Fruit Cocktail Dump Cake

2 (15-ounce) cans fruit cocktail in juice

1 (13.25-ounce) box yellow cake mix

3/4 cup unsalted butter, melted

1/2 cup chopped pecans

Heat oven to 350 F. 

Drain 1 can of fruit cocktail, then mix it with the undrained can. Pour into 8×8-inch baking pan. Top with dry cake mix, then drizzle butter over. Top with pecans. 

Bake until golden brown and edges are bubbling, about 40 minutes. Let stand 15 minutes before scooping out of pan. Serve warm or at room temperature.