Pecan Dump Cake Recipe

If you’re looking for a luscious, low-effort dessert that tastes like it came straight from grandma’s kitchen, look no further than Pecan Dump Cake. This treat combines gooey caramel, crunchy pecans, and a tender cake layer—all crowned with an irresistible sticky-sweet finish. With just a handful of simple ingredients and minimal prep, you’ll be amazed at how much flavor is packed into every spoonful of this comforting American classic.

Ingredients You’ll Need

The beauty of this Pecan Dump Cake lies in its unpretentious lineup of ingredients. Each one brings a unique element to the table, whether it’s flavor, crunch, or the signature gooey texture. Here’s what you’ll need and why each matters:

• Dark Brown Sugar: Adds depth and that essential molasses richness for a caramel note in every bite.
• Dark Corn Syrup: Keeps the filling perfectly gooey and amplifies the toasty caramel profile.
• Salted Butter: Provides richness and balances sweetness; the salt elevates all the flavors.
• Large Eggs: Help bind the filling for a custard-like texture beneath the cake layer.
• Pure Vanilla Extract: Enhances the aroma and amplifies the caramel undertones.
• Pecan Halves: The star of the show! Bring on the nutty crunch and gorgeous presentation.
• White Cake Mix: Acts as a shortcut for a soft, fluffy top layer that’s super easy to assemble.
• Hot Water: Helps the cake mix cook evenly and creates that signature pudding-cake effect.
• Caramel Topping (optional): Drizzle over the top for extra decadence and a beautiful finish.

How to Make Pecan Dump Cake

Step 1: Prep the Baking Dish

Start by preheating your oven to 350°F so it’s ready when you are. Generously spray a 9×13-inch baking dish with nonstick spray—this is crucial for easy serving later, especially with all the caramelized goodness that will form.

Step 2: Make the Caramel Pecan Filling

In a medium mixing bowl, combine 2 cups of dark brown sugar, the dark corn syrup, ½ cup of the melted butter, eggs, and vanilla extract. Whisk together until everything’s blended and glossy. Next, stir in 3 cups of those beautiful pecan halves until evenly coated, then spread the sticky mixture into your prepared baking dish.

Step 3: Layer on the Cake Mix

Without mixing or fussing, sprinkle the dry white cake mix evenly over the pecan filling. This simple step gives the Pecan Dump Cake its signature “dump and go” style—no need to break out the mixer!

Step 4: Add Butter and Brown Sugar

Now drizzle the remaining ¾ cup of melted butter as evenly as possible over the cake mix. Follow with a hefty sprinkle of the remaining ¾ cup dark brown sugar for maximum caramelization as it bakes.

Step 5: The Hot Water Magic

Pour 1 cup of hot water over the cake, making sure you cover as much of the surface as possible. Don’t stir! If needed, gently tilt the pan to distribute the water. This step helps the cake achieve that swoon-worthy, self-saucing texture where the base stays gooey and irresistible.

Step 6: Top with More Pecans and Bake

Finish by scattering the last cup of pecan halves across the top for even more crunch and visual appeal. Pop the pan in the oven and bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and still a little jiggly in the center—it will set as it cools. Allow the Pecan Dump Cake to cool completely before serving so all those layers meld together perfectly.

How to Serve Pecan Dump Cake

Garnishes

Pecan Dump Cake is already a showstopper, but a little flourish always helps! Try a generous drizzle of warm caramel sauce, a dollop of whipped cream, or even a scoop of vanilla ice cream. The cold and creamy contrast against the warm, gooey cake is absolutely dreamy.

Side Dishes

This dessert is rich, so keep sides light and fresh. I like serving it with a simple fruit salad—think berries and sliced pears—or alongside a steaming mug of dark roast coffee to balance the sweetness. If you’re feeling festive, a glass of bourbon-spiked eggnog or spiced cider makes a cozy pairing.

Creative Ways to Present

For stress-free entertaining, bake Pecan Dump Cake in mini ramekins or individual oven-safe dishes for personal-sized treats. Or, cut into neat squares once cooled and arrange on a fancy dessert platter with extra pecans and caramel drizzles. For potlucks, serve right from the pan with a big spoon and let guests help themselves—rustic and irresistible!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pecan Dump Cake tightly covered in the refrigerator. It will keep beautifully for up to 5 days. The flavor actually deepens as it sits, so don’t be surprised if you love it even more the next day!

Freezing

Pecan Dump Cake freezes surprisingly well. Once it’s completely cooled, wrap portions tightly in plastic wrap and aluminum foil or transfer to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. The topping and filling may soften a bit but the flavors stay deliciously intact.

Reheating

To recapture that just-baked warmth, reheat individual servings in the microwave for about 30 seconds to 1 minute, or warm larger portions in a 300°F oven for 10-15 minutes. Add a scoop of ice cream while it’s still hot for melty, swoon-worthy results!

FAQs

Can I use light corn syrup instead of dark?

Absolutely! While dark corn syrup gives a richer, deeper caramel flavor, light corn syrup will work in a pinch—just expect a slightly lighter color and milder taste. You could even add a splash of molasses to mimic the depth of dark syrup.

Is it possible to make this recipe gluten-free?

Yes! Simply substitute your favorite gluten-free white cake mix in the same amount as the classic version. The results are every bit as delicious and no one will miss the gluten.

Can I use chopped pecans instead of halves?

Chopped pecans are totally fine if that’s what you have on hand. The visual impact won’t be quite as striking, but the crunch and flavor will be just as lovely in your Pecan Dump Cake.

Why does the center stay jiggly after baking?

A little jiggle is normal—think of it like a gooey lava cake or bread pudding. As Pecan Dump Cake cools, it will firm up, but the center should remain soft and saucy for maximum decadence. If you like it more set, add 5 extra minutes in the oven.

Can I prepare Pecan Dump Cake in advance?

Yes, Pecan Dump Cake is an excellent make-ahead dessert! You can bake it fully, cool, then refrigerate for up to 5 days. Just reheat before serving for that perfect warm, gooey experience.

Final Thoughts

This easy Pecan Dump Cake is a celebration of cozy flavors, practically begging to become your new go-to treat for gatherings or lazy weekends alike. There’s just something magical about its gooey, nutty layers and effortless method. Give it a try—you might just find it’s impossible to stop at one bite!

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