Name: Pecan Pie Dump Cake Recipe
Ingredients: 2 1/2 cups pecan halves (or pieces if you’re cheap, I don’t judge); 1 box yellow cake mix (don’t get the pudding-in-the-mix kind); 1 1/2 cups packed brown sugar (dark brown if you’re fancy, light if that’s what’s in your pantry); 1/2 cup butter, melted (that’s one stick – and yes, real butter, not that fake stuff); 4 large eggs (room temperature works best, but who actually remembers to take eggs out early?); 1 cup corn syrup (light or dark, both work); 1 tablespoon vanilla extract (the real kind, not the imitation garbage); 1/2 teaspoon salt (just the regular kind, nothing fancy needed); Optional but amazing: 2-3 tablespoons bourbon or rum (for the grown-up version)

Description

Okay, so imagine if pecan pie and cake had a baby, but without all the fuss of making an actual pie crust or doing any real baking work. That’s this dump cake! It’s literally called “dump” because you dump everything in layers and let the oven do the magic. The bottom turns into this gooey, caramelly pecan pie filling while the top gets all cakey and crispy. It’s basically what would happen if pecan pie decided to be more awesome and less work. My aunt brought this to Thanksgiving three years ago, and now my family physically blocks the door if I try to show up without it.

Ingredients

Scale

2 1/2 cups pecan halves (or pieces if you’re cheap, I don’t judge)
1 box yellow cake mix (don’t get the pudding-in-the-mix kind)
1 1/2 cups packed brown sugar (dark brown if you’re fancy, light if that’s what’s in your pantry)
1/2 cup butter, melted (that’s one stick – and yes, real butter, not that fake stuff)
4 large eggs (room temperature works best, but who actually remembers to take eggs out early?)
1 cup corn syrup (light or dark, both work)
1 tablespoon vanilla extract (the real kind, not the imitation garbage)
1/2 teaspoon salt (just the regular kind, nothing fancy needed)
Optional but amazing: 2-3 tablespoons bourbon or rum (for the grown-up version)