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)
Instructions :
- Preheat your oven: Set it to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
- Mix the filling base: In a large mixing bowl, whisk together the eggs, evaporated milk, light corn syrup, brown sugar, and vanilla extract until smooth. Stir in the chopped pecans and mix until evenly distributed.
- Pour into baking dish: Pour the pecan mixture into the prepared baking dish, spreading it evenly across the bottom.
- Add the cake mix: Sprinkle the entire box of yellow cake mix evenly over the top of the wet mixture. Do not stir it in—just let it sit as a dry layer on top.
- Top with butter: Drizzle the melted butter evenly over the top of the cake mix. Try to cover as much of the dry mix as possible for a rich, golden crust.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling. The center should be mostly set—if it’s slightly jiggly, it will firm up as it cools.
- Cool and serve: Let the dump cake cool for at least 20–30 minutes so it can set. Garnish with whole pecans and a drizzle of caramel sauce if desired. Serve warm or at room temperature—great on its own or with a scoop of vanilla ice cream!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Calories per serving: Approx. 450–500 | Serves: 10–12
