Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
Prepare the filling: In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and fully combined.
Add dry cake mix: Sprinkle the entire box of dry yellow cake mix evenly over the bottom of the greased baking dish. Do not stir—it should remain dry and separate at this stage.
Pour in the filling: Carefully pour the prepared corn syrup mixture evenly over the dry cake mix, making sure to cover all areas. Let it sink into the mix naturally—this is part of the “dump cake” magic.
Add the pecans: Sprinkle the chopped pecans evenly over the top of the cake. You can lightly press them into the batter if desired.
Bake: Bake for 45–50 minutes, or until the center is set and the edges are bubbling and golden. The top should be slightly crisp, with a rich, gooey base underneath.
Cool and serve: Let the cake cool slightly for 10–15 minutes before slicing. It will continue to firm up as it cools. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
💡 Tips for Success
✅ Don’t stir after layering the cake mix and the syrup mixture—this helps create the distinct gooey base and cakey top.
✅ Use room temperature eggs to help the filling blend more smoothly.
✅ Swap nuts: You can substitute walnuts or a nut mix if desired.
✅ For extra crunch: Add a sprinkle of sea salt or turbinado sugar over the pecans before baking.
