Pecan Dump Cake Recipe

This Pecan Dump Cake is absolute Southern magic baked into a pan – gooey, nutty, sweet, and kissed with a caramelized crunch. There’s nothing fussy or complicated about it, but the result is completely irresistible. Each bite gives you a taste of tender pecans swimming in buttery, syrupy goodness, all resting under a crown of deliciously simple cake. If you’re looking for the ultimate crowd-pleaser for holidays, potlucks, or just cozy family gatherings, this is one recipe you’ll fall in love with bite after bite.

Ingredients You’ll Need

Pecan Dump Cake comes together with essential pantry staples and a few special add-ins. Each ingredient plays a unique role, from creating that signature gooey center to providing bursts of texture and flavor throughout. Here’s what you’ll need, along with a handy tip for every ingredient.

• Dark brown sugar: Packed for deep, robust molasses flavor and rich color in both the filling and the topping.
• Dark corn syrup: Adds irresistible caramel notes and creates that sticky, pecan pie-like base.
• Salted butter (melted and cooled): Creates richness throughout the cake; be sure to let it cool before mixing with eggs.
• Large eggs (room temperature): Give the filling structure and help bind everything together.
• Pure vanilla extract: Rounds out the sweetness and adds a beautiful warmth to the cake.
• Pecan halves: The star ingredient! Use fresh pecans for unbeatable crunch and buttery flavor.
• White cake mix (15.25 oz): Try Duncan Hines Classic White for the fluffiest, most dependable top layer.
• Hot water: Helps the cake mix bake up soft and evenly, ensuring there are no dry patches.
• Caramel topping (optional): For an extra special touch, drizzle over the finished cake for added decadence.

How to Make Pecan Dump Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and generously spray a 9×13 baking dish with nonstick cooking spray. This step is crucial for easy slicing and serving later—no one wants to leave any gooey goodness behind!

Step 2: Mix the Gooey Pecan Base

In a medium mixing bowl, whisk together 2 cups of dark brown sugar, the dark corn syrup, ½ cup of melted butter, the eggs, and pure vanilla extract until everything is beautifully combined. This luscious mixture forms the indulgent foundation of your Pecan Dump Cake.

Step 3: Add the Heart of the Cake—Pecans!

Stir in 3 cups of pecan halves until every nut is coated in that glossy, sweet filling. Pour this mixture into your prepared baking dish and spread it evenly, so every piece bakes up golden and delicious.

Step 4: Add the Cake Layer

Sprinkle the dry white cake mix evenly over the pecan filling. There’s no mixing required—this is the magic of a true dump cake!

Step 5: Drizzle with Butter

Pour the remaining ¾ cup of melted butter over the dry cake mix, making sure to cover as much surface area as possible. This helps the cake bake up perfectly tender on top.

Step 6: Add Extra Sweetness

Sprinkle the last ¾ cup of dark brown sugar over the buttered layer, ensuring those signature caramelized edges in your final Pecan Dump Cake.

Step 7: Hot Water Trick

Slowly pour 1 cup of hot water over the entire pan—don’t stir! If you need to, gently tip the pan back and forth to distribute the water evenly. This step ensures a soft, almost pudding-like center.

Step 8: Top with More Pecans

Scatter the remaining 1 cup of pecan halves over the top. They’ll roast in the oven and give you a beautiful, toasty finish on the Pecan Dump Cake.

Step 9: Bake and Cool

Bake for 35–40 minutes until your cake is deeply golden and bubbly around the edges. Check at 30 minutes—ovens can be finicky! The center will still jiggle a bit, but don’t worry; it sets as it cools. Let it cool completely before cutting for perfect, picture-worthy squares.

How to Serve Pecan Dump Cake

Garnishes

A finishing drizzle of caramel topping is absolutely divine, but don’t stop there—try a crown of whipped cream or even a petite scoop of vanilla bean ice cream on each serving. The creamy, cold bites alongside the warm, sweet cake offer a contrast you’ll want in every spoonful.

Side Dishes

Pecan Dump Cake is beautifully rich on its own, making it the star of any dessert table. For lighter sides, consider pairing it with fresh berries or a fruit salad to balance out its sweetness. If you’re pondering a beverage, strong coffee or even a touch of bourbon-spiked hot chocolate is wonderful alongside each bite.

Creative Ways to Present

While traditional squares work perfectly, try scooping warm Pecan Dump Cake into sundae glasses for a playful, layered parfait effect. Or, cut into smaller bites and skewer for rustic dessert kabobs at your next party—just imagine the chatter around the dessert table!

Make Ahead and Storage

Storing Leftovers

Leftover Pecan Dump Cake can be covered tightly and stored in the refrigerator for up to five days. The flavors meld even more as it sits, making your second-day slice just as heavenly as the first.

Freezing

If you need to freeze the cake, simply place cooled slices or scoops in an airtight container with parchment between layers. Label and freeze for up to three months; thaw overnight in the fridge before serving.

Reheating

To reheat individual portions, simply microwave for 15 to 20 seconds until warm. For larger servings, cover with foil and bake at 300°F for 10 to 15 minutes. A warm Pecan Dump Cake is truly the best comfort!

FAQs

Can I use light corn syrup instead of dark?

Absolutely, but the deeper flavor of dark corn syrup really enhances the caramel notes in this Pecan Dump Cake. If you only have light, your cake will still be delicious, just slightly less robust in flavor.

Do I have to use salted butter?

Salted butter helps balance the cake’s sweetness, but you can use unsalted and add a generous pinch of salt to the mixture if that’s what you have on hand.

Can I make Pecan Dump Cake gluten-free?

Definitely! Simply substitute your favorite gluten-free white cake mix. The texture and taste will still be wonderful, making this a great dessert for gluten-free friends and family.

Why shouldn’t I mix after adding the hot water?

Not stirring is key—the hot water helps the dry cake mix and butter blend into a tender top layer while the filling stays gooey underneath. Stirring would prevent those delicious, distinct layers from forming properly.

Can I add chocolate chips for an extra twist?

Yes, toss a generous handful of chocolate chips on top with the pecans or in the filling for a fun chocolatey variation. Dark chocolate pairs especially well with the buttery, nutty base of Pecan Dump Cake.

Final Thoughts

Pecan Dump Cake is the kind of dessert that people remember and request again and again. It’s loaded with flavor, soul-soothing, and deceptively easy for any level of baker. Give it a try—you just might find it becomes your own signature treat!

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