Description
Pecan Pie Dump Cake is a luscious dessert that blends the rich, nutty taste of pecan pie with the effortless preparation of a dump cake, featuring gooey caramel layers and a buttery cake topping.
Ingredients
- 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
- 1 box butter pecan cake mix
- 1 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
- In a large bowl, combine the beaten eggs, brown sugar, caramel topping, salted caramel topping, and ¼ cup melted butter. Mix until well combined.
- Fold in the pecan halves, ensuring they're evenly coated.
- Pour the pecan mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, mix the butter pecan cake mix with the remaining 1 cup of melted butter until the mixture is crumbly.
- Sprinkle the cake mix mixture evenly over the pecan layer in the baking dish.
- Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling.
- Allow the cake to cool for about 15–20 minutes before serving.
Notes
- You can use only one type of caramel topping if needed.
- To enhance flavor, consider adding spices like cinnamon or nutmeg.
- Store leftovers in an airtight container; refrigerate for up to 5 days.
- Can be made ahead and reheated for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
