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Pecan Pie Dump Cake Recipe

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4.3 from 8 reviews

This Pecan Pie Dump Cake combines the rich, gooey filling of a classic pecan pie with a buttery golden cake topping, all effortlessly layered and baked in one pan. Perfect for holiday gatherings or any occasion that calls for a sweet, comforting dessert with crunchy pecan halves and a luscious caramel flavor.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Filling

  • 1 cup caramel topping (not caramel syrup, recommended Smuckers)
  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • 3 cups pecan halves

Topping

  • 1 (15.25 oz) box butter golden cake mix (dry mix only, do not prepare; recommended Duncan Hines)
  • ¼ cup light brown sugar
  • ¾ cup unsalted butter, melted
  • 1 cup pecan halves

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Mix Filling Ingredients: In a large bowl, whisk together the caramel topping, ½ cup melted butter, ½ cup light brown sugar, eggs, vanilla extract, and sea salt until the mixture is smooth and well combined.
  3. Add Pecans to Filling: Stir 3 cups of pecan halves into the caramel mixture to distribute the nuts evenly throughout the filling.
  4. Layer Filling into Baking Dish: Pour the combined filling and pecan mixture evenly into the prepared baking dish, spreading it out smoothly.
  5. Top with Cake Mix: Evenly sprinkle the dry butter golden cake mix over the filling layer, making sure to cover the entire surface.
  6. Add Brown Sugar and Butter Topping: Sprinkle ¼ cup of light brown sugar evenly over the cake mix layer. Then, drizzle the remaining ¾ cup of melted butter evenly over the entire surface to help create a rich, golden crust.
  7. Add Remaining Pecans: Top the entire dish with the remaining 1 cup of pecan halves, scattering them evenly for added crunch and flavor.
  8. Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the edges are bubbling with the gooey filling.
  9. Cool and Serve: Allow the dump cake to cool for about 10 minutes before serving. For the best experience, serve warm with vanilla ice cream and a drizzle of caramel sauce.

Notes

  • Use caramel topping, not caramel syrup, to achieve the gooey filling texture.
  • Do not prepare the cake mix with eggs or water; sprinkle it dry over the filling.
  • Greasing the baking dish lightly prevents sticking and makes serving easier.
  • Best served warm, optionally with vanilla ice cream and extra caramel drizzle.
  • This dump cake can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pecan-pie-dump-cake-recipe/