Pecan Pie Dump Cake

Turning a classic pecan pie into a simple dump cake is pure magic! If you love the warm, rich flavors but dread dealing with pie crust, this recipe is the perfect solution.

Every bite combines a luscious caramel-pecan filling with a golden, buttery cake topping—so delicious, you’ll never miss the extra effort of traditional pecan pie!

Ingredients

For the Pecan Layer:

• 2 eggs, lightly beaten
• ½ cup brown sugar, packed
• 1 cup caramel sauce
• ½ cup salted caramel sauce
• ¼ cup unsalted butter, melted
• 3 cups pecan halves

For the Topping:

• 1 box butter pecan cake mix
• ¾ cup unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: In a large bowl, whisk together the eggs, brown sugar, caramel sauces, and melted butter until smooth.

Step 3: Stir in the pecans, ensuring they are evenly coated. Pour the mixture into the prepared baking dish, spreading it out evenly.

Step 4: In a separate bowl, combine the cake mix with melted butter until a crumbly texture forms. Sprinkle evenly over the pecan layer.

Step 5: Bake for 25-30 minutes, or until golden brown and bubbling at the edges.

Step 6: Let the cake cool for 15-20 minutes before serving.

Serving & Storage Tips

Best served with:

• Vanilla ice cream
• Extra caramel drizzle
• A pinch of sea salt

Storage:

• Room temperature: Up to 5 days in an airtight container
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months (wrapped well)

For a warm treat, microwave individual servings for 20 seconds before enjoying!

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