Pecan Pie Dump Cake

 

Ingredients:

• 1 (15.25 ounce) package yellow cake mix (do not prepare according to box directions)

• * 1 (21 ounce) can pecan pie filling (or make your own with 1 ½ cups chopped pecans, 1 cup corn syrup, ½ cup packed brown sugar, ⅓ cup melted butter, 2 large eggs, 1 teaspoon vanilla extract)

• * 1 cup chopped pecans (for extra crunch, optional)

• * 1 ½ sticks (¾ cup) unsalted butter, melted

• * ½ cup milk (whole or 2% recommended)

Instructions:

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Instructions:

 

 

• Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

• 2. Layer the Filling: Pour the can of pecan pie filling evenly into the bottom of the prepared baking dish. If you’re using extra chopped pecans, sprinkle them over the filling now.

• 3. Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the pecan pie filling layer. Make sure to cover it completely.

• 4. Melted Butter & Milk: In a small bowl, whisk together the melted butter and milk until combined.

• 5. Pour Over Cake Mix: Slowly and evenly pour the butter and milk mixture over the dry cake mix. Try to get it as distributed as possible, covering most of the cake mix. Don’t stir!

• 6. Bake to Golden Perfection: Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (or mostly clean, a little gooeyness is okay for dump cake!). The edges should be bubbly and set.

• 7. Cool & Serve: Let the dump cake cool for at least 15-20 minutes before serving. This allows the filling to set up a bit. It’s absolutely divine served warm with a scoop of vanilla ice cream or a dollop of whipped cream!

Enjoy this ridiculously easy and incredibly delicious dessert! Let me know if you try it!