Easy Pecan Pie Dump Cake

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a light coating of butter to prevent sticking.
2. Prepare the Corn Syrup Mixture: In a large mixing bowl, combine 1 cup of corn syrup, 1 cup of packed brown sugar, 1 cup of melted butter, 4 large eggs, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Whisk the mixture until everything is well combined and the sugar is dissolved. This will create the gooey, sweet base that will give the cake its signature texture and flavor.
3. Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the top of the corn syrup mixture in the greased baking dish. You don’t need to stir or mix it—just evenly distribute the dry cake mix over the top. This will form the delicious cake-like topping as it bakes.
4. Add the Pecans: Sprinkle the chopped pecans over the top of the cake mix. The nuts will toast slightly during baking, adding a wonderful crunch and a nutty flavor that complements the sweetness of the syrup mixture.
5. Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the edges are golden brown and the center is set. The cake should be firm but slightly gooey in the middle. Keep an eye on it toward the end of baking to prevent it from overbaking or becoming too dry.
6. Cool and Serve: Once the cake is done, remove it from the oven and let it cool slightly before serving. The texture should be golden and slightly crunchy on top with a rich, gooey filling beneath. For an extra indulgence, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream
   

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