This pecan dump cake is a rich, gooey, and irresistibly simple dessert that delivers all the flavors of a classic pecan pie with a fraction of the effort. With layers of sweet brown sugar, buttery cake mix, and toasted pecans, every bite is a comforting treat that’s perfect for holidays or any time I’m craving something sweet and nutty.
Why You’ll Love This Recipe
I love how effortlessly this dessert comes together—no mixers or complicated steps involved. It’s a one-pan wonder that looks impressive and tastes even better. The combination of the crunchy pecan topping, moist cake layer, and caramel-like filling hits every sweet tooth craving. I also appreciate how easy it is to customize, making it great for different occasions or preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup dark corn syrup
- 1¼ cups 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)
- 1 (15.25-ounce) box white cake mix
- 1 cup hot water
- Caramel topping, optional
Directions
- I preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, I whisk together 2 cups of brown sugar, dark corn syrup, ½ cup of melted butter, eggs, and vanilla.
- I stir in 3 cups of pecans and spread the mixture evenly in the prepared dish.
- I sprinkle the dry cake mix evenly on top without mixing it in.
- Then, I drizzle the remaining ¾ cup of melted butter over the cake mix.
- I sprinkle the remaining ¾ cup of brown sugar over the top.
- I pour hot water over everything (without mixing) and tilt the pan to distribute it if needed.
- I top it off with the remaining 1 cup of pecans.
- I bake it for 35–40 minutes until the top is golden brown and the center is slightly jiggly.
- I let it cool completely before slicing and serving.
Servings and Timing
- Servings: 12
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- I sometimes use butter pecan or spice cake mix instead of white for deeper flavor.
- If I don’t have dark corn syrup, I swap in caramel topping for a similar richness.
- For an adult twist, I’ve used coffee or a splash of dark rum in place of the hot water.
- I like to drizzle extra caramel sauce over the top when serving for added indulgence.
Storage/Reheating
- I store any leftovers covered at room temperature for up to 3 days or in the fridge for up to a week.
- To freeze, I wrap individual portions tightly and keep them in an airtight container for up to 2 months.
- I reheat slices in the microwave or in a 350°F oven for about 10 minutes until warmed through.
- I sometimes prep the entire dessert a day ahead, refrigerate it unbaked, and bake it fresh the next day.
FAQs
Can I use a different type of cake mix?
Yes, I’ve made it with yellow and butter pecan cake mix, and both were delicious.
Is it okay to serve this cake warm?
Absolutely. I love it warm right out of the oven, especially with a scoop of vanilla ice cream.
Why does the center look jiggly when done?
That’s normal. It firms up as it cools and gives that classic gooey texture I love.
Can I make this without pecans?
If I need a nut-free option, I skip the pecans or replace them with oats or crushed pretzels for texture.
Do I need to mix the layers before baking?
No mixing required. I just layer the ingredients as listed and it bakes into perfection.
Conclusion
This pecan dump cake is one of my go-to desserts when I want something that’s both simple and impressive. It has all the flavor of a homemade pecan pie with none of the fuss. Whether I’m baking for a holiday, a potluck, or just a cozy night in, this cake never fails to impress.
Print
Pecan Dump Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This pecan dump cake is a rich, gooey dessert that brings together all the flavors of pecan pie in an easy, no-fuss, one-pan recipe perfect for holidays or cozy nights in.
Ingredients
- 2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup dark corn syrup
- 1¼ cups 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)
- 1 (15.25-ounce) box white cake mix
- 1 cup hot water
- Caramel topping, optional
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, whisk together 2 cups of brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla.
- Stir in 3 cups of pecans and spread the mixture evenly in the prepared dish.
- Sprinkle the dry cake mix evenly on top without mixing it in.
- Drizzle the remaining ¾ cup of melted butter over the cake mix.
- Sprinkle the remaining ¾ cup of brown sugar over the top.
- Pour hot water over everything (without mixing) and tilt the pan to distribute if needed.
- Top with the remaining 1 cup of pecans.
- Bake for 35–40 minutes until the top is golden brown and the center is slightly jiggly.
- Let cool completely before slicing and serving.
Notes
- Can be made with yellow or butter pecan cake mix for variation.
- Substitute dark corn syrup with caramel topping if needed.
- Store at room temperature for 3 days or refrigerate for up to a week.
- Freeze individual portions for up to 2 months.
- Reheat in microwave or 350°F oven until warm.
- Can be prepped ahead and baked fresh the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
