Caramel Pecan Pie Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 8
  • Preparation Time: 20
  • 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
  1. Preheat oven to 325 degrees.
  2. Line a 13x9 pan with Reynold's parchment paper.
  3. Mix cake mix, butter, and 1 egg until well combined.
  4. Reserve 2/3 cup of batter and pat the rest of batter into pan.
  5. Bake for 15 minutes.
  6. Cool for 10 minutes.
  7. Meanwhile, Place reserved batter, corn syrup, brown sugar, 3 eggs and vanilla in a mixing bowl and mix well for 2 minutes.
  8. Stir in pecans.
  9. Pour over baked 'crust'.
  10. Squeeze lines of caramel over pecan filling.
  11. Bake for 40-45 minutes.
  12. Let cool for 30 minutes.
RECIPE BACKSTORY
This was passed to me from my Mom.