Ingredients

Crust

  • 1 15.25-ounce) box yellow cake mix, divided (reserve 3/4 cup mix for filling)
  • 1 stick butter, melted
  • 1 egg

Filling

  • 1 1/2 cups dark corn syrup
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed
  • 3/4  cup reserved cake mix
  • 1 cup pecans, chopped

Directions

Photo by Jennifer Christman Cia

Heat oven to 350. Grease 13×9 baking pan.

For crust:

In a large bowl, beat all crust ingredients with an electric mixer until combined. Pour into prepared pan, patting mixture evenly to make crust. Bake for 20 minutes or until golden. Remove from oven, and set aside while mixing filling.

For filling:

In a large bowl, beat dark corn syrup, eggs, vanilla extract, brown sugar and reserved cake mix with an electric mixer until combined. Pour filling mixture on top of crust, and sprinkle pecans on top.

Bake for 35-40 minutes or until set. Allow to cool, and slice into bars.

Note: My friend shared this recipe with me after I raved about it. That was in the mid-1970s. It is a pecan pie you can hold in your hands! Can’t beat that!
Category: Feast Mode
Tags: dessertpecan
Type:
Reader Recipe
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