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Pecan Pie Dump Cake

All the flavors of a classic pecan pie baked into a no-fuss, buttery dump cake. This recovered dessert takes less than 15 minutes to prepare.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix about 15.25 ounces
  • 1 1/2 cups pecans chopped
  • 1 jar caramel sauce about 12 ounces
  • 1/2 cup brown sugar
  • 1 can evaporated milk 12 ounces
  • 1/2 cup butter melted
  • 1/2 teaspoon cinnamon optional
  • 2 to 5 whole pecans optional, for decoration
  • 1/4 cup corn syrup or maple syrup optional, for extra gooey texture

Method
 

  1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
  2. Spread chopped pecans across the bottom of the dish, then sprinkle evenly with brown sugar.
  3. Warm caramel sauce slightly and drizzle over pecans and sugar.
  4. Optional: drizzle corn syrup or maple syrup for extra richness.
  5. Evenly sprinkle dry cake mix over the top. Do not stir.
  6. Pour melted butter slowly over the dry mix, covering as much as possible.
  7. Gently pour evaporated milk over the surface. Do not mix.
  8. Bake for 45 to 50 minutes until golden and bubbling at the edges.
  9. Cool for 15 to 20 minutes before serving.

Notes

Toast the pecans for 5 minutes before layering to boost flavor. Adjust sweetness by using less sugar. Best served warm with ice cream or whipped cream.