Easy Pecan Praline Dump Cake

Introduction & Inspiration

Get ready for a dessert that’s as incredibly easy to make as it is outrageously delicious! This Pecan Dump Cake takes the beloved flavors of a rich pecan pie and transforms them into a wonderfully simple, gooey, cake-topped creation. Imagine a luscious base of brown sugar, dark corn syrup, butter, eggs, and heaps of pecans, all topped with a layer of dry cake mix that bakes into a tender, almost cobbler-like topping with more pecans and a sweet brown sugar crust. It’s pure, effortless indulgence!  

My inspiration for this recipe comes from the genius of “dump cakes” – those magical desserts where you simply layer ingredients and let the oven do the work. I wanted to capture the essence of a pecan pie, with its deep caramel notes and nutty crunch, but in a format that anyone can make, regardless of their baking skill.

This Pecan Dump Cake is perfect for potlucks, family gatherings, or anytime you need a crowd-pleasing dessert that requires minimal active prep. It’s rich, sweet, nutty, and has a wonderful combination of textures. It is a perfect dessert for pecan lovers.

Nostalgic Appeal / Comfort Factor

Pecan pie is a quintessential American dessert, especially beloved in the South and during holiday seasons like Thanksgiving and Christmas. It evokes feelings of tradition, family gatherings, and rich, sweet comfort. “Dump cakes” themselves have a certain nostalgic charm, reminiscent of easy, no-fuss desserts often shared at community events.  

This recipe beautifully marries the comforting, rich flavors of pecan pie with the incredible ease of a dump cake. The warm, gooey pecan base and the tender cake topping create a deeply satisfying experience that feels both familiar and delightfully simple.

It’s a taste of down-home comfort, perfect for satisfying a sweet tooth and sharing with loved ones. A perfect comfort food dessert.

Homemade Focus (Ultra-Easy Assembly)

Let’s celebrate the art of achieving incredible homemade flavor with the simplest of methods! While this recipe uses a convenient boxed white cake mix for the topping, the heart of the dish – the rich pecan pie-like filling – is made from scratch by whisking together brown sugar, corn syrup, melted butter, eggs, vanilla, and pecans.

The “homemade” aspect lies in creating this luscious base and then employing the classic “dump cake” technique of layering ingredients without extensive mixing. You are crafting a unique dessert by combining these elements in a specific way that lets the oven work its magic.

It’s a perfect example of how smart assembly and a few quality homemade touches can result in a dessert that tastes incredibly rich and satisfying, despite its effortless preparation. The perfect balance between homemade and store-bought.

Flavor Goal

The primary flavor goal is a rich, sweet, and intensely nutty dessert reminiscent of pecan pie, with a tender, cake-like topping. The bottom pecan layer should be gooey, syrupy, and deeply flavored with dark brown sugar and dark corn syrup, with plenty of tender-crisp pecan halves throughout.

The topping, created from the dry cake mix combined with melted butter, brown sugar, and hot water, should bake into a moist, tender “cake” with a slightly crisp, caramelized brown sugar-pecan crust on the very top. The vanilla extract should enhance all the sweet flavors.

The overall experience should be a warm, gooey, incredibly sweet, and nutty delight with contrasting textures from the soft cakey topping and the rich pecan base. A perfect combination of flavour and texture.

Ingredient Insights

• Dark Brown Sugar (Packed, Divided): Provides deep molasses flavor and sweetness to both the pecan filling and the topping. Packing ensures accurate measurement.
• Dark Corn Syrup (Dark Karo Syrup specified): A classic pecan pie ingredient, it adds sweetness, moisture, and creates the characteristic gooey texture of the filling. Light corn syrup can substitute but will have a milder flavor.
• Salted Butter (Melted and Cooled, Divided): Adds richness and flavor to both the pecan filling and the cake mix topping. Using salted butter can help balance the intense sweetness; if using unsalted, a pinch of salt in each component might be beneficial.
• Large Eggs (Room Temperature): Act as a binder and add richness to the pecan filling. Room temperature helps them incorporate smoothly.
• Pure Vanilla Extract: Enhances the sweet, caramel-like flavors.
• Pecan Halves (Divided): The star ingredient! Provides nutty flavor and crunchy texture. Using halves ensures good presence. Most are in the filling, some on top.
• White Cake Mix (Dry): Used directly from the box, uncooked, to form the topping. Duncan Hines Classic White is mentioned as an example.
• Hot Water: Poured over the dry cake mix and butter/sugar topping. This is a key step in dump cakes, helping to moisten the dry mix and create a cake-like texture as it bakes, rather than just a dry crumble. Do not mix it in.
• Caramel Topping (Optional): For an extra layer of indulgence when serving.

