Ingredients:

  • 14 oz sweetened condensed milk
  • 1 cup dark corn syrup
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 0.5 tsp sea salt
  • 1.5 cups chopped pecans, divided
  • 15.25 oz yellow cake mix
  • 1 cup unsalted butter, chilled and thinly sliced
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C). <small>Note: Proper preheating ensures the butter starts melting immediately upon entry.</small>
  2. Whisk together 14 oz sweetened condensed milk, 1 cup dark corn syrup, 3 large eggs, 1 tsp pure vanilla extract, and 0.5 tsp sea salt in a medium bowl until smooth and velvety.
  3. Stir in 1 cup of the chopped pecans into the liquid mixture. <small>Note: Saving the other half cup for the top adds visual appeal and extra crunch.</small>
  4. Pour the mixture into an ungreased 9x13 baking dish, spreading it into an even layer.
  5. Sprinkle 15.25 oz yellow cake mix evenly over the liquid base. Do not stir. <small>Note: Stirring will ruin the layered effect and make the crust heavy.</small>
  6. Evenly distribute the remaining 0.5 cup of chopped pecans and 1 tsp ground cinnamon over the cake mix.
  7. Cover the entire surface with 1 cup of unsalted butter, chilled and thinly sliced. Ensure no dry spots are visible.
  8. Bake for 45 minutes until the top is golden and the edges are bubbling vigorously.
  9. Remove from the oven and let it sit for at least 15 minutes until the center has firmed up.
  10. Serve warm with a scoop of vanilla bean ice cream to balance the richness.