Ingredients:

  • 2 cups pecan halves (225g)
  • 1 cup packed light brown sugar (200g)
  • 1/2 cup corn syrup (160ml)
  • 2 large eggs
  • 4 tbsp melted unsalted butter (55g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 cup heavy cream (60ml)
  • 1 box yellow cake mix (432g)
  • 3/4 cup melted unsalted butter (170g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a 9x13 inch baking dish, whisk together the brown sugar, corn syrup, eggs, 4 tbsp melted butter, vanilla, and heavy cream until the mixture is glossy and smooth.
  3. Fold the pecan halves into the liquid mixture until evenly submerged.
  4. Evenly sprinkle the dry yellow cake mix over the top of the pecan mixture in a loose layer without pressing it down.
  5. Drizzle the remaining 3/4 cup of melted butter over the cake mix, covering as many dry spots as possible.
  6. Bake for 40–45 minutes until edges are bubbling and the top is deep golden brown, ensuring the center has a slight jiggle.