Pecan Pie Cake
Source: Family Circle

1 package yellow cake mix
1/2 cup butter -- melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla
2 cups chopped pecans -- toasted

Heat oven to 325 degrees. Place cake mix, melted butter and 1 egg in large bowl.

Beat on low speed until well combined, about 30 seconds. Measure out 2/3 cup batter; set aside. Spread remaining batter in bottom of ungreased 13x9-inch baking dish. Bake for 15 minutes or until top lightly browns and puffs up.

Remove dish to wire rack and cool for 10 minutes. Leave oven on. Place reserved 2/3 cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl.

Beat on low speed for 1 minute. Scrape down sides. Beat on medium until well combined, about 1 minute. Fold in pecans. Pour pecan mixture on top of warm cake in baking dish, gently smooth out evenly over cake. Bake for 40-45 minutes or until edges are browned but middle is still soft. Remove to wire rack, and cool 30 minutes. Slice.