1. Get your oven warming up to 350°F and spray a 9×13 baking dish with non-stick spray.
2. In a large bowl, mix together those beaten eggs, brown sugar, both caramel toppings, and melted butter until everything’s smooth and combined.
3. Fold in your pecans – don’t worry if it seems like a lot, they make this cake amazing!
4. Pour this glorious mixture into your prepared baking dish. Make sure those pecans are spread out evenly.
5. Now for the fun part! In another bowl, mix your cake mix with the melted butter until you get beautiful crumbs. Sprinkle this mixture evenly over your pecan layer.
6. Pop it in the oven for about 25-30 minutes until golden brown and bubbling around the edges.
Tips From My Kitchen to Yours
. Let the cake cool for about 15-20 minutes before serving
. Keeps at room temperature for up to 5 days
. Warm individual servings for 20 seconds in the microwave
. Top with:
. Vanilla ice cream
. Extra caramel sauce
. A sprinkle of sea salt
Storage Tips
. Room temp: 5 days in an airtight container
. Fridge: Up to a week
. Freezer: 3 months if wrapped well
Now go preheat that oven and get ready for your house to smell like heaven! And don’t forget to tag me in your photos – I love seeing your baking adventures!
Bonus Tip: This recipe makes a fantastic holiday gift. Just add a pretty bow and watch faces light up when you deliver it still slightly warm!
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Loved how this came out! My friends at church were gushing over it
