If you’re looking for a dessert that hits all the right notes—sweet, nutty, gooey, and ridiculously easy—I have just the thing for you. I absolutely love this Pecan Dump Cake with Caramel Drizzle Recipe because it marries the rich, comforting flavors of pecan pie with the effortless charm of a dump cake. Trust me, once you try this, it’ll become your go-to for potlucks, family dinners, or whenever you need a quick but show-stopping dessert.
Why You’ll Love This Recipe
- Effortless & Quick: You basically dump everything into the pan—no fancy mixing or rolling required.
- Perfect Texture: Gooey, crunchy, buttery, and nutty all at once—just like the ideal pecan pie.
- Impressive Yet Simple: Looks like a made-from-scratch dessert but comes together faster than you’d expect.
- Family Favorite: My crew goes crazy for this every time; it’s always the first thing to disappear on the dessert table.
Ingredients You’ll Need
These ingredients come together beautifully to create that classic pecan pie flavor in a brilliantly simple dump cake format. A note before you shop: choosing good-quality pecans and real butter makes all the difference here.
- Dark brown sugar: Adds a deep, molasses-like sweetness that’s essential for that rich pecan pie vibe.
- Dark corn syrup: Helps create the gooey texture and glossy finish.
- Salted butter: Using salted gives a nice balance to the sweetness; melted and cooled so it blends perfectly.
- Large eggs: Make sure they’re at room temperature for smooth incorporation.
- Pure vanilla extract: A little vanilla lifts all those sweet flavors.
- Pecan halves: You’ll want fresh, crunchy pecans—divided into two parts for layering.
- White cake mix: Using a classic white cake mix keeps the topping light and tender.
- Hot water: This might feel unusual, but it helps melt the sugar layers and create that luscious sauce.
- Caramel topping (optional): For an extra special touch, drizzle caramel over the top before serving.
Variations
I love making this recipe my own by playing with add-ins and toppings—there’s so much room to experiment based on what you have or want to highlight. Don’t be shy about personalizing your Pecan Dump Cake with Caramel Drizzle Recipe!
- Add Some Spice: When I sprinkle a pinch of cinnamon or nutmeg into the brown sugar mix, it gives the cake a lovely warm undertone.
- Swap Nuts: Tried walnuts once instead of pecans and it worked wonderfully—different texture but the same fantastic gooeyness.
- Make It Gluten-Free: Use a gluten-free white cake mix and ensure your other ingredients are GF certified.
- Chocolate Lovers’ Twist: Toss in some chocolate chips under the cake mix layer—so decadent!
How to Make Pecan Dump Cake with Caramel Drizzle Recipe
Step 1: Get Your Pan Ready and Preheat
Start by preheating your oven to 350°F. Then, grab a 9×13-inch baking dish and spray it generously with nonstick cooking spray. I like spraying it well so nothing sticks, plus cleanup is a breeze—trust me, you want that when you’re dealing with sticky caramel and sugar.
Step 2: Mix the Gooey Base
In a medium bowl, whisk together 2 cups of dark brown sugar, the dark corn syrup, ½ cup of melted butter, the eggs, and vanilla extract until smooth and well blended. This is the magic sauce that gives the cake its rich flavor and that luscious texture you’ll love.
Step 3: Add Most of the Pecans
Stir in 3 cups of pecan halves into your sugar mixture and then spread everything evenly into the baking dish. This layer forms that gooey, nutty base that’s irresistible.
Step 4: Sprinkle on the Cake Mix
Evenly sprinkle the dry white cake mix over your pecan filling—don’t mix it in! This dry topping will bake into a crunchy, tender crust that contrast beautifully with the gooey filling.
Step 5: Top with Butter and Sugar
Drizzle the remaining ¾ cup of melted butter over the cake mix, making sure to cover as evenly as possible for moistness. Then sprinkle the remaining ¾ cup of dark brown sugar on top—this sugar topping caramelizes beautifully while baking.
Step 6: Add Hot Water and Remaining Pecans
Pour 1 cup of hot water evenly over the entire pan—tilt it around to help distribute the water, but don’t stir. This step looks a little odd but trust me, it helps everything meld together into that gooey, caramel-like layer. Top it off with the remaining 1 cup of pecan halves for crunch and visual appeal.
Step 7: Bake, Cool, and Drizzle
Bake the dump cake for 35 to 40 minutes. You’re looking for a golden top that’s slightly jiggly in the center when you gently shake the pan. Don’t rush the cooling—let it come to room temperature before serving to allow the layers to set just right. When I serve mine, I love to drizzle caramel topping on it for an extra indulgent finish.
Pro Tips for Making Pecan Dump Cake with Caramel Drizzle Recipe
- Warm Butter is Key: Make sure your melted butter is cooled slightly but still pourable—too hot and it can cook the eggs prematurely, too cold and it won’t spread evenly.
- Don’t Stir After Adding Cake Mix: The dry cake mix topping bakes into a crispy crust untouched—stirring will ruin that texture.
- Let It Cool Completely: Patience here means cleaner slices and the signature gooey layers set perfectly.
- Caramel Drizzle Magic: Adding a drizzle of caramel sauce right before serving elevates this cake from delicious to decadent.
