Description
A rich, gooey dessert that combines the flavors of classic pecan pie with the ease of a dump cake — buttery, nutty, and irresistibly sweet with minimal effort.
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 prepared dish.
- Pour the sweetened condensed milk evenly over the filling and drizzle with vanilla extract.
- Sprinkle the dry cake mix evenly over the top of the pecan mixture. Do not stir.
- Sprinkle the chopped pecans evenly on top of 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.
- Cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream if desired.
Notes
- For extra crunch, toast the pecans before adding them to the cake.
- Try using a butter pecan or spice cake mix for variation.
- This dessert can be made ahead and reheated before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American