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
Scale
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
