Ingredients:

  • 432g yellow cake mix
  • 150g large eggs
  • 115g unsalted butter, melted
  • 240ml whole milk
  • 5g vanilla extract
  • 225g pecan halves, toasted
  • 115g unsalted butter, melted
  • 100g packed light brown sugar
  • 160ml light corn syrup
  • 100g large eggs, beaten
  • 5g vanilla extract
  • 1.5g salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch pan and line the bottom with parchment paper for an easy release.
  2. In a large bowl, combine the yellow cake mix, melted butter, eggs, milk, and vanilla.
  3. Beat on medium speed until the batter is smooth and no dry streaks remain. Spread the batter evenly into the prepared pan.
  4. In a separate bowl, whisk together the melted butter, brown sugar, and corn syrup until the mixture is smooth and glossy.
  5. Stir in the beaten eggs, vanilla, and salt.
  6. Fold in the toasted pecans until every nut is fully coated in the syrup mixture.
  7. Carefully pour the pecan mixture over the raw cake batter, tilting the pan to ensure the topping reaches all four corners.
  8. Place the pan on the center rack of the oven.
  9. Bake for 35-40 minutes.
  10. Look for the edges to be pulling away slightly from the sides of the pan and the top to be a deep mahogany-brown. The center should have a very slight jiggle but not look liquid.
  11. Remove from the oven and let it cool completely in the pan to allow the topping to set.