Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray.
- Dump the entire can of pecan pie filling into the pan. Spread it out evenly.
- Sprinkle chopped pecans across the filling.
- Pour the dry chocolate cake mix evenly over everything. Do not mix.
- Drizzle the melted butter over the cake mix, trying to cover as much of the dry mix as possible.
- Top with chocolate chips.
- Bake uncovered for 45–50 minutes, until the top is set and the edges are bubbling.
- Cool for at least 15 minutes before serving.
Nutrition
Notes
Top with vanilla ice cream, a drizzle of caramel, or a pinch of sea salt for extra flair. Don’t stir the layers—just dump and bake. Tastes even better the next day and reheats beautifully. Freeze leftovers in portions for easy treats anytime.