Ingredients
Scale
- 1 box (15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 (12 ounce) can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the cake mix, melted butter, evaporated milk, eggs, and vanilla extract. Mix until just combined; do not overmix.
- Step 3: Pour the batter into the prepared baking pan.
- Step 4: Sprinkle the pecans evenly over the batter. In a small bowl, combine the brown sugar and granulated sugar. Sprinkle this sugar mixture evenly over the pecans.
- Step 5: Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Step 6: Let cool completely before serving. The cake will continue to set as it cools.
Notes
- Store leftover pecan pie dump cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, reheat individual slices in the microwave for 15-20 seconds, or until heated through.
- Serve this decadent dump cake slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
- To prevent the pecans from sinking completely to the bottom, gently press them into the batter slightly after sprinkling them over the cake mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American