Irresistible Pecan Pie Dump Cake 🥧✨
A decadent, gooey pecan pie meets buttery cake—no mixing bowls needed! Just layer, dump, and bake.
Ingredients
For the Pecan Filling:
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2 eggs, lightly beaten
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½ cup (100g) packed brown sugar
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1 cup (240ml) caramel topping (store-bought or homemade)
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½ cup (120ml) salted caramel topping (or add ½ tsp salt to regular caramel)
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¼ cup (60g) unsalted butter, melted
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3 cups (300g) pecans, roughly chopped (reserve ½ cup for topping)
For the Cake Topping:
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1 box (15 oz) Butter Pecan Cake Mix (or white/yellow cake mix)
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1 cup (230g) unsalted butter, melted
(Optional: Vanilla ice cream for serving!)
Instructions
1. Layer the Filling
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a bowl, mix eggs, brown sugar, caramel toppings, and melted butter. Fold in 2½ cups pecans.
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Pour into the baking dish and spread evenly.
2. Add the Cake Layer
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Sprinkle dry cake mix evenly over the pecan filling (do not stir!).
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Drizzle melted butter over the cake mix, covering as much as possible.
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Top with reserved pecans.
3. Bake
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Bake for 40-45 mins until golden and bubbly (center will still be slightly jiggly).
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Cool 15 mins before serving (it thickens as it cools).
4. Serve
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Scoop warm into bowls and top with vanilla ice cream or whipped cream.
Tips
🔥 Extra crunch: Toast pecans before adding for deeper flavor.
🍯 Homemade caramel: Use 1 cup sugar + 6 tbsp butter + ½ cup cream (simmer until amber).
⏳ Make ahead: Assemble (unbaked) and refrigerate overnight—add 5-10 mins to bake time.
A lazy baker’s dream dessert—rich, sticky, and unforgettable! 😍
(Store leftovers covered at room temp for 2 days or freeze for 1 month.)