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Pecan Pie Dump Cake

Pecan Pie Dump Cake

Emily
This easy Pecan Pie Dump Cake layers rich caramel, pecans, and buttery cake mix into a gooey, warm dessert—perfect for holidays or cozy gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 450 kcal

Ingredients
  

Pecan Layer:

  • 2 eggs lightly beaten
  • ½ cup packed brown sugar
  • 1 cup caramel topping
  • ½ cup salted caramel topping
  • ¼ cup unsalted butter melted
  • 3 cups pecans chopped or halved

Cake Layer:

  • 1 box Butter Pecan Cake Mix or substitute White/Yellow Cake Mix
  • 1 cup unsalted butter melted

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • In a bowl, combine eggs, brown sugar, caramel toppings, melted butter, and pecans. Stir until mixed.
  • Pour mixture into prepared baking dish and spread evenly.
  • Sprinkle dry cake mix evenly over the top—do not stir.
  • Drizzle melted butter evenly over the cake mix layer.
  • Bake for 45–55 minutes, until golden brown and bubbling around the edges.
  • Let cool for 15–20 minutes before serving. Serve warm for gooier texture.

Notes

  • Add chocolate chips or cream cheese swirls for variety.
  • White or yellow cake mix can replace Butter Pecan—add butter extract for flavor.
  • Serve with vanilla ice cream or whipped cream.
  • Refrigerate leftovers up to 5 days. Not ideal for freezing.