Transforming a classic pecan pie into a simple, no-fuss dump cake feels like pure magic! If you adore those warm, rich flavors but dread the hassle of making pie crust, this recipe will quickly become your new favorite. Every bite delivers a luscious blend of gooey caramel and crunchy pecans beneath a buttery, crisp cake topping — making traditional pecan pie seem like way too much work!
I first made this on a hectic fall day when unexpected guests arrived, and since then, it’s my go-to dessert whenever I want something indulgent but effortless. Honestly, my family prefers this version over the classic pie (and I’m all for saving time in the kitchen!).
Why This Cake Stands Out
The real magic happens during baking — the butter and cake mix create a golden, crunchy crust, while underneath, a rich layer of caramel and pecans bubbles up perfectly. Unlike traditional pecan pie, which can be tricky to get just right, this dump cake turns out flawless every time.
Ingredients
For the Pecan Layer:
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2 eggs, lightly beaten
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½ cup packed brown sugar
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1 cup caramel topping
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½ cup salted caramel topping
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¼ cup melted butter
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3 cups pecan halves
For the Topping:
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1 box butter pecan cake mix
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1 cup melted butter
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