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Pecan Pie Dump Cake
Melissa Hart

Pecan Pie Dump Cake

Prepared pecan pie filling turns the sticky holiday center into the fruit-layer equivalent of a dump cake. Butter-pecan cake mix reinforces the toasted flavor, and extra chopped pecans keep the crust crunchy. This is sweet and rich, so a small square does more work than a large cobbler scoop.
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Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each pecan pie filling
  • 1 box 15.25 oz butter pecan cake mix
  • 1 1/2 cups chopped pecans
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread the pecan pie filling evenly in a 9-by-13-inch baking dish.
  2. Sprinkle the dry butter-pecan cake mix over the filling and break up every lump.
  3. Scatter chopped pecans across the mix and drizzle melted butter from edge to edge.
  4. Bake for 45 to 50 minutes until the topping is deeply toasted and filling bubbles at the perimeter.
  5. Cool for 45 minutes before cutting small squares.