Servings: 12 people
Calories: 300kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk or Fork
- 9x13-inch Baking Dish
- Oven
- Spatula
Ingredients
- 1 box yellow cake mix
- 1 cup unsalted butter melted
- 2 cups pecan halves or chopped pecans
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup granulated white sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and prepare a 9x13-inch baking dish without greasing it.
- In a medium mixing bowl, beat the three eggs lightly, then whisk in the corn syrup, both sugars, vanilla extract, and salt until smooth.
- Pour the egg mixture into the prepared baking dish and spread it evenly.
- Sprinkle pecans evenly over the filling mixture.
- Evenly sprinkle the dry cake mix over the pecans, do not mix.
- Drizzle melted butter evenly over the dry cake mix.
- Bake for 40-50 minutes, watching for a golden-brown top and a slightly jiggly center.
- Allow to cool for at least 20 minutes before serving.
Notes
Feel free to customize the cake mix flavor for different occasions; spice cake mix can add an autumnal touch. Store in the refrigerator if not consumed right away, and it can last up to five days. This cake can be frozen for up to three months; just reheat in the microwave or oven. Serve warm with vanilla ice cream or whipped cream for a delightful dessert experience!
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 600IU | Calcium: 30mg | Iron: 1mg
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