Description
This Caramel Pecan Dump Cake is a delightful and easy-to-make dessert featuring a moist yellow cake base topped with crunchy pecans and rich caramel sauce. The simple layering process requires no mixing, making it perfect for a quick yet impressive treat. Baked until golden and bubbly, this cake is delicious served warm with a scoop of ice cream or a dollop of whipped cream.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
Toppings and Mix-Ins
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Liquids
- 1/2 cup melted butter
- 1/4 cup milk
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Layer Cake Mix: Evenly pour the yellow cake mix into the prepared baking dish, spreading it out so it forms a uniform layer.
- Add Pecans: Sprinkle the chopped pecans evenly over the surface of the dry cake mix to add a crunchy texture.
- Drizzle Caramel: Pour the caramel sauce evenly over the pecans and cake mix, ensuring good coverage for a sweet, gooey flavor.
- Add Butter and Milk: Pour the melted butter and milk evenly over the entire mixture. This will moisten the dry cake mix and help create a tender crumb.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the top is golden brown and the caramel is bubbly.
- Serve: Remove from the oven and serve warm. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream on top.
Notes
- Be sure to use the full 9×13-inch pan for best results; smaller pans may cause the cake to be too thick or underbaked.
- You can substitute walnuts for pecans if preferred.
- Try using salted caramel for a complementary sweet and salty flavor.
- Let the cake cool slightly before serving to make slicing easier.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
