Minutes Prep time: 30
Minutes Total time: 285
Servings: 20
Difficulty: Intermediate
PAM® Baking Spray
1 (32 oz each) Marie Callender’s® Southern Pecan Pie, thawed according to package directions
1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1/3 cup heavy (whipping) cream
1 cup semisweet chocolate chips
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 30 mg | 3% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 59 mg | 20% |
| Total Fat | 23 g | 35% |
| Iron | 2 mg | 10% |
| Calories | 419 kcal | 21% |
| Sodium | 258 mg | 11% |
| Protein | 4 g | 8% |
| Saturated Fat | 7 g | 33% |
| Sugars | 28 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 10-inch springform pan with baking spray. Remove Marie Callender's® Southern Pecan Pie from pie pan and place thawed pie in bottom of springform pan.
Blend cake mix, water, eggs, and oil in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Pour cake batter over pecan pie in pan.
Bake 40 to 45 minutes, until top is set. Cool on wire rack 15 minutes. Remove springform and cool completely.
Microwave heavy cream 30 seconds, until steaming hot. Pour chocolate chips into a medium bowl and pour hot cream over. Let stand 30 seconds; whisk until chocolate is melted and smooth. Pour ganache over cooled pecan pie cake and spread evenly.
Refrigerate chocolate pecan pie cake for at least 30 minutes, slice and serve with Reddi-wip®!
Chocolate Pecan Pie Cake
