Pecan Pie Cake

Submitted by Boyz 5

"This is absolutely to-die-for!!! Once you try this delicious cake, you will want to make it again and again!!"

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Yields: 1 cake
• Serves: 12

ingredients

• 1 (18 ounce) box yellow cake mix
• 1 egg
• 1⁄2 cup melted butter
• 1 1⁄2 cups light corn syrup
• 3 eggs
• 1⁄2 cup dark brown sugar, packed
• 1 teaspoon vanilla
• 1 1⁄2 cups pecans

directions

1. Combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
2. Spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees Fahrenheit for 15 minutes until lightly browned.
3. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
4. Pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees Fahrenheit or until set.

Reviews

[cj2 Johnson]

I tried this and it was so good!!!! I substituted regular pancake syrup for the KARO as I do in all recipes that call for KARO and my family and coworkers went nuts. I will definately make this again and again. Super simple and no fail. GREAT RECIPE. I could eat the whole pan by myself. It is better the next day after it sets and all of the flavors mix and mingle.

 

[Jeanie K.]

Wish there had been a video tutorial; because I had a difficult time tamping the partial mix into the 9x13 pan evenly. Was I supposed to make the cake mix as directed on box, then add the egg and melted butter? I just did dry mix and those two ingredients. The topping part was easy, but 1 1/2 cups of corn syrup is one whole bottle? The top came out great, it wants to separate from the cake bottom though. It is very sweet, and does taste like a pecan pie. Did not tweak the recipe at all.

 

[Sunshine in Hawaii]

Kind of reminds me of dump cake. It was a little too sweet for me.

 

[Dublin Diva]

I have made this recipe using both yellow and a chocolate cake mixes. The yellow make a prettier presentation, showing the layers. The chocolate wasn't as pretty, but it tasted good. I didn't have any problem cutting and serving these bars.

 

[Melinda White]

This recipe deserves more than 5 stars. I have made it twice and both times it did not last long. This will be on our holiday table this year. Thanks for a great recipe.