1. Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
2. Prepare the cake mixture
In a large bowl, combine the yellow cake mix, melted butter, and eggs. Stir until everything is well combined and a thick batter forms.
3. Add the pecans
Fold about ¾ cup of the chopped pecans into the batter, reserving the remaining pecans for the top.
4. Transfer to the baking dish
Spread the mixture evenly into the prepared baking dish. The batter will be thick, so use a spatula to smooth it into an even layer.
5. Add the pecans on top
Sprinkle the remaining chopped pecans evenly over the surface. For an extra pretty presentation, you can also arrange a few whole pecan halves on top.
6. Bake
Place the dish in the preheated oven and bake for approximately 35–45 minutes, until the edges are golden brown and the center is set but still slightly soft.
7. Let it cool
Remove the cake from the oven and allow it to cool for at least 20–30 minutes. The center will continue to set as it cools, giving you that delicious gooey pecan-pie texture.
8. Slice and serve
Cut into squares and serve warm. For an extra indulgent dessert, add a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
Cover leftover pecan pie dump cake and refrigerate for up to 4 days. Warm individual portions in the microwave before serving for that fresh-from-the-oven texture.
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