Ingredients

• 1 (15 oz) can sweetened condensed milk
• 1 (21 oz) can pecan pie filling (or 2 cups chopped pecans + ½ cup corn syrup + ¾ cup brown sugar + 2 eggs + 1 tsp vanilla, whisked)
• 1 (15.25 oz) box yellow or butter cake mix
• ½ cup (115g) unsalted butter, melted
• 1 tsp vanilla extract (optional, boosts depth)
• Pinch of salt (if using unsalted pecan filling)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
Pour sweetened condensed milk evenly into dish. Top with pecan pie filling—do not stir.
Sprinkle entire cake mix evenly over filling—keep it dry and layered.
Drizzle melted butter evenly over cake mix (cover as much surface as possible—this creates the crust).
Optional: gently shake dish to distribute butter slightly, but do not mix—layering is key!
Bake 45–55 min until golden brown, bubbling at edges, and center is set (no raw cake).
Cool at least 30 min (filling is molten hot!). Serve warm with vanilla ice cream or whipped cream.