Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 cup (240ml) dark corn syrup
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp sea salt
- 2 cups chopped pecans
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, chilled and sliced into 24 thin pats
- 0.5 tsp ground cinnamon
Instructions:
- Preheat and Prep: Set your oven to 350°F (175°C). There is no need to grease the 9x13 inch pan as the butter in the recipe will prevent sticking.
- Whisk the Base: In a medium bowl, combine the 14 oz of sweetened condensed milk, 1 cup of dark corn syrup, 3 eggs, 1 tsp vanilla, and 0.5 tsp sea salt. Whisk until the mixture is completely smooth and no streaks of egg remain.
- Pour the Foundation: Pour the liquid mixture directly into the bottom of the ungreased baking dish. Note: This creates the pie layer of the cake.
- Add the Crunch: Sprinkle the 2 cups of chopped pecans evenly over the liquid. Ensure they cover the surface from edge to edge to create a structural barrier.
- Layer the Flour: Evenly sprinkle the dry yellow cake mix and 0.5 tsp ground cinnamon over the pecans. Use a fork to gently level the surface, but do not stir the layers together.
- Apply the Butter: Place the 24 thin pats of chilled butter in a 4x6 grid pattern across the top. Note: Covering the surface prevents dry flour spots after baking.
- The Initial Bake: Place the dish on the center rack and bake for 45 minutes.
- Check for Doneness: Look for a topping that is golden brown and crackling at the edges. The center should have a slight jiggle but feel set to the touch.
- The Cooling Phase: Remove from the oven and let it sit for at least 15 minutes. This is the hardest part, but it's crucial for the gooey base to thicken up.
- Final Serve: Scoop it out while warm. The bottom should be velvety and the top should have a slight shatter when the spoon hits it.