Description
A simple, no-fuss dessert that combines the flavors of pecan pie and cake in one dish. Gooey caramel pecan filling meets a buttery, crisp topping for an irresistible treat.
Ingredients
Scale
For the Pecan Layer:
- 2 large eggs (lightly beaten)
- ½ cup packed brown sugar
- 1 cup caramel topping
- ½ cup salted caramel topping
- ¼ cup unsalted butter (melted)
- 3 cups pecan halves
For the Cake Topping:
- 1 box butter pecan cake mix
- 1 cup unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together eggs, brown sugar, caramel toppings, and melted butter. Fold in pecans and spread evenly in the baking dish.
- In another bowl, mix cake mix and melted butter until crumbly. Sprinkle over the pecan mixture.
- Bake for 25-30 minutes until golden brown and bubbly. Let cool for 15 minutes before serving.
Notes
- Best served warm with vanilla ice cream or whipped cream.
- Store at room temperature for 2-3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American