Butterscotch Pecan Cake Recipe
Looking for a cake that's bound to amaze? Well, the Butterscotch Pecan Cake is the one to try. It features layers of butterscotch-soaked cake, enhanced with a touch of rum, and a brown-butter frosting. To top it all off, chopped pecans add a delightful crunch.
Ingredients
- 1 package (18.25 ounces) yellow cake mix, divided
- 1/2 cup butter
- 1 cup chopped pecans
Filling
- 1 cup reserved yellow cake mix
- 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
Instructions
- Begin by preheating the oven to 350°F, and remember to reserve 1 cup of cake mix for the filling.
- Combine the remaining cake mix, butter, egg, and 1 cup of pecans in a large bowl using an electric mixer at low speed. Then, press the mixture into a greased 13 x 9-inch glass baking dish.
- Begin by baking for 10 minutes, and in the meantime, get started on the filling.
For Filling:
- In a medium mixing bowl, combine 1 cup cake mix, eggs, corn syrup, and brown sugar. Use an electric mixer at medium speed to beat the mixture for 3 minutes, and then incorporate the vanilla.
- Start by sprinkling butterscotch chips over the partially baked base, then pour the filling mixture carefully over it. Finish by topping it with 1 cup of pecans.
- Bake for 25-30 minutes, or until the cake has a golden hue around the edges and sets perfectly. Though it might retain a slight softness at the center, cool it on a wire rack, and then slice it into squares. (TIP: Enhance cutting ease with a greased plastic knife.)
