Description
A gooey, rich pecan pie dump cake layered with caramel sauce, chopped pecans, and a buttery cake mix crumble. Perfect for holidays or whenever you’re craving something sweet and warm from the oven.
Ingredients
- 3 large eggs, beaten
- 1 cup packed brown sugar
- 1 jar (12 oz) caramel topping
- 1/2 cup thick caramel sauce (or dulce de leche)
- 1/2 cup unsalted butter, melted (for the pecan layer)
- 2 cups chopped pecans
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted (for the topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, mix eggs, brown sugar, both caramel sauces, and melted butter until smooth.
- Fold in chopped pecans, then pour the mixture evenly into the prepared dish.
- In a separate bowl, mix cake mix with the second portion of melted butter until crumbly.
- Sprinkle cake mixture evenly over the pecan layer—don’t press down.
- Bake for 25–30 minutes, until golden brown and bubbling around the edges.
- Cool slightly before serving. Serve warm with ice cream or whipped cream if desired.
Notes
- Let the cake cool for at least 10 minutes before serving to help it set.
- Add chocolate chips or a splash of bourbon for extra flavor.
- For a more cake-like texture, use less butter in the topping layer.
- Best served warm, but leftovers taste great cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes