Pecan Dump Cake

Introduction

Craving a dessert that’s rich, nutty, and effortlessly delicious? What if you could create a gooey, caramel-like treat with minimal effort, perfect for any gathering? Say hello to Pecan Dump Cake! This indulgent dessert combines a sticky pecan filling with a buttery cake mix topping, layered with more pecans and a touch of caramel sweetness. It’s a dump-and-bake wonder that delivers maximum flavor with minimal fuss. Perfect for potlucks, holidays, or cozy family nights, it’s sure to become a favorite. Ready to create some nutty, sweet magic? Let’s grab a baking dish and get started!

Overview

Pecan Dump Cake is a simple, no-fuss dessert with a gooey pecan filling made from brown sugar, corn syrup, and pecans, topped with a white cake mix, melted butter, hot water, and extra pecans. What makes it special? Its “dump” method—layering ingredients without mixing—creates a caramel-like base with a tender, cake-like top, all in one pan. This beginner-friendly recipe takes about 1 hour (15 minutes prep, 35–40 minutes baking, plus cooling) and serves 12, making it ideal for sharing or celebrations.

• Time Requirement: 1 hour (15 minutes prep, 35–40 minutes baking, plus cooling)
• Difficulty Level: Easy (perfect for beginners)
• Servings: 12 (¾-cup servings)

Essential Ingredients

The magic of Pecan Dump Cake lies in its simple, high-quality ingredients. Here’s what you’ll need and why each one matters:

For the Pecan Filling

• Dark Brown Sugar (2¾ cups, packed, divided: 2 cups for filling, ¾ cup for topping): Adds deep, molasses-like sweetness and a caramel flavor.
• Dark Corn Syrup (1 cup, e.g., dark Karo syrup): Creates a sticky, gooey texture for the filling.
• Salted Butter (1¼ cups, melted and cooled, divided: ½ cup for filling, ¾ cup for topping): Provides richness and binds the layers.
• Large Eggs (3, room temperature): Help set the filling and add structure.
• Pure Vanilla Extract (2 tsp): Enhances the nutty, sweet flavors.
• Pecan Halves (4 cups, divided: 3 cups for filling, 1 cup for topping): Bring the signature nutty crunch and flavor.

For the Cake Layer

• White Cake Mix (15.25 oz, e.g., Duncan Hines Classic White): Forms a tender, cake-like topping without needing additional ingredients.
• Hot Water (1 cup): Activates the cake mix, creating a soft, moist top layer.

For Optional Garnish

• Caramel Topping: Adds an extra layer of sweetness and a glossy finish.

Substitutions and Variations

• Brown Sugar: Use light brown sugar for a milder flavor or coconut sugar for a less processed option, noting a slight texture change.
• Corn Syrup: Substitute with maple syrup or honey, though the filling may be less sticky.
• Butter: Swap with unsalted butter (add ½ tsp salt to filling) or vegan butter for a dairy-free version.
• Eggs: Use ¾ cup unsweetened applesauce or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, though the filling may be softer.
• Pecans: Replace with walnuts, almonds, or omit for a nut-free version (increase cake mix to 18 oz for bulk).
• Cake Mix: Use yellow or butter pecan cake mix for a richer flavor, or a gluten-free cake mix for dietary needs.
• Add-Ins: Mix ½ cup chocolate chips or toffee bits into the filling, or sprinkle cinnamon over the cake mix.
• Vegan Option: Use vegan butter, flax eggs, a vegan cake mix, and maple syrup instead of corn syrup.

Step-by-Step Instructions

Making Pecan Dump Cake is a breeze with its dump-and-bake method. Follow these instructions for a perfect dessert every time:

1. Preheat and Prepare:
   • Preheat the oven to 350°F (175°C).
   • Generously spray a 9×13-inch (or 13×9-inch) baking dish with nonstick cooking spray to prevent sticking.
   • Tip: Use a glass or metal dish for even baking, and ensure the spray covers all corners.
2. Make the Pecan Filling:
   • In a medium-sized mixing bowl (2–3 quarts), whisk together 2 cups packed dark brown sugar, 1 cup dark corn syrup, ½ cup melted and cooled salted butter, 3 large eggs (room temperature), and 2 tsp pure vanilla extract until smooth and fully combined, about 1 minute.
   • Stir in 3 cups pecan halves, ensuring they’re evenly coated.
   • Pour the pecan mixture into the prepared baking dish, spreading evenly with a spatula.
   • Tip: Cool the melted butter slightly to avoid scrambling the eggs, and stir gently to keep pecans intact.
3. Add the Cake Mix Layer:
   • Sprinkle the 15.25 oz white cake mix evenly over the pecan filling, covering it completely. Do not stir.
   • Tip: Break up any clumps in the cake mix with your fingers for an even layer.
4. Add Butter and Brown Sugar:
   • Drizzle the remaining ¾ cup melted and cooled salted butter evenly over the dry cake mix, covering as much surface area as possible.
   • Sprinkle the remaining ¾ cup packed dark brown sugar evenly over the butter layer.
   • Tip: Pour the butter slowly to avoid pooling, and use a spoon to spread it if needed.
5. Add Hot Water and Pecans:
   • Pour 1 cup hot water (just below boiling) evenly over the top of the cake mix and butter layer. Do not stir; let the water sit on top.
   • Carefully tilt the pan to distribute the water evenly across the surface.
   • Sprinkle the remaining 1 cup pecan halves evenly over the top.
   • Tip: Pour the water gently to avoid disturbing the layers, and space pecans evenly for a polished look.
6. Bake:
   • Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden brown and the filling is bubbling around the edges. The center will be slightly jiggly but will firm up as it cools.
   • Check at 30 minutes, as ovens vary, to avoid overbaking.
   • Remove from the oven and let cool completely in the pan, about 1–2 hours.
   • Tip: The jiggly center is normal for this gooey dessert; it will set as it cools but won’t be as firm as a traditional cake.
7. Serve:
   • Slice or scoop into 12 portions (¾-cup servings) using a spatula or large spoon.
   • Serve at room temperature or slightly warm, optionally drizzled with caramel topping for extra decadence.
   • Pair with a scoop of vanilla ice cream or whipped cream for a complete dessert experience.
   • Tip: Use a sharp knife or spatula for cleaner cuts, and serve in bowls if the filling is extra gooey.

