Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Pecan Pie Dump Cake Recipe
INGREDIENTS:
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1 box Betty Crocker Super Moist white cake mix
3/4 cup butter, melted
2 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar caramel topping (12 to 14 oz)
1/4 cup butter, melted
3 cups pecan halves
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DIRECTIONS:
1: Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2: In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans. Pour mixture into pan and spread evenly over bottom of pan.
3: Sprinkle top with dry cake mix and gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
4: Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Store loosely covered in refrigerator.
Darlene’s Tips: You can use any flavor of cake mix, yellow, spice, whatever! You can also use walnuts or any nut instead of pecans. No rules! Serve warm by heating in microwave for just a few minutes. Top with ice cream (butter pecan would be delish) or whipped topping. You can flavor your whipped topping by adding a few drops of extract to the tub plus 2 to 4 tablespoons of granulated sugar. Stir and serve, refrigerate leftover topping as usual. Awesome flavors are vanilla, almond, lemon, orange, rum, coconut… just a few I’ve tried in the past.
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