Yield: 12 servings
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour 5 minutes

Ingredients

Pecan Topping

• 1 cup (2 sticks/226 g) unsalted butter
• 1 cup packed light brown sugar
• ¼ cup light corn syrup
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 3 cups pecan halves

Cake Batter

• 1 box (15.25 oz) yellow cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup whole milk (or water, according to cake mix directions)
• 1 teaspoon vanilla extract (optional)

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Instructions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.

Step 2: Make the Pecan Topping

1. Melt butter in a saucepan over medium heat.
2. Stir in brown sugar, corn syrup, and salt.
3. Cook for 2–3 minutes, stirring constantly, until smooth.
4. Remove from heat and stir in vanilla.
5. Fold in the pecan halves until evenly coated.
6. Pour the mixture into the prepared baking dish and spread evenly.

Step 3: Prepare the Cake Batter

1. In a large bowl, combine cake mix, eggs, oil, milk, and vanilla.
2. Beat for about 2 minutes until smooth.

Step 4: Assemble

Carefully pour the cake batter over the pecan mixture and spread gently with a spatula.

Step 5: Bake

Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.

Step 6: Invert

1. Let the cake cool for 10–15 minutes.
2. Run a knife around the edges.
3. Place a large serving platter over the baking dish.
4. Carefully invert the cake so the caramel pecan topping is on top.
5. Allow the topping to drizzle over the cake before serving.

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Nutrition Information (Approximate)

Per Serving (1 of 12)

• Calories: 520
• Carbohydrates: 55 g
• Protein: 5 g
• Fat: 33 g
• Saturated Fat: 11 g
• Cholesterol: 70 mg
• Sodium: 320 mg
• Fiber: 3 g
• Sugar: 37 g
• Potassium: 180 mg

Nutrition values are estimates and may vary depending on the ingredients used.

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Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze for up to 3 months. Wrap tightly in plastic wrap and foil.
• Reheating: Warm individual slices in the microwave for 20–30 seconds.

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Tips for Success

• Toast the pecans for 5–7 minutes before using for deeper flavor.
• Do not overbake; this helps keep the cake moist.
• Invert the cake while it is still warm so the caramel releases cleanly.
• Place the baking dish on a sheet pan while baking to catch any caramel that may bubble over.

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Variations

• Add 1 teaspoon cinnamon to the topping.
• Use butter pecan cake mix instead of yellow cake mix.
• Add ½ teaspoon maple extract to the caramel mixture.
• Sprinkle flaky sea salt over the finished cake for a sweet-and-salty flavor.
• Serve warm with vanilla ice cream or freshly whipped cream.

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Frequently Asked Questions

Q: Can I use chopped pecans instead of pecan halves?
Yes. Chopped pecans work well and create a more even topping, though pecan halves provide a more traditional appearance.

Q: Can I make this cake from scratch?
Absolutely. Substitute your favorite homemade yellow butter cake batter for the boxed mix.

Q: Why do I need to invert the cake while it’s warm?
The caramel topping is fluid when warm. Waiting too long can cause it to harden and stick to the pan.

Q: Can I omit the corn syrup?
Yes. You can replace it with maple syrup, honey, or additional brown sugar, though the texture of the topping may be slightly different.

Q: How do I know when the cake is done?
Insert a toothpick into the center of the cake (avoiding the pecan layer). If it comes out clean or with a few moist crumbs, the cake is ready.

Q: Can I prepare it in advance?
Yes. Bake it a day ahead, refrigerate, and gently reheat before serving for the best texture.