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Pecan Pie Dump Cake

All the gooey caramel, toasted pecans, and tender cake of classic pecan pie delivered in an effortless dump-and-bake dessert.
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Prep Time 8 minutes
Cook Time 50 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 box vanilla or butter cake mix about 15.25 oz
  • 1 cup caramel topping
  • 1 cup chopped pecans divided
  • 1/2 cup butter melted
  • 1/4 cup water

Equipment

  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon or spatula
  • Oven thermometer
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Combine the dry cake mix and 1/4 cup water in a mixing bowl; stir just until a thick, lumpy batter forms.
  3. Spread the batter evenly in the prepared baking dish, covering the bottom without overfilling.
  4. Drizzle the melted butter evenly over the batter.
  5. Sprinkle 1/2 cup of the chopped pecans over the buttered batter.
  6. Slowly pour the caramel topping over the pecans and batter without stirring.
  7. Top with the remaining 1/2 cup chopped pecans for crunch and presentation.
  8. Bake for 45–50 minutes, until the top is golden brown and the center jiggles just slightly when the pan is gently shaken.
  9. Cool on a rack for at least 15 minutes before slicing and serving warm or at room temperature.

Notes

For deeper flavor, toast pecans for 5 minutes at 325°F before adding. Serve with vanilla ice cream or whipped cream.