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Pecan Dump Cake

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A rich, caramel-sweet dessert that’s unbelievably easy to make—just layer, bake, and enjoy. This pecan dump cake is like a deconstructed pecan pie with a soft cake top and crunchy pecan mosaic.

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)
  • 1 (15.25‑oz) box white cake mix
  • 1 cup hot water
  • Caramel topping, optional

Instructions

  1. Preheat oven to 350 °F. Spray a 9×13″ baking dish.
  2. In a bowl, whisk together 2 cups dark brown sugar, corn syrup, ½ cup butter, eggs, and vanilla.
  3. Stir in 3 cups pecans, then spread mixture evenly in the dish.
  4. Sprinkle cake mix over the pecan layer.
  5. Drizzle remaining ¾ cup melted butter over cake mix.
  6. Sprinkle remaining ¾ cup brown sugar atop.
  7. Pour hot water over the top, tilting dish slightly if needed—do not stir.
  8. Scatter remaining 1 cup pecans on top.
  9. Bake for 35–40 minutes until golden and jiggles less; it firms as it cools. Let cool completely before serving.

Notes

  • For different flavors, use yellow, butter-pecan, or spice cake mix instead of white.
  • Substitute caramel sundae topping for corn syrup if needed.
  • Swap hot water with coffee to deepen the taste.
  • Add a caramel drizzle or whipped cream just before serving for extra decadence.
  • This cake is quite sweet, similar to a pecan pie. Reduce brown sugar or corn syrup slightly if you want less sweetness.
  • If making ahead, assemble and refrigerate up to 24 hours before baking.
  • This cake can be stored at room temperature for up to 3 days or refrigerated for up to 1 week, tightly covered.
  • Freezing: Wrap single slices and store up to 2 months. Thaw overnight in fridge.

Nutrition

Find it online: https://lauracooks.com/pecan-dump-cake/