Caramel Pecan Pie Cake
1 pkg yellow cake mix
1 stick butter, melted
4 large eggs
1 1/2 cups light corn syrup
1/2 cup brown sugar
1 tsp vanilla extract
2 cups toasted pecan, chopped finely
1/2 squeeze jar of caramel topping
Preheat oven to 325 degrees.
Line a 13x9 pan with Reynold's parchment paper.
Mix cake mix, butter, and 1 egg until well combined.
Reserve 2/3 cup of batter and pat the rest of batter into pan.
Bake for 15 minutes.
Cool for 10 minutes.
Meanwhile, Place reserved batter, corn syrup, brown sugar, 3 eggs and vanilla in a mixing bowl and mix well for 2 minutes.
Stir in pecans.
Pour over baked 'crust'.
Squeeze lines of caramel over pecan filling.
Bake for 40-45 minutes.
Let cool for 30 minutes.
Pairs Well With
This was passed to me from my Mom.