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!
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