Pecan pie filling:
Nonstick cooking spray
2 c. pecan pieces
½ c. brown sugar
1 c. light corn syrup
¼ c. evaporated milk
4 large eggs
1 tsp. vanilla extract
1 stick unsalted butter, melted
¼ tsp. salt
Crumble topping:
15.25 oz. box yellow cake mix
1 stick unsalted butter, melted
½ c. pecan pieces
Position a rack in the center of the oven, then preheat oven to 350°. Spray a glass 9x13 baking dish with cooking spray. Scatter the pecan pieces in the bottom of the dish.
In a large mixing bowl whisk to combine the brown sugar, corn syrup, evaporated milk, eggs, vanilla, melted butter and salt. Whisk until the mixture is completely blended and the sugar is mostly dissolved, about 2 minutes. Slowly pour the mixture over the pecans in the baking dish (some pecan pieces will rise to the top).
In a large bowl, combine the cake mix and melted butter and mix with a fork until a crumbly texture forms. Use your hands to sprinkle this crumble evenly over the pecan pie mixture. Sprinkle the pecans over the crumble. Bake until the edges of the crumble start to turn golden brown, 35-40 minutes. Allow to cool for 5 minutes, then serve warm with vanilla ice cream or whipped cream. Note: Keep an eye on this as it bakes because the buttery crumble can burn. If needed, tent the top with foil part way through baking. —12 servings.