Pecan Pie Dump Cake
Ingredients:
1 box yellow cake mix
3 large eggs
1 can (12 oz) evaporated milk
½ cup unsalted butter, melted
1 cup light corn syrup
1 cup brown sugar, packed
1½ cups chopped pecans
1 teaspoon vanilla extract
Whole pecans for garnish (optional)
Caramel sauce for drizzling (optional)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prepare Pecan Pie Layer:
In a large bowl, whisk together the eggs, evaporated milk, melted butter, corn syrup, brown sugar, vanilla extract, and chopped pecans until fully combined.
Pour Base Into Pan:
Pour the pecan pie mixture into the prepared baking dish, spreading it evenly.
Add Cake Mix:
Sprinkle the dry yellow cake mix evenly over the top of the pecan pie layer. Do not stir.
Top With Butter:
Drizzle additional melted butter (if desired) or dot with thin slices of butter over the cake mix for extra richness.
Bake:
Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean.
Cool & Serve:
Let the dump cake cool for at least 15 minutes before slicing. This allows the layers to set for cleaner cuts.
Optional Garnish:
Top with whole pecans for a decorative touch and drizzle with warm caramel sauce before serving.
Tip:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert!
