Ingredients
Scale
- Dark brown sugar, packed, totaling 2¾ cups (split into 2 cups and ¾ cup)
- 1 cup dark corn syrup (such as dark Karo syrup)
- Salted butter, melted and cooled, 1¼ cups total (½ cup and ¾ cup separated)
- 3 large eggs at room temperature
- Pure vanilla extract, 2 teaspoons
- Pecan halves, 4 cups total (3 cups and 1 cup set aside)
- White cake mix, 15.25 ounces
- 1 cup of hot water
- Caramel topping for optional garnish
Instructions
- Preheat your oven: Set it to 350°F and spray your baking dish generously with nonstick cooking spray. This will save you a ton of cleanup later.
- Mix the filling: In a medium bowl, whisk together 2 cups of dark brown sugar, the dark corn syrup, ½ cup of melted butter, eggs, and vanilla extract. Stir in 3 cups of pecan halves until everything’s well-coated. Spread this sticky, sweet mixture evenly into your baking dish.
- Add the cake mix: Sprinkle the dry white cake mix evenly over the pecan filling. Don’t stir—it’ll come together in the oven like magic.
- Drizzle the butter: Pour the remaining ¾ cup of melted butter over the top of the cake mix. Try to cover as much of the surface as possible.
- Sprinkle brown sugar: Add the last ¾ cup of brown sugar for an extra caramel kick.
- Pour hot water: Carefully pour 1 cup of hot water over the top. Resist the urge to mix! You can tilt the pan gently to distribute the water.
- Top with pecans: Scatter the remaining 1 cup of pecan halves over the top for a pretty finish.
- Bake: Pop it in the oven for 35-40 minutes. Check it at 30 minutes, as ovens vary. The center will be slightly jiggly, but it’ll firm up as it cools.
Notes
If you’re lucky enough to have leftovers, store the cake in an airtight container in the fridge for up to 5 days. To reheat, pop a portion in the microwave for 20-30 seconds—it’ll be just as gooey and delicious as when it first came out of the oven. For longer storage, freeze individual servings wrapped tightly in plastic wrap, then place them in a freezer bag. Thaw in the fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert