Description
If you love pecan pie but want an easier, more effortless way to enjoy its rich, nutty, and caramelized goodness, then this Pecan Pie Dump Cake is for you. It’s the perfect blend of a classic pecan pie and a buttery cake, all in one delightful, gooey, and crunchy dessert. Best of all? It requires minimal effort, making it ideal for busy weeknights, holiday gatherings, or when you simply crave a cozy, indulgent treat.
Ingredients
For the Pecan Layer:
- 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
For the Topping:
- 1 box butter pecan cake mix
- 1 cup melted butter
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray. This prevents sticking and makes serving easier.
In a large mixing bowl, whisk together eggs, brown sugar, caramel toppings, and melted butter until fully combined and smooth. Fold in the pecan halves, ensuring they are well coated in the mixture.
Pro Tip: If you love extra crunch, toast the pecans for 5-7 minutes in a dry pan before mixing them in!
Pour the pecan mixture evenly into your prepared baking dish. Spread it out so that the pecans cover the entire surface.
In another bowl, mix the butter pecan cake mix with melted butter until it forms a crumbly, sand-like texture.
Evenly sprinkle the cake mixture over the pecan layer. Bake in the preheated oven for 25-30 minutes, or until the top turns golden brown and the edges start to bubble.
Pro Tip: If you prefer a crispier top, broil the cake for an additional 2 minutes at the end of baking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes