Pecan Dump Cake Is Magically Effortless Bliss

You know those days when you need a dessert that’s delicious but feels like cheating? That’s exactly why I adore pecan dump cake. Five ingredients, zero fuss—just layer, bake, and watch magic happen. The first time I made this, my skeptical aunt took one bite and said, “You didn’t make this—it’s too good to be this easy!” Now it’s my go-to when friends drop by or when I need a quick treat to bring to potlucks. The buttery, nutty layers with that golden crust? Absolute perfection. Trust me, once you try it, you’ll wonder how something so simple tastes so good.

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Why You’ll Love This Pecan Dump Cake

This pecan dump cake is my secret weapon for effortless entertaining, and here’s why:

• Five minutes prep – Seriously, just dump and go
• One-bowl magic – Less cleanup means more time to enjoy dessert
• That irresistible combo – Buttery pecans meet caramelized brown sugar in every bite
• Crowd-pleaser guarantee – I’ve never brought leftovers home from a party
• Endless variations – Swap nuts, add chocolate chips, or drizzle with caramel

The smell alone will have your neighbors knocking on the door – consider yourself warned!

Ingredients for Pecan Dump Cake

Grab these simple ingredients—I bet you have most in your pantry already! You’ll need:

• 1 cup chopped pecans (measure after chopping—they should be pebble-sized)
• 1 box (15.25 oz) yellow cake mix (the cheap store brand works great!)
• 1/2 cup melted butter (that’s 1 stick, and yes, it must be real butter)
• 1 cup packed brown sugar (press it firmly into your measuring cup)
• 1/2 cup water (room temp is fine—no need to measure precisely)

Use a standard 9×13-inch baking dish—glass or metal both work, but glass gives you that beautiful golden crust.

Ingredient Notes & Substitutions

Out of pecans? Walnuts or almonds make tasty swaps—just chop them the same size. For the brown sugar, coconut sugar works in a pinch (though the flavor will be milder). If your cake mix is 16 oz instead of 15.25 oz? No problem—just use it all! And while I insist on butter, in emergencies, melted coconut oil can substitute (but expect a slightly different texture). One rule: never skip the water—it’s what creates that gooey caramel magic!

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How to Make Pecan Dump Cake

Okay, here’s the beautiful simplicity of this recipe—just follow these steps and you’ll have dessert perfection in no time!

1. Preheat your oven to 350°F (175°C). No skipping this step—we want that even baking from the get-go!
2. Spread those pecans evenly in your baking dish. I like to give the dish a quick butter spray first—just in case.
3. Sprinkle the brown sugar over the pecans like you’re making the sweetest snowfall. Press it lightly so it mingles with the nuts.
4. Pour the water evenly over everything—this is what creates that amazing caramel layer as it bakes.
5. Now the cake mix! Dump it right on top (hence the name!) and gently spread it with your fingers—no need to pack it down.
6. Drizzle the melted butter slowly all over. I zigzag mine with a spoon to cover every possible inch.
7. Bake for 45 minutes until the top is golden brown and you see those glorious caramel bubbles around the edges.

Let it cool for 10 minutes—I know it’s hard to wait, but that caramel needs to set so you get perfect slices!

If you love simple desserts like this, you’ve got to try this cinnamon roll baked oatmeal—a warm and comforting treat that’s just as effortless.

Tips for Perfect Pecan Dump Cake

For next-level results: Toast your pecans first—just 5 minutes in the oven before assembling adds incredible depth. When drizzling butter, use a fork for better control—you want every bit of cake mix to get buttery love. And don’t overbake! The center should still have a slight jiggle when you pull it out—it’ll firm up as it cools. Last pro tip: run a knife around the edges after baking to prevent sticking. Now go enjoy your masterpiece!

Serving Suggestions for Pecan Dump Cake

Oh my goodness, this pecan dump cake is meant to be served warm—that gooey center practically begs for a scoop of vanilla ice cream melting over top. I sometimes drizzle with caramel sauce for extra decadence, or add a dollop of fresh whipped cream if I’m feeling fancy. For breakfast? Shh…I won’t tell if you pair it with your morning coffee!

Storing and Reheating Pecan Dump Cake

This cake tastes best fresh, but leftovers (if you have any!) keep beautifully. Cover tightly with foil or transfer to an airtight container—it’ll stay perfect at room temp for 2 days, or refrigerate for up to 5 days. To reheat, pop individual slices in the microwave for 15-20 seconds until warm and gooey again. For that just-baked crispness, warm in a 300°F oven for 10 minutes. Pro tip: Sprinkle a few drops of water before reheating to revive the caramel layer!

Nutritional Information

Here’s the basic nutritional breakdown per serving (remember, these are estimates—actual values vary depending on your specific ingredients and brands): about 350 calories, 18g fat, and 45g carbs per slice. Not health food, but oh-so-worth-it!

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FAQs About Pecan Dump Cake

Rate This Recipe

Did you make this pecan dump cake? I’d love to hear how it turned out! Leave a comment or rating below—your feedback makes my day.