Description
A gooey, buttery pecan dessert layered with rich brown sugar, corn syrup, and a crisp cake topping. Simple to assemble and perfect for gatherings.
Ingredients
- 1½ cups dark brown sugar, packed (divided into 2 cups and ¾ cup)
- 1 cup dark corn syrup
- 1¼ cups salted butter, melted and cooled (divided into ½ cup and ¾ cup)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 4 cups pecan halves (divided into 3 cups and 1 cup)
- 15.25 oz white cake mix
- 1 cup hot water
- Caramel topping, optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, whisk brown sugar, dark corn syrup, ½ cup melted butter, eggs, and vanilla until smooth.
- Fold in 3 cups pecan halves and spread mixture evenly into baking dish.
- Sprinkle dry white cake mix evenly over the top—do not stir.
- Pour hot water evenly over the surface, then drizzle with the remaining ¾ cup melted butter.
- Top with the remaining 1 cup pecans.
- Bake 45–55 minutes, until golden and bubbling at the edges.
- Cool slightly before serving. Add caramel topping if desired.
Notes
- Let the cake rest at least 15 minutes for cleaner slices.
- Add cinnamon or nutmeg for extra warmth.
- Serve warm with vanilla ice cream for the best texture contrast.
- Prep Time: 10 minutes
- Cook Time: 50 minutes