Ingredients:
1/2 cup unsalted butter, melted
1 cup pecan halves
2 cups yellow cake mix (dry, straight from the box)
1 cup packed brown sugar
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Directions:
Preheat the Oven:
Set your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish, swirling it around to evenly coat the bottom.
Layer the Pecans:
Scatter the pecan halves over the buttery base. Try to spread them out so they’re in every slice!
Make the Syrup:
In a small bowl, whisk together the brown sugar, water, vanilla extract, and cinnamon. Stir until smooth and syrupy.
Assemble the Cake:
Pour the syrup mixture evenly over the pecans. Then sprinkle the dry yellow cake mix straight from the box over the top. Don’t stir! Just let the layers stay as they are—it’s the “dump” cake magic.
Bake It Up:
Bake uncovered for 35–40 minutes or until the top is golden brown and the edges are bubbling with sweet caramel goodness.
Cool and Serve:
Let the cake cool for about 10 minutes before serving. It’s best enjoyed warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Happy Cooking!
