Pecan Dump Cake Recipe

There’s something about the rich, buttery taste of pecans paired with the gooey, caramel-like sweetness that’s just irresistible. If you’re looking for a simple dessert that delivers serious flavor with minimal effort, this pecan dump cake is exactly what you need. Made with layers of brown sugar, dark corn syrup, pecans, and a simple boxed cake mix, it’s essentially like a pecan pie meets cake – without the hassle of making a pie crust. Just dump, layer, bake, and you’ve got yourself an indulgent, crowd-pleasing treat!

this RECIPE

The sweet memory behind my first pecan dump cake 🍂

The first time I tried this pecan dump cake, I was actually at a fall family gathering. Picture this: a chilly autumn day, golden leaves scattered all around, and the comforting aroma of pecans and caramel wafting through the air. My cousin set this cake on the table, and within minutes, everyone was huddled around, eager to dig in. One bite, and I was hooked! It tasted just like a pecan pie but with a more cakey texture and a buttery, golden crust that’s impossible to resist. Since then, it’s become a staple at every holiday gathering, and I can’t make it without remembering that cozy, laughter-filled evening.

A bit of history on “dump cakes”

Dump cakes are a classic American dessert that rose to popularity for their simplicity and ease – you literally “dump” the ingredients into a pan and bake. They were originally crafted as a quick, easy way to get the flavors of a cobbler without the extra steps. While most dump cakes use a fruit filling, this pecan version feels like a cross between a dump cake and a pecan pie, giving you that nutty sweetness with a fraction of the effort. You’ll find this recipe to be a wonderful alternative to traditional pecan pie, especially for those who aren’t confident with pie crusts.

The essentials: let’s talk ingredients

Every ingredient in this pecan dump cake plays an important role in creating its rich flavor and satisfying texture. Here’s the rundown:

• Dark brown sugar: This gives the cake a deep molasses flavor, which pairs beautifully with the pecans. Light brown sugar can work in a pinch, but dark brown is worth it for that extra richness.
• Dark corn syrup: Adds the sticky sweetness that holds everything together. If you don’t have dark corn syrup, try using pure maple syrup or honey for a slightly different, but equally delicious twist.
• Salted butter: Provides a rich, buttery flavor and a golden crust. If you only have unsalted butter, just add a pinch of salt to balance the sweetness.
• Eggs: These help bind the mixture together and add a little fluffiness to the pecan layer. Room-temperature eggs work best for smoother mixing.
• Vanilla extract: Adds warmth and depth to the flavor – pure vanilla extract is key here for the best taste.
• Pecan halves: The star of the show! Look for fresh, plump pecans for the best flavor. You could swap in walnuts, but it will change the flavor profile slightly.
• White cake mix: This provides an easy, fluffy base that bakes up with a nice, crumbly texture. Any vanilla or butter-flavored cake mix would also work.
• Hot water: Pouring hot water over the top creates a bit of steam, which helps to soften the cake mix and create a gooey, caramelized top layer.
• Caramel topping: Optional, but adds a beautiful, glossy finish and an extra touch of sweetness.

Essential tools to make this cake foolproof

For this pecan dump cake, you won’t need any fancy equipment – just a few basics to make the process smooth:

• 9×13 baking dish: A 9×13 or 13×9 dish is ideal for this recipe. It provides enough space for even baking and holds the layers well. If you only have a smaller pan, you might want to reduce the recipe slightly, or bake a little longer.
• Mixing bowl: A medium-sized mixing bowl is perfect for combining the pecan mixture. No need for a stand mixer – a whisk will work just fine.
• Whisk: For mixing the wet ingredients, a whisk helps to create a smooth, even batter.
• Measuring cups and spoons: Precise measurements are key to getting the right balance of flavors, especially with the sugar and butter.
• Nonstick spray: Grease the pan generously! This prevents sticking and makes cleanup a breeze.

Step-by-step: creating the ultimate pecan dump cake

Ready to get started? Follow these simple steps, and you’ll have a delicious dessert ready in no time!

