Pecan Pie Cake
Servings 16 servings
Calories 449kcal
Ingredients
- 1 15.25 oz box yellow or butter cake mix
- 3/4 cup unsalted butter melted, divided use
- 4 large eggs divided use
- 1 16 oz bottle light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch baking dish or cake pan with nonstick cooking spray or baking spray.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, 1/2 cup melted butter and one large egg. Beat until fully combined then scrape from the bowl and press evenly into the bottom of the prepared dish. (This cake doesn't form a batter it will be stiff.)
- In the same bowl whip together the corn syrup, reserved 3 eggs, remaining 1/4 cup melted butter, granulated sugar, brown sugar, vanilla extract and salt. Beat on medium-low speed just until combined.
- Fold in the pecans by hand. Pour the pecan filling evenly over the cake mix layer.
- Place into the oven and bake for 40-45 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of foil on top if needed, to prevent over browning.
- Cool pecan pie cake completely in the pan on a wire rack.
- Cut into squares and serve with a dollop of whipped cream.
Nutrition
Serving: 1serving | Calories: 449kcal | Carbohydrates: 66g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 267mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 341IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg