This dish shines during the holidays, potlucks, Sunday dinners, or anytime you want a dessert that tastes like you spent hours in the kitchen when in reality it took only minutes to mix together. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full Southern experience. The buttery edges, caramelized pecans, and sweet, velvety filling make every serving just as heavenly as the first. It’s rich, decadent, and incredibly satisfying — the kind of dessert that brings people back for seconds and becomes a family favorite after just one taste.
Ingredients
4 eggs (room temp)
1 cup dark corn syrup
¾ cup brown sugar
2 tbsp heavy cream
2 tsp vanilla extract
1 cup melted butter (divided)
3½ cups pecan halves (divided)
1 box butter yellow cake mix
2 tsp pumpkin pie spice
Instructions
Whisk eggs, corn syrup, brown sugar, cream, and vanilla. Stir in half the pecans and half the melted butter. Pour into a greased 9×13 pan. Sprinkle cake mix evenly over the top. Drizzle remaining butter. Add remaining pecans on top. Bake at 350°F for 45–55 minutes until golden and set. Serve warm.