Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish.
- In a large mixing bowl, combine the dry cake mix and the pecans. Stir briefly just to distribute the nuts amongst the mix.
- Spread the dry cake mix and pecan mixture evenly across the bottom of the prepared baking dish to form the crust layer.
- In the same bowl, whisk together the evaporated milk, corn syrup, brown sugar, eggs, vanilla extract, and salt until just combined.
- Gently dollop the canned pie filling over the dry crust layer, trying to distribute it somewhat evenly without stirring it into the layer below.
- Slowly pour the wet liquid mixture evenly over the pie filling layer.
- Drizzle the melted butter evenly over the entire surface of the cake mixture.
- Bake for 45–55 minutes. The top should be golden brown and bubbly, and a toothpick inserted near the centre should come out mostly clean.
- Allow the cake to cool on a wire rack for at least 30 minutes before serving to allow the gooey centre to set up properly.