Pecan Pie Cake

Makes 24 (small) servings. If you have a big eater like my hubby, then it is about 10 servings (lol!). Simply the best cake recipe I own.

1 pakage of any plain, generic yellow cake mix
1 stick butter, melted
4 eggs
1-1/2 c corn syrup
3/4 c firmly packed dark brown sugar
1.5 tsp. Vanilla
3 cups chopped toasted pecans

1. Heat your oven to 325F.

2. Place melted butter, cake mix, and 1 egg in a bowl. Beat on low until combined, takes about a minute. Measure 2/3 cup batter and set this aside. Spread the rest of the batter in bottom of un-greased 13"x9"x2" baking dish.

3. Bake in 325F oven 15 mins (the top will be lightly brown and puffed up when ready). Remove dish to a wire rack and cool for ~10 mins. Leave the oven on.

4. Place the leftover 2/3 cup batter, syrup, sugar, other 3 eggs and vanilla in an electric mixer. Beat on low for 1 min. Stop. Now scrape down bowl (insert grandchildren to lick scraping device). Beat on medium until well combined, ~ 1 minute. Fold in your toasted pecans. Pour pecan mix on top of the cake (while still warm) in baking dish, spread this over cake.

5. Bake in 325F oven for 45 mins or until edges are browned but middle is still soft. Remove and put on wire rack, and cool 30 mins. Slice it up and serve. Keeps well in fridge.

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Pecan Pie Cake