Description
A rich, gooey dessert that combines the classic flavors of pecan pie with the ease of a dump cake — buttery, nutty, and irresistibly delicious with minimal prep time.
Ingredients
- 1 (15-ounce) can pecan pie filling
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the pecan pie filling evenly over the bottom of the dish.
- Drizzle the sweetened condensed milk and vanilla extract evenly over the filling.
- Sprinkle the dry yellow cake mix evenly over the top. Do not stir.
- Sprinkle chopped pecans evenly over the cake mix.
- Pour the melted butter evenly over the top, covering as much of the surface as possible.
- Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly.
- Let cool for 10–15 minutes before serving. Top with whipped cream or ice cream, if desired.
Notes
- Use a butter pecan or spice cake mix for extra flavor.
- For added crunch, toast pecans before adding them to the top.
- This dessert is perfect for the holidays and can be made a day ahead.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American