Why You’ll Love This Recipe

Minimal Effort, Maximum Flavor: This cake requires little prep work—just a few ingredients and a few steps, making it perfect for when you’re short on time but craving something decadent.
Rich and Nutty: With a layer of toasted pecans, this dump cake combines crunchy, nutty goodness with caramel undertones.
Perfect for Fall: The dark brown sugar and corn syrup create a rich, caramel-like flavor that’s perfect for autumn desserts.
Versatile: Serve it as is or top it with a scoop of vanilla ice cream or caramel sauce for an extra indulgent treat.

Ingredients

2¾ cups dark brown sugar (divided into 2 cups and ¾ cup)
1 cup dark corn syrup (like dark Karo syrup)
1¼ cups salted butter, melted and cooled (divided into ½ cup and ¾ cup)
3 large eggs, room temperature
2 teaspoons pure vanilla extract
4 cups pecan halves (divided into 3 cups and 1 cup)
15.25 ounces white cake mix (such as Duncan Hines Classic White Cake mix)
1 cup hot water
Caramel topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F and generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.
Prepare the Pecan Mixture: In a medium-sized mixing bowl (2-3 quarts), whisk together 2 cups dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract until fully combined.
Add the Pecans: Stir in the 3 cups of pecan halves. Evenly spread the pecan mixture into the prepared baking dish.
Layer the Cake Mix: Sprinkle the dry cake mix evenly over the pecan filling.
Add Butter and Sugar: Drizzle the remaining ¾ cup of melted butter over the cake mix layer, then sprinkle the remaining ¾ cup dark brown sugar over the butter layer.
Add Hot Water: Pour the hot water over the cake mix and butter layers. Do not mix. You can carefully tilt the pan to ensure the water is distributed evenly over the top of the dry cake mix.
Top with Pecans: Sprinkle the remaining 1 cup of pecan halves over the cake and water layer.
Bake: Bake the cake for 35-40 minutes, or until golden brown. Keep an eye on the cake after 30 minutes, as oven times may vary. The center will still be a bit jiggly, but it will firm up as it cools.
Cool: Let the cake cool completely before serving. It will be easier to slice and serve once it has fully cooled.

Servings and Timing

Servings: 12 servings (¾ cup per serving)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Different Nuts: Swap out pecans for other nuts, like walnuts or almonds, for a different flavor and texture.
Caramel Sauce: Drizzle caramel sauce over the top of the cake once it’s baked for an extra touch of sweetness.
Spices: Add cinnamon or nutmeg to the pecan mixture for a spiced flavor that pairs wonderfully with the caramel.

Storage/Reheating

Refrigeration: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Freezing: Wrap the cooled cake tightly in plastic wrap or aluminum foil and freeze for up to 1 month. Thaw at room temperature before serving.
Reheating: Reheat slices in the microwave for 20-30 seconds, or in the oven at 350°F for about 10 minutes.

FAQs

1. Can I make this cake ahead of time?

Yes! This cake can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for later use.

2. Can I use a different type of cake mix?

Yes, feel free to experiment with other flavors of cake mix, like yellow or butter cake, to create different variations.

3. Do I have to use dark brown sugar?

Light brown sugar can be used, but dark brown sugar gives the cake a richer, more caramel-like flavor.

4. Can I add more pecans?

Yes, if you love nuts, feel free to add extra pecans for even more crunch and flavor.

5. Why does the center stay jiggly?

The center will firm up as it cools. It will not set completely like a traditional cake, so don’t worry if it’s still slightly wobbly after baking.

6. Can I use a different type of syrup?

You can substitute dark corn syrup with light corn syrup or maple syrup, but dark corn syrup gives the best flavor for this cake.

7. Can I top this cake with whipped cream?

Absolutely! Whipped cream or vanilla ice cream makes a great topping for this rich and nutty dessert.

8. Can I make this cake without the pecans?

You could, but it would change the texture and flavor of the cake. You can substitute another nut or even make a plain “dump cake.”

9. How do I know when the cake is done?

The top should be golden brown, and when you insert a toothpick into the center, it should come out clean or with a few moist crumbs. It will firm up as it cools.

10. Can I add chocolate chips?

Yes, adding chocolate chips to the cake mix or pecan mixture would add a great twist and extra sweetness!

Conclusion

Pecan Dump Cake is a simple yet indulgent dessert that’s perfect for any occasion. The rich, caramelized flavor, crunchy pecans, and moist cake make this a crowd-pleaser every time. Whether you’re serving it at a family dinner or bringing it to a potluck, this dessert is guaranteed to disappear quickly!