Essential Equipment

• 9×13 Inch Baking Dish (or 13×9): Standard size for this type of dessert. Needs to be greased.
• Non-stick Cooking Spray (or Butter/Oil): For preparing the baking dish.
• Medium-Sized Mixing Bowl (2-3 quarts): For the pecan filling.
• Whisk: For combining the pecan filling ingredients.
• Rubber Spatula or Spoon: For spreading the pecan filling and ensuring even layers.
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column, Yield: 12 ¾-cup servings)

Pecan Filling Base:

• ▢ 2 cups dark brown sugar, packed
• ▢ 1 cup dark corn syrup (e.g., Dark Karo syrup)
• ▢ ½ cup salted butter, melted and cooled slightly
• ▢ 3 large eggs, room temperature
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 cups pecan halves

Cake Mix Topping:

• ▢ 1 box (15.25 ounces) white cake mix (e.g., Duncan Hines Classic White)
• ▢ ¾ cup salted butter, melted
• ▢ ¾ cup dark brown sugar, packed
• ▢ 1 cup hot water
• ▢ 1 cup pecan halves

Optional for Serving:

• ▢ Caramel topping

Step-by-Step Instructions

1. Prepare Oven and Pan:

• Preheat the oven to 350°F (175°C).
• Generously spray a 9×13 inch (or 13×9 inch) baking dish with non-stick cooking spray.

2. Make the Pecan Filling Base:

• In a medium-sized mixing bowl (2-3 quarts), add the 2 cups of packed dark brown sugar, the dark corn syrup, the ½ cup of melted (and slightly cooled) salted butter, the room temperature eggs, and the pure vanilla extract.
• Whisk these ingredients together until they are well combined and smooth.
• Stir in the 3 cups of pecan halves until they are evenly coated with the sweet mixture.
• Pour and spread this pecan mixture evenly into the bottom of the prepared sprayed baking dish.

3. Layer the Cake Mix Topping:

• Sprinkle the dry white cake mix directly from the box as evenly as possible over the pecan filling layer.
• Drizzle the remaining ¾ cup of melted salted butter as evenly as possible over the dry cake mix.
• Sprinkle the remaining ¾ cup of packed dark brown sugar evenly over the melted butter layer.

4. Add Hot Water and Final Pecans:

• Carefully pour the 1 cup of hot water over the top of the dry cake mix, butter, and brown sugar layers. Do not stir or mix this water in. You can gently tilt the cake pan if needed to help distribute the water over the surface.
• Sprinkle the remaining 1 cup of pecan halves evenly over the top of the cake and water layer.

5. Bake:

• Place the baking dish in the preheated oven.
• Bake for 35-40 minutes. Keep an eye on it, as ovens vary – the recipe notes to start checking at the 30-minute mark.
• The cake is done when the topping is golden brown and the edges are bubbly. The center will still be a bit jiggly when gently nudged but should not look liquidy; it will firm up considerably as it cools.

6. Cool Completely:

• Carefully remove the Pecan Dump Cake from the oven and place the pan on a wire rack.
• Allow the cake to cool completely in the pan before serving. This is very important for the gooey filling to set properly and can take several hours.

7. Serve:

• Once completely cool, slice the cake into squares directly from the pan.
• Serve as is, or with an optional drizzle of caramel topping or a scoop of vanilla ice cream. Enjoy this rich and nutty treat!

