Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1/2 cup unsalted butter, melted
If you’re out of yellow cake mix, feel free to substitute with a spice or vanilla cake mix for a different twist. And if pecans aren’t your thing, walnuts make a lovely alternative that still provides that satisfying crunch.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This is the canvas for our delicious creation.
- In a large mixing bowl, combine the pumpkin puree, eggs, sugar, corn syrup, vanilla extract, cinnamon, and salt. Whisk together until smooth and well combined. Remember the joy of mixing ingredients by hand, just like I did with my grandmother while learning the art of baking.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Use a spoon to gently shake the dish, ensuring an even layer.
- Arrange the pecan halves over the cake mix, pressing them lightly into the mixture.
- Drizzle the melted butter evenly over the top, covering as much surface area as possible. This step is crucial for achieving that golden, buttery crust.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The aroma will remind you of my grandmother’s kitchen, where patience always rewarded us with the best treats.
- Let the cake cool for at least 30 minutes before serving. This allows the flavors to meld beautifully and makes it easier to cut into neat squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International