A rich, gooey, caramel-like pecan dessert layered with yellow cake mix and buttery praline flavor — this easy “dump-and-bake” cake is perfect for holidays or casual gatherings.
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 10 minutes
Servings: 12
Dietary: Kid-friendly, Make-ahead friendly
Ingredients
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Chopped pecans (1 cup) – toasted for enhanced flavor
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Sweetened condensed milk (1 can / 14 oz)
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Light or dark corn syrup (1 cup)
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Unsalted butter – melted (½ cup / 1 stick)
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Pure vanilla extract (1 tsp)
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Yellow cake mix (1 box / 15.25 oz) – dry, unprepared
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Unsalted butter – cold, sliced thinly (½ cup / 1 stick)
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Water (1 cup)
Instructions
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Preheat the oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.
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Layer pecans: Sprinkle chopped pecans evenly across the bottom of the dish.
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Pour wet ingredients: In order, pour condensed milk, corn syrup, melted butter, and vanilla evenly over the pecans. Do not stir.
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Add cake mix: Sprinkle dry cake mix evenly over the wet layer, gently spreading to cover. Do not stir.
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Dot with butter: Place cold butter slices evenly over the surface of the cake mix.
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Add water: Slowly and evenly pour 1 cup of water over the entire dish to help moisten the cake mix.
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Bake: Bake for 50–60 minutes, until the top is golden brown and bubbling around the edges.
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Cool & serve: Let cool for 10 minutes to set. Serve warm with vanilla ice cream or whipped cream.
Quick Notes & Pro Tips
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Toasting pecans: Toast in a dry skillet for 3–5 minutes for a richer flavor.
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Butter matters: Use real butter (not margarine) for best texture and taste.
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Do not stir: Keeping layers distinct creates the gooey praline texture.
Why You’ll Love It
This cake gives you the best of both worlds: the rich, gooey texture of pecan pralines and the fluffy sweetness of yellow cake. Best of all, it comes together with almost no effort — no mixing bowls required!
Step-by-Step Cooking Guide
Layering the Base
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Pecans first, then the “gooey” mix (condensed milk, corn syrup, melted butter, vanilla).
Adding the Cake Layer
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Gently sprinkle cake mix to cover the top, then dot with butter slices to create a golden crust.
Baking to Perfection
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Bake until golden brown and bubbling, letting the flavors meld into a praline-like filling.
Ingredient Details & Substitutions
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Cake mix: Swap yellow cake for spice cake or butter pecan cake for seasonal flair.
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Add-ins: Try chocolate chips, butterscotch chips, or sweetened coconut flakes for a flavor twist.
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Corn syrup: Use dark for a deeper caramel flavor.
Variations & Serving Suggestions
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Holiday twist: Add a pinch of cinnamon or nutmeg for a festive touch.
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Serve it à la mode: Pair with vanilla ice cream or dollops of whipped cream.
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Make it tropical: Add shredded coconut and a splash of rum extract to the wet layer.
Storage & Make-Ahead
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Refrigerate: Store covered at room temperature for 2 days or refrigerate up to 5 days.
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Make-ahead: Bake a day ahead; reheat in the oven at 300°F until warm.
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Reheat: Microwave individual slices for 30–45 seconds for that fresh-from-the-oven feel.
FAQs
Q: Can I use a different nut?
A: Yes — walnuts or almonds work, though pecans give the most praline-like flavor.
Q: Can I make this without corn syrup?
A: Substitute with maple syrup or honey for a different flavor profile (texture may vary slightly).
Q: Can I halve the recipe?
A: Yes — use an 8×8-inch dish and reduce bake time by 10–15 minutes.
Personal Note
This is one of those “effortless showstopper” desserts I make for family gatherings — it feels like a praline cobbler meets cake, and it always disappears fast.
Your turn!
If you try this Pecan Praline Dump Cake, leave a review or tag me on social media — I’d love to see your creation!
Would you like me to make a “holiday version” (like a pecan pie + spice cake combo) or a “mini dessert version” (baked in ramekins for individual servings)?