Ingredients
1 box yellow cake mix (reserve 2/3 cup for topping)
1/2 cup melted butter (divided: 1/4 cup for crust, 1/4 cup for topping)
1 egg (for crust base)
3 eggs (for pecan topping)
1 cup light or dark corn syrup
1 cup brown sugar, packed
1 cup chopped pecans (plus extra pecan halves for top garnish, optional)
Instructions
1. Prep & Make Crust Base: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or deep pie dish. In a bowl, mix together the yellow cake mix (minus 2/3 cup reserved for later), 1/4 cup melted butter, and 1 egg until well combined into a dough. Press evenly into the bottom and slightly up the sides of your pan.
2. Pre-Bake Crust: Bake the crust base for 15 to 20 minutes until lightly set.
3. Make Filling: In a separate bowl, whisk together the 3 remaining eggs, 1 cup corn syrup, 1 cup brown sugar, 1/4 cup melted butter, and the reserved 2/3 cup cake mix until smooth. Stir in the chopped pecans.
4. Bake: Pour the pecan filling mixture over the pre-baked crust. Arrange extra pecan halves on top if desired. Return to the oven and bake for 30 to 35 minutes until the center is set and no longer jiggly.
5. Cool & Serve: Allow the cake to cool completely on a wire rack to let the gooey caramel layer set before slicing. Serve with vanilla ice cream or whipped cream.