Instructions
1. Preheat & Prepare
- Heat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Make the Pecan Filling
- In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Stir in chopped pecans.
- Pour this mixture into the prepared baking dish, spreading evenly.
3. Add the Cake Topping
- Sprinkle the dry cake mix evenly over the pecan mixture.
- Gently press down with your hands or a spatula — do not stir.
- Drizzle the melted butter evenly over the top of the cake mix.
4. Bake
- Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the filling is set but still gooey in the center.
- Cool slightly for 10–15 minutes — it’s meant to be enjoyed warm.
5. Serve
- Scoop into bowls or onto plates.
- Optional: Serve with vanilla ice cream or whipped cream for extra decadence.
Methods & Techniques
- Dump & Layer: The magic of a dump cake is in layering rather than mixing. The batter and topping bake together, creating a natural gooey-but-crusty texture.
- Pecans: Toast them lightly before mixing for extra depth and crunch.
- Butter Drizzle: Don’t skip the butter on top — it ensures a golden, crisp finish
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