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
