🥧 Pecan Pie Dump Cake 🥧
Ingredients (Makes 12 servings)
For the Pecan Layer:
1 cup chopped pecans
1 can (14 oz) sweetened condensed milk
1 cup corn syrup (light or dark)
½ cup melted unsalted butter
1 tsp pure vanilla extract
For the Cake Layer:
1 box (15.25 oz) yellow cake mix
½ cup unsalted butter, cut into thin slices
1 cup water
Instructions
Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or softened butter.
Layer the Pecans:
Spread the chopped pecans evenly across the bottom of the prepared pan.
Mix the Filling:
In a medium bowl, whisk together sweetened condensed milk, corn syrup, melted butter, and vanilla until smooth and well combined.
Pour Over Pecans:
Carefully pour the sweet mixture over the pecans in the pan, allowing it to spread evenly.
Add the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the top of the liquid layer.
Dot with Butter:
Place thin slices of cold butter evenly across the surface of the cake mix.
Pour on Water:
Slowly pour the water over the entire surface, covering any dry spots of cake mix.
Bake Until Golden:
Bake for 50–55 minutes, or until the top is deep golden brown and the edges are bubbly.
Cool Before Serving:
Let the cake cool for at least 15 minutes before slicing. This allows the layers to set and makes for cleaner cuts.