If you love pecan pie but want something quicker and easier, pecan dump cake is an excellent choice. This dessert combines the rich caramel flavors of pecan pie with a tender, buttery cake layer on top. It’s effortless to make and boasts a satisfying blend of crunch and gooey sweetness. Let’s explore everything you need to know to master this irresistible treat.
What Is Pecan Dump Cake?
Pecan dump cake is a layered dessert that uses a boxed cake mix, chopped pecans, and a sweet filling to create a pie-like flavor with a straightforward preparation. The name comes from the method: you “dump” ingredients into a baking dish, layering without mixing most components. Unlike traditional pecan pie, this recipe saves time and avoids rolling dough or dealing with sticky filling.
Its texture is unique—crispy cake crust with a rich, custardy bottom layer studded with crunchy pecans. The sugar and butter blend melts during baking, forming a luscious, caramelized base. The result is a warm, comforting dessert perfect for gatherings or casual weekends.
Why You’ll Enjoy This Recipe
- Quick Prep: You can assemble everything in under 15 minutes. It requires minimal hands-on time and simple pantry staples.
- Combo of Textures: Crunchy pecans meet moist cake and gooey filling. Each bite is a mix of soft, crisp, and chewy.
- Crowd-Friendly: Made in a 9×13-inch pan, it serves many with little fuss.
- Versatility: You can customize toppings like whipped cream, ice cream, or drizzles of caramel sauce to fit your mood.
This dessert hits a sweet spot between ease and indulgence.
Ingredients You Need
Gather these ingredients before getting started. Each plays a key role in flavor and texture:
- Chopped Pecans (2 cups): Divided between layers for crunch.
- Light Brown Sugar (1½ cups): Adds deep caramel notes and moisture.
- Salt (½ teaspoon): Balances sweetness and highlights flavors.
- Light Corn Syrup (¼ cup): Keeps the filling smooth and prevents crystallization.
- Vanilla Extract (1 teaspoon): Provides warmth and complexity.
- Large Eggs (3): Bind the filling and create a custard-like base.
- Unsalted Butter (1 cup, melted): Adds richness and helps brown the cake topping.
- Yellow Cake Mix (1 box, about 15.25 oz): Forms a golden crust.
- Ground Cinnamon (1 teaspoon): Compliments the pecans with subtle spice.
How to Make Pecan Dump Cake
Step 1: Prepare Your Pan and Oven
Preheat the oven to 350°F. Lightly butter or spray a 9×13-inch glass or metal baking dish. Proper greasing prevents sticking and makes cleanup easier.
Step 2: Mix the Filling
In a large bowl, combine the brown sugar, salt, and corn syrup. Whisk in the eggs and vanilla extract until smooth. Stir in 1 cup of chopped pecans. Then fold in half of the melted butter (½ cup). This mixture forms the rich, gooey bottom layer.
Step 3: Assemble the Layers
Pour the pecan filling evenly into the prepared dish. Sprinkle the dry yellow cake mix on top. Mix the cake mix with cinnamon for balanced flavor before evenly spreading it over the filling.
Step 4: Add Toppings
Drizzle the remaining melted butter (½ cup) evenly over the dry cake mix layer. Scatter the remaining 1 cup of chopped pecans on top for extra crunch and appeal.
Step 5: Bake
Place the pan on the middle rack of the oven. Bake for 40 to 45 minutes. Look for a golden-brown crust with bubbly edges. The center should be set but slightly soft.
Step 6: Cool and Serve
Let the dump cake cool for at least 15 minutes before slicing. This rest time helps the filling set for cleaner cuts. Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream.
Tips to Perfect Your Pecan Dump Cake
- Even Pecan Distribution: Be sure to spread pecans evenly in both layers so every bite bursts with nutty flavor.
- Butter Matters: Drizzle the melted butter carefully over the cake mix. It’s key to creating the signature crisp top.
- Watch the Bake Time: Ovens vary; start checking at 35 minutes. If pecans brown too quickly, tent with foil.
- Cooling Time: For firmer slices, cool completely. If you prefer warm and gooey, serve sooner.
- Use Fresh Pecans: Old nuts can taste bitter and affect texture.
Variations to Try
- Swap yellow cake mix for spice cake to add autumnal warmth.
- Mix in chopped dried cranberries or raisins with the pecans for tartness.
- Add a splash of bourbon or rum for adult flavor.
- Top with toasted coconut flakes for extra texture.
Storing and Reheating Leftovers
This cake keeps well, making it perfect for planning ahead.
- At Room Temp: Store covered for up to 2 days.
- In Refrigerator: Wrap tightly; lasts about 5 days.
- Freezing: Slice, wrap, and freeze portions up to 3 months. Thaw overnight.
- Reheat: Microwave 20-30 seconds or warm in a 300°F oven for 10 minutes to regain that fresh-baked feel.
Why Pecan Dump Cake Works
Its appeal lies in blending familiar flavors with a simple method. Where pecan pie demands careful crust work and patience, this cake frees you from complexity without sacrificing taste. Plus, the marriage of cake and pie textures offers a delightful surprise for the palate.
This dessert embodies comfort food with its buttery, nutty richness but requires just one bowl and a handful of basic ingredients. It’s a winning recipe for beginner bakers and those short on time.
Pecan dump cake is a no-fuss, scrumptious dessert. If you want a quick way to enjoy the flavors of pecan pie without fuss, this is your go-to recipe. Keep the pantry stocked with pecans, cake mix, and sugars, and you’ll always be ready to “dump” together a crowd-pleaser.
Enjoy the warm aroma filling your kitchen as it bakes. It’s more than a cake; it’s a simple joy on a plate.
Pecan Dump Cake
This easy pecan dump cake has all the flavors of pecan pie. It requires none of the effort. Serve it with vanilla ice cream for a real treat.
Ingredients
- 1 cup unsalted butter, melted and divided
- 2 cups chopped pecans, divided
- 1 1/4 cups light brown sugar, packed
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup light corn syrup
- 1/2 teaspoon ground cinnamon
- 1 box yellow cake mix
- 4 large eggs, lightly beaten
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish. Use cooking spray or butter.
- In a large mixing bowl, combine the brown sugar, salt, corn syrup, vanilla, eggs, and half of the melted butter (1/2 cup). Stir well to blend the ingredients thoroughly. Fold in 1 cup of the chopped pecans. Ensure they're evenly mixed.
- Pour the pecan mixture into the prepared baking dish. Spread it out evenly.
- In a separate medium bowl, mix together the dry cake mix and cinnamon. Stir until well combined. Sprinkle this cake mix mixture evenly over the pecan mixture in the baking dish.
- Drizzle the remaining 1/2 cup melted butter evenly across the top. Scatter the remaining 1 cup of pecans over the buttered cake layer.
- Bake in the preheated oven for 40-45 minutes or until the top is golden and the center is set. Allow the cake to cool slightly before serving. Alternatively, let it cool completely for a firmer slice.
- Slice into squares. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. For a special touch, drizzle with caramel sauce. Sprinkle extra pecans over each serving. Enjoy!
