Pecan Pie Dump Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 box yellow cake mix

1 cup pecans, chopped

1 cup unsalted butter, melted

1 can (15 oz) pecan pie filling (or substitute with 1 can of sweetened condensed milk + 1 cup chopped pecans + 1 tsp vanilla + ½ tsp cinnamon)

3 large eggs

½ cup brown sugar (optional, for extra richness)

1 tsp vanilla extract

Pinch of salt

 

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Base layer: Spread the pecan pie filling evenly in the bottom of the dish. (If using homemade substitute, mix condensed milk, eggs, brown sugar, vanilla, cinnamon, and pecans together and pour it in.)

3. Cake layer: Sprinkle the dry yellow cake mix evenly over the filling—do not mix.

4. Top it off: Pour the melted butter evenly over the cake mix. Try to cover as much surface as possible.

5. Add crunch: Sprinkle chopped pecans on top.

6. Bake for 45–50 minutes, or until golden brown and bubbly. The center should be set.

7. Cool slightly before serving. It’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream!