Description
This pecan pie dump cake combines gooey caramel pecans with a buttery cake topping—an effortless, crowd-pleasing dessert!
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
Topping:
- 1 box butter pecan cake mix
- 1 cup melted butter
Instructions
Step 1: Prep the Oven & Pan
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with non-stick spray.
Make the Pecan Layer
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.
Make the Crumb Topping
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
Bake in the preheated oven for 25–30 minutes, or until the top is golden and the edges are bubbling.
Cool & Serve
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
You can use just one type of caramel topping if you don’t have both varieties.
This recipe is very forgiving—don’t worry if your crumb topping isn’t perfectly uniform.
If you love more crunch, toast the pecans before adding them to the filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dump cake, pecan pie dessert, easy holiday dessert, caramel pecan cake