Pecan Pie Dump Cake

Ingredients

• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 cup unsalted butter, melted
• 4 large eggs
• 1 cup corn syrup
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to ensure the cake doesn’t stick and bakes evenly.
2. Mix Wet Ingredients: In a large mixing bowl, combine 1 cup corn syrup, 1 cup packed brown sugar, 1 cup melted butter, 4 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk until the mixture is smooth and fully combined. This mixture forms the rich, sweet base that mimics the classic pecan pie flavor.
3. Layer the Cake Mix: Evenly sprinkle the dry yellow cake mix over the bottom of the prepared baking dish. Do not stir; the cake mix will sit on top of the wet mixture and bake into a light, tender layer.
4. Add Wet Mixture: Carefully pour the corn syrup mixture over the cake mix, ensuring it covers the dry mix evenly. The liquid will seep through during baking, creating a gooey, caramel-like layer beneath the cake topping.
5. Top with Pecans: Sprinkle 1 cup chopped pecans evenly over the top. These will toast during baking, adding a crunchy, nutty texture to the finished dessert.
6. Bake: 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 top should be slightly crisp while the inside remains moist and gooey.
7. Cool & Serve: Allow the dump cake to cool slightly before serving. This resting period helps the layers set just enough to slice neatly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
   

   Serving Suggestions