Ingredients
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 cup corn syrup
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional Topping:
- Whipped cream, for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
- Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the wet mixture in the baking dish. Do not mix it in—just let it sit on top.
- Pour the Corn Syrup Mixture: Carefully pour the corn syrup mixture over the cake mix layer, covering it as evenly as possible. Spread with the back of a spoon if necessary.
- Add the Pecans: Sprinkle chopped pecans over the top of the cake.
- Bake: Place in the oven and bake for 45–50 minutes, or until the edges are golden and the center is just set.
- Cool and Serve: Let the cake cool for at least 15 minutes before slicing. Serve warm, ideally with whipped cream or vanilla ice cream.
Notes
- You can use other nuts like walnuts or almonds if you prefer or don’t have pecans on hand.
- For an extra indulgent touch, add a drizzle of caramel sauce over the top before serving.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cakes
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
