Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray. This ensures your delicious creation won't stick.
- In a medium mixing bowl, whisk together the evaporated milk, granulated sugar, melted butter, vanilla extract, and salt until well combined. This forms the luscious base of your pecan pie filling.1 (15-ounce) can evaporated milk, 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, melted, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Evenly distribute the chopped pecans over the bottom of the prepared baking dish. These will create that signature gooey pecan layer.1 1/2 cups chopped pecans
- Open the box of yellow cake mix. Sprinkle the dry cake mix evenly over the pecans. Do not mix it or prepare it according to the box directions. Just pour it straight from the box.1 (18.25-ounce) box yellow cake mix
- In a separate small bowl, combine the packed light brown sugar and ground cinnamon. Stir these together to ensure the cinnamon is evenly distributed throughout the brown sugar.1 cup packed light brown sugar, 1/2 teaspoon ground cinnamon
- Evenly sprinkle the brown sugar and cinnamon mixture over the dry cake mix. This layer will caramelize and create a delightful crust.
- Slowly and evenly pour the reserved evaporated milk mixture over the entire surface of the cake mix and brown sugar layer. Ensure you pour it all the way to the edges of the dish. You will see it start to seep down.
- Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the top is golden brown and bubbling around the edges. A toothpick inserted into the cake portion should come out mostly clean (a little moist is okay, as it will continue to set).
- Once baked, carefully remove the dump cake from the oven. Let it cool for at least 15-20 minutes before serving. This allows the gooey filling to set properly. Serve warm, as is, or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For storing leftovers, allow to cool completely. Cover tightly or transfer to an airtight container. Refrigerate for up to 3-4 days. Reheat portions in microwave (20-30 seconds) or entire dish in oven (10-15 minutes). Freeze for up to 2-3 months, thaw overnight in refrigerator before reheating.
