CARAMEL PECAN PIE CAKE

 

  • Cooking Time: 60
  • Servings: 8
  • Preparation Time: 20

Ingredients

  • 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

Directions

  • 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.

Notes

This was passed to me from my Mom.

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