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Gooey Butterscotch Pecan Cake

PrintPrint Recipe
  • Yield: 24 servings
  • Prep Time: 0:15
  • Bake Time: 35 to 40 minutes

Ingredients

  • 1 package (18.25 ounces) yellow cake mix, divided
  • 1/2 cup butter
  • 1 egg
  • 1 cup chopped pecans
Filling:
  • 1 cup reserved yellow cake mix
  • 2 eggs
  • 3/4 cup Karo® Dark Corn Syrup
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup butterscotch chips
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350°F. Reserve 1 cup cake mix to use in Filling.
For Base: Beat remaining cake mix, butter, egg and 1 cup pecans in a large mixing bowl at low speed of an electric mixer just until combined. Press into a greased 13 x 9-inch glass baking dish. (TIP:
  1. Beat remaining cake mix, butter, egg and 1 cup pecans in a large mixing bowl at low speed of an electric mixer just until combined. Press into a greased 13 x 9-inch glass baking dish. (TIP
  2. Bake 10 minutes. While base is baking, prepare filling.
For Filling:
  1. Combine reserved 1 cup cake mix, eggs, corn syrup and brown sugar in a medium mixing bowl. Beat 3 minutes at medium speed of an electric mixer; beat in vanilla.
  2. Sprinkle butterscotch chips over partially baked base. Pour filling mixture carefully over base. Top with 1 cup pecans.
  3. Bake 25 to 30 minutes or until cake is golden around edges and just set. Cake may still appear slightly soft in center. Cool on a wire rack. Cut into squares. (TIP: Use a greased plastic knife for easy cutting.)
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print image

Gooey Butterscotch Pecan Cake

  • Yield: 24 servings
  • Prep Time:  15 minutes
  • Bake Time: 35 to 40 minutes

Ingredients

  • 1 package (18.25 ounces) yellow cake mix divided
  • 1/2 cup butter
  • 1 egg
  • 1 cup chopped pecans
  • 1 cup reserved yellow cake mix
  • 2 eggs
  • 3/4 cup Karo® Dark Corn Syrup
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup butterscotch chips
  • 1 cup chopped pecans

Directions

  • Preheat oven to 350°F. Reserve 1 cup cake mix to use in Filling.
  • Beat remaining cake mix, butter, egg and 1 cup pecans in a large mixing bowl at low speed of an electric mixer just until combined. Press into a greased 13 x 9-inch glass baking dish. (TIP
  • Bake 10 minutes. While base is baking, prepare filling.
  • Combine reserved 1 cup cake mix, eggs, corn syrup and brown sugar in a medium mixing bowl. Beat 3 minutes at medium speed of an electric mixer; beat in vanilla.
  • Sprinkle butterscotch chips over partially baked base. Pour filling mixture carefully over base. Top with 1 cup pecans.
  • Bake 25 to 30 minutes or until cake is golden around edges and just set. Cake may still appear slightly soft in center. Cool on a wire rack. Cut into squares. (TIP: Use a greased plastic knife for easy cutting.)