Wednesday, June 21, 2017
Pecan Pie Cake
Pecan Pie Cake 1 (15.25-ounce) box Butter Pecan cake mix 1/2 cup butter (1 stick), softened 1 cup packed light brown sugar 2 eggs 2 tablespoons water 2 cups chopped pecans 1/2 cup butter (1 stick), softened 2 eggs 1 cup sugar 1 cup light corn syrup 1 cup milk Preheat oven to 325 degrees and grease a 9x13-inch baking pan. Measure out 2/3 cup of cake mix and set aside. Place remaining cake mix in a mixing bowl with 1/2 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 1/2 cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the 2/3 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.