Pecan Dump Cake with Pie Filling
This buttery, gooey, caramel-rich pecan dump cake is the perfect blend of Southern comfort and ease. Made with pantry staples and minimal effort, it delivers the nostalgic taste of pecan pie in a fuss-free format that’s ideal for family gatherings, cozy nights, or casual treats.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
Cake Layer
- 1 box butter pecan cake mix
Caramel-Pecan Filling
- 0.75 cup caramel topping
- 0.75 cup melted butter divided
- 0.75 cup brown sugar divided
- 3 cups pecan halves
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together caramel topping, ½ cup melted butter, ½ cup brown sugar, eggs, vanilla extract, and sea salt until smooth.
- Fold in the pecan halves and pour the mixture into the prepared baking dish. Spread evenly.
- Sprinkle the dry cake mix evenly over the pecan mixture. Top with the remaining ¼ cup brown sugar.
- Drizzle the remaining ¼ cup melted butter evenly over the top. Do not stir.
- Bake for 35–40 minutes, or until golden brown and bubbling around the edges.
- Let cool for 10 minutes before serving. Enjoy warm with vanilla ice cream or caramel drizzle.
Notes
Use room-temperature eggs and warm caramel for smoother mixing. For added richness, lightly toast the pecans before folding them in. Store leftovers in the fridge and reheat gently for the best texture.