Pecan Pie Cake

By mlmason

Ingredients

• 1 package (18.25 ounces) plain yellow cake mix
• 1/2 cup (1 stick) butter, melted
• 4 eggs
• 1 1/2 cups light corn syrup
• 1/2 cup firmly packed dark-brown sugar
• 1 teaspoon vanilla
• 2 cups chopped pecans, toasted

Details

Servings 24

Preparation

Step 1

Heat oven to 325°.
Place cake mix, melted butter and 1 egg in large bowl. Beat on low speed until well combined, about 30 seconds. Measure out 2/3 cup batter; set aside. Spread remaining batter in bottom of ungreased 13 x 9 x 2-inch baking dish.
3. Bake in 325° oven 15 minutes or until top lightly browns and puffs up. Remove dish to wire, and cool for 10 minutes. Leave oven on.
4. Place reserved 2/3 cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl of electric mixer. Beat on low speed for 1 minute. Stop machine; scrape down bowl. Beat on medium speed until well combined, about 1 minute. Fold in pecans. Pour pecan mixture on top of warm cake in baking dish, gently smooth out evenly over cake.
5. Bake in 325° oven for 40 to 45 minutes or until edges are browned but middle is still soft. Remove to wire rack, and cool 30 minutes. Slice. Serve with vanilla ice cream, if desired.