Sticky-sweet caramel, buttery pecans, and golden cake topping come together in the easiest dessert you’ll ever make—no mixing, no fuss, just layer, bake, and devour.
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50 minutes
Servings: 8–10
Dietary Info: Vegetarian | No Mixer Needed | Pantry-Friendly
📝 Ingredients Checklist
Base Layer:
1 cup (240 ml) caramel sauce
1 cup (240 ml) maple syrup or corn syrup
½ cup (100 g) brown sugar
1 tsp vanilla extract
½ tsp cinnamon
Crunch & Cake:
2 cups (200 g) pecan halves
1 box (15 oz) yellow cake mix (dry – do not prepare)
1 cup (230 g) unsalted butter, melted
Optional Add-Ins:
1 tbsp bourbon (adds depth and richness)
½ cup chocolate chips (because chocolate makes everything better)
🔪 Step-by-Step Instructions
1. Prep the Pan (1 min!)
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Tip: This is a great time to sneak in a quick ad break or kitchen product plug!
2. Layer the Goodness (4 mins!)
Pour caramel sauce, maple (or corn) syrup, brown sugar, vanilla extract, and cinnamon into the prepared dish. Gently swirl with a spoon to combine.
Sprinkle pecans over the sugary base.
Evenly sprinkle the dry cake mix over the pecans. Do not stir!
Drizzle the melted butter slowly and evenly over the cake mix, covering as much surface as possible. (It may not reach every dry spot—that’s okay.)
3. Bake to Perfection
Bake uncovered for 40–45 minutes, or until the top is golden and the edges are bubbly.
Optional: Add chocolate chips in the last 10 minutes of baking for melty swirls.
4. Serve Warm!
Scoop into bowls and top with a generous scoop of vanilla ice cream. Serve immediately for maximum gooey bliss.
💡 Pro Tips & Variations
🥃 Bourbon Boost: Stir a splash of bourbon into the caramel for a grown-up twist.
🍫 Chocolate Lovers: Add mini chocolate chips between pecans and cake mix for a hidden surprise.
🧂 Salted Caramel Finish: Sprinkle with flaky sea salt before serving for that sweet-salty pop.
🔁 Cake Mix Swap: Try spice cake or butter pecan cake mix for seasonal flair.
🍽 Rich, Easy, and Crowd-Pleasing
This Upside-Down Pecan Caramel Dump Cake is what happens when pie, cake, and cobbler collide. It’s the lazy-day dessert you’ll return to again and again—especially since you don’t even need a mixing bowl.
🧊 Storage & Make-Ahead Tips
Fridge: Store leftovers covered in the fridge for up to 3 days.
Reheat: Microwave individual portions for 30 seconds or warm in the oven at 300°F for 10 minutes.
Make Ahead: Assemble in advance (without baking) and refrigerate for a few hours. Add 5–10 minutes to bake time if chilled.
🧮 Nutrition Facts (Per Serving – Approximate)
Calories: ~450
Carbs: ~50g
Fat: ~24g
Sugar: ~36g
Allergens: Tree nuts (pecans), dairy, gluten
❓ Frequently Asked Questions
Q: Can I use a different nut?
A: Yes! Walnuts or chopped almonds work well, though pecans provide the classic flavor.
Q: Can I use sugar-free syrup?
A: Yes, but the texture may be slightly thinner. Still delicious!
Q: Can I use a homemade cake mix?
A: Absolutely. Substitute 2 cups of your favorite homemade yellow cake dry mix.
💬 Easy, Indulgent, Irresistible
This dump cake is comfort food in dessert form: rich, messy, and mind-blowingly delicious. No one needs to know it only took 5 minutes to make.
Loved this recipe? Try my [Peach Cobbler Crumble] or [Salted Caramel Apple Bars] next!
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