1-Preheat and Prep the Pan: Start by preheating the oven to 350 degrees and greasing a 9 x 13 baking pan with non-stick spray. In a medium bowl, whisk together 1 cup brown sugar, 1 cup corn syrup, 1/2 cup melted butter, 3 eggs, and 2 teaspoons vanilla. This mixture forms the base of your pecan pie dump cake and brings the flavors together nicely.

2-Layer the Ingredients: Fold in 3 cups of pecan halves into the whisked mixture and spread it evenly in the prepared pan. Evenly sprinkle the yellow cake mix over the pecan layer to create that signature dump cake texture. Drizzle the remaining 3/4 cup melted butter over the cake mix, then sprinkle the remaining 1/2 cup brown sugar on top.

3-Add Water and Toppings: Pour 1 cup hot water over the dry cake mix and butter without stirring; gently tilt the pan to distribute the water evenly. Do not stir it helps keep the layers distinct for that gooey center. Sprinkle the remaining 1 cup pecan halves on top to add crunch and visual appeal.

4-Bake and Cool: Bake for 30 to 35 minutes until golden brown; the center will still jiggle but will firm up as it cools. Let the cake cool completely before serving to ensure the best texture. For an extra treat, serve with ice cream, whipped cream, or caramel topping as optional additions.