Description
This pecan pie dump cake recipe combines the rich, gooey texture of pecan pie with the simplicity of a dump cake. Made with brown sugar, pecans, butter, and cake mix, it’s an easy dessert that’s perfect for holidays or everyday indulgence.
Ingredients
2¾ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
1 cup dark corn 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)
1 cup hot water
Caramel topping, optional
Instructions
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a medium bowl, whisk together 2 cups dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla extract.
3. Stir in 3 cups of pecan halves and spread the mixture evenly in the baking dish.
4. Sprinkle the dry cake mix evenly over the pecan filling—do not mix.
5. Drizzle the remaining ¾ cup melted butter over the dry cake mix.
6. Sprinkle the remaining ¾ cup dark brown sugar on top.
7. Pour the hot water over everything, tilting the pan slightly to distribute it—do not stir.
8. Top with the remaining 1 cup of pecan halves.
9. Bake for 35 to 40 minutes until golden and slightly jiggly in the center.
10. Cool completely before serving.
Notes
Be careful when placing the cake into the oven to avoid spilling hot water.
The center should jiggle slightly, it will set as it cools.
This recipe yields about twelve ¾-cup servings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¾ cup
- Calories: 844
- Sugar: 86g
- Sodium: 500mg
- Fat: 50g
- Saturated Fat: 16g
- Unsaturated Fat: 31g
- Trans Fat: 1g
- Carbohydrates: 102g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 97mg