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Pecan Pie Dump Cobbler
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Effortless pecan pie dump cake. Gooey filling, cake mix topping. Quick, packed with fall flavor. Top with vanilla ice cream for extra indulgence.
Ingredients:
  • 2 eggs, slightly beaten
  • 1 jar (12.25 oz) Smucker's™ caramel topping
  • 1/4 cup butter, melted
  • 3 cups pecan halves
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup butter, melted
  • Vanilla ice cream, if desired
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • In a large bowl, whisk together eggs, brown sugar, caramel topping, and 1/4 cup of melted butter until smooth. Add pecans and mix well. Transfer the mixture to a pan, spread it evenly. Sprinkle dry cake mix over the top, gently shake the pan to distribute it evenly. Finally, pour 3/4 cup of melted butter over the top, tilting the pan to ensure complete coverage.
  • Bake for 25-30 minutes until the top is light golden brown, mostly dry on top, and bubbling around the edges. Let it cool for 20 minutes. Serve using a large spoon and top with ice cream for individual servings if desired.
  • Chill in the fridge with a light cover.

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