Ingredients
2/3
cup packed brown sugar
2/3
cup butter or margarine, melted
1/3
cup light corn syrup
1 1/2
cups broken pecans
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup sour cream
3/4
cup water
1/3
cup vegetable oil
3
eggs
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
