Ingredients
Scale
- 2 cups pecan halves
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 1/4 cup granulated white sugar
- 3 large eggs, lightly beaten
- 1/3 cup unsalted butter, melted (for filling)
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup salted butter, cold and thinly sliced (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and liberally grease a 9×13 inch baking dish with non-stick cooking spray or butter.
- In a large mixing bowl, whisk together the corn syrup, brown sugar, white sugar, beaten eggs, melted butter, and vanilla extract until completely smooth and combined.
- Stir the pecan halves into the liquid mixture, ensuring they are well coated.
- Pour the pecan mixture into the prepared baking dish, spreading the nuts out evenly across the bottom.
- Sprinkle the dry yellow cake mix evenly over the top of the wet layer. It is crucial that you DO NOT stir the cake mix in; it should sit on top as a dry layer.
- Place the thin slices of cold salted butter all over the surface of the dry cake mix, covering as much area as possible to ensure a golden, crisp crust.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling is bubbling around the edges. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Remove from the oven and let the cake cool for at least 20 minutes before slicing to allow the filling to set slightly.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg