Pecan Dump Cake Recipe

If you love gooey, caramelly, nutty desserts that practically make themselves, you’re going to flip over this Pecan Dump Cake. Imagine the roll-up-your-sleeves flavor of classic pecan pie meets the total ease of a dump-and-bake cake. That’s what you get here — an ultra-easy, absolutely irresistible treat layered with sweet, buttery brown sugar, crunchy pecans, and a rich golden crown of cake. It’s the kind of dessert that’s both impressive and comforting, perfect for parties, holidays, or a random Tuesday when you want something amazing with minimal fuss.

Ingredients You’ll Need

One look at this ingredient list, and you’ll see the beauty of Pecan Dump Cake—just a handful of pantry and fridge staples transform into layers of dreamy flavor. Each element brings something special, whether it’s nutty crunch, buttery richness, or sweet gooeyness.

• Dark Brown Sugar (1½ cups, divided): Deep, molasses-y sweetness is the backbone flavor of this cake. Don’t skimp—it makes the caramel taste shine!
• Dark Corn Syrup (1 cup): Lends that unmistakable, sticky-sweet undertone, reminiscent of old-fashioned pecan pie.
• Salted Butter (1¼ cups, melted and cooled, divided): Melted butter brings rich flavor and helps everything bake together into a luscious, golden topping.
• Large Eggs (3, room temperature): These bind the pecan filling and add just enough structure.
• Pure Vanilla Extract (2 teaspoons): Don’t skip! Vanilla enhances every sweet and nutty note in the cake.
• Pecan Halves (4 cups, divided): The crunchy star of the show—plenty to go into the filling and even more for topping.
• White Cake Mix (15.25 ounces): Choose your favorite brand—the cake layer soaks up all the gooey caramel and pecan flavors.
• Hot Water (1 cup): This step is magic—pouring hot water helps meld all the layers together without mixing.
• Caramel Topping (optional): For the ultimate finishing flourish, a drizzle of caramel makes every bite over the top.

How to Make Pecan Dump Cake

Step 1: Prep Your Baking Dish

First things first, let’s set yourself up for hands-off success. Preheat your oven to 350°F. Grab a trusty 9×13 baking dish (or a 13×9, if that’s how you call it!) and coat it generously with nonstick spray. This helps make sure every slice of your Pecan Dump Cake lifts cleanly, so you get all the gooey bits and none of the stickiness left behind.

Step 2: Whisk Together the Gooey Base

In a medium mixing bowl, combine 1 cup of dark brown sugar, all the dark corn syrup, ½ cup of the melted butter, your eggs, and that glorious vanilla extract. Whisk this blend until it’s shiny and smooth—the start of your irresistible pecan layer!

Step 3: Stir in Pecans and Assemble the Base

Fold three cups of pecan halves into your brown sugar mixture, making sure every nut is coated and glossy. Then, spread this gooey pecan filling evenly into your prepared dish. This pecan-packed base bakes up into candy-like magic on the bottom of your Pecan Dump Cake.

Step 4: Sprinkle Cake Mix Over the Top

Without mixing, scatter the dry white cake mix straight from the box over the pecan layer. Don’t worry about perfection—a breezy sprinkle ensures lots of nooks and crannies for that rich caramel to bubble up.

Step 5: Drizzle with Melted Butter

Pour the remaining ¾ cup of melted butter slowly over the cake mix, covering as much of the surface as you can. This buttery waterfall is going to work its magic while baking, turning your Pecan Dump Cake’s top gorgeously golden and crispy in spots.

Step 6: Scatter Extra Sugar for Caramel Goodness

Add that final ½ cup of dark brown sugar all over the buttered cake mix layer. This extra boost of brown sugar gives each bite deep, layered toffee notes and a fantastic sticky texture.

Step 7: Finish with Hot Water—No Mixing!

Now for the surprising part: Pour a cup of hot water evenly over the cake mix and butter, but don’t mix! If needed, gently tilt the pan to help the water spread out. This step is essential—steam rises up as it bakes, melting the cake mix into the pecan filling below for the world’s easiest self-saucing cake.

Step 8: Top with More Pecans

Sprinkle the remaining cup of pecan halves over everything. These toasty morsels will float and roast on the cake, offering plenty of irresistible crunch on top once your Pecan Dump Cake is baked.

Step 9: Bake, Cool, and Let the Magic Happen

Slide your pan into the oven for 35–40 minutes, until the top is golden brown and the center jiggles slightly. (Check at 30 minutes since oven times may vary!) Don’t worry if the middle seems a bit soft—it will firm up as it cools, yet still stay delightfully gooey. Let the Pecan Dump Cake cool completely before slicing, then get ready for pure dessert bliss.

How to Serve Pecan Dump Cake

Garnishes

Dress up your Pecan Dump Cake with an extra sprinkle of chopped toasted pecans, or go all out with a drizzle of warm caramel sauce. A scoop of vanilla ice cream or lightly sweetened whipped cream will make this already dreamy dessert totally showstopping.

Side Dishes

Since Pecan Dump Cake is rich and sweet, try serving it alongside some fresh berries or a crisp fruit salad. Their brightness balances the deep caramel and butter flavors, turning dessert into a truly memorable finish.

Creative Ways to Present

To impress your guests, serve the cake in mason jars for a portable, picnic-style treat, or cut into neat squares and dust with a little powdered sugar. For holidays, layer pieces of Pecan Dump Cake with whipped cream and caramel in clear glasses for fun parfaits!

Make Ahead and Storage

Storing Leftovers

Keep extra Pecan Dump Cake covered in the refrigerator for up to 5 days. Just use a tight-fitting lid or wrap the baking dish securely with foil—this will keep the cake moist and the pecan topping fresh.

Freezing

Yes, you can freeze Pecan Dump Cake! Cut cooled cake into portions, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating or enjoying chilled.

Reheating

To bring back that just-baked warmth, pop slices into the microwave for 20–30 seconds, or reheat covered in a 300°F oven for 10–15 minutes. The gooey layers will soften up, making it taste fresh from the oven.

FAQs

Can I use light brown sugar instead of dark?

Absolutely! Light brown sugar will still add plenty of sweetness, but you’ll miss some of the molasses depth that makes traditional Pecan Dump Cake so irresistible. If using light brown sugar, consider adding a touch of molasses for extra flavor.

What if I only have unsalted butter?

Unsalted butter works great—just add a small pinch of salt to the mixing bowl as you whisk up your filling. This will help balance all those sweet notes and amp up the buttery richness.

Can I swap yellow cake mix for white cake mix?

Yes, yellow cake mix is a delicious substitute that brings even more buttery flavor. Feel free to use whatever you have on hand—white or yellow cake mix both yield a tender, golden topping for Pecan Dump Cake.

Do I need to stir before baking?

Nope! That’s the joy of Pecan Dump Cake—don’t mix it before baking. The layers meld as the cake bakes, with the cake mix absorbing liquid from the butter and water, forming a tender crumb and gooey base.

Is it possible to make this gluten-free?

You sure can—just use your favorite gluten-free white or yellow cake mix and double check that other ingredients are gluten-free. The results are just as gooey, nutty, and delicious.

Final Thoughts

If you’ve never tried making a Pecan Dump Cake, now is the time. It’s the ultimate low-effort, high-reward dessert—each bite tastes like a cross between a gooey pecan pie and a tender upside-down cake. I promise, your kitchen will smell amazing and everyone will be begging for the recipe!

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