Description
This Easy Pecan Pie Dump Cake with Caramel combines the flavors of classic pecan pie with the simplicity of a dump cake. Rich caramel, crunchy pecans, and buttery cake mix come together in one effortless dessert that’s gooey, warm, and crowd-pleasing.
Ingredients
2 cups chopped pecans
1 cup light brown sugar
1 cup caramel sauce, warmed
1 box yellow cake mix (dry)
1 cup melted butter
Optional: 2 tablespoons corn syrup or maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Scatter the chopped pecans evenly across the bottom of the dish.
- Sprinkle brown sugar evenly over the pecans.
- Warm the caramel sauce and pour it over the sugar and nuts.
- If using, drizzle corn syrup or maple syrup over the mixture.
- Sprinkle the dry yellow cake mix evenly on top—do not stir.
- Drizzle the melted butter over the entire cake mix layer.
- Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbling.
- Let it cool for about 10 minutes before serving.
Notes
- Toasting the pecans at 350°F for 5 minutes enhances their flavor and crunch.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Microwave individual slices for 20–30 seconds to reheat, or bake the whole pan at 325°F for 10 minutes covered with foil.
- Freeze individual portions for up to 2 months; thaw overnight before reheating.
- Can be made gluten-free by using a gluten-free cake mix and caramel sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
