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Pecan Dump Cake
Easy Pecan Dump Cake with buttery cake mix, gooey pecan filling, and caramel flavor — a simple Southern dessert everyone will love!
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This Pecan Dump Cake is the ultimate easy Southern dessert — gooey, buttery, and packed with rich pecan pie flavor! Made with just a few simple ingredients like cake mix, butter, and pecans, it’s the kind of cozy, crowd-pleasing recipe that tastes like it came straight from grandma’s kitchen.
With its golden, crisp topping and caramelized pecan filling, this Pecan Dump Cake is a delicious twist on classic pecan pie — but so much easier to make. Just layer, bake, and serve warm with ice cream for a melt-in-your-mouth dessert everyone will rave about. Perfect for holidays, potlucks, or anytime you need a quick sweet fix!
Ingredients for the Best Pecan Pie Dump Cake
Your Shopping List for a Pecan Dump Cake:
- 2¾ cups of dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup of dark corn syrup (I used dark Karo syrup)
- 1¼ cup of salted butter, (divided into ½ cup and ¾ cup) melted, and cooled
- 3 large eggs, room temperature
- 2 teaspoons of pure vanilla extract
- 4 cups of pecan halves (divided into 3 cups and 1 cup)
- 1 (15.25-ounce or 432-gram) box of white cake mix
- 1 cup of hot water
- Caramel topping, optional
Customize your Pecan Dump Cake
These easy swaps and flavor twists make it simple to customize your Pecan Dump Cake — whether you want to go dairy-free, switch up the nuts, or add a little extra indulgence. Each variation keeps that gooey, buttery flavor you love while letting you make the recipe your own!
BUTTER: No butter on hand? Melted coconut oil works perfectly as a dairy-free substitute, giving your dump cake a light tropical note. You can also try browned butter for a deeper, nutty flavor that pairs beautifully with the caramelized pecans.
CAKE MIX: Switch things up with different cake mixes! A spice cake mix brings cozy fall warmth, while a butter pecan or French vanilla mix adds extra richness. Each one gives your Pecan Dump Cake its own personality — all delicious!
NUTS: Love the crunch but not the pecans? Try walnuts, almonds, or even macadamia nuts for a fresh twist. Toast the nuts before adding them to bring out a buttery aroma and irresistible crunch.
CAKE MIX: Swap the yellow cake mix with spice cake mix for a warm, autumn twist.
CHOCOLATE CHIPS: For an indulgent upgrade, sprinkle a handful of semi-sweet or milk chocolate chips over the filling before baking. As the cake bakes, the chocolate melts into little pockets of gooey sweetness — amazing served warm with ice cream!
COCONUT FLAKES: Add a tropical touch by mixing shredded coconut into the filling or sprinkling it on top before baking. It toasts beautifully in the oven, giving a golden, crunchy finish that complements the rich pecan flavor.
Baking Tip for Best Results:
A tiny pinch of sea salt sprinkled over the top before baking helps balance the sweetness and makes every flavor pop!
How to Make Pecan Dump Cake
Step 1 – Preheat the oven:
Set your oven to 350°F (175°C) to start. Lightly grease a 9×13-inch baking dish.
Step 2 – Add the filling:
Add two cups of dark brown sugar, dark corn syrup, ½ cup of melted butter, eggs, and vanilla to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
Step 3 – Add the pecans:
Stir in the three cups of pecan halves. Evenly spread the pecan mixture into the sprayed baking dish.
Step 4 – Sprinkle the cake mix:
Sprinkle the dry cake mix over the pecan filling.
Step 5 – Add the butter:
Drizzle the remaining ¾ cup of melted butter over the dry cake mix. Sprinkle the remaining ¾ cup dark brown sugar over the butter layer.
Step 6 – Add the water:
Pour the hot water over the top of the cake mix and butter. Do not mix. You can carefully tilt the cake pan to distribute the water over the cake mix.
Sprinkle the remaining one cup pecan halves over the cake and water layer.
Baking Tip for Best Results:
Use caution when transferring the pan to the oven. The hot water on top can spill or splash — handle it carefully with oven mitts.
Step 7 – Bake the cake:
Bake for 35-40 minutes or until golden brown. Because all ovens bake differently, check on the cake at the 30-minute mark.
Allow the cake to cool completely before serving. (twelve ¾-cup servings)
Baking Tip for Best Results:
Bake until the center has a light jiggle, about 40 minutes. The cake will firm up as it cools, creating that signature gooey, pecan pie-like texture.
