This pecan dump cake has to be one of the best we have ever done here! This is what you are going to need! #Pecan #Dumpcakes #cobbler
Base
2 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar (12.25 oz) Smucker's™ caramel topping (I used canned La Lechera Dulce de Leche)
1/4 cup butter, melted
3 cups pecan halves
Topping
1 box Betty Crocker™ Super Moist™ white cake mix (I used butter cake)
3/4 cup butter, melted
1 Heat oven to 350°F. Spray 13x9-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; spread evenly over bottom of pan. Sprinkle top with dry cake mix; 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.
3 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.
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