Description

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.

Ingredients

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.
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.