Pecan Dump Cake Recipe

If you love pecan pie and want an easy, fuss-free dessert that delivers those same rich, nutty, caramelized flavors, this pecan dump cake is for you! It’s got all the gooey, buttery goodness of pecan pie, but with the simplicity of a “dump cake” method. This dessert layers pecans, cake mix, and brown sugar, then bakes up into a perfectly golden, indulgent treat. You don’t even need a mixer for this recipe; just a few bowls and your favorite baking dish, and you’re ready to go.

Dump cakes get their name from the method: you literally “dump” all the ingredients into a baking dish and let the oven do the work. It’s the ultimate lazy-day dessert, and trust me, no one will guess how easy it was to make once they take a bite. The hardest part is waiting for it to cool!

this RECIPE

A sweet memory of family gatherings 🍰

For me, this pecan dump cake brings back memories of Thanksgiving dinners with my family. My grandmother was always in charge of desserts, and while she made her famous pecan pie, she’d also whip up this quick pecan dump cake for those of us who wanted seconds (without the wait). I remember peeking into the oven and watching the layers bubble and brown, feeling so impatient to get that first warm slice. The house would fill with the smell of toasted pecans, brown sugar, and vanilla, and I could barely wait to dig in. Now, whenever I make this recipe, I’m transported back to those cozy holiday gatherings, where laughter and dessert flowed freely.

The origin story of dump cakes

Dump cakes have been around for decades, and they’re a beloved treat in American households for their simplicity and adaptability. The concept really took off in the 1960s, as an answer to busy home cooks looking for quick desserts. Unlike more traditional cakes, dump cakes don’t require much mixing or fancy equipment. They’re also incredibly forgiving—you don’t have to worry about over-mixing or over-baking since the goal is a rich, gooey texture. This pecan version is essentially a hybrid of a cake and a pecan pie, combining the best of both worlds into one delicious, effortless dessert.

Key ingredients that make this pecan dump cake so delicious

Dark brown sugar

Dark brown sugar is essential here because it brings a deep, molasses-like flavor to the cake. If you only have light brown sugar on hand, it can work in a pinch, but the flavor won’t be quite as rich. Look for dark brown sugar that’s soft and moist—it’ll melt beautifully into the pecan layer.

Dark corn syrup

This helps create that caramel-like texture in the base layer of the cake. Dark corn syrup is thicker and richer than light corn syrup, which adds a hint of color and deeper sweetness to the dessert. If you don’t have dark corn syrup, maple syrup or honey can work, though they’ll change the flavor a bit.

Salted butter

Using salted butter adds just the right balance to all the sweetness in this recipe. If you’re using unsalted butter, you might want to add a pinch of salt to the batter. Melted butter is poured over the top to create a golden, crisp layer. I find it best to let the butter cool slightly before drizzling, as this helps it blend more evenly.

Pecans

The star of the show! Pecans bring a buttery crunch that pairs perfectly with the sweet, gooey layers. You’ll want to use fresh pecan halves, not pieces, for the best texture. If pecans aren’t your favorite, walnuts could work as a substitute, though the flavor will be slightly different.

White cake mix

This is our “cake” layer, and it’s as simple as sprinkling it straight from the box. The cake mix adds a soft, fluffy texture that contrasts beautifully with the pecans and caramel layers. If you want to experiment, a yellow or butter cake mix would also be delicious here.

Essential tools you’ll need

Baking dish

A 9×13-inch baking dish is perfect for this recipe, as it gives the layers room to spread and bake evenly. You can use glass, ceramic, or metal, but keep in mind that darker metal pans may bake a little faster.

Mixing bowls

You’ll need a couple of medium-sized mixing bowls—one for the pecan mixture and one for the melted butter. Since this recipe doesn’t require a mixer, just a sturdy whisk or spoon will do.

Measuring cups and spoons

For accuracy (especially with sticky ingredients like corn syrup), make sure you have a good set of measuring cups and spoons. It makes all the difference in getting the right texture.

