Pecan Pie Dump Cake

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There’s something magical about transforming a classic pecan pie into an effortless dump cake! If you’re craving those warm, rich flavors but don’t want to mess with pie crust, this recipe is your new best friend. Each bite delivers a perfect combo of gooey caramel-pecan filling and buttery cake topping that makes regular pecan pie seem like way too much work!

I first tried making this on a busy fall afternoon when I needed a quick dessert for unexpected company. Now it’s my go-to when I want something that tastes fancy but takes minimal effort. My family actually prefers it to traditional pecan pie (and I definitely prefer how easy it is to make!)

The Magic Behind This Recipe

What makes this dump cake so special is the way the ingredients work together as they bake. The butter and cake mix create this amazing crispy topping, while underneath you get this luscious layer of caramel and pecans. And unlike a traditional pecan pie that can be tricky to get just right, this version turns out perfect every time.

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

Let’s Make Some Magic!

1. Get your oven warming up to 350°F and spray a 9×13 baking dish with non-stick spray.
2. In a large bowl, mix together those beaten eggs, brown sugar, both caramel toppings, and melted butter until everything’s smooth and combined.
3. Fold in your pecans – don’t worry if it seems like a lot, they make this cake amazing!
4. Pour this glorious mixture into your prepared baking dish. Make sure those pecans are spread out evenly.
5. Now for the fun part! In another bowl, mix your cake mix with the melted butter until you get beautiful crumbs. Sprinkle this mixture evenly over your pecan layer.
6. Pop it in the oven for about 25-30 minutes until golden brown and bubbling around the edges.

Tips From My Kitchen to Yours

• Let the cake cool for about 15-20 minutes before serving
• Keeps at room temperature for up to 5 days
• Warm individual servings for 20 seconds in the microwave
• Top with:
• Vanilla ice cream
• Extra caramel sauce
• A sprinkle of sea salt

Storage Tips

• Room temp: 5 days in an airtight container
• Fridge: Up to a week
• Freezer: 3 months if wrapped well

Now go preheat that oven and get ready for your house to smell like heaven! And don’t forget to tag me in your photos – I love seeing your baking adventures!

Bonus Tip: This recipe makes a fantastic holiday gift. Just add a pretty bow and watch faces light up when you deliver it still slightly warm!