Dump Cake: Gooey, Buttery, and Outrageously Easy Recipe

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.

In a large mixing bowl, whisk together the sweetened condensed milk, brown sugar, eggs, and vanilla extract until the mixture is smooth and fully combined.

Stir the pecan halves into the wet mixture evenly, distributing the nuts throughout the batter to add crunch and flavor.

Pour this combined mixture evenly into the prepared baking dish, spreading it out to cover the bottom uniformly.

Sprinkle the dry yellow cake mix evenly over the top of the wet mixture in the baking dish. Do not stir; the cake mix remains on top to create a crisp topping.

Evenly drizzle the melted butter across the entire surface, ensuring as much of the dry cake mix as possible is covered to create a rich, buttery crust.

Bake the cake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the mixture beneath is bubbly and set.

Allow the cake to cool for 15 to 20 minutes so it firms up slightly. Serve warm, optionally with a scoop of vanilla ice cream for added indulgence.