If you have a sweet tooth, this recipe is for you! I’m in love with cake mix dip recipes. They’re so easy and come together in minutes. I’m always bringing them to parties and you can find cake mixes on sale at the grocery store all the time. This Caramel Butter Pecan Cake Mix Dip recipe is perfect for fall. My Husband begs me to make this every year and it’s a great way to welcome the autumn season.
I love the buttery and rich flavors of butter pecan. It’s a comfort flavor that’s nostalgic for me. I’ve always enjoyed butter pecan ice cream for years. It was one of my Dad’s favorites too. When he passed away, I think I gravitated towards butter pecan recipes because it just reminded me of spending time with him.
It’s also such a southern thing. Living in Georgia means I’m a sucker for southern flavors. Butter Pecan is right up there alongside red velvet for southern classics. It always has caramel ribbons throughout it and accented with chopped pecans for crunch.
How To Make Caramel Butter Pecan Cake Mix Dip
This dip is perfect for early fall – when you’re not quite ready for pumpkin recipes, but you’re ready for the decadent flavors that come along with crisp weather. Throw this dip together in less than 10 minutes too.
All you need for this recipe is a mixing bowl and wooden spoon to mix everything together vigorously. However, if you’re like me and a bit weak when it comes to stirring, use an electric hand mixer! That makes it super quick and easy.
What To Serve With Your Butter Pecan Cake Mix Dip
Here’s where it gets fun! You can make a dessert board by placing the dip in a bowl on the center of a platter. Then add all sorts of dippers along the sides. We use pretzels, vanilla wafers and sliced apples for dipping. I love the crunch of fresh apple with this dip!
How To Store Leftover Dip
Here’s the thing – you probably won’t have any leftovers at all! Everyone loves it. If you do happen to get some leftovers, store them in an airtight food storage container and refrigerate the dip. When you’re ready to serve it again, let it thaw for a few minutes on the counter before serving. I always add fresh caramel and pecans on top too.
I do not recommend freezing the dip. The texture changes when the dip is frozen. It’s easy to make, so I recommend making an entirely new batch instead of freezing it for later.
The Butter Pecan Cake Mix is super important for the flavor, but if you can’t find it, yellow cake mix is your next best bet. Chopped pecans are the obvious choice for crunch, but I won’t tell anyone if you want to use chopped walnuts instead. Both are going to add the great crunch texture you want.
Caramel sauce works best for the topping, but a caramel fruit dip is another great choice if you can’t find the sauce at your grocery store.
Lastly, stick with whole milk if possible. Non-dairy counterparts will work if you have a dairy allergy though.
What You’ll Need For The Recipe:
- Butter Pecan Cake Mix
- Cool Whip
- Chopped Pecans
- Vanilla Yogurt
- Caramel Sauce
Directions To Make Caramel Butter Pecan Cake Mix Dip
In a large bowl, use a hand mixer to mix Cool Whip and vanilla yogurt together. Slowly add in the Butter Pecan cake mix. Thin out the dip by mixing in the milk.
Fold in chopped pecans and caramel.
Transfer to your serving bowl. Garnish with more caramel and chopped pecans. Serve immediately with pretzels, vanilla wafers or sliced apples.
- 1 Box Butter Pecan Cake Mix (I used Betty Crocker)
- 1 Tub Cool Whip
- 1 Cup Vanilla Yogurt
- 1 Tablespoon Milk
- 1/2 Cup Chopped Pecans (plus more for garnish)
- 1/2 Cup Caramel Sauce (plus more for garnish)
- Use a hand mixer to mix the Cool Whip topping and the vanilla yogurt.
- Slowly add in the cake mix until blended.
- Add in the milk for thinning and mix.
- Fold in caramel and pecans.
- Place into your serving bowl. Garnish with more chopped pecans and caramel sauce.
- Instead of caramel sauce, you can use Nestle La Lechera Dulce de Leche, but it's very thick. You'd have to warm it first before using. The caramel sauce makes it easier.
- Store leftovers in an air-tight container and place into the refrigerator. Let it thaw before serving again.
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Amount Per Serving: Calories: 133Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 193mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
**Nutritional facts are calculated by a third party. Actual nutritional values may vary.