Preheat your oven to 350°F and grab a 9x13 inch baking dish. In a big bowl, whisk together light corn syrup, granulated sugar, and brown sugar until the sugars start dissolving. Beat in the eggs one at a time—make sure each one's mixed in before adding the next. Stir in vanilla extract and a pinch of salt. Don't skip whisking it well or the sugars won't dissolve properly and you'll have gritty patches. This is your pecan pie filling base that makes your pecan pie dump cake actually taste like pie.

Pour your pecan pie filling into the bottom of the baking dish and spread it out so it's even. Chop about half your pecans roughly—don't need to be perfect, just break them up. Scatter both the chopped pecans and whole pecan halves evenly over the filling. Press them down slightly with your hand so they're sitting in the filling instead of floating on top. The pecans will rise as it bakes and create that classic pecan pie look on your dump cake with pecans.

Open your box of yellow cake mix and dump the entire thing over the pecans. Don't mix it, don't stir it, don't do anything—just spread the dry mix evenly with your hands or a spatula so you can't see the filling anymore. Make sure you cover all the pecans and filling completely. The dry cake mix is going to absorb the butter and bake into a crust. This is literally the dump part of pecan dump cake dessert—you just dump it on and leave it alone.