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Pecan Dump Cake Recipe

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★★★★★

4.6 from 112 reviews

This Pecan Dump Cake is a simple, indulgent dessert combining a rich pecan layer with a moist white cake topping. It features a luscious blend of dark brown sugar, dark corn syrup, and melted butter with crunchy pecan halves, all baked to golden perfection. Perfect for gatherings and easy to assemble, this cake’s gooey texture and buttery flavors make it a beloved classic.

Ingredients

Scale

Wet Ingredients

  • 1 cup dark brown sugar, packed
  • 1 cup dark corn syrup (such as dark Karo syrup)
  • ½ cup salted butter, melted and cooled
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup melted salted butter, cooled (for drizzling)
  • 1 cup hot water

Dry Ingredients

  • 15.25 ounces white cake mix (Duncan Hines Classic White Cake mix recommended)
  • ¾ cup dark brown sugar, packed (for topping)

Nuts

  • 3 cups pecan halves
  • 1 cup pecan halves (for topping)

Optional

  • Caramel topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a medium-sized mixing bowl (2-3 quarts), whisk together 1 cup dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract until smooth and well combined.
  3. Add Pecans: Stir in 3 cups of pecan halves into the wet mixture, ensuring that the nuts are evenly coated.
  4. Layer Pecan Mixture: Spread the pecan mixture evenly into the prepared baking dish to form the bottom layer of the cake.
  5. Add Cake Mix: Sprinkle the dry white cake mix evenly over the pecan mixture, covering it completely.
  6. Drizzle Butter: Drizzle the remaining ¾ cup of melted butter evenly over the cake mix layer. This adds moisture and richness to the cake.
  7. Add Brown Sugar: Sprinkle ½ cup dark brown sugar evenly over the butter layer to enhance sweetness and create a caramelized topping.
  8. Add Hot Water: Carefully pour 1 cup of hot water evenly over the dry cake mix and butter layers. Avoid stirring; you can gently tilt the pan to help distribute the water.
  9. Top with Pecans: Sprinkle the remaining 1 cup of pecan halves evenly over the entire surface of the cake.
  10. Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the cake is golden brown. Begin checking at 30 minutes as oven temperatures vary. The center may still jiggle slightly but will set as it cools.
  11. Cool and Serve: Allow the cake to cool completely before serving to let it firm up. Optionally, drizzle caramel topping before serving for extra indulgence. Serves twelve ¾-cup portions.

Notes

  • Do not stir after adding the hot water; the cake layers will form naturally during baking.
  • Be sure to let the cake cool completely for the best texture and easier slicing.
  • Use room temperature eggs to ensure even mixing and better texture.
  • You can substitute light corn syrup if dark is unavailable, but dark adds a richer flavor.
  • This cake is excellent when served with vanilla ice cream or whipped cream for added decadence.

Keywords: pecan dump cake, easy pecan cake, white cake mix dessert, sticky pecan cake, classic Southern dessert

Find it online: https://chefmilacook.com/pecan-dump-cake-recipe/