Pecan Pie Dump Cake
This pecan pie dump cake combines gooey caramel pecans with a buttery cake topping—an effortless, crowd-pleasing dessert!
Servings: 12 people
Calories: 400kcal
Cost: $15
Ingredients
Ingredients
- 2 eggs lightly beaten
- ½ cup packed brown sugar
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup melted butter
- 3 cups pecan halves
- 1 box butter pecan cake mix
- 1 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large mixing bowl, combine the eggs, brown sugar, caramel toppings, and melted butter. Whisk until fully blended and smooth.
- Fold in the pecan halves, ensuring they are evenly coated.
- Pour this mixture into the prepared baking dish and spread out evenly.
- In a separate bowl, combine the butter pecan cake mix and melted butter. Stir until the mixture resembles thick crumbs.
- Evenly sprinkle this crumb mixture over the pecan filling layer.
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and the edges are bubbling.
- Allow the cake to cool for 15–20 minutes before serving.
- Serve warm for best gooey texture, especially with a scoop of vanilla ice cream or extra drizzle of caramel sauce.
Notes
Serve warm for best gooey texture, especially with a scoop of vanilla ice cream or extra drizzle of caramel sauce.