Description
This Easiest Pecan Pie Dump Cake recipe is a quick and simple dessert that delivers all the classic flavors of pecan pie with minimal effort. It’s perfect for beginners, busy weeknights, or any time you crave a comforting, homemade treat.
Ingredients
Scale
- 1 cup caramel topping
- 1 ¼ cups unsalted butter, melted, divided
- ¾ cup light brown sugar, divided
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- 4 cups pecan halves, divided
- 1 (15.25 oz) box golden cake mix, dry
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the caramel topping, 1 cup of melted butter, and ½ cup of brown sugar until smooth.
- Add the eggs, vanilla extract, and sea salt. Whisk until smooth.
- Gently fold in 3 cups of pecan halves.
- Pour the pecan mixture into an ungreased 9×13 inch baking dish.
- Evenly sprinkle the dry golden cake mix over the pecan layer.
- In a small bowl, combine the remaining ¼ cup melted butter with the remaining ¼ cup brown sugar to form a paste.
- Drizzle the butter-sugar mixture evenly over the dry cake mix.
- Sprinkle the remaining 1 cup of pecan halves over the top.
- Bake for 45-55 minutes, or until the cake layer is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before serving.
Notes
- The caramel layer is meant to be rich and gooey, especially when served warm.
- Leftovers can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Gently warm a slice in the microwave for 10-15 seconds before serving if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimated 450-550 kcal
- Sugar: Estimated 35-45g
- Sodium: Estimated 200-300mg
- Fat: Estimated 30-40g
- Saturated Fat: Estimated 15-20g
- Unsaturated Fat: Estimated 15-20g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 45-55g
- Fiber: Estimated 2-4g
- Protein: Estimated 5-8g
- Cholesterol: Estimated 60-80mg