Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Oven
Step-by-Step Instructions
When I make this dump cake, I start by preheating my oven to 350°F and lightly greasing my baking dish. I learned the hard way that skipping this step leads to stubborn sticking, especially with all that caramel goodness. I spread the pecans evenly across the bottom of the dish, and already at this stage, the nutty aroma starts to build anticipation.
In a bowl, I whisk together the eggs, evaporated milk, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, and salt. The mixture looks glossy and thick, and I always take a moment here to scrape the sides well because unmixed sugar can sink and burn. Pouring this mixture over the pecans feels almost therapeutic, watching it seep into every corner.
Next, I sprinkle the dry cake mix evenly over the top. This part feels wrong the first time you do it, but trust me—don’t mix it. I gently pat it down with a spatula so there aren’t any dry pockets. I’ve tried stirring once out of curiosity, and it completely ruined the texture, so I never do that again.
I slide the dish into the oven and bake for about 45–50 minutes. About halfway through, my kitchen smells like toasted pecans and warm caramel, and the top turns golden brown with bubbling edges. I know it’s ready when the center looks set but still slightly jiggly—it firms up as it cools.(See the next page below to continue…)