Pecan Pie Cake

A buttery rich cake with a pecan pie topping will be a hit whenever it is served.

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 egg
• 1/2 cup melted butter
• 1 1/2 cups white Karo syrup (light corn syrup)
• 3 eggs
• 1/2 cup dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1 to 2 cups chopped pecans

Instructions

1. Mix cake mix, 1 egg and melted butter well. Reserve 2/3 cup of this batter.
2. Spread the remaining batter into a greased and floured** 9 x 13-inch pan and bake at 325 degrees F for 15 minutes or until lightly browned.
3. Mix reserved 2/3 cup batter with Karo syrup, 3 eggs, brown sugar, vanilla extract and pecans.
4. Pour this filling on top of crust and bake for about 50 to 60 minutes at 325 degrees F.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Posted by kdipaolo at Recipe Goldmine June 2, 2001.