Ingredients
- 1 can (15 oz) pecan pie filling
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup (1 stick) melted butter
- 1 tsp vanilla extract (optional)
- 1/2 cup chopped pecans (optional for extra crunch)
- Nonstick cooking spray or butter (for greasing)
Instructions
- Preheat Oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the pecan pie filling evenly over the bottom of the dish.
- In a medium bowl, whisk together the eggs and vanilla extract (if using). Pour over the pecan pie filling and gently mix just to incorporate.
- Sprinkle the dry cake mix evenly over the top—do not mix it in.
- Drizzle the melted butter evenly over the dry cake mix, covering as much as possible.
- Sprinkle chopped pecans on top if desired for extra texture and nutty flavor.
- Bake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
- Cool for at least 15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream or whipped cream.
Let me know if you’d like a sugar-free or gluten-free version too!