetness.
Notes
- This pecan pie dump cake recipe offers the indulgence of pecan pie with the ease of a dump cake, making it great for busy bakers.
- Ensure eggs are at room temperature to avoid curdling the mixture and to better incorporate ingredients.
- Do not stir after adding the cake mix and other toppings to preserve the layered effect.
- Cooling completely is important for the cake to set for clean slices.
- Optional caramel topping adds an extra layer of sweetness and richness to the final dish.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of recipe)
- Calories: 480
- Sugar: 40g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
