Description
This Pecan Pie Dump Cake is a deliciously easy dessert combining the rich flavors of pecan pie with the simplicity of a dump cake. Featuring a luscious pecan and caramel mixture topped with crumbly butter pecan cake mix, this recipe requires minimal effort but delivers a bakery-quality treat perfect for any occasion.
Ingredients
Units
Scale
Pecan Mixture
- 2 large eggs, lightly beaten
- 1/2 cup brown sugar, packed
- 1 cup caramel topping
- 1/2 cup salted caramel topping
- 1/4 cup unsalted butter, melted
- 3 cups pecan halves
Cake Topping
- 1 box Butter Pecan Cake Mix (or White Cake Mix if unavailable)
- 1 cup unsalted butter, melted
Garnish
- 1/2 cup crushed or halved pecans
- Salted caramel topping, for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350º Fahrenheit (175º Celsius). Spray a 13×9-inch baking pan with baking spray to ensure easy release after baking.
- Prepare Pecan Mixture: In a large bowl, lightly beat the eggs. Add the brown sugar, salted caramel topping, caramel topping, and melted butter. Stir well until all ingredients are fully combined. Gently fold the pecan halves into this mixture, ensuring they are evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly for uniform baking.
- Prepare Cake Topping: In a separate large bowl, combine the cake mix and melted butter. Stir until the mixture becomes crumbly. Evenly sprinkle the cake mix crumbles over the pecan filling in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the top turns a beautiful golden brown and the filling is bubbling. Remove from oven and allow to cool for 15 to 20 minutes to set properly.
- Garnish and Serve: Sprinkle ½ cup of crushed or halved pecans on top for added texture and visual appeal. Drizzle with additional salted caramel topping to enhance the flavor. Serve warm or at room temperature for the best taste experience.
Notes
- Using a Butter Pecan Cake Mix adds extra pecan flavor, but White Cake Mix is an excellent substitute if unavailable.
- Be sure to lightly beat the eggs to integrate them well without overmixing.
- Allow the cake to cool before cutting to ensure cleaner slices.
- This dessert can be served with whipped cream or vanilla ice cream for a delicious pairing.
- Store leftovers covered in the refrigerator for up to 3 days; warm before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 370
- Sugar: 28g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