1. Prep your pan and oven
   Preheat your oven to 350°F. Generously spray a 9×13 baking dish with nonstick cooking spray. Trust me, this will make your life easier when it’s time to serve!
2. Mix the pecan filling
   In a medium-sized mixing bowl, combine 2 cups of dark brown sugar, dark corn syrup, ½ cup of melted butter, eggs, and vanilla extract. Whisk until everything is well-blended. Stir in 3 cups of pecan halves until they’re fully coated. Spread this pecan mixture evenly into the prepared baking dish.
3. Add the cake mix layer
   Sprinkle the dry cake mix evenly over the pecan filling. No need to stir – just make sure it’s spread out so each bite will get a bit of that soft, cakey goodness.
4. Drizzle butter and add brown sugar
   Drizzle the remaining ¾ cup of melted butter over the cake mix. Then sprinkle the last ¾ cup of dark brown sugar over this butter layer. This step adds extra richness and helps create a slightly caramelized top.
5. Pour hot water on top
   Pour 1 cup of hot water over the whole dish. Don’t mix it! The water will seep into the cake mix and create a wonderful, gooey texture. You can gently tilt the pan to help distribute the water evenly if needed.
6. Finish with pecans and bake
   Sprinkle the remaining 1 cup of pecan halves over the top. Bake the cake for 35-40 minutes, checking at the 30-minute mark. It should be golden brown with a slightly jiggly center. As it cools, the cake will firm up but remain soft in the middle.
7. Cool and serve
   Let the cake cool completely before serving – this helps it set up just right. If you like, drizzle a bit of caramel topping over each slice before serving for a decadent finish.

Fun variations to try!

This recipe is endlessly adaptable! Here are a few variations that add a unique twist to the classic:

• Chocolate twist: Add a handful of chocolate chips to the pecan mixture for a touch of chocolatey richness. Pecans and chocolate are a match made in heaven!
• Spiced version: Sprinkle a bit of cinnamon and nutmeg into the pecan filling for a warm, spiced flavor. Perfect for fall!
• Gluten-free: Swap in a gluten-free cake mix – most store-bought options work beautifully.
• Maple pecan: Replace the dark corn syrup with pure maple syrup for a softer, more fragrant sweetness. This pairs wonderfully with the pecans.
• Fruit addition: Add a layer of sliced apples or pears between the pecan filling and cake mix for an extra fruity twist.

How to serve and enjoy your pecan dump cake

For presentation, I like to slice this cake into squares and add a drizzle of caramel on top just before serving. A sprinkle of sea salt over the caramel also gives it a nice balance. If you’re serving it at a gathering, add a small dollop of whipped cream or a scoop of vanilla ice cream – the cool, creamy texture complements the warm, gooey cake beautifully.

Drink pairings for your cake

Here are some cozy, non-alcoholic drink pairings that go perfectly with this rich dessert:

• Chai latte: The warm spices in chai are a great match for the caramel and pecans.
• Hot apple cider: Nothing says autumn like apple cider! Its tartness cuts through the sweetness of the cake.
• Vanilla bean milk: A simple, comforting drink – just heat some milk with a splash of vanilla extract.
• Spiced hot chocolate: Add a pinch of cinnamon or cayenne to hot chocolate for a warm kick that pairs well with the pecans.

Storing and reheating your pecan dump cake

This cake stores well for a few days! Here’s what I recommend:

• Refrigeration: Cover the baking dish with plastic wrap or transfer the cake to an airtight container. It should keep in the fridge for up to 5 days.
• Freezing: For longer storage, freeze individual slices. Wrap each slice tightly in plastic wrap, then place in a freezer-safe container. It will last up to 2 months in the freezer.
• Reheating: Warm up slices in the microwave for about 20-30 seconds. If frozen, let it thaw in the fridge overnight before reheating.

Scaling the recipe up or down

If you’re cooking for a smaller crowd, you can halve the ingredients and use an 8×8 pan. If you’re feeding a large group, doubling the recipe and baking in a larger pan (or two 9×13 pans) works well. Just keep an eye on the baking time – larger quantities may take a few extra minutes.

Common questions about pecan dump cake

1. Can I use light brown sugar instead of dark?
Yes! Light brown sugar will work, though the flavor will be a little milder.

2. Can I make this ahead of time?
Absolutely. This cake actually tastes better after it sits for a few hours, as the flavors meld together.

3. Is there a way to make this less sweet?
You can reduce the brown sugar by ¼ cup and use less caramel topping. The flavor will still be rich!

4. Can I use a different type of nut?
Sure! Walnuts or almonds could work, but pecans really give it that signature flavor.

5. Should I mix the layers?
Nope! The magic of a dump cake is that you don’t mix it, which gives you those lovely layers.

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