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Pecan Dump Cake
Alyssa

Pecan Dump Cake

Enjoy a delicious pecan dump cake—simple to prepare with layers of cake mix, pecans, and fruit filling for a comforting dessert delight.
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Ingredients Method

Ingredients
  

  • 2¾ cups dark brown sugar divided: This ingredient provides deep sweetness and a rich flavor, essential for the caramel notes in the cake.
  • 1 cup dark corn syrup: Corn syrup helps to create a moist texture while enhancing the sweetness of the cake.
  • 1¼ cups salted butter divided: Rich butter adds flavor and moisture. Using salted butter balances the sweetness of the sugar.
  • 3 large eggs: Eggs are crucial for binding the ingredients together and providing structure to the cake.
  • 2 tsp vanilla extract: This ingredient adds aromatic sweetness and enhances the overall flavor profile.
  • 4 cups pecan halves divided: Pecans add texture and a delightful crunch. They contribute healthy fats and protein, making each bite satisfying.
  • 15.25 oz white cake mix: This convenience ingredient allows for easy cake formation while providing a tender crumb.
  • 1 cup hot water: Adding hot water aids in creating a gooey layer that seeps down into the cake during baking.
  • Optional: Caramel topping: For an extra treat you can add caramel sauce as a drizzle on top before serving.

Method
 

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine 2 cups dark brown sugar, 1 cup dark corn syrup, ½ cup salted butter (melted), 3 large eggs, and 2 tsp vanilla extract. Mix until smooth and well combined.
  3. Add Pecans: Stir in 3 cups pecan halves into the mixture, ensuring they are evenly distributed. Pour this mixture into the prepared baking dish, spreading it out evenly.
  4. Add Cake Mix: Evenly sprinkle the 15.25 oz white cake mix over the pecan mixture. Do not stir—the beauty of a dump cake is the layering of flavors.
  5. Butter and Sugar Drizzle: Melt the remaining ¾ cup of salted butter and drizzle it over the cake mix. Sprinkle ¾ cup dark brown sugar on top for extra sweetness.
  6. Add Hot Water: Carefully and gently pour 1 cup of hot water over the top, making sure not to mix it in. You want the water to seep into the layers below.
  7. Add Remaining Pecans: Finally, sprinkle the remaining 1 cup of pecan halves on top for a lovely crunchy finish.
  8. Bake: Place the baking dish into the preheated oven and bake for approximately 35-40 minutes. The cake should be golden brown and have a slight jiggle in the center, which will firm up as it cools.
  9. Cool and Serve: Once baked, remove the cake from the oven and let it cool a bit. It can be served warm or at room temperature, optionally topped with caramel sauce.