Description
All the flavors of classic pecan pie in an effortless, “dump-and-bake” version! Gooey, caramel-like filling and crunchy pecans are topped with a buttery cake layer for a dessert that’s rich, comforting, and perfect for holidays or any special occasion.
Ingredients
🛒 Ingredients:
1 can (14 oz) sweetened condensed milk
1 cup corn syrup (light or dark)
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 ½ cups pecans, chopped or halves
1 box (15 oz) yellow or butter pecan cake mix
1/2 cup (1 stick) unsalted butter, melted
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix Filling: In a bowl, whisk together sweetened condensed milk, corn syrup, eggs, vanilla, and salt until smooth. Stir in pecans.
Layer in Dish: Pour the pecan mixture into the prepared dish. Sprinkle cake mix evenly on top — do not stir.
Add Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is bubbly.
Cool & Serve: Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- Flavor Boost: Add 1 teaspoon bourbon extract or 2 tablespoons bourbon to enhance the classic pecan pie flavor.
- Nut-Free Option: Substitute pecans with roasted sunflower seeds or omit for a safe alternative.
- Storage: Refrigerate leftovers for up to 4 days; warm slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American