How to Serve Pecan Dump Cake with Caramel Drizzle Recipe
Garnishes
I love a simple scoop of vanilla ice cream alongside this cake—it melts into the warm gooey topping like a dream. Fresh whipped cream is another favorite, especially if you lightly toast extra pecans for a crunchy garnish on top. And of course, an extra drizzle of caramel sauce never hurts!
Side Dishes
This dump cake pairs wonderfully with a hot cup of coffee or a glass of cold milk. For a festive gathering, I like serving it with spiced cider or even a smooth bourbon cocktail—the perfect adult twist to the sweetness.
Creative Ways to Present
For special occasions, I’ve served individual portions in pretty glass jars or ramekins, layering with a dollop of whipped cream and caramel drizzle on top. It’s not just delicious but looks stunning and feels fancy without extra fuss!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers covered tightly with foil or plastic wrap in the fridge. This cake actually tastes great the next day as the flavors mingle even more. Just slice it up cold or gently rewarm before serving.
Freezing
Freezing this cake is totally doable! I freeze individual portions wrapped well in plastic wrap then foil to avoid freezer burn. When ready, thaw overnight in the fridge, then warm up in the oven or microwave gently.
Reheating
To reheat, I usually pop slices into the microwave for about 30 seconds or heat in a 325°F oven for 10-15 minutes until warm. This restores the gooey texture beautifully without drying it out.
FAQs
-
Can I use light corn syrup instead of dark?
Yes! Light corn syrup will work fine, but dark corn syrup adds a deeper, richer flavor that complements the brown sugar and pecans really well. If you only have light, consider adding a little molasses for depth.
-
Is it necessary to use white cake mix?
You can use yellow or even spice cake mix for variations—each will lend a different flavor. White cake mix keeps the topping light and classic so it doesn’t overpower the pecan filling.
-
Why do I pour hot water over the cake?
The hot water melts the sugar and butter layers, helping create that gooey, caramel-like sauce under the cake mix. It might feel unusual, but it’s the secret to the perfect texture!
-
Can I prepare this dessert ahead of time?
Yes! You can assemble it a few hours before baking and keep it covered in the fridge until you’re ready. Just bring it to room temperature before baking for even cooking.
Final Thoughts
This Pecan Dump Cake with Caramel Drizzle Recipe has a special place in my heart because it’s the kind of dessert that’s always a hit but never a hassle. Whether I’m hosting family or bringing something to a party, it delivers the warm nostalgia of pecan pie in a way that even novice bakers can master. I’m excited for you to try it—you’ll see how quickly it becomes a staple in your own kitchen, just like it did in mine!
Print
Pecan Dump Cake with Caramel Drizzle Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Dump Cake recipe offers a delightful combination of the rich, gooey texture of classic pecan pie with the simplicity of a dump cake. Made with dark brown sugar, dark corn syrup, melted butter, eggs, vanilla extract, pecan halves, and a white cake mix, this easy-to-make dessert is perfect for holidays or everyday indulgence. The layers bake to a golden, slightly jiggly center with a crunchy pecan topping, delivering a luscious and comforting treat ideal for sharing.
Ingredients
Filling
- 2 cups dark brown sugar, packed
- 1 cup dark corn syrup
- ½ cup (1 stick plus 2 tablespoons) salted butter, melted and cooled
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups pecan halves
Topping and Cake
- 15.25 ounces white cake mix (such as Duncan Hines Classic White)
- ¾ cup salted butter, melted and cooled
- ¾ cup dark brown sugar, packed
- 1 cup hot water
- 1 cup pecan halves
- Caramel topping (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy removal of the cake.
- Mix filling ingredients: In a medium bowl, whisk together 2 cups of dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract until well combined to create the pecan pie-like filling.
- Add pecans to filling: Stir in 3 cups of pecan halves evenly into the filling mixture and then spread this pecan mixture evenly across the bottom of the prepared baking dish.
- Layer cake mix: Sprinkle the entire dry white cake mix evenly over the pecan filling. Be careful not to mix or stir once layered.
- Drizzle butter: Pour the remaining ¾ cup of melted butter evenly over the dry cake mix layer to add moisture and richness.
- Sprinkle brown sugar: Evenly sprinkle the remaining ¾ cup dark brown sugar over the butter-drizzled cake mix layer for extra sweetness and caramelization.
- Add hot water: Carefully pour 1 cup of hot water over the entire cake, tilting the pan slightly to help distribute the water without stirring it in, ensuring the cake layers remain separate.
- Top with pecans: Sprinkle the remaining 1 cup of pecan halves evenly over the top, adding crunch and texture to the finished cake.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is slightly jiggly but set.
- Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan before serving. Optionally, drizzle with caramel topping for extra indulgence.
Notes
- This pecan pie dump cake combines the delicious flavors and textures of pecan pie with the ease of a dump cake, requiring minimal prep and mixing.
- Ensure the eggs are at room temperature for better incorporation into the filling.
- Do not stir after layering the cake mix and liquids to maintain the distinct layers that create the unique texture.
- Allowing the cake to cool completely before serving helps it set properly and makes it easier to slice.
- For extra indulgence, serve with whipped cream or vanilla ice cream alongside the optional caramel topping.
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