Pecan Dump Cake FAQs
Can I use a homemade pecan pie filling instead of the canned version?
Yes — you absolutely can swap in homemade pecan pie filling. The key is that it should be thick and gooey enough to hold its structure under the cake topping.
Do I have to stir or mix the layers in a dump cake?
No — in fact, the dessert depends on not stirring. The whole idea of a dump cake is that you simply layer the ingredients (filling, nuts, dry mix, butter) and bake without blending them. This gives you the right texture: a gooey interior and a golden, crumbly top.
Can I adjust the recipe for special diets or make it ahead of time?
Definitely. You can make it easier for gluten-free or dairy-free diets by choosing a certified gluten-free cake mix or using a non-dairy butter alternative. You can also double the recipe for larger groups (just use two baking dishes to ensure even baking).
How should I know when the cake is done baking?
Look for a golden-brown top, bubbling edges, and a center that may still have a slight jiggle — it will firm up as it cools. For example, one recipe mentions that if the center is still softly jiggly at around 40–45 minutes, that’s okay because it sets as it rests.
How to Store and Freeze Pecan Pie Dump Cake
This Pecan Dump Cake tastes just as amazing the next day — maybe even better. Whether you’re saving a few slices for later or freezing a whole pan for the holidays, these simple storage tips will help you enjoy every buttery, nutty bite anytime you want a little comfort dessert.
IN THE FRIDGE:
After baking, allow the cake to cool slightly so the filling sets. Store any leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil.
IN THE FREEZER:
To freeze the cake for longer storage, first let it cool completely. Cut into portions (for ease of thawing), then wrap each piece or the whole cake tightly in plastic wrap and a layer of aluminum foil, or place in a freezer-safe container to prevent freezer burn. Label the container with the date and freeze. You can store for up to 2 to 3 months while maintaining quality.
REHEATING RECOMMENDATIONS:
For refrigerated leftovers: Remove from fridge, then warm a slice for 15-20 seconds in the microwave, or for a crispier top heat in the oven at ~300°F for about 10-15 minutes.
For frozen pieces: Thaw overnight in the refrigerator, then reheat in the oven at ~300-350°F until warmed through, or microwave briefly until hot. Adding a little extra butter on top before reheating can refresh the topping.
Pecan Dump Cake Recipe
Easy Pecan Dump Cake with buttery cake mix, gooey pecan filling, and caramel flavor — a simple Southern dessert everyone will love!
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Ingredients
- 2 ¾ cups dark brown sugar (packed and divided into 2 cups and ¾ cup)
- 1 cup dark corn syrup (I used dark Karo syrup)
- 1 ¼ cup 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 (I used Duncan Hines Classic White Cake mix)
- 1 cup hot water
- Caramel Topping (optional)
DIRECTIONS
- Preheat the oven to 350°F. Generously spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.
- Add 2 cups of the 2 ¾ cups dark brown sugarset remaining brown sugar aside), 1 cup dark corn syrup, ½ cup of the 1 ¼ cup salted butter (set the remaining butter aside), 3 large eggs, and 2 teaspoons pure vanilla extract to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
- Stir in the 3 cups of the 4 cups pecan halves (set the remaining pecan halves aside), Evenly spread the pecan mixture into the sprayed baking dish.
- Sprinkle the 15.25 ounces white cake mix over the pecan filling.
- Drizzle the remaining ¾ cup of melted butter over the dry cake mix.
- Sprinkle the remaining ¾ cup dark brown sugar over the butter layer.
- Pour1 cup hot water over the top of the dry cake mix and butter. Do not mix. You can carefully tilt the cake pan to distribute the water over the cake mix.
- Sprinkle the remaining 1 cup pecan halves over the cake and water layer.
- Bake for 35-40 minutes or until golden brown. Because all ovens bake differently, check on the cake at the 30-minute mark. Also, it will be a bit jiggly in the center, but it will firm up as it cools. It will not be solid like a cake center. Allow the cake to cool completely before serving. Drizzle Caramel Topping on the top before serving.
Notes
- Be very careful when placing the cake in the oven due to the hot water on top of the cake.
- At 40 minutes, this dump cake still had a slight jiggle in the middle. I went ahead and took it out, and it firmed up as it cooled.
Nutrition
Calories: 822kcal | Carbohydrates: 106g | Protein: 6g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 477mg | Potassium: 259mg | Fiber: 4g | Sugar: 88g | Vitamin A: 669IU | Vitamin C: 0.4mg | Calcium: 161mg | Iron: 2mg
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Comments
Mike B says
This is so so good!