Gooey Butterscotch Pecan Cake

Just as rich and buttery as you would expect, topped with crunchy pecans.

Quick Facts

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



  • 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


  1. Preheat oven to 350°F. Reserve 1 cup cake mix to use in Filling.
  2. 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: To prevent mixture from sticking to fingers, use a greased sheet of wax paper or greased spatula to press evenly into baking dish.)
  3. Bake 10 minutes. While base is baking, prepare filling.
  4. For 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.
  5. Sprinkle butterscotch chips over partially baked base. Pour filling mixture carefully over base. Top with 1 cup pecans.
  6. 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.)