Equipment Needed
- 9×13 inch baking dish (glass is ideal for even baking)
- Two mixing bowls (one medium, one large)
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Take your 9×13 inch baking dish—there’s no need to grease it, which feels like a tiny victory already. Sprinkle the chopped pecans evenly over the bottom of the dish. Now, in a medium bowl, we’ll make the luxurious pecan pie filling. Whisk together the light corn syrup, packed brown sugar, and the first ½ cup of melted butter until the sugar begins to dissolve and the mixture is smooth. Then, whisk in the three eggs and the vanilla extract until everything is fully incorporated and the mixture is a deep caramel color. Take your time here; a well-emulsified filling is key. Carefully pour this mixture evenly over the pecans in the baking dish. You’ll hear a satisfying sizzle as it hits the dish.
Now, for the “dump” part that gives this cake its name. Open your box of yellow cake mix and sprinkle the dry powder evenly over the top of the liquid pecan filling. Do not stir! This is the hardest rule to follow, but it’s essential. You’re creating distinct layers that will transform in the oven. Use a spatula to gently spread the powder into a flat, even layer, but do not mix it into the wet layer beneath. It will look like a pale, sandy blanket over the dark, rich filling.(See the next page below to continue…)