There’s something magical about transforming a classic pecan pie into an effortless dump cake! If you’re craving those warm, rich flavors but don’t want to mess with pie crust, this recipe is your new best friend. Each bite delivers a perfect combo of gooey caramel-pecan filling and buttery cake topping that makes regular pecan pie seem like way too much work!
I first tried making this on a busy fall afternoon when I needed a quick dessert for unexpected company. Now it’s my go-to when I want something that tastes fancy but takes minimal effort. My family actually prefers it to traditional pecan pie (and I definitely prefer how easy it is to make!)
The Magic Behind This Recipe
What makes this dump cake so special is the way the ingredients work together as they bake. The butter and cake mix create this amazing crispy topping, while underneath you get this luscious layer of caramel and pecans. And unlike a traditional pecan pie that can be tricky to get just right, this version turns out perfect every time.
Ingredients
For the Pecan Layer:
2 eggs, lightly beaten
½ cup packed brown sugar
1 cup caramel topping
½ cup salted caramel topping
¼ cup melted butter
3 cups pecan halves
For the Topping:
1 box butter pecan cake mix
1 cup melted butter
Let’s Make Some Magic!
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It’s ‘Mama’s Magic Loaf,’ packed with flavor and somehow always better the next day (if there’s any left)