Troubleshooting

• Cake Mix Topping Powdery/Dry in Spots: Hot water wasn’t distributed evenly enough, or not enough melted butter reached those spots. Ensure even drizzling of butter and careful tilting for water distribution. Some small dry spots are common in dump cakes.
• Topping Burnt: Oven too hot, or top rack position too high. If browning too quickly, tent loosely with foil for the remainder of baking.
• Pecan Filling Too Runny (After Cooling): Might have been slightly underbaked. The center should be jiggly but not liquid when hot. Cooling completely is key for setting.
• Pecan Filling Burnt/Too Dark on Bottom: Oven might run hot, or pan was dark metal. Using a glass dish can help monitor bottom browning. If concerned, lower oven temp slightly (to 325°F) and bake longer.
• Pecans on Top Burnt: If using the top oven rack, they might toast too quickly. Middle rack is best. Tent with foil if needed.

Tips and Variations

• Don’t Stir Hot Water: Crucial dump cake rule! Pouring the hot water over allows it to steam and moisten the cake mix correctly.
• Cool Completely: Essential for the gooey pecan filling to set properly before slicing. This can take several hours.
• Butter vs. Margarine: Recipe calls for salted butter; if using unsalted, you might add 1/4 tsp salt to the pecan filling and a pinch to the topping part (though cake mix has salt). Margarine could work, as in classic Texas Sheet Cake.
• Nut Variety: While pecans are classic, walnuts could be substituted for a different nutty flavor.
• Cake Mix Flavor: Yellow cake mix or butter pecan cake mix would also be delicious substitutes for the white cake mix.
• Add Spices: Mix 1/2 teaspoon of cinnamon or a pinch of nutmeg into the dry cake mix before sprinkling it on.
• Chocolate Drizzle: A drizzle of chocolate sauce after cooling would complement the pecans and caramel flavors.
• Serving Temperature: Delicious at room temperature or slightly warmed (reheat individual slices gently).

Serving and Pairing Suggestions

• Serve Warm or Room Temperature: With the optional caramel drizzle.
• A La Mode: Absolutely fantastic with a scoop of vanilla bean or butter pecan ice cream!
• With Whipped Cream: A dollop of lightly sweetened whipped cream balances the richness.
• Potlucks & Gatherings: Easy to transport in the pan and feeds a crowd.
• With Coffee or Milk: Perfect accompaniments for this sweet, rich dessert.

Nutritional Information

(Note: Estimated, per serving, assuming 12 servings. Very rich and sweet dessert.)

• Calories: 550-700+
• Fat: 30-45g+
• Saturated Fat: 10-18g+
• Cholesterol: 60-90mg+
• Sodium: 300-450mg+ (Varies with butter type and cake mix)
• Total Carbohydrates: 70-90g+
• Dietary Fiber: 2-4g+
• Sugars: 50-70g+ (Very high sugar content)
• Protein: 4-7g+

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Recipe Summary and Q&A

Summary: This Easy Pecan Dump Cake features a rich, gooey pecan pie-like filling made with dark brown sugar, dark corn syrup, butter, eggs, vanilla, and pecan halves. This is spread in a 9×13 pan and topped with a layer of dry white cake mix, then drizzled with more melted butter, sprinkled with more brown sugar, and finally has hot water poured over everything. More pecans are added on top before baking until golden and bubbly. The cake needs to cool completely to set.

Q&A:

• Q: Why is it called a “Dump Cake”?
  • A: “Dump cakes” get their name from the simple method of “dumping” or layering ingredients directly into the baking pan, often using a dry cake mix as a key component, with minimal or no stirring of the topping layers.
• Q: Does the dry cake mix really cook properly with just hot water poured over?
  • A: Yes! The combination of the melted butter drizzled on the cake mix and the hot water poured over it creates enough moisture for the cake mix to bake into a tender, cake-like topping as it interacts with the heat and steam from the bottom filling. It’s part of the magic of dump cakes!
• Q: My cake is very jiggly in the center even after 40 minutes. Is it done?
  • A: The recipe notes it will be “a bit jiggly in the center, but it will firm up as it cools. It will not be solid like a cake center.” Look for golden brown topping and bubbly edges. The jiggle should be slight, not liquidy. If very liquid, it may need another 5 minutes. Thorough cooling is essential for it to fully set.
• Q: Can I use light corn syrup instead of dark?
  • A: Yes, light corn syrup will work. Dark corn syrup adds a richer molasses flavor that is characteristic of many pecan pies, but light corn syrup will still provide the necessary sweetness and gooey texture.