Pecan pie dump cake is a delightful twist on the classic pecan pie, a staple in Midwestern kitchens during the holiday season. This recipe combines the gooey sweetness of pecan pie with the simplicity of a dump cake, making it perfect for those who cherish the flavors of tradition but appreciate the ease of modern baking. It's a dish that brings back memories of family gatherings on chilly autumn evenings, where the warmth of the oven and the aroma of toasted pecans filled the air. This dessert is perfect for anyone looking to indulge in a bit of nostalgia while creating new memories with loved ones.

This pecan pie dump cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a comforting finish to a hearty meal, serve it alongside a cup of hot coffee or a glass of cold milk. If you're hosting a gathering, consider adding a side of caramel sauce for drizzling, which complements the nutty, buttery flavors of the cake. It's a versatile dessert that fits right in at a casual potluck or a festive holiday table.

1 box yellow cake mix
3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1/2 cup melted butter
1 teaspoon vanilla extract
2 cups pecan halves
1/4 teaspoon salt

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.

Stir in the pecan halves, ensuring they are evenly coated with the mixture.

Pour the pecan mixture into the prepared baking dish.

Evenly sprinkle the dry yellow cake mix over the top of the pecan mixture.

Gently press the cake mix into the pecan mixture with the back of a spoon, but do not stir.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is set.

Allow the cake to cool slightly before serving. It will be gooey and crumbly, just like a pecan pie.

For a richer flavor, try using dark corn syrup instead of light. You can also add a teaspoon of cinnamon or nutmeg to the pecan mixture for a warm, spiced note. If you prefer a less sweet dessert, reduce the brown sugar to 3/4 cup. For a bit of crunch, sprinkle some chopped pecans on top of the cake mix before baking. This recipe is also delicious with a chocolate twist—simply add 1/2 cup of chocolate chips to the pecan mixture.