Assembly

Assembling Pecan Dump Cake is all about layering ingredients for a gooey, nutty dessert with minimal effort. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Spread the pecan filling evenly, sprinkle the cake mix uniformly, and pour butter and water carefully to ensure a balanced texture.
• Preparation Tips:
  • Use room-temperature eggs to blend smoothly with the filling, and cool melted butter to prevent cooking the eggs.
  • Spread the cake mix evenly to avoid dry patches, and pour hot water gently to maintain distinct layers.
  • Space pecans evenly on top for a professional, nutty finish.
• Presentation Tips:
  • Serve in bowls or on plates to capture the gooey filling, showcasing the golden top and pecan-studded surface.
  • Garnish with a drizzle of caramel, a sprinkle of sea salt, or a scoop of ice cream for a festive touch.
  • Pair with coffee, hot cocoa, or a glass of bourbon for a complete dessert experience, perfect for Thanksgiving, potlucks, or cozy fall nights.
  • Scoop or slice carefully to highlight the sticky filling and tender cake top.

Storage and Make-Ahead Tips

Pecan Dump Cake is best fresh but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Prepare the pecan filling up to 4 hours in advance, refrigerate, and stir before spreading in the dish.
  • Assemble the entire cake (without hot water and top pecans) up to 2 hours before baking, cover, and refrigerate. Add hot water and pecans just before baking.
  • Tip: Don’t add hot water too early, as it may soak into the cake mix and affect texture.
• Storage:
  • Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. The cake may become softer over time.
  • Reheat individual portions in the microwave for 15–20 seconds to restore the gooey texture, if desired.
  • Tip: Cover tightly to prevent the cake from absorbing fridge odors.
• Freezing:
  • Freeze the baked and cooled cake in an airtight container or wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight and reheat gently to serve.
  • Freeze individual portions for convenience, wrapping each tightly to prevent freezer burn.
  • Tip: The texture may be slightly less gooey after freezing, so add extra caramel topping when serving.

Recipe Variations

Pecan Dump Cake is versatile and fun to customize. Here are some creative twists to try:

• Chocolate Pecan Dump Cake: Mix ½ cup chocolate chips into the pecan filling and use a chocolate cake mix instead of white.
• Apple Pecan Dump Cake: Add 2 cups chopped apples to the pecan filling and sprinkle cinnamon over the cake mix.
• Bourbon Pecan Dump Cake: Add 1 tbsp bourbon to the pecan filling for a warm, boozy note.
• Pumpkin Pecan Dump Cake: Use a spice cake mix and add ½ cup pumpkin puree to the filling for a fall twist.
• Gluten-Free Dump Cake: Use a gluten-free white cake mix and ensure all ingredients are gluten-free.
• Vegan Dump Cake: Use vegan butter, flax eggs, a vegan cake mix, and maple syrup instead of corn syrup.

Conclusion

You’re now ready to create a Pecan Dump Cake that’s as easy as it is irresistible! This 1-hour recipe is perfect for potlucks, holidays, or anytime you crave a gooey, nutty dessert. With its sticky pecan filling, tender cake topping, and caramel-like sweetness, this dump cake is a guaranteed crowd-pleaser. Feel free to tweak the add-ins, flavors, or garnishes to make it your own. Grab your baking dish, layer those ingredients, and enjoy every nutty, sweet bite. Happy baking, and savor the pecan dump cake bliss!

Print

FAQs

1. Can I use a different cake mix flavor?
Yes! Yellow, butter pecan, or spice cake mixes work well. Ensure the mix is 15.25–18.25 oz for proper proportions.

2. Is this cake healthy?
It’s an indulgent dessert, but you can lighten it with reduced sugar (1½ cups total), low-fat vegan butter, or smaller portions. Enjoy in moderation.

3. Can I make this vegan?
Yes! Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), a vegan cake mix, and maple syrup instead of corn syrup.

4. Why is my cake too wet?
Excess water, underbaking, or insufficient cooling can cause a wet texture. Use exactly 1 cup hot water, bake until golden, and cool completely.

5. Can I use a different pan size?
Yes! An 8×8-inch pan will yield a thicker cake and may need 40–45 minutes. A 9×9-inch pan will need 38–42 minutes. Check for doneness.

6. How do I prevent the cake mix from staying dry?
Ensure the butter and hot water cover the cake mix evenly, and tilt the pan to distribute the water. Avoid stirring to maintain layers.

7. Can I prep this for a party?
Yes! Assemble up to 2 hours ahead, refrigerate, and add hot water and pecans just before baking. Serve fresh for the best texture.

8. What’s the best way to store leftovers?
Store covered in the fridge for up to 4 days. Reheat gently and add caramel topping to refresh the gooey texture.