Description

This Pecan Dump Cake Recipe combines the rich, gooey texture of classic pecan pie with the simplicity of a dump cake. Made with brown sugar, dark corn syrup, butter, pecan halves, and white cake mix, it’s an easy and delicious dessert perfect for holidays or everyday indulgence. The cake bakes to a golden, slightly jiggly center topped with crunchy pecans, making it a crowd-pleaser with minimal effort.

Ingredients

Scale

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

Topping and Assembly

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

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to ensure the cake does not stick.
Mix filling ingredients: In a medium bowl, whisk together 2 cups of dark brown sugar, 1 cup dark corn syrup, ½ cup melted and cooled salted butter, 3 large eggs, and 2 teaspoons pure vanilla extract until smooth and well combined.
Add pecans to filling: Stir in 3 cups of pecan halves into the filling mixture evenly distributing the nuts throughout.
Spread filling in pan: Pour and spread this pecan filling mixture evenly into the prepared baking dish to create the base layer of the dessert.
Add cake mix topping: Sprinkle the dry white cake mix evenly over the pecan filling layer. Be careful not to mix the cake mix into the filling; it should sit on top as a dry topping.
Drizzle melted butter: Drizzle the remaining ¾ cup melted and cooled salted butter evenly over the dry cake mix topping to moisten it during baking.
Sprinkle brown sugar: Sprinkle the remaining ¾ cup of dark brown sugar evenly over the top of the buttered cake mix layer for added sweetness and caramelization.
Add hot water: Pour 1 cup of hot water evenly over everything, tilting the pan slightly to help distribute it without stirring. This moisture will help the cake mix bake properly and create a luscious texture.
Top with remaining pecans: Finally, sprinkle the remaining 1 cup of pecan halves over the top for a crunchy finish.
Bake the cake: Bake in the preheated oven for 35 to 40 minutes until the top is golden brown and the center is slightly jiggly, indicating it is perfectly cooked and gooey inside.
Cool before serving: Let the dump cake cool completely in the baking dish. Optionally, drizzle with caramel topping before serving for extra indulgence.

Notes

This pecan pie dump cake recipe brings together the rich, gooey texture of pecan pie with the ease of a dump cake—minimal mixing and maximum flavor.
Using white cake mix and hot water on top creates a soft cake layer while the filling remains thick and nutty underneath.
Serve warm or at room temperature, optionally topped with ice cream or whipped cream for extra richness.
Store leftovers covered in the refrigerator for up to 4 days; reheat gently to restore gooey texture.
This recipe is ideal for holidays like Thanksgiving or Christmas but simple enough for any day you want a decadent dessert.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 420
Sugar: 38g
Sodium: 210mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg