Easy Nutty Cake Recipe You'll Love
This pecan dump cake combines sweet brown sugar, crunchy pecans, and a moist cake mix topping to create an effortless and delicious dessert perfect for holidays and gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups dark brown sugar packed, divided into 1 cup and 0.5 cup
- 1 cup dark corn syrup such as dark Karo syrup
- 1.25 cups salted butter melted and cooled, divided into 0.5 cup and 0.75 cup
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 4 cups pecan halves divided into 3 cups and 1 cup
- 15.25 ounces white cake mix such as Duncan Hines Classic White Cake mix
- 1 cup hot water
- caramel topping optional
Instructions
Preparation Steps
- Preheat the oven to 350°F. Generously spray a 9x13 inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together 1 cup dark brown sugar, dark corn syrup, 0.5 cup melted butter, eggs, and vanilla until well combined.
- Stir in 3 cups of pecan halves, then spread this mixture evenly into the prepared baking dish.
- Sprinkle the dry white cake mix evenly over the pecan mixture.
- Drizzle the remaining 0.75 cup melted butter over the dry cake mix.
- Sprinkle the remaining 0.5 cup dark brown sugar over the butter layer.
- Pour the hot water evenly over the top of the cake mix and butter layers without mixing. Tilt the pan carefully to distribute the water.
- Sprinkle the remaining 1 cup pecan halves over the water and cake layer.
- Bake for 35-40 minutes or until golden brown. The center may jiggle slightly but will firm up as it cools. Let cool completely before serving.
Notes
This pecan dump cake is best served warm with optional caramel topping and vanilla ice cream. Store leftovers covered at room temperature for up to 3 days.