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Pecan Pie Dump Cobbler

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 12
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We’ve found the most deliciously easy way to put a zero-effort spin on pecan pie. This dump dessert with a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping comes together in virtually no time but has tons of fall flavor. Adding a scoop of vanilla ice cream on top is extra indulgent—but a very good idea.
By Betty Crocker Kitchens
Updated Jul 3, 2018
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Ingredients

Base

  • 2 eggs, slightly beaten
  • 1/2 cup packed brown sugar
  • 1 jar (12.25 oz) Smucker's™ caramel topping
  • 1/4 cup butter, melted
  • 3 cups pecan halves

Topping

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup butter, melted
  • Vanilla ice cream, if desired

Steps

  • 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. Top individual servings with ice cream, if desired.
  • 4
    Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure pecan mixture is gently bubbling around edges of pan.
  • tip 2
    No ice cream? Try sweetened whipped cream!

Nutrition

Nutrition Facts are not available for this recipe
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