Directions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
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In a large bowl, whisk together eggs, brown sugar, caramel toppings, and melted butter until smooth.
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Fold in the pecans—they’re the star of the show!
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Pour the mixture evenly into your prepared pan.
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In a separate bowl, combine the cake mix with melted butter until crumbly. Sprinkle this evenly over the pecan layer.
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Bake for 25–30 minutes, until the topping is golden brown and bubbly around the edges.
Tips from My Kitchen
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Let the cake cool for 15–20 minutes before serving.
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Store at room temperature in an airtight container for up to 5 days.
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Reheat individual servings in the microwave for 20 seconds to recapture that fresh-from-the-oven goodness.
Serving Ideas
Add a scoop of vanilla ice cream, drizzle with extra caramel sauce, or sprinkle a pinch of sea salt for a delightful finishing touch.
Storage Info
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Room temp: Up to 5 days in an airtight container
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Refrigerator: Up to 1 week
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Freezer: Up to 3 months (well wrapped)
Preheat your oven, get ready for your home to fill with irresistible aromas, and enjoy! And if you try this recipe, don’t forget to share your photos—I love seeing your creations.
Bonus: This dump cake makes a wonderful holiday gift. Wrap it with a festive bow and watch the smiles when you deliver it warm and fresh!