Pecan Pie Dump Cake Recipe
Pecan Pie Dump Cake combines the gooey, nutty goodness of pecan pie with the buttery crumb topping of a cake. Perfect for any occasion, this dessert is quick, easy, and totally irresistible when served warm with vanilla ice cream!
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- Prepare Pecan Layer: In a large mixing bowl, whisk together the beaten eggs, brown sugar, caramel topping, salted caramel topping, and melted butter until smooth and well combined.
- Add Pecans: Fold the pecan halves into the mixture, ensuring they are evenly coated.
- Assemble Base Layer: Pour the pecan mixture into the prepared baking dish and spread it out evenly.
- Prepare Topping: In a separate bowl, mix the butter pecan cake mix with the melted butter until it forms a crumbly consistency. Sprinkle the crumb mixture evenly over the pecan layer.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbling.
- Cool and Serve: Allow the cake to cool for 15-20 minutes before serving. Serve warm with a scoop of vanilla ice cream, a drizzle of extra caramel sauce, and a sprinkle of sea salt for the ultimate dessert experience!
Notes
- Store at room temperature for up to 5 days in an airtight container.
- Refrigerate leftovers for up to a week or freeze for up to 3 months.
- For a twist, add a pinch of cinnamon or nutmeg to the pecan mixture.