Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

not sure where the recipe or the name comes from..have not tried myself ...yet! the recipe says to seperate 2/3 cup out of cake mix...use remainder in cake recipe..you will need the 2/3 cup mix in topping

Ingredients Nutrition

  • 18 14 ounces butter recipe cake mix
  • 12 cup butter, softened
  • 1 large egg
  • FILLING

  • 1 tablespoon flour
  • 23 cup reserved cake mix
  • 3 large eggs
  • 1 12 cups Dark Karo syrup
  • 12 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups pecans, chopped, toasted

Directions

  1. mix crust ingredients -- combine well.press in bottom of 13x9" pan -- bake at 350* for 15-20 minutes -- do not let it get too brown --
  2. to prepare TOPPING:.
  3. combine all ingredients and mix well.pour over partially baked crust.start cooking at 350*.for about 10 minutes.then turn the oven down to 325*.and continue to cook till center of cake is like a pecan pie.
  4. do not overcook --
  5. **I would think the center might still be a little "jiggly".will make this and post additional notes as soon as possible.unless someone beats me to it.

Reviews

(1)
Most Helpful

My mother has made this for years. I don't know the history of this recipe, but my dad found it printed out in a hardware store in Alabama, believe it or not. It is very much like a pecan pie with a cookie crust. This is very rich and never lasts long when the family is around!

Manpankwok November 22, 2011

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