Why You’ll Love This Recipe

Super Simple: Just mix, dump, and bake—no complicated steps!
Incredible Flavor: A rich caramel-pecan layer topped with buttery cake.
Great for Gatherings: Serves a crowd and is always a hit at potlucks.
Versatile: Easily customizable with different nuts or cake flavors.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, mix eggs, brown sugar, caramel toppings, and melted butter until well combined.
Stir in pecans and pour the mixture into the prepared baking dish.
In another bowl, combine the cake mix with melted butter until it forms a crumbly texture.
Sprinkle the cake mixture evenly over the pecan layer.
Bake for 25-30 minutes or until golden brown and bubbling at the edges.
Let it cool for 15-20 minutes before serving.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Cooling Time: 15-20 minutes

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps well for up to a week.
Freezer: Wrap tightly and freeze for up to 3 months.
Reheating: Warm individual servings in the microwave for 20 seconds.

FAQs

1. Can I use a different type of cake mix?

Yes! If butter pecan cake mix isn’t available, try yellow or vanilla cake mix.

2. Can I make this ahead of time?

Yes, bake it in advance and store it in the fridge. Reheat before serving.

3. What’s the best way to serve this cake?

It’s delicious warm with a scoop of vanilla ice cream or a drizzle of caramel.

4. Can I substitute the pecans?

Walnuts or almonds would work, but pecans give the best texture and flavor.

5. Can I reduce the sweetness?

Use unsweetened caramel or reduce the brown sugar slightly.

6. Do I have to use both caramel toppings?

No, but using both regular and salted caramel adds depth to the flavor.

7. Can I make this gluten-free?

Yes! Substitute with a gluten-free cake mix.

8. Can I make this without eggs?

You can use an egg substitute, but the texture may be slightly different.

9. How do I prevent the topping from getting too soft?

Let the cake sit for at least 15 minutes after baking to firm up.

10. Can I use homemade caramel instead of store-bought?

Absolutely! Homemade caramel adds a richer flavor.

Conclusion

Pecan Pie Dump Cake is a delicious, no-fuss dessert that’s perfect for any occasion. With its gooey pecan filling and crisp buttery topping, it’s sure to become a family favorite. Whether served warm with ice cream or enjoyed on its own, this cake is a guaranteed crowd-pleaser. Try it today and enjoy the perfect blend of pecan pie and cake in one easy dish!

Pecan Pie Dump Cake

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Author: Julia
Total Time: 50–60 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Pecan Pie Dump Cake is the ultimate easy dessert, combining the gooey richness of pecan pie with a buttery, crisp cake topping. With just a few simple ingredients and no need for a crust, this recipe delivers all the classic pecan pie flavors with minimal effort. Perfect for holidays, potlucks, or weeknight treats, this decadent dessert is sure to be a crowd favorite.

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

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Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, whisk together eggs, brown sugar, caramel toppings, and melted butter.
Stir in pecans and pour the mixture into the prepared baking dish.
In a separate bowl, mix the cake mix with melted butter until crumbly.
Sprinkle the cake mixture evenly over the pecan layer.
Bake for 25–30 minutes until golden brown and bubbling at the edges.
Let cool for 15–20 minutes before serving.

Notes

Serve warm with vanilla ice cream or an extra drizzle of caramel for added indulgence.
Store leftovers at room temperature for up to 5 days or in the fridge for a week.
To reheat, microwave individual servings for 20 seconds or warm in the oven at 300°F for 5–10 minutes.
For a crunchier texture, let the cake rest for at least 15 minutes before slicing.
Substitute pecans with walnuts or almonds if desired.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Dessert
Method: Baking
Cuisine: American