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Pecan Dump Cake
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Decadent Pecan Dump Cake: A Southern Classic Made Easy

This decadent Pecan Dump Cake combines the rich flavors of pecans, brown sugar, and butter in an effortless dessert that's impressive yet simple to make. The gooey pecan filling topped with a perfectly golden cake layer creates an irresistible treat that's perfect for any occasion.
 
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 12 servings (¾-cup each)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups dark brown sugar packed
  • ¾ cup dark brown sugar packed (for topping)
  • 1 cup dark corn syrup Karo dark syrup
  • ½ cup salted butter melted and cooled
  • ¾ cup salted butter melted and cooled (for topping)
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups pecan halves for filling
  • 1 cup pecan halves for topping
  • 15.25 ounces white cake mix Duncan Hines Classic White Cake mix
  • 1 cup hot water
  • Caramel Topping optional

Method
 

  1. Prepare the Baking Dish: Preheat the oven to 350°F. Generously spray a 9×13 baking dish with nonstick cooking spray, ensuring all sides are well coated to prevent sticking, as this dessert is quite sticky when baked.
  2. Create the Pecan Filling: Add 2 cups dark brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla to a medium-sized mixing bowl (2-3 quarts). Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated, making sure there are no clumps of brown sugar remaining.
  3. Add Pecans to Filling: Stir in 3 cups of pecan halves until they're evenly distributed throughout the mixture. Pour this rich pecan filling into the prepared baking dish, spreading it evenly to cover the entire bottom of the pan.
  4. Layer the Cake Mix: Sprinkle the dry cake mix evenly over the pecan filling, creating a uniform layer that completely covers the pecan mixture beneath. Be careful not to mix the layers together.
  5. Add Butter Layer: Drizzle the remaining ¾ cup of melted butter over the dry cake mix, trying to cover as much of the cake mix as possible to ensure proper moisture during baking.
  6. Add Brown Sugar Layer: Sprinkle the remaining ¾ cup dark brown sugar evenly over the butter layer, distributing it across the entire surface for a caramelized finish.
  7. Add Water Layer: Pour the hot water over the top of the layered ingredients. Do not stir or mix. You can carefully tilt the baking dish to help distribute the water more evenly over the cake mix if needed.
  8. Add Pecan Topping: Sprinkle the remaining 1 cup pecan halves over the cake and water layer, arranging them for an attractive presentation after baking.
  9. Bake to Perfection: Bake for 35-40 minutes or until the top is golden brown. The center will still be slightly jiggly when done, but it will firm up as it cools. Allow the cake to cool completely before serving for the best texture and flavor.

Notes

  • Be very careful when placing the cake in the oven due to the hot water on top of the cake to avoid burns.
  • The cake will have a slight jiggle in the middle when done baking. This is normal - it will firm up as it cools.
  • For an extra indulgent dessert, serve warm with a scoop of vanilla ice cream.
  • Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
  • For a change in flavor, try using a butter pecan or yellow cake mix instead of white.
  • The dessert can be made a day ahead and will taste even better as the flavors meld.