Since pecans are native to the Southern United States, there are a plethora of pecan pie recipes from the South. But how about changing it up a bit with an unexpected twist? Still including pecans, eggs, butter, sugar and corn syrup, this quick and tasty recipe combines a yellow cake with these flavors of pecan pie to create a unique dessert that will be the talk of any sweet table.
A cake mix makes this cake super easy to prepare. One-third of the batter is baked, and then the rest is mixed with the pecan pie ingredients and finished in the oven. The result is a light and fluffy sweetened cake studded with pecans.
- 1 yellow cake or butter cake mix, 2-layer size
- 4 large eggs, divided
- 1/2 cup melted butter
- 1 1/2 cups light corn syrup
- 1/2 cup dark brown sugar, packed
- 1 tsp. vanilla
- 1 1/2 cups chopped pecans
- Heat the oven to 325 F (162 C). Grease and flour a 9x13x2-inch baking pan.
- Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of the batter and set aside. Spread the remaining batter in the prepared pan. Bake for 15 minutes, or until lightly browned.
- Meanwhile, mix the reserved 2/3 cup of batter with the corn syrup, 3 eggs, brown sugar, vanilla and chopped pecans. Pour the pecan filling over the baked crust and return to the oven. Bake for about 50 minutes longer, until set.
- Cool and cut into squares.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|