Pecan Dump Cake Recipe: Sweet & Simple Joy

When autumn’s crisp breeze whispers promises of comfort, this delectable pecan dump cake recipe emerges as a sweet symphony of simplicity and flavor.

Warm spices and crunchy pecans dance together in a dessert that requires minimal effort but delivers maximum satisfaction.

Home bakers rejoice in the magic of layering ingredients without complicated mixing or precise techniques.

Each bite promises a rich, buttery experience that melts in your mouth with caramelized goodness.

The cake rustic charm comes from its straightforward preparation, allowing even novice bakers to create a stunning dessert.

Drizzle with caramel or serve with a scoop of vanilla ice cream to elevate this irresistible treat.

You’ll want to savor every single crumb of this mouthwatering dessert.

Pecan Dump Cake Flavor Twists

• Gluten-Free Pecan Delight: Replace white cake mix with gluten-free cake mix or almond flour blend to create a celiac-friendly version.
• Vegan Pecan Paradise: Substitute eggs with flax eggs, use plant-based butter, and replace corn syrup with maple syrup or agave nectar for a completely dairy-free and egg-free alternative.
• Reduced Sugar Pecan Treat: Swap dark brown sugar with coconut sugar or monk fruit sweetener, and use sugar-free corn syrup alternative to lower overall sugar content while maintaining rich flavor.
• Nutty Alternative Crunch: Substitute pecans with walnuts or mixed nuts for a different flavor profile and texture, perfect for those wanting to experiment with nut varieties.

FAQs

• Why is dark corn syrup important in this recipe?

Dark corn syrup adds deep caramel flavor and helps create a rich, gooey texture that binds the pecan filling together, giving the dump cake its signature sticky-sweet characteristic.

• Can I use light corn syrup instead of dark?

While you can substitute light corn syrup, dark corn syrup provides a more robust molasses flavor and deeper color that enhances the overall taste of the pecan dump cake.

• How do I know when the dump cake is fully baked?

Look for a golden brown top, bubbly edges, and a slightly jiggly center. The cake will set as it cools, so don’t worry if it seems a bit soft when you first take it out of the oven.

• Is this dessert best served warm or cool?

The pecan dump cake is best served at room temperature, which allows the filling to set and the flavors to fully develop, creating a perfect balance of crispy top and gooey bottom.

Why Pecan Dump Cake Is So Easy

• Dump cakes are the ultimate lazy baker's dream, requiring minimal prep and zero mixing skills. Simply layer ingredients and let the oven work its magic.
• Packed with rich brown sugar, buttery pecans, and a luscious caramelized topping, this dessert guarantees smiles and second helpings from everyone at the table.
• Perfect for potlucks, family gatherings, or when you want a decadent treat without spending hours in the kitchen. This pecan dump cake transitions seamlessly from casual weeknight dessert to impressive party showstopper.
• Combines crunchy pecans, gooey caramel-like filling, and soft cake in one irresistible dessert that delivers multiple flavor and texture experiences in every single bite.

Pecan Dump Cake Ingredients

Main Ingredients:

• Dark Brown Sugar: The foundation for creating a rich, deep caramel-like sweetness in the cake.
• Dark Corn Syrup: Provides a smooth, glossy texture and enhances the overall sweetness.
• Pecans: Adds a nutty crunch and signature flavor to the dessert.
• Eggs: Bind the filling together and provide structure.
• Vanilla Extract: Offers a warm, classic flavor that complements the pecans.

• White Cake Mix: Creates a light and fluffy base for the rich pecan filling.

• Butter: Adds richness and helps create a golden, crispy top layer.
• Hot Water: Helps the cake mix integrate and creates a unique texture.

Making Pecan Dump Cake in Steps

Step 1: Preheat and Prepare Baking Dish

Set the oven to 350°F.

Generously spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.

Step 2: Create Pecan Filling

• Dark brown sugar
• Dark corn syrup
• Melted butter
• Eggs
• Vanilla extract

Stir in pecan halves and pour the mixture evenly into the prepared baking dish.

Step 3: Spread Cake Mix Layer

Sprinkle dry white cake mix evenly over the pecan filling without mixing.

Step 4: Add Moisture and Crunch

Drizzle remaining melted butter over the cake mix.

Sprinkle additional dark brown sugar on top to create a caramelized crunchy layer.

Step 5: Pour and Top with Pecans

Carefully pour hot water over the entire surface, tilting the dish to help it spread without mixing.

Scatter remaining pecans across the top.

Step 6: Bake to Perfection

Bake for 35-40 minutes.

Check at the 30-minute mark.

The cake should be golden brown and bubbly with a slightly jiggly center.

Allow to cool completely before slicing and serving.

Tips for Pecan Dump Cake Lovers

• Generously spray your baking dish with nonstick spray to ensure easy removal and maintain the cake's beautiful presentation.
• Stir pecans gently into the filling to ensure even spread, preventing clumping and guaranteeing nutty flavor in every bite.
• Watch the cake closely after 30 minutes to avoid overbaking, ensuring a golden-brown top with a soft, gooey center that sets while cooling.
• Use dark brown sugar for a richer, more complex caramel-like sweetness that complements the pecans' natural nuttiness.
• Pour hot water carefully and tilt the dish to help it spread evenly without disturbing the cake mix layer, creating a unique moisture-rich dessert.

Save and Warm Up Pecan Dump Cake

• Store leftover pecan dump cake in an airtight container for up to 4 days. Cover tightly with plastic wrap or transfer to a sealed container to maintain moisture and prevent absorbing other refrigerator odors.
• Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 325°F. Place cake slice on a baking sheet, cover loosely with foil to prevent burning, and warm for 10-15 minutes until heated through.
• Warm individual slices for 15-20 seconds on medium power. Check temperature and add additional 5-second intervals if needed, being careful not to overheat and dry out the cake.

Serve Ideas for Pecan Dump Cake

• Perfect Beverage Companion: Brew Rich Bourbon Cocktail
• A smooth, barrel-aged bourbon cocktail with hints of caramel and vanilla perfectly complements the sweet pecan filling. The whiskey's warmth matches the dessert's rich, nutty profile and enhances its deep caramel undertones.
• Ideal Dairy Partner: Scoop Vanilla Bean Ice Cream
• Creamy, cold vanilla bean ice cream provides a delightful contrast to the warm, gooey cake. Its smooth texture and subtle sweetness balance the cake's intense brown sugar and pecan flavors, creating a heavenly dessert experience.
• Complementary Hot Drink: Steep Cinnamon Spiced Coffee
• A hot cinnamon-infused coffee brings warmth and spice that beautifully echoes the cake's caramelized notes. The coffee's robust flavor and aromatic cinnamon undertones create a delicious harmony with the pecan dump cake's sweet, nutty characteristics.
• Unexpected Pairing: Pour Tawny Port Wine
• A rich, amber tawny port wine offers complex caramel and dried fruit notes that beautifully mirror the cake's deep, sweet profile. Its slightly nutty finish and smooth texture make it an elegant companion to this decadent dessert.

Pecan Dump Cake Recipe

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4.9 from 25 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Gooey Southern pecan dump cake delivers pure comfort straight from grandma’s kitchen. Layers of buttery cake mix, crunchy pecans, and caramel-like sweetness guarantee instant dessert satisfaction you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 large eggs
• 4 cups pecan halves
• 15.25 ounces white cake mix
• 1 cup dark corn syrup
• 2.75 cups dark brown sugar

Wet Ingredients:

• 1.25 cups salted butter, melted and cooled
• 1 cup hot water
• 2 teaspoons pure vanilla extract

Optional Topping:

• Caramel topping

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Instructions

1. Prepare the oven and baking dish by heating to 350°F and coating a 9×13-inch pan with nonstick spray to prevent sticking.
2. Create the pecan filling by whisking dark brown sugar, dark corn syrup, melted butter, eggs, and vanilla extract until smooth in a medium bowl. Fold in pecan halves until evenly distributed.
3. Transfer the pecan mixture to the prepared baking dish, spreading it into an even layer that covers the entire bottom of the pan.
4. Distribute the dry white cake mix uniformly across the pecan filling, allowing it to rest without mixing or disturbing the underlying layer.
5. Enhance the cake’s texture by drizzling remaining melted butter over the cake mix, ensuring complete coverage. Scatter the additional dark brown sugar across the top to create a caramelized crust.
6. Gently pour hot water over the entire surface, allowing it to distribute without stirring. Sprinkle the remaining pecans on top for added crunch and visual appeal.
7. Bake for 35-40 minutes, monitoring closely after 30 minutes. The cake should develop a golden-brown color with a slightly jiggly center that will set as it cools.
8. Remove from the oven and let the cake cool completely before cutting to allow proper setting and flavor development.

Notes

• Toast pecans before adding to enhance their nutty flavor and add extra crunch to the dessert.
• Substitute corn syrup with maple syrup or honey for a more natural sweetness and unique flavor profile.
• Use gluten-free cake mix to make this recipe celiac-friendly and accessible for those with wheat sensitivities.
• Reduce sugar content by using half the amount of brown sugar and adding mashed ripe bananas for natural sweetness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 357
• Sugar: 20 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg