Carmel Pecan Pie Dump Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut 1 and 1/2 sticks of butter into pieces.

Melt 1 stick of butter in a frying pan to make caramel sauce.

Toast 1 and 1/2 cups of pecans in the frying pan to bring out flavor.

Add 2 cups of sweet white milk to the melted butter in the pan.

Add a splash of vanilla to the mixture.

Stir in 1 can of sweetened condensed milk, ensuring to stir from the bottom to mix well.

Add 1 cup of granulated sugar and 1 cup of packed light brown sugar to the mixture.

Add a dash of salt and keep stirring on medium-high heat.

Continue stirring until the mixture turns a beautiful golden color, reducing heat to medium-low as needed.

Add the toasted pecans to the caramel sauce and mix well.

Prepare a baking dish by spraying it to prevent sticking.

Pour the caramel pecan mixture into the prepared baking dish.

Sprinkle the dry cake mix evenly over the caramel mixture, avoiding dumping it all at once.

Dot the top with pieces of the remaining 1/2 stick of butter for even coverage.

Preheat the oven to 350°F and bake for 1 hour.

Let the cake cool for 10 to 15 minutes before serving to allow the caramel to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens