Easy Pecan Dump Cake

This easy pecan dump cake is the ultimate no-fuss dessert with layers of gooey caramel, crunchy pecans, and tender cake. You simply layer everything in the pan and let the oven work its magic. The result is a rich, indulgent dessert with a pudding-like bottom and golden cake top that’s perfect for fall gatherings or any time you need an impressive dessert without the effort.

Easy Pecan Dump Cake Ingredients

Here’s everything you’ll need for this simple dessert:

• 1½ cups dark brown sugar, packed (divided into 1 cup and ½ 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 oz white cake mix
• 1 cup hot water
• Caramel topping (optional, for serving)

How to Make It

1. Prepare the pan: Preheat your oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray.
2. Make the pecan layer: In a medium mixing bowl, whisk together 1 cup dark brown sugar, corn syrup, ½ cup melted butter, eggs, and vanilla until smooth. Stir in 3 cups of pecan halves, then spread this mixture evenly across the bottom of your prepared pan.
3. Add the cake mix: Sprinkle the dry cake mix evenly over the pecan filling. Don’t mix it in—just let it sit on top.
4. Layer the butter and sugar: Drizzle the remaining ¾ cup melted butter over the dry cake mix. Sprinkle the remaining ½ cup brown sugar over the butter layer.
5. Add hot water: Pour the hot water over everything. Don’t stir or mix. You can gently tilt the pan to help distribute the water if needed.
6. Top with pecans: Sprinkle the remaining 1 cup pecan halves over the top.
7. Bake: Carefully place the pan in the oven (watch out for that hot water on top) and bake for 35 to 40 minutes, until the top is golden brown. The center will still jiggle slightly—that’s normal. It firms up as it cools.
8. Cool and serve: Let the cake cool completely before slicing. The layers will set as it cools, creating that perfect gooey texture.

Tips for Success

Make sure your butter is melted but cooled before mixing with the eggs—hot butter can scramble them. The cake will look jiggly in the center when you take it out, but don’t worry. It’s supposed to have that soft, almost pudding-like texture on the bottom. Start checking at the 30-minute mark since every oven bakes differently. For an extra special touch, drizzle warm caramel sauce over each slice before serving.

Easy Pecan Dump Cake Variations

Chocolate Pecan: Add ½ cup chocolate chips to the pecan filling layer for a chocolate-caramel twist.

Spiced Version: Mix 1 teaspoon cinnamon and ¼ teaspoon nutmeg into the pecan filling for warm fall spices.

Walnut Swap: Use walnuts instead of pecans if that’s what you have on hand.

Yellow Cake Mix: Swap white cake mix for yellow cake mix for a richer, more golden flavor.

Storage and Reheating

Store leftover cake covered in the refrigerator for up to 4 days. The texture stays wonderfully gooey. You can serve it cold, at room temperature, or warm it in the microwave for 20 to 30 seconds. The caramel layer gets even more luscious when gently warmed.

What to Serve With

This dessert is rich and sweet, so it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. A cup of coffee or hot tea makes the perfect companion. If you’re looking for other easy dump-style desserts, try our brownie bottom cheesecake or easy dirt cake. For fall gatherings, serve this alongside mini pumpkin pie for a dessert spread everyone will love.

Easy Pecan Dump Cake

A no-fuss dump cake with layers of gooey caramel, crunchy pecans, and tender cake. Simply layer the ingredients and let the oven do the work for an impressive fall dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 756

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups dark brown sugar packed, divided into 1 cup and ½ 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 oz white cake mix
• 1 cup hot water
• caramel topping optional, for serving

Equipment

• 9×13 inch baking dish
• Medium mixing bowl
• Whisk

Method

 

1. Preheat your oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a medium mixing bowl, whisk together 1 cup dark brown sugar, corn syrup, ½ cup melted butter, eggs, and vanilla until smooth. Stir in 3 cups of pecan halves, then spread this mixture evenly across the bottom of your prepared pan.
3. Sprinkle the dry cake mix evenly over the pecan filling. Don’t mix it in—just let it sit on top.
4. Drizzle the remaining ¾ cup melted butter over the dry cake mix. Sprinkle the remaining ½ cup brown sugar over the butter layer.
5. Pour the hot water over everything. Don’t stir or mix. You can gently tilt the pan to help distribute the water if needed.
6. Sprinkle the remaining 1 cup pecan halves over the top.
7. Carefully place the pan in the oven and bake for 35 to 40 minutes, until the top is golden brown. The center will still jiggle slightly—that’s normal.
8. Let the cake cool completely before slicing. The layers will set as it cools, creating that perfect gooey texture.

Notes

Make sure butter is melted but cooled before mixing with eggs. The cake will be jiggly in the center when done—it firms up as it cools. Check at 30 minutes since ovens vary. Store covered in the refrigerator for up to 4 days. Serve cold, room temperature, or warmed.

Frequently Asked Questions