Description
A rich and indulgent Pecan Dump Cake that combines the gooey texture of classic pecan pie with the convenience of a dump cake. Made with dark brown sugar, dark corn syrup, melted butter, eggs, vanilla, pecans, and a white cake mix, this easy-to-make dessert is perfect for holidays or any special occasion.
Ingredients
Scale
Pecan Filling:
- 2 cups dark brown sugar, packed
- 1 cup dark corn syrup
- ½ cup salted butter, melted and cooled
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups pecan halves
Cake Layer and Toppings:
- 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: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Pecan Filling: In a medium bowl, whisk together 2 cups of dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract until smooth and well combined.
- Add Pecans: Stir in 3 cups of pecan halves into the filling mixture, then spread this evenly into the prepared baking dish.
- Layer Cake Mix: Evenly sprinkle the entire dry white cake mix over the pecan filling layer. Do not stir or mix it in.
- Drizzle Butter: Pour the remaining ¾ cup melted butter evenly over the top of the cake mix layer.
- Add Brown Sugar: Sprinkle the remaining ¾ cup of dark brown sugar evenly over the top to enhance sweetness and texture.
- Add Water: Carefully pour 1 cup of hot water over everything, tilting the pan slightly to help distribute it evenly. Do not stir the layers.
- Top with Pecans: Spread the remaining 1 cup pecan halves evenly over the top of the cake.
- Bake: Place the baking dish into the preheated oven and bake for 35 to 40 minutes until the top is golden and the center is slightly jiggly but set.
- Cool and Serve: Allow the cake to cool completely in the dish. Optionally, drizzle with caramel topping before serving if desired.
Notes
- This pecan pie dump cake recipe combines the rich, gooey texture of pecan pie with the simplicity of a dump cake.
- Use room temperature eggs for better mixing and texture.
- Do not stir the layers after adding the cake mix and water to maintain the cake’s unique texture.
- Make sure to cool completely before serving to allow the filling to set properly.
- Optional caramel topping adds an extra layer of sweetness but is not necessary.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
