A rich, gooey dessert layered with caramel sweetness, crunchy pecans, and soft cake. This pecan dump cake is the ultimate no-fuss treat I like to make when I want something comforting and crowd-pleasing without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how simple it is to put together—no mixing bowls full of batter, no complicated steps. Just layer the ingredients, pop it in the oven, and let the magic happen. The buttery cake mix bakes into the sticky pecan filling, creating an irresistible dessert that’s perfect for holidays, potlucks, or cozy weekends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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, at room temperature
2 teaspoons pure vanilla extract
4 cups pecan halves (divided into 3 cups and 1 cup)
1 (15.25-ounce) box white cake mix
1 cup hot water
Caramel topping (optional, for serving)

directions

I preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick spray.
In a mixing bowl, I whisk together 2 cups brown sugar, corn syrup, ½ cup melted butter, eggs, and vanilla extract.
I stir in 3 cups of the pecans and then pour this mixture evenly into the prepared baking dish.
I sprinkle the dry cake mix over the top of the pecan mixture, making sure to spread it evenly.
I drizzle the remaining ¾ cup of melted butter over the cake mix—do not stir.
I sprinkle the remaining ¾ cup of brown sugar over everything.
I carefully pour 1 cup of hot water over the top (again, no stirring), tilting the pan slightly to ensure even coverage if needed.
Finally, I top it all off with the remaining 1 cup of pecans.
I bake for 35 to 40 minutes, until the top is golden brown and the center is only slightly jiggly. It firms up more as it cools. Let it cool completely before serving.

Servings and timing

Servings: 12
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes switch the white cake mix for butter pecan, yellow, or spice cake mix to change the flavor profile.
If I don’t have dark corn syrup, I use caramel sundae topping for a similar sticky texture.
For a richer depth, I replace the hot water with warm coffee.
I’ve even mixed in mini chocolate chips or toffee bits before baking for a fun twist.

storage/reheating

At room temperature: I store leftovers in an airtight container for up to 3 days.
Refrigerated: It keeps well in the fridge for up to 7 days.
Frozen: I slice it and wrap each piece in plastic wrap, then freeze for up to 2 months.
To reheat: I microwave a slice for about 30 seconds or warm it in a 350°F oven for 10 minutes.

FAQs

How do I know when the cake is done?

I check for a golden brown top and only a slight jiggle in the center. It will finish setting as it cools.

Can I make this ahead of time?

Yes, I sometimes assemble it the night before and bake it fresh the next day. It also tastes great reheated.

Is this dessert very sweet?

It’s definitely rich and sweet, like a pecan pie. I sometimes scale back the sugar slightly if I want it less sweet.

Can I use different nuts?

Yes, I’ve used walnuts or a mix of nuts, but pecans give the best classic flavor and crunch.

Do I have to use a white cake mix?

Not at all. I’ve had great results with yellow, spice, and butter pecan cake mixes—each gives a different spin.

Conclusion

This pecan dump cake is one of my favorite go-to desserts when I want something indulgent and low-effort. The gooey caramel filling paired with the crisp top and soft cake layer is completely irresistible. Whether I serve it warm with a scoop of vanilla ice cream or chilled from the fridge, it’s always a hit. It’s a perfect blend of easy and impressive—my kind of recipe.