Pecan Pie Dump Cake (Printable Version)

Pecan pie filling meets yellow cake and pecans in an easy, ultra-comforting dessert.

# Components:

01 - 1 can (15 oz) pecan pie filling or 1 1/2 cups homemade pecan pie filling

02 - 1 box yellow cake mix

03 - 3 large eggs

04 - 1/2 cup melted butter

05 - 1 teaspoon vanilla extract

06 - 1/4 teaspoon salt

07 - 1/2 cup chopped pecans

08 - Whipped cream or vanilla ice cream

01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.

02 - Evenly spread the pecan pie filling across the bottom of the prepared baking dish.

03 - In a mixing bowl, whisk together eggs, vanilla extract, and salt until well combined. Gently pour the mixture evenly over the pecan filling.

04 - Sprinkle the dry yellow cake mix uniformly over the top, ensuring even coverage; do not stir.

05 - Drizzle melted butter evenly over the dry cake mix to moisten as much surface as possible.

06 - Scatter chopped pecans over the top layer.

07 - Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbling at the edges.

08 - Allow to cool slightly. Serve warm, topped with whipped cream or vanilla ice cream if desired.

01 -

Ready for the oven in just 10 minutes using one pan for everything
No mixer required and always crowd-pleasing
Combines two favorites into one gooey treat
You likely have most of the ingredients in your pantry right now and can swap in homemade filling or simple store-bought

02 -

03 -

Always let the melted butter cool enough that it does not scramble the eggs if it touches them
If the top gets too brown before the center is bubbled and set just tent foil loosely over the cake for the final ten minutes
Use the back of a spoon to get every last drop of pecan filling out of the can or bowl so all layers stay nice and gooey