Step-by-step: My foolproof method for pecan dump cake

1. Preheat the oven
   Set your oven to 350°F. Then, generously spray a 9×13-inch baking dish with nonstick spray. Trust me, you don’t want any of that gooey goodness sticking to the pan.
2. Prepare the pecan filling
   In a medium mixing bowl, combine 2 cups of dark brown sugar, dark corn syrup, ½ cup of melted butter (cooled slightly), eggs, and vanilla extract. Whisk until everything is smooth. Then, stir in 3 cups of pecan halves. Pour this mixture into your prepared baking dish and spread it out evenly.
3. Layer on the cake mix
   Sprinkle the dry white cake mix evenly over the pecan filling. No need to mix—just let it sit on top like a cozy blanket.
4. Add butter and brown sugar
   Drizzle the remaining ¾ cup of melted butter over the cake mix. Then, sprinkle the remaining ¾ cup of dark brown sugar on top. This layer will help create a caramelized, crunchy topping as it bakes.
5. Finish with hot water and pecans
   Carefully pour 1 cup of hot water over the top. You can tilt the baking dish slightly to help the water spread without mixing it in. Then, sprinkle the remaining 1 cup of pecans on top.
6. Bake to golden perfection
   Bake for 35-40 minutes, but start checking at the 30-minute mark. The cake will be golden brown and bubbly, with a slightly jiggly center. Don’t worry if it looks a bit soft—it’ll firm up as it cools. Let it cool completely before slicing.

Fun variations to try

• Make it extra nutty: Add a handful of chopped walnuts along with the pecans for a mixed-nut twist.
• Go chocolatey: Substitute a chocolate cake mix for the white cake mix and sprinkle mini chocolate chips over the top layer before baking.
• Maple pecan: Swap out the dark corn syrup for pure maple syrup and add a teaspoon of maple extract for a cozy fall flavor.
• Gluten-free option: Use a gluten-free white or yellow cake mix to make this recipe friendly for gluten-free guests. It works just as well!
• Vegan version: Replace the eggs with a flax egg substitute (3 tablespoons of water + 1 tablespoon of ground flaxseed per egg), use vegan butter, and opt for a vegan cake mix.

How to serve and present this cake

This pecan dump cake is amazing served warm, with a drizzle of caramel sauce on top. For an extra indulgent treat, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re hosting a gathering, try serving it in rustic dessert bowls with a few extra pecan halves on top as a garnish—it looks charming and makes each serving feel special.

Drink pairings

This cake pairs beautifully with a hot cup of coffee or a chai latte, as the warm spices balance out the sweetness. For something refreshing, try a glass of iced vanilla almond milk or a warm apple cider. If you’re serving it as part of a holiday meal, spiced cranberry punch would also complement the nutty, caramel flavors perfectly.

Storage and reheating tips

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 5 days. To reheat, simply pop a slice in the microwave for about 20-30 seconds to get that gooey texture back. You can also reheat the entire dish in a 300°F oven for about 10-15 minutes if you want to serve it warm again. Just be cautious with the microwave, as the cake can get too soft if overdone.

Adjusting the recipe for different serving sizes

This recipe serves about 12, but you can easily halve it for a smaller gathering. Just use an 8×8-inch baking dish instead, and reduce the baking time slightly, checking for doneness at around 25-30 minutes. If you’re feeding a crowd, you could double the ingredients and bake in two 9×13-inch pans.

Potential issues and how to avoid them

• Soggy bottom: Be sure to spread the pecan filling evenly before adding the cake mix layer to prevent soggy spots.
• Dry patches on top: If the cake mix looks dry in spots, gently press it down with a spatula after baking to help it absorb the moisture from below.
• Too jiggly: If the center still seems overly jiggly, give it a few more minutes in the oven, but don’t worry too much—it will firm up as it cools.

Give this pecan dump cake a try!

This pecan dump cake is one of those desserts that’s hard to mess up and easy to love. Whether you’re a seasoned baker or just looking for a quick dessert, this recipe is a crowd-pleaser that requires minimal effort but delivers big on flavor. Make it your own with the variations, and don’t be surprised if it becomes a regular request at family gatherings!

FAQs

1. Can I use a different type of nut?
   Absolutely! Walnuts or even almonds can be used instead of pecans, though the flavor and texture will change a bit.
2. What if I only have light corn syrup?
   Light corn syrup will work, but the flavor will be a bit milder and less rich than dark corn syrup.
3. Can I use a different cake mix flavor?
   Yes! Yellow cake mix or even spice cake mix can add a unique twist.
4. How do I know when it’s done?
   The cake is ready when the top is golden brown and the center is still slightly jiggly but not too wet.
5. Can I freeze this cake?
   Yes, you can freeze it! Wrap individual slices in plastic wrap and store them in a freezer-safe bag. Just thaw and reheat before serving.

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