Pecan Pie Cake

• Vegetarian

• Refrigerated

  • 4 Egg

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 cup Brown sugar, packed light
  • 1 (15.25-ounce box Butter pecan cake mix
  • 1 cup Sugar

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 1 cup Butter
  • 1 cup Milk

• Liquids

  • 2 tbsp Water

Found on spicysouthernkitchen.com

Ingredients

• 1 (15.25-ounce) box Butter Pecan cake mix
• ½ cup (1 stick) butter, softened
• 1 cup packed light brown sugar
• 2 eggs
• 2 tablespoons water
• 2 cups chopped pecans
• ½ cup (1 stick) butter, softened
• 2 eggs
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup milk

Directions

• Preheat oven to 325 degrees and grease a 9x13-inch baking pan.
• Measure out ⅔ cup of cake mix and set aside.
• Place remaining cake mix in a mixing bowl with ½ cup softened butter, light brown sugar, 2 eggs, and water. Use an electric mixer to mix well.
• Fold in pecans and pour batter into prepared pan.
• Place in oven and bake for 25 minutes.
• About 5 minutes before end of baking time, mix together ½ cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the ⅔ cup of cake mix that was set aside.
• Remove pan from oven, pour second batter on top.
• Return pan to oven and bake another 30 to 35 minutes. Cake will still be jiggly in center. Serve warm with whipped cream or vanilla ice cream.