Pecan Pie Dump Cake

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Of course! Pecan Pie Dump Cake is the ultimate easy dessert that delivers all the classic, gooey, nutty flavor of a pecan pie with the simple “dump and bake” method of a cake. It’s a huge crowd-pleaser and requires almost no effort.

Pecan Pie Dump Cake

This recipe creates a rich, caramel-like bottom layer with a buttery, cakey pecan topping.

Prep Time: 10 mins | Cook Time: 45-50 mins | Total Time: 55-60 mins
Servings: 9-12

Ingredients

· 1 (12 oz) jar caramel sauce or ice cream topping
· 1 cup chopped pecans
· 1 (15.25 oz) box Butter Pecan, Yellow, or French Vanilla cake mix (DO NOT prepare, just use the dry mix)
· ½ cup (1 stick) unsalted butter, melted
· Optional:
· ½ cup toffee bits (like Heath) for extra crunch
· Vanilla ice cream or whipped cream, for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. First Layer – The “Pie” Filling: Pour the entire jar of caramel sauce into the prepared baking dish and spread it into an even layer. Sprinkle the chopped pecans (and toffee bits, if using) evenly over the caramel.
  3. Second Layer – The Cake Mix: Sprinkle the entire box of dry cake mix evenly over the pecans and caramel. Do not stir! Use a spatula to gently press it down into an even layer.
  4. Third Layer – The Butter: Drizzle the melted butter as evenly as possible over the entire surface of the dry cake mix. Try to cover as much of the powder as you can to help it form a crust.
  5. Bake: Bake for 45-50 minutes, or until the top is deep golden brown and the edges are bubbly.
  6. Cool and Serve: Remove from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. It will be very hot! As it cools, the filling will thicken.
  7. Serve: Scoop into bowls and serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips & Variations

· The “Dump” Method is Key: The magic of this dessert is in the layers. Resist the urge to stir! The ingredients will combine and form their own layers as they bake.
· Butter Distribution: For the best crust, try using a spoon to drizzle the butter in thin streams back and forth across the pan. If you see large dry spots of cake mix, you can add another tablespoon or two of melted butter.
· Kick it Up a Notch: For a flavor that’s even closer to traditional pecan pie, mix 1/2 cup of dark corn syrup or maple syrup with the caramel sauce before pouring it into the pan.
· Spice it Up: Add a teaspoon of cinnamon or pumpkin pie spice to the dry cake mix for a warm, spiced flavor.
· Check for Doneness: The cake is done when the top is a beautiful golden brown and the caramel is bubbling vigorously around the edges. It will not be a “clean” toothpick test like a traditional cake.
· Storage: Cover and store any leftovers at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave for the best texture.

This is the perfect dessert for when you need something impressively delicious with minimal fuss. Enjoy!

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