Caramel Pecan Dump Cake

Melt 1 stick of salted butter in a pan on low heat.

Add 2 cups of 2% milk and 1 can of sweetened condensed milk to the melted butter.

Stir in 1 cup of brown sugar and 1 cup of white sugar.

Add about 1/4 cup of pure vanilla extract to the mixture.

Increase heat to low-medium and stir continuously until the mixture reaches a tacky caramel consistency.

Add a pinch of salt to the mixture and continue stirring until desired consistency is achieved.

After about 35 minutes, remove the caramel from heat and let it cool slightly.

Place chopped pecans in the bottom of a baking pan.

Pour the caramel mixture over the pecans, reserving some caramel for later if desired.

Let the caramel mixture cool and thicken before adding the cake mix on top.

Spread the French vanilla cake mix evenly over the caramel mixture.

Grate frozen butter over the cake mix using a cheese grater for even distribution.

Bake in the oven at 350°F for approximately 45 minutes or until golden brown on top.

After 1 hour, check for doneness; the top should be crispy and golden brown.

Let the dump cake settle before serving, optionally with ice cream.

Equipment Needed

Spice Level:

Allergens