Pecan Pie Dump Cake

by

Let’s Make Some Magic! 🔮

  1. Preheat & Prep: Preheat oven to 350 °F (175 °C). Spray a 9×13 baking dish with non‑stick spray.

  2. Mix Pecan Layer: In a large bowl, whisk eggs, brown sugar, both caramel toppings, and melted butter until smooth. Fold in pecans.

  3. Layer: Pour the pecan mixture into the prepared dish, spreading pecans evenly.

  4. Prepare Topping: In another bowl, stir cake mix and melted butter until crumbly. Sprinkle evenly over the pecan layer.

  5. Bake: Bake 25–30 minutes until topping is golden brown and filling bubbles at the edges.

Tips From My Kitchen to Yours 📝

  • Cool Before Serving: Let cool 15–20 minutes for easier slicing.

  • Room Temp Storage: Up to 5 days in an airtight container.

  • Reheat: Warm individual servings 20 seconds in the microwave.

Delicious Toppings:

  • Vanilla ice cream 🍨

  • Extra caramel sauce 🍯

  • A sprinkle of sea salt 🧂

Storage Tips 🥡

  • Room Temp: 5 days, airtight

  • Refrigerator: Up to 1 week

  • Freezer: 3 months if wrapped well ❄️

Now go preheat that oven and get ready for your house to smell like heaven! And don’t forget to tag me in your photos—I love seeing your baking adventures! 📸

Bonus Tip: This recipe makes a fantastic holiday gift. Just add a pretty bow and watch faces light up when you deliver it still slightly warm! 🎁

Leave a Comment